Minimum requirements shall be met before swine are eligible to be graded for breeding stock. The swine shall:

1. Have 12 or more well spaced functional teats on the underline, with a minimum of six on each side.

2. Be free of physical defects.

A. Fancy swine closely approach the ideal of the meat-type animal in conformation and quality. They are large and exceptionally well developed for their age, and demonstrate exceptional thrift and vitality. The entire body demonstrates balance and correctness.

B. Swine of this grade stand on ample bone with very sound, strong feet, and legs that are properly placed. When walking, they should be very free-moving, showing flexibility in their joints.

C. Fancy swine shall have thick heavy muscling throughout. The shoulders are thick muscled, yet free of coarseness. The back is level, showing evidence of a large loin eye muscle.

D. They show thick muscling through the rump, with a high tail setting. The hams are thick muscled. The body is uniform in thickness through the ham, loin and shoulder.

E. Fancy swine are trim in the jowl and underline, and show no evidence of excess fat over the shoulder or at the base of the ham. The maximum backfat over the last rib at 230 pounds will be .9 inches on a gilt and .8 inch on a boar.

F. Fancy swine are moderate in length of leg. They are long-bodied, and must be a minimum of 31 inches at 230 pounds.

G. Fancy gilts must be feminine-headed and show evidence of broodiness. Fancy boars must be rugged and masculine. The testicles should be well developed and exhibit a clean sheath.

A. Choice swine approach the ideal of the meat-type animal in conformation and quality. They are large and well developed for their age, and demonstrate thrift and vitality. The entire body demonstrates moderate balance and correctness. Swine of this grade stand on ample bone with sound, strong feet, and legs that are properly placed. When walking, they should be free-moving, showing some flexibility in their joints.

B. Choice swine have moderately thick muscling throughout. The shoulders are moderately thick muscled, yet relatively free of coarseness. The back is level, showing evidence of a moderately large loin eye muscle. They show moderately thick muscling through the rump, with a high tail setting. The hams are moderately thick muscled. The body is moderately uniform in thickness through the ham, loin and shoulder.

C. Choice swine are fairly trim in the jowl and underline, and show little evidence of excess fat over the shoulder or at the base of the ham. The maximum backfat over the last rib at 230 pounds will be 1.2 inches on a gilt, and 1.1 inches on a boar. Choice swine are moderate in length of leg. They are moderately long-bodied, and must be a minimum of 30 inches at 230 pounds.

D. Choice gilts should be feminine-headed and show evidence of broodiness. Choice boars should be rugged and masculine. The testicles should be well developed and exhibit a clean sheath.

A. Good swine are fair in conformation and quality. They are fairly large and fairly well developed for their age, and show evidence of thriftiness. Swine of this grade stand on moderate bone with sound feet and legs. Good swine have slightly thin muscling throughout. The shoulders may show some coarseness or may be slightly thin. The back should be slightly level, with at least a slightly thin amount of muscling in the loin eye. The hams show evidence of slightly thin muscling.

B. Good swine may show some wasteness about the jowl and underline, and may show some evidence of excess fat over the shoulder and at the base of the ham. The maximum backfat over the last rib at 230 pounds will be 1.4 inches on a gilt, and 1.3 inches on a boar.

C. Good swine are slightly long-bodied, and must be a minimum of 29 inches at 230 pounds.

D. Good gilts should be feminine-headed and show some evidence of broodiness. Good boars should be masculine. The testicles should be well developed.