Livestock Judging

Livestock Judging

Study Guide

Steps to Judging Market Steers

Steps to Judging Market Steers

Judging market steers should always start at the ground and work up and start at the rear and work forward. The animals in the class should be ranked based on the traits of importance they possess, and contestants should always evaluate the most important traits first. Contestants should also eliminate any easy placings in the class, and place the remainder of the class based on the volume of the important traits.

Ranking of Traits for Market Steers

Steers today should be extra thick, medium framed, and adequately finished. For market steers, the ranking of traits in the order of their importance is as follows:

• 1. Degree of muscling • 2. Degree of finish (fat cover) • 3. Growth capacity • 4. Soundness and structural correctness • 5. Balance • 6. Frame size

Evaluating Degree of Muscling

Determining degree of muscling should start with evaluating thickness through the center of the quarter. The second view should be an evaluation of base width. A steer that is heavy muscled will typically have good width between its rear feet when it stands and walks. The final view should be evaluation of muscle expression over the top. Heavy muscled steers will have a butterfly shape down the top.


Super thick muscle Average muscle Thin muscletThick muscle

Evaluating Degree of Finish

Market steers require a certain level of exterior fat to achieve the amount of intramuscular fat, or marbling, necessary to receive a quality grade of Choice. Steers excessive in fat will be discounted for receiving a yield grade of 4 or 5. The most ideal level of exterior fat for a market steer is 0.4-0.6 inches. Areas to consider when evaluating degree of finish include the top line, underline, body depth, brisket, tailhead, udder or cod, shoulder, and over the ribs.

Too Fat

The appearance of a smooth top, the fullness behind the shoulder, and the looseness through the underline reveal that this heifer is over finished. Fat cattle will be uniformly deep from front to back, and full in their brisket and cod. Cattle that are over finished will also have large patches of fat on each side of the tailhead.

Too Much Muscle This steer does not have enough fat to achieve an acceptable quality grade. This steer has prominent indentions behind the shoulders, is very clean over the ribs, is tight through the underline, and free of fat in the brisket, cod, and around the tailhead.

Evaluating Degree of Finish The full look of the brisket on the top left is near ideal, while the empty brisket on the bottom left reveals a steer that is probably lacking finish. The degree of fill in the cod for the steer on the bottom right is very good, while the fat around the tailhead of the steer on the right may be too excessive

Evaluating Growth Capacity Because steers are sold by the pound, it is important that they have good width, depth, and length for maximum feeding capacity. Width is determined by evaluating width through the chest, base width at the ground (width between the front and rear feet when the animal stands or walks), and spring of rib. Depth should be uniform from front to back and fit proportionally with length and width. The steer in this picture has good growth capacity. It is wide based, long bodied, uniform in its body depth, and has an open rib shape

Evaluating Soundness and Structural Correctness

Because market steers are terminal and will not be retained for a long time within the herd, some would argue that don't need to be sound. However, a lack of soundness will result in limited trips to feed and water and decreased growth. So soundness and structural correctness is important in market steers. Market steers that are sound and structural correct will have flexible, clean, flat joints, long powerful strides, strong pasterns, good set to their hocks and knees, and big feet that sit flatly on the ground. They will also have long, straight top lines and long, level rumps. This picture illustrates an animal that sound and structurally correct. Not the strong pasterns, the good set to the knee and hock, and the big, square feet.

Poor Structure

Good Structure

Evaluating Balance Balance is having the correct portions of width, depth, and length. Width depth, and length should be in equal proportions that blend together. This market steer is a good example of an unbalanced steer. It is too heavy fronted and too short and light in its rump. Also, this steer is too shallow in its rear flank and is short bodied.

This picture illustrates a well-balanced market steer. All of the parts (width, depth, and length) fit together nicely.

This steer is well balanced through the front end. It is very clean necked and has a smooth shoulder design.

Balance

Evaluating Frame Size

This optimum steer for today's market should be medium framed and finish at about 1,200 pounds. Large framed steers will get too big before they develop the finish that is necessary to receive Choice quality grade. Small framed steers will get too fat before they reach the ideal market weight.

