This study used 216 crossbred pigs to test the effect of ractopamine (RAC) and dietary fat sources on the performance of finishing pigs, pork quality characteristics, and quality of LM chops during a 5 day simulated retail display. It was concluded that neither RAC nor fat source altered LM cooking losses and shear force values. Feeding 10 mg/kg of RAC will improve rate and efficiency of gain, carcass composition, and LM quailty. It was also concluded that performance and carcass composition, as well as quality during the 5 days of retail display, were similar when pigs were fed either diet. (Beef tallow or Soybean oil)