What type of hogs do packers prefer for production?

Packers prefer lean and muscular hogs for production because these qualities are essential for meeting market demands and maximizing profitability. Lean meat is favored by consumers for being lower in fat, aligning with the growing trend towards healthier eating choices. In addition to health considerations, muscular hogs typically yield more carcass weight and higher-quality cuts of meat, which are more desirable in the marketplace. This preference supports the meat industry's goal of providing products that meet consumer expectations while also ensuring economic viability for producers.

Hogs that are fat and heavy may not be as economically advantageous, as they produce a higher percentage of fat compared to lean muscle, which can lead to diminished profits. Smaller and lighter hogs often do not meet the minimum market weight needed to be profitable for packers. Lastly, older and larger hogs may be less desirable due to potential quality issues and a lower muscle-to-fat ratio, which can adversely affect both meat quality and consumer acceptance. Thus, the preference for lean and muscular hogs aligns with industry standards and consumer trends.