Table 4. Distribution characteristics of seven carcass primal cuts analyzed by AutoFom III (unit: kg)

	Median	Mode	Min	Max	Excess kurtosis	Skewness
Belly
Grade 1+	12.12	12.16	10.66	13.64	−0.224	0.099
Grade 1	12.24	11.66	9.66	15.26	−0.871	0.106
Grade 2	12.81	10.90	8.50	16.74	−0.951	0.105
Neck bone-out
Grade 1+	4.48	4.46	3.14	5.14	−0.113	−0.141
Grade 1	4.44	4.24	2.32	5.36	−0.712	0.095
Grade 2	4.34	4.16	2.78	5.96	−0.444	0.357
Loin bone-out
Grade 1+	5.70	5.70	1.58	7.98	0.336	−0.243
Grade 1	5.64	5.72	0.24	7.94	−0.003	−0.126
Grade 2	5.46	5.48	1.16	8.42	0.065	−0.004
Tenderloin
Grade 1+	0.98	0.98	0.50	1.18	0.528	−0.282
Grade 1	0.96	0.94	0.36	1.22	−0.180	−0.043
Grade 2	0.94	0.90	0.28	1.32	−0.108	0.198
Spare ribs
Grade 1+	3.64	3.64	3.12	4.26	−0.570	0.004
Grade 1	3.62	3.44	2.94	4.48	−1.074	0.168
Grade 2	3.58	3.32	2.56	4.76	−0.654	0.369
Shoulder
Grade 1+	8.12	8.12	6.54	9.18	−0.361	−0.073
Grade 1	8.08	7.70	5.56	9.66	−0.910	0.135
Grade 2	7.94	7.48	5.76	10.36	−0.554	0.381
Ham bone-out
Grade 1+	17.06	17.00	11.32	19.82	0.097	−0.204
Grade 1	16.92	16.48	7.80	20.58	−0.499	0.038
Grade 2	16.50	16.02	9.72	22.44	−0.319	0.304

Population numbers for Grades 1⁺, 1, and 2 are 145,872, 157,833, and 115,616, respectively.