This steer is too big, weighing 1,400 pounds and lacking finish.

This small framed heifer has matured too quickly, and at only 900 pounds is already over finished.

This medium framed steer fits well with the demands of the cattle industry. It has excellent muscling, adequate finish, good structure, and good balance at a finish weight of 1,250 pounds.

Steps to Judging Beef

Heifers

Steps to Judging Beef Heifers

When judging beef heifers, one should always begin their evaluation at the ground and work up and start at the rear and work forward. The animals in the class should be ranked based on the traits of importance they possess, and contestants should always evaluate the most important traits first. Contestants should also eliminate any easy placings in the class, and place the remainder of the class based on the volume of the important traits

Ranking of Traits for Beef Heifers

The ranking of traits in the order of their importance for beef heifer judging is as follows:

1. Soundness and structural correctness - heifers should enter the herd with the ability to walk long distances while grazing and remain in the herd for a long time. 2. Capacity or volume - heifers need good capacity or volume so they can convert forage to meat or milk and have the ability to maintain their body condition in a pasture environment. 3. Style and balance - longevity demands that the parts be put together correctly and that those parts be strong and proportional so that all carry their share of the load. 4. Degree of muscling - muscle (meat) is the end product of beef cattle production, so heifers must have adequate muscling. However, muscle in excess may limit the function and production of the heifer. 5. Femininity - this trait is referred to as the "pretty" trait. Simply put, heifers should like heifers and not like a steer or a bull.

If one were judging bulls rather than heifers, the ranking of these traits and the order of their importance would need to be rearranged. For bulls, the ranking of traits would be: (1) soundness and structural correctness, (2) capacity or volume, (3) degree of muscling, (4) style and balance, and (5) testicular development. Testicles should be large and extended away from the body for maximum fertility. Small or twisted testicles should be significantly discounted.


The feet, legs, and connected structure are the biggest factors physically affecting the heifer's longevity. A proper evaluation of soundness and structural correctness should start at the ground and work up a joint at a time. Feet, pasterns, hocks, knees, hocks, rump, and shoulders should be carefully considered. Feet Pasterns Hocks Rump Shoulder

http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/heffeet.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/hefpast.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/hefhocks.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/hefrump.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/hefshould.asp

Feet Feet should be big, even toed, and squarely placed with the animal so they are pointing straightforward. The left picture shows feet that are turned out and not square with the animal's body. This type of defect puts stress on the inside toes and the inside of the knees. The middle picture illustrates feet with poor depth of heel. The hoof-skin junction of this heifer sets too close to the ground. The right picture is an example of an excellent foot. This foot has good size, squareness, depth of heal, and sits flatly on the surface.

Pasterns

Pasterns should be strong and yet flexible, allowing for cushion and give in the foot and ankle. A straight pastern restricts flex while a pastern with to much set puts added pressure on the joints to handle the weight of the heifer. The pastern on the second to the left has too much set, limiting depth of heal and adding pressure to the ankle. The pastern on the left is too straight, lacking flex and cushion. The pictures on the right illustrates a pastern with good flex and strength on the move. The right picture shows the correct set to the front and rear pasterns.

Hocks

Hocks should be constructed of a clean, flat bone with a slight degree of set allowing for maximum power and mobility. The picture on the middle left shows a heifer whose hock is too straight (post-legged). This lack of set to the hock severely limits flexibility in the hock, and puts a lot of stress on the joint because it does not have an opportunity to give. This continuous stress can often result in the hock swelling and the heifer becoming lame. The left picture is an example of heifer with hocks that have too much set, a defect referred to as being sickle hocked. This hock structure forces the rear feet too far up under the heifer, adding pressure to the hip and rump. The middle right photo shows a heifer with a very round bone design that is turned in at her hocks resulting in her feet being turned out. This cow-hocked condition does not provide for good balance of the heifer's weight, and places additional stress on the inside of the toes and ankles.The right is a heifer that exhibits the correct set to the hocks and a square, flat boned design.

