The popular Pork Quality Competition returned to this year’s Prairie Livestock Expo in mid-December in Winnipeg, MB, with record participation – 46 carcasses from 23 entrants across Manitoba.
The Pork Quality Competition is a premier event that celebrates excellence in pork production, recognizing the “Best of the Best” in the industry. This renowned competition brings together hog producers from across Canada to participate in what has become the largest hog carcass competition in North America—and possibly the world.
A highlight of the Prairie Livestock Expo, the competition crowns a Grand Champion, awarded to the producer whose carcass demonstrates the perfect combination of meat quality traits and measurements. The event not only celebrates the achievements of producers but also serves as a platform for giving back to the community.
This exceptional event is made possible entirely through industry sponsorship, reflecting the dedication and generosity of the Canadian pork industry. The Pork Quality Competition continues to embody a spirit of excellence, community support, and philanthropy, impacting the industry and the lives of those it touches.
Jason Care, Manitoba Hog Grader for Manitoba Pork, actively grades for the Pork Quality Competition, a role he has proudly held since 2006.
“This year’s competition set a record for being the tightest I’ve ever graded,” said Care.
The difference between first, second, and third place was just one point, with a tie for third. The seventh place also saw a tie, and the ninth place ended in a three-way tie. The total difference between first and tenth place was only 11 points.
His observations emphasize this year’s event’s fierce competition and exceptional quality. So why the difference? Good question. In 2022, the carcass competition had 24 participants, but this year, 46 entered the competition, doubling the turnout.
“What’s even more impressive is how skilled these producers have become at hitting their targets. They’re dialing it into millimetres and centimetres, consistently achieving precise weights. It’s a testament to their expertise and dedication,” said the carcass judge.
When asked about the changes in the competition, the response points directly to the producers. “We go back to the two producers who essentially design the judging criteria and decide what they want to see,” he explained.
About four years ago, they revised some rules better to target the highest quality, most marketable hogs. “Now, that’s exactly what we’re evaluating in the cooler—pork that meets top market standards,” said Care. The adjustments reflect a focus on precision and market relevance.
Care explained tight competition and the detailed criteria used to evaluate entries. “We look at a full variety of factors,” he said.
Colour is one aspect, though it mostly comes down to processing, not genetics. Next, the focus is on marbling, whether in loins, bellies, or back fat. Loin size and weight are critical too, with weight being one of the biggest contributors in hogs.
Reflecting on changes over time, Care added, “Back in 2006, hogs averaged 97.6 kg. Now, they average 101 to 102 kg at the point of finishing. Yet some carcasses have back fat as low as nine millimetres, even though the ideal target for the competition is 18 millimetres.”
Care’s observations highlighted the high standards and precision producers achieve in the competition.
Care reflected on the evolution of pork production and market demands.
“If you think back to the 80s, pork got too lean, and that’s not what the market wants. Consumers prefer more marbling and back fat because, as it cooks, it renders down and keeps the pork juicy,” he explains.
The competition aligns closely with these consumer preferences. “The show is designed around what the market wants. We even host a barbecue with producers where they voice their concerns, and we adjust the scoring criteria to match this hard target,” Care adds.
This year’s entries demonstrate remarkable precision. “They’re hitting these targets within millimetres and just one point apart. It’s imposing what these producers can achieve,” he said. •
— By Harry Siemens