Grading

Hogs are essentially graded in three categories. 

The grades U.S. No.1, U.S. No.2, and U.S. No.3 are the Choice grades. The differences between these grades have to do with the ratio of lean to fat and the yield of the loin, the ham, the picnic, and the Boston Butt. 

The U.S. No.4 (barrows, gilts) and U.S. Medium (sow) are the next level down in the grading and the bottom of the consumer grades. 

U .S. Utility (barrow, gilt) and U.S. Cull are not marketed for retail consumption. Sows are graded on a different set of standards than barrows and gilts. Some 70 percent of the hog production is further processed before it reaches the retail marketplace. Hogs are raised for a variety of purposes. 

In the old days, they were referred to as Roasting (10 to 30 pigs), Shipping (large sows for barrel packing), Meat-Type (fairly lean for bacon and hams), and Fat-Type (hard and skinned hams). Today, hogs are marketed within a very narrow range of weights and carcass lengths. General well-defined grading of pork cuts on the basis of quality is not yet done, and pork is marketed mostly on the basis of weight and lean to fat ratio. When better control is possible over muscular development, amount of finish, evenness of marbling, and uniformity and texture of the lean, then accurate quality grading may be possible.

When buying carcass or packer style (split carcass) hogs, the following is a guideline to acceptable quality.