Rump A correctly designed rump structure is essential for length of stride. For maximum power and longevity, a rump should be average or above average in length and only very slightly sloping from hooks to pins. The picture on the left shows a rump that is too short and steep from the hooks to the pins. This type of rump structure will limit length of stride, place extra stress on the hip-loin junction, and decrease the strength required for good mobility. The picture on the right illustrates an excellent rump design. This heifer is very long and level from her hocks to her pins.

Shoulders

Shoulder set and shape control the degree of motion a heifer has out of her front end. The correct angle to the shoulder allows for the flexibility a heifer needs. The picture on the left shows a shoulder that is too straight, and gives the appearance of the shoulder being pushed into the neck. This results in the front leg coming out further back than desired and upsets the balance of weight on each leg. A straight shoulder will also limit length of stride, especially the degree the leg can move forward. The picture on the right shows a heifer that is too coarse through the shoulder.

This picture is a good example of a heifer with nice set and smoothness to her shoulder. An easy way to determine correct shoulder angle is to view cattle on the move with special attention to length of stride. When heifers are on the move, the rear foot should step into the track made by the front foot.

Shoulders

Shoulders

Evaluating Capacity or Volume

Capacity refers to the amount of body volume a heifer possesses, and is necessary so that heifers are able to perform at a high level while maintaining her body condition. Capacity is typically associated with production and performance traits and is determined by body width (spring of rib), depth, and length. Heifers should be wide bodied with good spring of rib. Depth should be uniform from front to back with more than 50% of a heifer's height from the top of her back to the ground being body depth. Heifers with good capacity will also be long bodied.

Below, the heifer on the left lacks adequate capacity, being very narrow bodied with no spring of rib. The heifer on the left is too short bodied and lacking in depth, especially through her rear flank.

Below, the rear view of the heifer shown in the left shows excellent rib shape along with the correct depth and body volume. The heifer in the right picture illustrates excellent body depth that is uniform from front to rear.


Degree of muscling in heifers should be evaluated through the center of the quarter first, then base width (width between the rear feet) as the heifer walks, and finally by considering the shape over the heifer's top (a butterfly top shape is desired). It is critical to always compare base width at the ground to top width. On a lean animal that is heavy muscled, base width and top width will be equal. Remember that fat can mask, change, hide and sometimes invent shape, resulting in a mistake in correctly evaluating muscle.

Very Narrow Average Width Good Width These three pictures illustrate heifers that are light muscled, average muscled, and heavy muscled. Note the differences in thickness of quarter and base width. Heavy muscling is preferred provided it does not restrict movement or give indication of causing problems in production. The grooved top in this heifer reveals a large ribeye muscle on each side of the backbone. A light muscled calf would have the backbone as the highest point, with the remainder of the back tapering off from the backbone to form the shape of an upside down V.

Muscling

Evaluating Femininity

Femininity in heifers refers to the "prettiness" the heifers exhibit. Traits to consider when evaluating femininity include refinement of head, length of neck, angularity of the neck and shoulder, and the blending of the shoulder to the forerib.

This picture is a good illustration of a heifer that is coarse headed and too thick through her neck and shoulder. From this photo, which only shows the front third of the animal, it is difficult to determine if this is really a heifer and not a steer.

This heifer also lacks femininity, as she exhibits excess dewlap and is too coarse shouldered.

This picture shows a super feminine heifer. She has a long, refined head, a long, clean neck, a clean, angular shoulder, and has a good blending of shoulder to forerib.

Steps to Judging

Swine

Steps to Judging Swine

When judging swine, you should first view the animal from the ground and work your way up and then from the rear and work your way forward. The animals in the class should be ranked based on the traits of importance they possess, and contestants should always evaluate the most important traits first. Contestants should also eliminate any easy placings in the class, and place the remainder of the class based on the volume of the important traits.

