{"id":5603,"date":"2021-12-14T09:54:00","date_gmt":"2021-12-14T15:54:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?post_type=resources&p=5603"},"modified":"2021-12-28T11:34:49","modified_gmt":"2021-12-28T17:34:49","slug":"the-squeal-105","status":"publish","type":"resources","link":"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-105\/","title":{"rendered":"The PIC Total Carcass Value Handbook – Episode 105"},"content":{"rendered":"\n

16-minute listen<\/em><\/p>\n\n\n\nhttps:\/\/thesqueal.libsyn.com\/website\/the-squeal-0092-quality-weaned-pig-part-3-management-husbandry-practices-and-general-health-issues<\/a>\n\n\n\n

<\/div>\n\n\n\n

PIC’s Dr. Neal Matthews and Brandon Fields have been decades in the business of pork meat quality and years in the creation of PIC’s new online Total Carcass Value Handbook. They share why the Total Carcass Value Handbook is important to you and how you can use it to understand pork quality around the world. <\/p>\n\n\n\n

Learn more about the PIC Total Carcass Value Handbook here<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"

16-minute listen PIC’s Dr. Neal Matthews and Brandon Fields have been decades in the business of pork meat quality and…<\/p>\n","protected":false},"featured_media":5032,"template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false},"resource-category":[109,128],"acf":[],"yoast_head":"\nThe PIC Total Carcass Value Handbook - Episode 105 - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-105\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The PIC Total Carcass Value Handbook - Episode 105\" \/>\n<meta property=\"og:description\" content=\"16-minute listen PIC’s Dr. Neal Matthews and Brandon Fields have been decades in the business of pork meat quality and...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-105\/\" \/>\n<meta property=\"og:site_name\" content=\"PIC North America DEV\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PICNorthAmerica\/\" \/>\n<meta property=\"article:modified_time\" content=\"2021-12-28T17:34:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/genus-develop.go-vip.co\/pic\/wp-content\/uploads\/sites\/3\/2021\/11\/The-Squeal-PIC-podcast_web-1.png?fit=781%2C521\" \/>\n\t<meta property=\"og:image:width\" content=\"781\" \/>\n\t<meta property=\"og:image:height\" content=\"521\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-105\/\",\"url\":\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-105\/\",\"name\":\"The PIC Total Carcass Value Handbook - 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