Hey guys. First time posting. First I want to apologize to all you pros. I’m sure I’ll be asking some of the same questions from time to time.
My question to day is the show pig lingo. As far as rib shape (needs more/less)
Flank
Top end
Just to name a few. If some of you guys could decipher some of what the judges say, I’d GREATLY appreciate it. Maybe it will help me to understand what I’m needing to do to help my hogs. TIA, Scott