A Carcass Merit Pricing System for the Pork Industry

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Abstract
A small proportion of hogs sold to packers are priced according to their carcass value, and some producers feel that price incentives for lean hogs are inadequate. Pork carcass composition and value relationships were analyzed for a sample of 185 pork carcasses. Carcass weight, back fat thickness, and muscling index accounted for 79% of the variations in carcass value; these factors were incorporated into a standardized payoff matrix providing larger incentives for better carcasses which could be incorporated into individual packer procurement systems.

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