SEGMENT: LIVESTOCK SHOWING
Sam Meteer>ISM Walk & Talk Interviews>Meteer, Sam, Section 1
- Names, Places & Dates
- LIVESTOCK SHOWING
- Sam says he purchased hog in April, born in January, had difficulties preparing for showing because of State Officer duties. Used family to help keep pig on track for showing.
- ANIMAL IDENTIFICATION
- Breeds are registered by numbers.Sam explains how ear notches are used to number and identify hogs. Different patterns and parts of the ear explain what number and litter the hog comes from. Ear notching is done when pigs are little.
- SHOW PREPARATIONS
- Hogs are walked prior to showing to keep them loose and stop cramping. They're washed, cleaned, and given haircuts so you can see the true hog.
- SHOWING AND SELLING
- Sam talks about the ham and loin muscles and wanting smooth muscles. This produces a lot of meat for the consumer and about 250 pounds is market weight. He talks about selling them when they're young and fresh. Bigger hogs are fattier, with barrows and guilds being the best meat producers and not boors. Sam talks about the good and bad parts of his hog, improvements and the hog he's showing.
- LIVESTOCK
- Protein; Corn; Bean Meal; Beet Pulp
- SHOWING
- Sam talks about showing the hogs front of judges and how you control them using a whip or a pipe. Sam talks about the process of showing and some questions the judges might ask. He says you have to have a knowledge of hogs and when you work with them enough they're more like a big dog.
