Results from the 2024 Missouri State Fair Growth & Quality Barrow Classic

Columbia, Mo.,-Almost 40 hogs from across the state were entered in the Growth & Quality Barrow Classic at the 2024 Missouri State Fair. The Classic was sponsored by the Missouri Pork Association, University of Missouri Extension, and the Missouri Department of Agriculture.

The overall winner went to Lyla Bolinger from Moniteau County for a Duroc barrow weighing 277 lbs. and a 0.51 FFLG lb. per day. Madison Wolf from Livingston County received second with a Crossbred barrow weighing 265 lbs. and a 0.55 FFLG lb. per day. The overall grand champion winner received $1,006 in prize money and the reserve champion received $587 in prize money. Additional prize money was awarded to the top ten carcass placings.

New this year, the top junior exhibitor of the Growth and Quality Barrow Classic participated in the Best of Missouri Sale on Saturday, August 17. The grand champion pork carcass was exhibited by Lyla Bolinger of California. Lyla is the daughter of Clint and Jalin Bolinger and is a member of the Busy Bee 4-H Club. Her pork carcass sold for $5,500 and was purchased by the Missouri Pork Association, Youth in Ag, and hometown supporters.

The purpose of the Growth & Quality Barrow Classic is to promote and recognize the pork industry in Missouri; supply quality carcass evaluation information to producers; recognize the carcass qualities which the industry desires, and to promote the economical performance trait of lean gain per day.

Participants signed up for the contest in March through an intent to participate form. A birthweight is recorded at this time. Barrows are then weighed and tattooed at the Missouri State Fair. All barrows are evaluated on three main categories: 1) visual appraisal, 2) fat-free lean gain and 3) pork quality. They are measured for 10^th rib fat and loin muscle at the time of weigh-in by a certified technician. Immediately following the live show, barrows are loaded for processing and evaluated for carcass quality which includes color, pH, marbling and tenderness. This year, barrows were processed at the University of Missouri Meat Laboratory in Columbia, Missouri.

The Missouri Pork Association represents the state's pork producers in areas of promotion, research, education, and public policy. For more information about this or any other programs of the Missouri Pork Association, visit www.mopork.com, or call (573) 445-8375.

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