Lean Value Marketing Program was to make marketing terms better understood and show producers how to get the most money for their hogs. Consumer demand for lean pork has increased during the last 10 years. Packers are realizing the extra value of lean hogs that reduce the need for trimming excess fat. At the same time, swine producers understand that producing hogs with excess fat is inefficient and unprofitable. These facts have led to changes in terminology of swine performance and profitability.
New terminology includes lean gain per day, sort loss, grade premium, and percentage carcass muscle.
Producers typically market their pigs to several packers, and a lack of uniformity in measuring and reporting carcass data exists among companies. Because of this inconsistency, producers find it difficult, if not impossible, to compare their market hogs with pigs from other operations. Producers also have difficulty understanding and comparing carcass data from their own pigs sent to different plants. A uniform carcass lean value program would make comparisons between different producers meaningful and would provide technical information necessary to implement genetic, nutritional, or management changes. The objectives of this program were to help Kansas producers understand the carcass merit of their pigs when marketed on a wholesale cut basis and to allow them to make comparisons with pigs from other producers.