Judging Swine

Step one to becoming a successful swine judge is to learn the parts of the body.

Parts of the Swine

Step two is to become familiar with the wholesale cuts of pork. In the hog, the high priced
wholesale cuts are the ham and the loin.

Step three is to take all the knowledge you have and put it into practice. The following pages will
provide you with all of the information you need to become a successful swine judge. It’s up to
you from here!

4-H Manitoba 2019

Hints For Judging Swine
A class of swine may be more difficult to judge than other species of livestock because the four
animals are often loose in a pen. Each of the animals will be identified by a number on its back.
Since the animals are moving around in the pen and you are judging them as they move, you must
see each of them accurately and compare them.

This task is easier if someone moves the animals around the pen while you stand back and watch
them. Don’t get in or look from above until you have thoroughly viewed them from a distance.

Examine each pig individually. Set your sights on one pig. Thoroughly evaluate him in comparison
to your ideal pig, noting his strengths and weaknesses. Examine his topline, back, loin, ham and
rump as seen from the side. Note the set of the feet and legs. Study his conformation from the
rear. Move on to your next pig and repeat.

Complete the same process for each pig individually before you begin to compare them to each
other.

From each of the three views, evaluate these things:

From the front:
• trimness of jowl and neck
• width and depth of chest
• correctness of front feet and legs
• degree of finish or fat cover over the top
• breed character

From the side:

• conformation and general balance
• degree of muscling and fat
• length and depth of side
• levelness of topline
• trimness of jowl
• trimness of underline
• straightness of legs
• strength of pasterns
• quality of head, hide, hair and bone

From the rear:

• set of the tail
• muscle pattern in the ham
• correctness of rear feet and legs
• strength of pasterns
• levelness of topline

The emphasis which you place on each of these characteristics will depend upon whether you are
judging market or breeding swine.

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Judging Market Swine
Conformation
Conformation is the general body shape and features of the pig as determined by his framework
or his skeleton and muscle structure. The ideal market hog is three dimensional - he is medium
tall, long and wide. Market hogs are either barrows (castrated males) or gilts (young females who
have not farrowed).

Balance
In the market hog, balance is also important. A well balanced hog will be tight middled, with a
smooth blending and proportion of body parts. A poorly balanced hog will be long necked, high
and narrow shouldered, heavy middled and short rumped. Never criticize a hog for being off
balance because of an over abundance of ham.

Muscle
The ideal muscle pattern in today’s hog is long and smooth.

When evaluating the hog, make sure that what you are seeing is muscle and not fat. The best way
to do this is by feeling the body of the hog. Muscle will be firm and bulging. Fat will be much
softer, often feeling squishy or like jello.

A heavily muscled hog will have a plump, firm, deep, thick meaty ham and long rump. When
viewed from the rear, the lower part of the ham should be the widest part of the hog. The ham
should extend well down onto the hock. The hog should be muscular over the shoulders with a
wide chest and the loin wide along the back. The muscles meet the spine at the very top of the
animal. If there is a groove along the top of the animal all the way to the tail, it indicates that there
is significant muscling of the loin and that the space between the muscle is not covered with an
abundance of fat.

Finish
A small amount of fat or finish is desirable in market hogs. A large amount of fat is very
undesirable in today’s market hog.

Backfat is the best indicator of total fatness in hogs. Although we do not actually measure the
backfat thickness when we judge hogs, there are some traits which we can use to estimate it.

The best indication of too much backfat is a soft, square top. Others are a heavy, wasty jowl, a
soft, wasty middle, and a looseness in the lower ham and crotch region.

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You can best see excess finish or body fat by looking in these areas:
1. the lower ham
2. over the topline
3. jowl
4. middle
5. elbow pocket
6. behind the shoulder. 1

Hogs which are extremely over finished and wasty will exhibit these characteristics:
• bulge of fat over the rib cage
• thick roll of fat over the loin
• heavy, full jowls, flanks
• tail set deep, between rolls of fat
• deep in the crotch
• rolls of fat in the elbow

Size and Scale

Along with adequate muscling, the market hog must have size and scale. Keep in mind that long,
rangy hogs without muscling are not desirable.

