Swine Exhibitors Information
Entry deadline for Swine is June 1st including Carcass class!
Pre Fair Set up dates: August 6 @ 6:30 p.m. and Aug. 8 @ 8:30 a.m.
NEW FOR 2020: Market breed classes – see Exhibitor Handbook Weights: Minimum of 230 and maximum of 290 lbs.
Be sure to read rules for this year, several changes!!
Market classes: Exhibitors may register up to four hogs in any combination of market or market breed classes. Exhibitors may have the same back up animal per family. Must be listed on each of their entry forms. Please don’t register for more tags than you have hogs!
$1.00 charge: All Exhibitors will be required to bring their tagged hogs (or bring tags to be tagged) to BCYF on July 18th between 7:00 a.m. and Noon to be given a flu shot. Those that have a vet administered shot before this date must bring a signed, fair approved form from administrating vet by July 20th. If you are having your own vet administrate this flu shot you will need to order the fair approved vaccine from Dr. Jim Kober, Zeeland, MI Phone #616-355-7447. Without this vaccine shot your hogs will not be allowed at the fair. Hogs that have been purchased from a producer that has been given 2 doses of a commercial flu vaccine, with an approved producers signature will be exempt from the fair’s mandatory flu vaccination. See Rule L in swine rules.
Don’t forget that those families with multiple siblings who may use that one back-up pig make sure that you put the back-up tag number on all sibling’s forms. If using on line entry, state in the comment section of swine market that this is a family back up hog. What to do with those back-up hogs and get them processed at the same time? Those 13 + of age can enter the carcass class and learn about the meat we produce and eat. The Grand and Reserve of the carcass class are auctioned on Friday’s auction along with your Show Market hog.
Market Tags must be in hogs ear by Aug. 1st including back up tags. Spot checks will be done after Aug. 1st.
Self waterers are encouraged for hogs during fairweek. They are to be no larger than 10″ in diameter and must be constructed of metal, PVC, or heavy plastic.
For fair week, hogs are to be clipped no shorter than ½”. Hogs clipped too short may be declared unusable by the processor. Oiling or artificial shine-spraying of hogs is prohibited at the fair. Strictly enforced, or exhibitor will be disqualified.
Entry Day: Sunday – 8:00 am to 2:00 pm, Health check starts at 6:00 am to Noon.
Health Check: Hogs must enter Gate 3 (Shawnee Rd.) and go straight to the weigh in area unless you have more than one specie. Exhibitors with more than one specie must remain at Gate 3 and proceed through the vet check. At weigh in you must provide the following:
Tagged hog, Vet Slip, yellow copy of the entry sheet, signed 2nd destination hog form (if 2 hogs), and must have their hog pen checked and yellow sheet initialed by a swine barn representative before going to entry office. When all that is done, then go to entry office before 2:00 pm.
Fair Week: Exhibitors are expected to clean their pens daily in the am before fair opens. All exhibitors are expected to feed and water daily.
Please keep aisles clean and free of sawdust. Exhibitors failing to do this will fall under the 3 strike rule. (See fairbook page 16)
All Intermediate & Senior Swine Exhibitors ages 13 & older (your age as of Jan. 1) must take a 25 question multiple-choice Swine Herdsman Quiz before the Market Class onThursday, at 7:30 a.m. in the Show Arena. An updated copy of the quiz material will be available for exhibitors at pre-registration.
Premium checks may be picked up Saturday of fair from 2 p.m. to 5 p.m. at Entry Office or Sunday from 8 a.m. to 1:30 p.m. You can also have them cashed at either of those times.