{"id":54,"date":"2021-11-03T13:27:04","date_gmt":"2021-11-03T13:27:04","guid":{"rendered":"https:\/\/dmd.scctc.org\/abbyrohrer\/?p=54"},"modified":"2022-03-07T15:38:29","modified_gmt":"2022-03-07T15:38:29","slug":"pigs","status":"publish","type":"post","link":"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/","title":{"rendered":"Pig(s)"},"content":{"rendered":"\n<p>If you would like to learn more about a market pig(s), you can look into downloading this book linked below. The book&#8217;s key point is butchering your pig(s) and selling your pig(s) to be butchered. The different types of cuts you can get from a pig is something I must know for skill-a-thon. I must also know what lean, muscular, and fatty cuts look like. When raising a market pig(s), the end goal is to have a healthy amount of each type of cut.<\/p>\n\n\n\n<p>To learn the top 10 things to do before and during the fair, listen to my podcast linked below. This list of things is something I wish I had as a beginner and things I use every year. It includes tips for raising your pig(s) and for show week, things I had to learn the hard way so you don&#8217;t have to. Some of the tips apply to the pig(s) and others apply to you as a competitor. I have been a member of 4H for 8 years, and have been showing swine for 5 years.<\/p>\n\n\n<iframe src=\"https:\/\/www.slideshare.net\/slideshow\/embed_code\/246329306\" width=\"880\" height=\"701\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><br\/>\n\n\n<p>https:\/\/soundcloud.com\/abby-rohrer\/four-years-of-4h-pigs-ep-1?si=a9bd467a4aa540e5bafa67160d2f7df8&#038;utm_source=clipboard&#038;utm_medium=text&#038;utm_campaign=social_sharing<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"658\" height=\"457\" src=\"https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam.png\" alt=\"\" class=\"wp-image-73\" srcset=\"https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam.png 658w, https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam-300x208.png 300w\" sizes=\"(max-width: 658px) 100vw, 658px\" \/><figcaption>Berk, 2021<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>If you would like to learn more about a market pig(s), you can look into downloading this book linked below. The book&#8217;s key point is butchering your pig(s) and selling your pig(s) to be butchered. The different types of cuts you can get from a pig is something I must know for skill-a-thon. I must [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pig(s) - Four Years of 4H Pigs<\/title>\n<meta name=\"description\" content=\"Here is a link to learn about butchering a market pig(s) and tips for a 4H pig. These are things you should know for your 4H project.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pig(s) - Four Years of 4H Pigs\" \/>\n<meta property=\"og:description\" content=\"Here is a link to learn about butchering a market pig(s) and tips for a 4H pig. These are things you should know for your 4H project.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/\" \/>\n<meta property=\"og:site_name\" content=\"Four Years of 4H Pigs\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-03T13:27:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-07T15:38:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"abbyrohrer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/#website\",\"url\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/\",\"name\":\"Four Years of 4H Pigs\",\"description\":\"The 4H pig owner experience\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam.png\",\"contentUrl\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/wp-content\/uploads\/sites\/30\/2022\/03\/Sam.png\",\"width\":658,\"height\":457},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/#webpage\",\"url\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/\",\"name\":\"Pig(s) - Four Years of 4H Pigs\",\"isPartOf\":{\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/2021\/11\/03\/pigs\/#primaryimage\"},\"datePublished\":\"2021-11-03T13:27:04+00:00\",\"dateModified\":\"2022-03-07T15:38:29+00:00\",\"author\":{\"@id\":\"https:\/\/dmd.scctc.org\/abbyrohrer\/#\/schema\/person\/ab7a0c90e83d7d067c8c11650aad3c29\"},\"description\":\"Here is a link to learn about butchering a market pig(s) and tips for a 4H pig. 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