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Eastern Iowa | I am Pork producer and my grade premium from the packer is largely based on percent lean of the hog. I would say until that changes pork is going to stay real lean. It is also probably the reason why the pork loin has gone from a premium cut to pretty much the cheapest part of the hog. I will say that there is more duroc being used now than in the past, which may be a positive. We have used all duroc boars for quite a few years now.
Edited by markd 3/17/2018 06:36
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