Ranking of Traits for Market Hogs The ranking of traits in the order of their importance for market hog judging is as follows:

1. Degree of muscling 2. Growth 3. Capacity or volume 4. Degree of leanness 5. Structure and soundness

The ranking of traits in the order of their importance for market hog judging is as follows:

Ranking of Traits for Maternal Line Breeding

Gilts

1. 1. Structure and soundness 2. 2. Growth 3. 3. Underline quality 4. 4. Capacity or volume 5. 5. Degree of muscling 6. Degree of leanness

Ranking of Traits for Terminal Line Breeding

Gilts

The ranking of traits in the order of their importance for market hog judging is as follows:

1. Structure and soundness 2. Degree of muscling 3. Growth 4. Capacity or volume 5. Degree of leanness 6. Underline quality

Evaluating Degree of Muscling When judging swine, the best indicator of degree of muscling is thickness through the center of the hams. The second look should be the width at the ground between the feet when the animal is standing and walking. Because heavy muscled pigs will also be wide based, always compare width at the ground to width down the pig's top to ensure they are equal. Anytime top width exceeds base width it should register as a red flag that the animal is getting fat. The third look should be an evaluation of shape over the top (or loin). It important to make sure the animal is lean before evaluating the top so that you aren't confused by width due to fat cover. A muscular top will have a butterfly shape with the loins on both sides of the backbone extending out higher than the center.

•Center Width of Hams •Shape of Top

http://www.ca.uky.edu/agripedia/agmania/livestock/Hogs/hogham.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Hogs/hogtop.asp

Too Narrow Good Width

Too Narrow Good Width

Not only is the white barrow on the left narrow through the center part of the ham, but is also very narrow between its rear feet as it stands and walks. The black barrow is very wide based, providing additional confirmation that it is heavy muscled.

Center width of the hams should be wide and expressively muscled. The white pig on the left is too narrow through the stifle area of the ham. Notice that the widest part of this pig is over its top. The black pig on the right shows good width and muscle expression through the center part of its ham.

Shape of Top

The white on the left is very smooth over its top, with no shape or expression of muscle being evident. The thickness down its top is flat due to the high degree of fat cover that it possesses. In contrast, the black hog on the right has great shape to its top. The large pork chops on both sides of the backbone give this pig's top the extreme butterfly shape that is desired.

Evaluating Growth

Because hogs are still sold by the pound, it is important that pigs have good growth rate and reach market weight at an early age. Unless you are instructed otherwise, assume that all animals in a judging class are the same age. This means that you can evaluate growth simply based on the weight of the animals in the class. The heaviest pig is the fastest growing pig, and the lightest pig is the slowest growing pig.

Evaluating Capacity or Volume

Hogs with good capacity or volume will be able to consume the feed necessary for growth and be able to perform well in terms of reproduction. Capacity or volume is determined by body width, depth, and length, as well as how well these three factors fit together (balance).

•Width•Depth•length

Width Width is best evaluated starting at the ground and working your way up. Pigs with good width will walk and stand wide both in the front and rear, and will have good width through the chest. Also, top width (the top 1/3) and base width (the lower 1/3) should be equal, with the middle 1/3 of the animal being the widest.

Too Narrow Good WidthThe pig on the left is too narrow. Notice how narrow the pig tracks when viewed from the front as the pig is walking. The pig on the right has good width, being wide based when viewed in a standing position.

This picture illustrates a pig with good chest width, which equates to good capacity or volume.

Depth of Body Depth of body is also important so that the pig will adequate capacity for feeding and reproduction. Depth of body should be uniform from the fore flank to the rear flank. An excessively deep appearing hog will usually indicate a fat problem. A lack of depth, or a shallow body, takes away from the overall balance of the pig and will hurt the pig's placing in the class due to a lack of a production look.

The pig on the left lacks adequate depth of body, being especially shallow in its rear flank. The body depth of the pig on the right is unbalanced due to a rear flank that is too deep.

This picture shows a pig that is uniform in body depth. However, this pig is beginning to exhibit excessive body depth, and is likely becoming too fat.

Length of Body Length has increased in importance as the swine industry has moved to a heavier market weight. Length is measured visually from flank to flank. A hog's typical growth curve is a combination of first growing frame, then depositing muscle, and then depositing fat as the animal matures. A hog that is longer bodied and bigger framed will mature later, delaying fat being deposited until 260 pounds instead of 220 pounds. Always be careful of a hog appearing abnormally long taking away from width and depth, thus, upsetting the animal's balance. The pig on the left is too short bodied, while the pig on the right has good body length.

