Section 30. Choice grade

A. Choice swine approach the ideal of the meat-type animal in conformation and quality. They are large and well developed for their age, and demonstrate thrift and vitality. The entire body demonstrates moderate balance and correctness. Swine of this grade stand on ample bone with sound, strong feet, and legs that are properly placed. When walking, they should be free-moving, showing some flexibility in their joints.

B. Choice swine have moderately thick muscling throughout. The shoulders are moderately thick muscled, yet relatively free of coarseness. The back is level, showing evidence of a moderately large loin eye muscle. They show moderately thick muscling through the rump, with a high tail setting. The hams are moderately thick muscled. The body is moderately uniform in thickness through the ham, loin and shoulder.

C. Choice swine are fairly trim in the jowl and underline, and show little evidence of excess fat over the shoulder or at the base of the ham. The maximum backfat over the last rib at 230 pounds will be 1.2 inches on a gilt, and 1.1 inches on a boar. Choice swine are moderate in length of leg. They are moderately long-bodied, and must be a minimum of 30 inches at 230 pounds.

D. Choice gilts should be feminine-headed and show evidence of broodiness. Choice boars should be rugged and masculine. The testicles should be well developed and exhibit a clean sheath.

Historical Notes

Derived from VR115-03-05 § 3, eff. September 3, 1987.

Statutory Authority

§ 3.2-4302 of the Code of Virginia.