This life-size Pork (Pig) Half-Carcass Model is mounted on a sturdy base for optimal stability and ease of demonstration. It is segmented according to the DLG classification using the “simplified DLG cutting method,” providing an accurate representation of standard butchery divisions.
The model includes seven distinct parts: the head; shoulder with shank and foot; chine; tenderloin; ham with shank and foot; loin with champ and fatback; and pork belly with ribs and brisket.
It is an excellent educational resource for teaching meat processing, anatomy, and carcass evaluation.