Evaluating Capacity or Volume An animal's degree of leanness is influenced by its degree of muscling, its frame size, its sex, and its age and weight. Leanness should only be viewed after muscle has been evaluated. The assumption that heavy muscled hogs will be lean and light muscled hogs will be fat is normally true except in situations of extreme weight or extreme lack of frame size. Because gilts mature at a later age (or at a heavier weight) than barrows, they will be leaner than barrows if compared at the same age or weight. It is also important to remember that fat will be deposited from the front of the animal to the rear. Fat will first be deposited in the checks and jowl, then behind and over the shoulders, then in the flanks, and finally around the tailhead. Leanness is best evaluated by looking for indentations over and behind the shoulders and at the ham-loin junction, and by looking for the presence of a dimple just in front of the tailhead. When an animal is lean it will have a neat, trim, tight jowl and underline, and you will be able to see the shoulder blade work just under the skin when it walks. A couple of key points to remember is that muscle will be hard and firm, while fat will be soft and loose.

The white pig on the left is very smooth over its top and loose and wasty in its crotch indicating it is too fat. You should notice that this pig is wider over its top than it is at its base. This should also raise a red flag that this pig is too fat. The belted pig on the right also gives several indications that it is too fat. Note the smoothness over the shoulder and the lack of definition in the ham-loin junction. This pig is also wasty and loose in its jowl and checks, loose in its flanks, and lacks a dimple in the front of its tailhead.

This picture illustrates a pig that is extremely lean. It is clean over its shoulder and loin, clean and firm in its flanks, has a well-defined ham-loin junction, and is clean and firm in its crotch. This pig is a lean, mean, heavily muscled machine.

Evaluating Structure and Soundness Structure and soundness is another trait that is best viewed beginning at the ground and working your way upward. When evaluating structure and soundness, attention should be given to the feet and pasterns, hocks, knees, rump, and the shoulders.

•Feet and Pasterns •Hocks •Knees •Rump •Shoulders

http://www.ca.uky.edu/agripedia/agmania/livestock/Hogs/hogfeet.asp

Feet and Pasterns

The feet should be big with even toes that are squarely set forward. Pasterns should be set at a 45-degree angle to the ground allowing for maximum cushion and flexibility. The picture on the left shows the dewclaws on the rear feet touching the ground, providing evidence that the pasterns have too much set. The picture on the right shows feet that are turned outward (not square with the body). This structure defect will restrict flexibility and place additional stress on the pasterns, knees, and hips.

This picture shows a pig with good feet that are squarely set and pasterns that have the correct angle.

Hocks

Hocks should be constructed of flat, clean bone with approximately 20 degrees of set so that it provides power with flex when the animal walks and gets up and down. The pig in the left picture is too straight in its hocks with a round bone design, a defect that often leads to swollen or "puffy" hocks, as shown in the picture on the right. Hocks with too much set (not shown) are a worst defect for surviving the stress of concrete and confinement.

This picture shows a pig with the correct set and curvature to the hocks.

Knees

Knees should be straight or slightly set backward to provide cushion and flex to the front end. The picture on the left illustrates a pig with too much set to the knee joint. The pig shown in the right has inadequate length between the foot and knee and is severely bucked-over in its knee.

This pig has a good set to its knees. Note the slight backward set or curvature to the knees.

Rump

The ideal rump structure should be average or above in length and level to slightly sloping from front to back. This type of rump design allows for maximum power and strength, additional flexibility, and good length of stride. The rump on the left is too steep, and the rump on the right is extremely too steep. Rumps that are too short and steep restrict movement and cause extra stress the other joints.

This picture shows a pig that has a good rump design, allowing for a long fluid stride off the rear end.

Shoulders Shoulders should have adequate set allowing for the front leg to extend at a correct angle that gives flex in the shoulder, and cushion in the knee and ankle. Shoulder set is directly related to length of stride. The pig shown in the left picture is too straight in its shoulder, giving the appearance of the shoulder being forced forward into the neck. This results in extra pressure on the front legs so that they are extended backwards, and causes the pig to be short strided off its front end. The pig in the right picture is extremely straight in its shoulder. This type of shoulder structure severely limits flexibility through the front end and puts tremendous pressure on the knee and pastern joints.

