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Anatomy of the Swine IRSHAD 2K6,(DAHSRI) COLLEGE OF VETERINARY AND ANIMAL SCIENCES,MANNUTHY KERALA, INDIA
Today we will be learning about… <ul><li>Anatomy of the swine, that is what makes them up.  </li></ul><ul><li>We will be t...
Anatomy of the Hog <ul><li>The anatomy, refers to the external body parts.  </li></ul><ul><li>Knowing these parts is essen...
What do the parts of the swine’s body consist of? <ul><li>The parts that we will be looking at, include the following: </l...
The anatomy of the pig….
The front one third <ul><li>The importance of the front one-third in the market industry, lies within the following: </li>...
What is so valuable in the front one-third? <ul><li>The picnic shoulder and the Boston Butt comprise the most valuable par...
The middle one-third <ul><li>The market importance of the middle one-third consists of: </li></ul><ul><ul><li>The loin and...
So where is the $$$ in the middle one-third? <ul><li>Well, as with most animals, the loin is pretty valuable. </li></ul><u...
The rear one-third <ul><li>The market importance in the rear one-third lies within the following: </li></ul><ul><ul><li>Th...
The Price is in the end. <ul><li>The rear one third has one major, very valuable cut.  </li></ul><ul><ul><li>That is the h...
Application <ul><li>I want you to list three things that you have eaten of Pork origin.  </li></ul><ul><li>From these thre...
So…How will you get graded? <ul><li>Well, first pass your papers in form the application. </li></ul><ul><li>We will pass t...
So…What did you learn???? <ul><li>Well, you tell me.  Lets discuss it. </li></ul>
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Anatomy Of The Swine

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Anatomy Of The Swine

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Transcript of "Anatomy Of The Swine"

  1. 1. Anatomy of the Swine IRSHAD 2K6,(DAHSRI) COLLEGE OF VETERINARY AND ANIMAL SCIENCES,MANNUTHY KERALA, INDIA
  2. 2. Today we will be learning about… <ul><li>Anatomy of the swine, that is what makes them up. </li></ul><ul><li>We will be taking a look at more valuable parts, and what is most marketed and why. </li></ul><ul><li>We will be setting a basis for a later look into selecting swine, and other livestock. </li></ul>
  3. 3. Anatomy of the Hog <ul><li>The anatomy, refers to the external body parts. </li></ul><ul><li>Knowing these parts is essential for being able to visually appraise swine. </li></ul><ul><li>This aids in being able to identify structural correctness, amongst other things. </li></ul>
  4. 4. What do the parts of the swine’s body consist of? <ul><li>The parts that we will be looking at, include the following: </li></ul><ul><ul><li>Front one-third: </li></ul></ul><ul><ul><ul><li>Head, neck, snout jowl, shoulder, knee, pastern, elbow pocket. </li></ul></ul></ul><ul><ul><li>Middle one-third: </li></ul></ul><ul><ul><ul><li>Back, loin, length of side, underline (belly), Fore flank, rear flank </li></ul></ul></ul><ul><ul><li>Rear one-third: </li></ul></ul><ul><ul><ul><li>Rump, tail, vulva, ham, hock, dew claw, toe, stifle region of he ham </li></ul></ul></ul>
  5. 5. The anatomy of the pig….
  6. 6. The front one third <ul><li>The importance of the front one-third in the market industry, lies within the following: </li></ul><ul><ul><li>The shoulder (Boston Butt and the Picnic Shoulder) </li></ul></ul><ul><li>There is also importance placed on minor cuts: </li></ul><ul><ul><li>The jowl, feet, and neck bones. </li></ul></ul>
  7. 7. What is so valuable in the front one-third? <ul><li>The picnic shoulder and the Boston Butt comprise the most valuable part. </li></ul><ul><ul><li>The ‘quarter’ itself is cut in half to create these cuts. </li></ul></ul><ul><ul><ul><li>The Boston Butt, and Picnic Shoulder. </li></ul></ul></ul><ul><li>The Jowl and the Front Foot are sold as sort of novelty items. </li></ul><ul><ul><li>Such as Pickled Pigs’ feet. </li></ul></ul>
  8. 8. The middle one-third <ul><li>The market importance of the middle one-third consists of: </li></ul><ul><ul><li>The loin and the spare ribs, most valuable. </li></ul></ul><ul><ul><li>Also the belly is here, used for bacon. </li></ul></ul>
  9. 9. So where is the $$$ in the middle one-third? <ul><li>Well, as with most animals, the loin is pretty valuable. </li></ul><ul><ul><li>20 cuts come from this area. Including Canadian Style Bacon, that is eaten on Pizza, an various chops that you may eat. </li></ul></ul><ul><li>The Top Roast, the Crown Roast, and the Back Ribs, and the tenderloin comes from this area, as well. </li></ul><ul><li>The bacon that you eat for breakfast, comes from the length of side, as does the spareribs. </li></ul>
  10. 10. The rear one-third <ul><li>The market importance in the rear one-third lies within the following: </li></ul><ul><ul><li>The pork leg, most important, because this is where the ham comes from. </li></ul></ul><ul><li>The minor cuts in this area include: </li></ul><ul><ul><li>Hind foot, and the tail </li></ul></ul>
  11. 11. The Price is in the end. <ul><li>The rear one third has one major, very valuable cut. </li></ul><ul><ul><li>That is the hams. </li></ul></ul><ul><ul><ul><li>Hams can come in many different forms. Smoked, canned, sliced, or boneless. </li></ul></ul></ul><ul><ul><ul><li>They can be sold bone in, or bone out, and they can also be sold as a shank portion. </li></ul></ul></ul><ul><li>Also there are rear cutlets and a top leg roast. The feat can also be sold as pickled Pigs’ Feet. </li></ul>
  12. 12. Application <ul><li>I want you to list three things that you have eaten of Pork origin. </li></ul><ul><li>From these three things, I would like for you to list the third of the pig that they came from. </li></ul><ul><li>Then I would like for you to list, what the cut is called, and if it is a major resale cut. </li></ul>
  13. 13. So…How will you get graded? <ul><li>Well, first pass your papers in form the application. </li></ul><ul><li>We will pass these papers around the room, and have each student read, what another one has said. </li></ul><ul><li>Then take one pig anatomy paper, and pass it around. Fill in as many as you can remember from the notes you have taken. </li></ul><ul><li>Pass these in for a grade, and they will be passed back to you, to serve as a review for the test. </li></ul>
  14. 14. So…What did you learn???? <ul><li>Well, you tell me. Lets discuss it. </li></ul>
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