Market hogs with size and scale will have adequate length of side, capacity and adequate bone and
length of leg. In contrast, pigs without enough size and scale, even if they are muscular, tend to be
dumpy, short sided and short legged.

Structure
Correct feet and legs are necessary for breeding and market stock. The legs must have adequate
bone and straight, strong legs for a long productive life.

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Excellent Type Market Hog
Correctly finished, full in the ham, wide loin, trim and smooth throughout.

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Poor Type Market Hogs
Over finished, wasty, short, thick, and wide in the body.

Under finished, narrow, shallow, and cut up in the ham.

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Market Hog Scorecard
Perfect Score
General Appearance ....................................................................................................................... 35
Weight 0-110 kgs at 6 to 7 months .......................................................... 5
Condition deep, uniform covering of flesh, especially
in the ham and loin ........................................................................ 10
Form long, level, smooth, reasonably deep,
controlled vigourous movement ................................................ 10
Quality hair fine, lying close to skin; skin thin and smooth;
no bunches of fat or wrinkles; legs medium length,
squarely set, clean cut, straight, firm; feet medium
size, toes slightly apart .................................................................. 10
Forequarters ....................................................................................................................................... 16
Head moderate length and size, trim, forehead wide ...................... 2
Snout - medium in length, slight dish
Eyes - medium in size, clear and bright
Ears - trim, medium size
Keep in mind that there are some breed differences
Jowl light, trim .......................................................................................... 2
Neck medium length, width and depth, trim; smoothly
blended with shoulders .................................................................2
Shoulders free from roughness, open, not bulging, flat on top .............. 8
Breast moderately wide, full ..................................................................... 2
Body ......................................................................................................................................................... 33
Chest deep, full girth ................................................................................. 4
Back long, oval, uniform in width with shoulders and rump
slightly arched, no evidence of excess fat at break of rib ..... 12
Sides long, smooth, deep; ribs uniformly sprung ... ........................... 8
Belly trim, firm, thick; flank full and well let down, not flabby;
underline straight, clean, and trim .............................................. 9
Hindquarters ....................................................................................................................................... 16
Hips smooth, wide; proportionate to rest of body ......................... 2
Rump long, even, straight, well rounded toward tail ......................... 2
Hams full, tapering toward hock; firm, free of wrinkles ..................12
Total ........................................................................................................................................................ 100

Note: This score card is designed as a guideline to help you understand the relative importance of
the body parts, and the locations on which you should put the most emphasis.

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Terminology For Market Swine
Use the following comparative terminology together with the specific body part you are referring
to. Remember to move from general to more specific information as you compare each pair.

Conformation larger stretchier more size

longer broader more scale
wider taller more stylish
stronger more capacity
Muscle meatier fuller more width
thicker carries further more flaring
firmer heavier muscled more muscle expression
deeper plumper
Finish trimmer firmer cleaner
less wasty freer from waste neater

Sample Reasons - Duroc Market Barrows

I placed this class of Duroc market barrows 2 3 1 4.

I placed 2 over 3 because 2 was a longer, stretchier barrow with more desirable finish. 2 was
trimmer and firmer through his side and trimmer about his middle, shoulders and jowl than 3. I
grant 3 has more thickness through the center of the ham than 2.

I placed 3 over 1 because 3 is heavier muscled than 1. 3 has a greater arch of back and more
muscling over the back and loin than 1. Furthermore, 3 stood wider through his ham than 1 and
showed more evidence of muscling in the hind quarter than 1. I realize that 1 was a smoother,
higher quality barrow showing more scale than 3.

I placed 1 over 4 as 1 was a much trimmer barrow with more scale and more length and quality of
leg than 4. 1 was a longer sided barrow, cleaner down his top and more desirable turned over his
loin edge than 4. 1 was trimmer throughout and will hang a longer, trimmer carcass than 4.

I grant that 4 was thicker through his lower ham than 1. However, I placed 4 last as he was over-
finished and wasty through the middle and jowl, and is the fattest, wastiest barrow in the class.

These are my reasons for placing this class of Duroc market barrows 2 3 1 4.

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Judging Breeding Swine
Breeding swine should have the same general body conformation as market hogs. The same
terminology can also be used. The main difference between market and breeding swine is that in
breeding, you place more emphasis on structural soundness.

