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the fat is trimmed and the pork is hand pulled. They will take lava rocks for reheating the pulled pork for the Bar-B-Q sandwiches. Then they will set up early Saturday morning to start the 5-hour process of smoking the ribs.
“A contest like this is a lot of work," Mr. Hartman said. “But if it is done right, it’s a lot of fun.”
cass in the Carcass Contest or not to enter the contest,” he continued.
Randall Updike, 4-H Leader for our 4-H Livestock Club and member of the Farm Show Board of Directors explained “that the USD A graders collect carcass data at the slaughter house that is figured into a carcass index and the rankings are based on the carcass index.” The three factors used to figure the carcass index are quality and cutability, yield grade and growth and performance.
84.7%