The Pig and the Public part 2

there's that dog again yeah didn't think you'd have the nerve to face your customers in person lemon oil over at the packing plant today in on the retail business for 15 years now and I have never taken the guided tour good idea for just talking about hog farmers that's another thing about them they never go through the packing plant Steve they don't care what kind of meat they raised like a coke who doesn't taste the stew can't figure it out here's what I mean it also is me to type all you can see there's not much weight in the fat importance of this hang but look at this you can trim off the outside but this middle pop you can't trim the middle of the hand I want you to notice how close they trim the fat off those loins you know what I'm glad you're doing that now instead of me I hated the idea of buying that fat trimming it off and selling it as loose that at two and a half cents a pound don't think we like it either of course that solves only a part of the problem remember those two hams I showed you you can't trim fat out of the middle of a hand it shouldn't be there in the first place the farmer should raise meet type holes so it wouldn't be there well how about it are you paying the farmer enough to get in to raise a hog with more meat on it yes we're doing better than we used to that sure most of the Packers I know are paying more for the me to type unless for the over fat and for the average run of hogs now this difference seems to be working out because on the basis of this differential we're getting one out of five now and are going up well my brother's a farmer and here's what he says he says that the value of a meat type hog compared with the fat one is greater than the difference he gets he's right yeah you mean you're not paying the farmer as much as you could no I didn't say that you see you're talking about value and there's no question about it the meat type hog has more value but the packer can't pay more for that higher value because he doesn't get more for it from the retailer but the factor is willing to pay more for the meat type all because he yields more and the factor gets paid for that difference in yield so he is willing to pass higher prices on back to the farmer I here's what we mean by you the meat type all will give will yield a higher percentage of lean meat and a lower percentage of law and fact cuts that difference in percentage should lean meat it's what the packer is painful now you can go on and say that there's not only more lean meat but that is worth it that in has higher value you're right what as I said under the circumstances today the packer can't collect for it from the retail so now hold on you said the retailer wouldn't pay more later wait a minute I didn't say that we cater wouldn't pay more I said the packer couldn't get any more from the retailer why because he's in no position to market the top quality products separately oh why not suppose we did suppose we topped out our meet time home our top of it would you pay more for them and carry them I sure what all right what would you also buy our lower quality product or just the best no no I think that handled just the best both grades take a lot of extra counter space no I think I'd handle just the best and advertise it that way yes the best now you've bought our top quality will we be able to sell our other four fifths to another retailer your competitor or when he go to some other packer who will give him the straight line including the top quality yeah yeah I see that's it and that's only one of several reasons until the time comes when considerably more of the homes are marketed as me to type it will be difficult to consider merchandising the product separately in order to do that we must have adequate week in and week out supplies 52 weeks of the year it's coming but as I said we have to give the farmers time to improve the quality of their homes we can't just wish for me to type homes and automatically heaven you better pork is coming housewife soon we'll be enjoying meteor pork that's the conclusion reached by anyone who reads Stockman's magazines these days when i get a combination of the best doing bunch of hogs i ever had and get a better price when i sell them I figure that's a good deal for me that's how ralph Sebold of sheffield county feels about his meat type hops he and two of his neighbor's Eddie Johnson and Bill Sorenson have been developing their meat type hogs over the last three years it stands to reason says in that the extra length we want in the meat types I'll is going to give the extra room for larger litters chanson the oldest of the three was raising pigs back in the days of the slim jims of the 20s he says he had some misgivings when he started in on these but that he's completely convinced now he puts it this way you can have three kinds of hops skinny ones fat ones and well muscled ones it's the well muscled ones where after the one thing to keep in mind they say is that this is primarily a job of selective breeding if you start with your own guilts it means record keeping is going to be mighty important so you'll be able to identify each guilt then your record should show whether she is out of the South that had a large strong letter you also want to compare her with the others on the weight-for-age tables so you know you're keeping the best doers when you go to buy the bore you have things to watch for to you should know what the back fat measurement is that's the best single indication of the meat type characteristics on by now you'll want the bourse back fat to be lower than what you expect from the guilts and barrels that's to take into account the sex differences in fatness another thing is to be sure that the boar has been on a full feet better know your breeder enough to trust him when he gives you the answer to this question be sure to that he made rapid gains as Ralph puts it some boards with a low back fat reading aren't meet type they're just hungry you