Selecting productive, performance oriented breeding stock is the first step in breeding quality
swine. Productive breeding stock is sound in conformation, fast growing, muscular, lean and
reproductively efficient. If you select swine with these characteristics, your chances of being a
successful operator are increased.

In today’s confinement rearing of hogs, structural soundness is necessary. Because of the demand
for sound, fast growing, durable and efficient breeding stock, breeding stock suppliers must
produce livestock which will adapt to the breeding pens, farrowing crates and finishing floors.

Structural Soundness
The characteristics of structurally sound breeding stock are:
• sloping shoulder, forearm and pastern
• level rump
• high tail setting
• proper set to the hock joint
• spring or flexion in the hock
• level top
• moderate length of neck
• large, even sized toes, slightly apart
• legs placed squarely under the body.

These characteristics will allow the animal to move freely and soundly on pasture or in
confinement. The sow must be able to get up and down in the farrowing crates. Boars must be
able to service the sows comfortably.

Ideal Gilt

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Feet and Legs
In breeding swine, structurally correct feet and legs are very important.

Ideal Fore Legs

 Sloping shoulder, forearm and pastern serve as front shock absorbers
 Large, even-sized toes, slightly apart
 Straight with strong pasterns

Ideal Hind Legs

 Spring or flexion in the hock joint provides a cushioning effect
 Move soundly and freely
 Large, even-sized toes, slightly apart
 Proper set to the hocks
 Legs squarely under the body
 Strong pasterns with good bones

The front legs should angle out of the shoulder into a long, sloping pastern. If the shoulder is too
straight, there will be more pressure at the shoulder and knee joints. Because the knee offers little
resistance to pressure, the front legs will buckle over.

The front legs should reach forward with a long, loose stride. Short, choppy front leg movement
comes with straight shoulders, steep pasterns and strongly arched tops. In normal rear leg
placement, the hocks are slightly closer together, and the toes are turned slightly to the outside.
With this placement, the joints will absorb the shock equally.

The rear legs should have long, loose strides with good cushion in both the hocks and pasterns.

Large bone size is desirable and important for durability, as long as the animal is structurally
correct. The hog must move freely, with the body weight distributed equally on all eight toes.

Growth Rate
Fast growing breeding stock are a must. You cannot measure growth by visual appraisal alone.
Performance must be documented to give you accurate information on the actual performance of
the animal. If growth records are available, inspect them and use them in your evaluation class.

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Head, Neck, Jowl and Shoulders
The Ideal
 Jowl is firm and trim with no sign of flabbiness
 Neck is of medium length and blends smoothly into shoulder
 Shoulders free of wrinkles and muscular
 Head is trim, wide, between the eyes, clean cut
 Snout is of medium length and straight
 Broad through the chest

Ham
The ham is one of the most expensive retail cuts on a hog. Therefore, it is critical that the
ham be desirable.

The Ideal
 Outside of the ham bulges
 Good with through center of the ham
 Muscling extends far down the hock

Rump
The Ideal
 Long rump, with a gradual slope towards the tail
setting
 Root of tail rests above the bulge of the ham
 Hams well muscled, long and thick

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Underline
The Ideal
 Starts just behind the front legs with the first pair of nipples
 Nipples long, narrow and well-defined
 Nipples even in size and spacing
 Both gilts and boars should have at least six well-spaced prominent nipples
 At least three pairs of nipples should be ahead of the navel
 Correct underlines are important for raising large, healthy litters and increasing profits

Poor Underline
 Teats begin too far back from the front
 Teats are inverted or not prominent
 Teats are blind and/or not functional
 Poor spacing between the teats

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Arch
With correct feet, legs and rump structure, the arch should naturally be correct. However, this
does not always happen.

