JMS/.MN said: (quoted from post at 01:38:59 01/14/08) Normal market hog finished weight is in the 225-240 lb range. Should hit that in under 5 1/2 months. Better growing ones will do it in just over 5 months.
Sorry but all of our packers take a large price cut anymore if they dont weigh at least 270 and would rather have them at 300 but that may just be in this area or our packers the guys i am contracted to shipp about 2 potlads a day to slaughter 5-10 years ago it was 220-240 with the leaner hogs the packers figured out it cost no more to process the larger animal
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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