Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
G77-330 Estimating Pork Carcass Lean (Revised June 1994), Dennis E. Burson
G77-330 Estimating Pork Carcass Lean (Revised June 1994), Dennis E. Burson
University of Nebraska-Lincoln Extension: Historical Materials
Four procedures for pork carcass evaluation are given here, along with illustrations.
Pork carcass value is an important factor affecting the profitability of the pork industry. Reproduction traits and growth performance are easily recognized as keys to the profitability and health of the pork industry, yet carcass value also plays an important role. Differences in carcass product value are monetarily recognized by recognizing differences in carcass weight and grade. In addition, the pork industry recognizes that consumption of pork may key on public health concerns relating to reducing fat consumption and the resulting consumer demand for lower fat products.
G77-339 Price Spreads For Beef And Pork, Allen C. Wellman
G77-339 Price Spreads For Beef And Pork, Allen C. Wellman
University of Nebraska-Lincoln Extension: Historical Materials
The price spreads for beef and pork are determined by calculating the differences between prices at three marketing levels: farm (live animals), wholesale (carcass or wholesale cuts), and retail (average of retail cuts). Three price spreads, farm-wholesale, wholesale-retail, and farm-retail can be estimated from these prices. Farm-to-retail price spreads for beef and pork represent the total marketnig charges for processing and distribution from farm gate through retail counter and are discussed in this NebGuide.