The Ideal
 Strong with a gradual arch
 Hog naturally holds this arch
 Sides are long,
flat and trim
showing
muscling at
front and rear
flanks

Capacity
Desirable
 Body cavity should be deep and square
 Ribs well sprung
 Wide throughout the chest and cavity
 Depth should continue through the length of the animal’s body in a uniform manner from
forerib to rear flank
 Important for maintaining health, intake of feed and having adequate reproductive volume

Muscle
Desirable
 Long flat muscles preferred
 Thickness is important too
 Thick, bunchy muscles produce lean and heavily muscled carcasses, but their productivity (litter
size, farrowing ease, structural soundness, mating ability) and meat quality was not so desirable
 Ideal is greatest amount of muscle mass (length, depth, thickness) possible without interfering
with overall productivity

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Trimness
Desirable
 Clean over the loin edge and shoulder blades
 Free from excessive waste in the cushion of the ham

Character
Desirable
 Breed character refers to the presence of desired features of the breed
 Head, ear, carriage, and colour markings are some features to check
 Each breed has specific desirable characteristics
 Check the Canadian Centre for Swine Improvements for more information

Sex Character
Desirable
 Evidence of masculinity and femininity
 Check head, mammary development and external sex organs
 Behaviour also plays a factor

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Breeding Swine Scorecard
Perfect Score
General Appearance ....................................................................................................................... 20
Weight appropriate for age and breed
5 to 6 months - 100 kg
9 months - 145 kg
mature sows - 160-250 kg
mature boards - 180 - 270 kg
Condition moderate finish in all classes
middle trim and free from flabbiness
Form well balanced, long, neat and trim
sides deep and trim
slightly arched topline
Head and Neck ................................................................................................................................... 5
Head face medium length, clean cut
eyes well apart and alert
ears medium in size, fringed with fine hair
Neck neck blends smoothly into shoulder
jowl smooth, neat and trim, no sign of excess flesh
Forequarters ....................................................................................................................................... 10
Shoulders smooth, showing muscle
Chest broad
Fore legs straight, good bone, even toes, strong pasterns
Body ......................................................................................................................................................... 25
Loin long and muscular
Back long and muscular
strong, slightly arched topline
Sides long, flat and trim
showing muscling at front and rear flank
Underline sows should have a minimum of 6 pairs of sound, well developed,
evenly spaced teats
Hindquarters ....................................................................................................................................... 17
Rump long and muscular
Hams well muscled, long and thick
Hind Legs straight, strong pasterns with good bone
Feet and Legs ...................................................................................................................................... 13
stands on even toes and soles
legs squarely under the body
Trimness ............................................................................................................................................... 10
minimum amount of smooth finish, uniformly distributed
over body
excess finish is undesirable
blemishes are undesirable, i.e. tail biting, bruises, teeth marks, cuts
Total ....................................................................................................................................................... 100

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Terminology For Breeding Swine
The terminology to use for breeding swine is the same as the terminology for market hogs. Refer
to the information in the section on market hogs (page 8).

Remember that structural correctness is more important in breeding swine. Discuss your most
important points first, then move to the less important ones. Discuss general information, then
refer to specific traits.

Sample Reasons - Duroc Breeding Gilts

I placed this class of Duroc breeding gilts 1 2 4 3.

Starting this class with the two largest volume gilts in the class, I placed 1 over 2 because 1 was
larger framed, longer sided, longer rumped and cleaner and longer in the neck than 2. 1 was
deeper ribbed and wider sprung than 2, and stood on more cushion at the knees and pasterns.

I grant that 2 was a leveler rumped gilt than 1.

In my middle pair, I placed 2 over 4 because 2 had more balance, being taller in front and more
level over the rump than 4. 2 showed a more desirable slope of the shoulder and was freer
moving on all four legs than 4.

I grant that 4 was longer and cleaner in the neck, and had a more prominent, more desirable
spaced underline.

In my bottom pair, I placed 4 over 3 because 4 was longer sided and more upstanding than 3. 4
carries less fat throughout, and showed more size and scale than 3.

In an easy placing, I placed 3 at the bottom of the class as 3 was short sided, steep rumped and
buck kneed. 3 lacked the structural correctness to place any higher in this class today.

For these reasons, I placed this class of Duroc breeding gilts 1 2 4 3.

Sections of the Judging Fact Sheets were adapted from the Alberta 4-H Judging
Project Guide with the permission of the Alberta 4-H Council.

4-H Manitoba Contact Information

1129 Queens Avenue Brandon, MB R7A 1L9
Phone: 204-726-6136
Fax: 204-728-9040
Email: [email protected]
www.4h.mb.ca
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