Class 1: Pork Carcasses - Look at the fat along the back. Rank from trimmest (best) to fattest (worst). If fat is similar, pick the one with more muscle.
Evaluating muscle in pork carcasses - Look for a thick and bulging ham and shoulder. Left (best) to right (worst).
Class 1: Pork Carcasses: Official Placing 1-3-2-4
Class 2: Pork Hams - Look at the fat under and alongside the "butt face". Rank from trimmest (best) to fattest (worst). If fat is similar, pick the ham with more muscle.
Class 2: Pork Hams Official 4-3-1-2
Class 3: Pork Loins - Look at the amount of fat. Rank from trimmest (best) to fattest (worst). If fat is similar, pick the loin with more muscle. Look at both ends of the loin, but put more emphasis on the end with the circular "eye" muscle.
Class 3: Pork Loins - This is the view from the "sirloin end". Is has more individual muscles. This end is less important and is used in a close placing.
Class 3: Pork Loins Official: 4-3-2-1
Class 4: Pork Loin Chops or any pork retail cut class- Look at the amount of fat. Rank from trimmest (best) to fattest (worst). If fat is similar, pick the cut with more muscle.
Class 4: Pork Loins Chops Official: 2-1-4-3