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This class has questions at the bottom of the page.

Official/Reasons/Critique

4/1

Close pair
Advantages muscing + trimness

1/4

T
Clear plate
Sternum

M
Thicker, higher volumed ham
Prominent sirloin
Thicker fuller loin
Exposed lumbar lean

Q
Belly color

T
Lumbar region
Leaf fat

M
Longer carcass
Thicker shoulder

1/3

Greater trimness

3/1

HEAVIER MUSCLED

T
Clear plate
Centerloin
Last lumbar vertebrae
Belly pocket

M
Longer carcass
Thicker, higher volumed, plumper cushioned ham
Prominent sirloin
More bulging shoulder

Q
Lumbar lean fat
Streakings
Belly color

3/2

Easily
Clearly greater trimness + greater muscling

2/3

T
First rib
Centerloin
Last lumbar vertebrae
Sternum

M
Thicker, higher volumed, plumper cushioned ham
Thicker, higher-volume sirloin
Fuller loin
More bulging shoudler lumbar lean

Q
Belly color

T
Belly pocket
Leaf fat

Q
Lumbar lean
Fat streakings

Acknowledgment:

Most lumbar lean fat streakings and the least leaf fat

Last: fattest, wastiest, lowest yielding

#	FR	LR	LV
1	1.6	0.6	0.5
2	1.9	1.0	0.7
3	1.1	0.9	0.7
4	1.5	0.7	0.5

Questions

#	Question
1	Which carcass was the longest?
2	Which carcass had the least area of exposed lumbar lean?
3	Which carcass exhibited the most fat over the sternum?
4	Which carcass exhibited the highest volumed, plumpest cushioned ham?
5	Which carcass was the fattest over the lumbar, center loin, and clear plate?