Market hog grades are based on the quality and yield of which four cuts?

The correct choice identifies the four primary cuts used for assessing market hog grades, which are key to determining the quality and yield of pork products. The ham, loin, picnic shoulder, and Boston butt are integral cuts in the pork industry.

The ham is prized for its versatility and flavor, making it a central cut for grading. The loin is another essential part, known for its tenderness and is often used for premium cuts like pork chops and roasts. The picnic shoulder is valued for its flavor, especially in processed products, while the Boston butt is well-regarded for its marbling, contributing to flavor and tenderness, especially in slow-cooked dishes.

Understanding these cuts is crucial for evaluating market hogs because they directly influence the final product's quality, overall yield, and economic return in the marketplace. Grading systems prioritize these cuts as they represent significant portions of the meat derived from a hog, and their quality directly affects consumer satisfaction and market value.