Shown in this picture is an example of a pig that has the correct slope and set to the shoulder.

Evaluating Underline QualityGilts need to have good underlines to raise large litters of pigs, thus, teat accessibility, teat numbers, teat size, and teat placement is critical for proper function. Both rows of teats should point directly downward so they are completely accessible when the sow lies on her side. A good underline will have 6 to 7 teats on each side, with the teats spaced 2.5 to 3.0 inches apart. This allows for maximum mammary tissue development to feed the piglets and space for the piglets to nurse. The ideal teat size should be about the size of a pencil eraser so it will easily fit into the piglet's mouth. Some problems that can occur regarding teat structure include pin, blind, or inverted nipples. A pin nipple is a small (half the normal size or less) nipple between two normal teats that does not give milk. A blind nipple is one that looks like it has a BB at skin level in the end of the teat, giving it a flat look. An inverted nipple is one in which the BB is pushed up into the body cavity, leaving the look of a hole at the end of the nipple.

Steps to Judging

Sheep

Steps to Judging Sheep

When judging sheep, the evaluation should begin from the ground and then working your way up, and then from the rear and working your way forward. The animals in the class should be ranked based on the traits of importance they possess, while putting the greatest emphasis on the most valuable traits in the production of sheep. Contestants should also eliminate any easy placings in the class, and place the remainder of the class based on the volume of the important traits.

Ranking of Traits for Market Lambs

The ranking of traits in the order of their importance for market lamb judging is as follows:

1. Degree of muscling 2. Degree of finish 3. Balance and style 4. Frame size 5. Soundness and structural correctness

Ranking of Traits for Breeding Sheep

Ranking of Traits for Breeding Ewes: The ranking of traits in the order of their importance for judging breeding ewes is as follows:

1. Balance and style 2. Frame size 3. Soundness and structural correctness 4. Capacity or volume 5. Degree of muscling 6. Degree of leanness 7. Wool


Degree of muscling should first be evaluated through the center of the leg for thickness. The second place to examine the lamb is width between the rear feet when it is on the move or standing. It is very important to compare base width, or width at the ground, to top width, and in heavy muscled lambs these should be equal. Be careful to not be tricked by additional thickness due to fat cover. Visually judging tops can be very risky, and is not recommended on fat animals. Other areas to evaluate when determining degree of muscling include length of hindsaddle (the loin and the leg), width and length of loin, and the shape over the rack (a grooved shape to the rack is desired) •Center Leg and Base Width •Width and Length of Loin •Length of Hindsaddle •Shape Over Rack

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/shemusc01.asp





Center Leg and Base Width

Light Muscled(narrow)

Average Muscled(average width)

Heavy Muscled (wide)

These three pictures show lambs that are light muscled, average muscled, and heavy muscled. Note the differences among these lambs in thickness through the center of the leg and base width. The heavy muscled lamb on the far right shows the muscle shape that is desired, being extremely thick through the leg and having a square, wide top shape.

Width and Length of Loin

A long, wide loin is desirable in market lambs and breeding ewes. These two pictures illustrate the areas to evaluate in determining width and length of loin.

The hindsaddle (the loin and leg) contains the most valuable cuts on lambs. Because of this, the hindsaddle should be greater in length and weight than the foresaddle.

Length of Hindsaddle

Shape Over Rack

The rack is also a fairly high-priced cut in lambs. A grooved shape over the rack would indicate a high degree of muscling.

Evaluating Degree of Finish

Ideally, lambs should be lean with 0.15 to 0.20 inch of backfat thickness. The desired backfat thickness in lambs is less than that wanted in hogs (0.60 inch) and steers (0.4 inch). Degree of finish is influenced by the amount of muscling, frame size, and stage of maturity. Be wary of small framed, light muscled lambs, as they will tend to be too fat. Also remember that fat sheep will be the widest over their top. Lambs that are lean will be trim over and behind the shoulders, and clean and neat through their underline.

Too Fat

This lamb in this picture exhibits several indicators of too much fat. This lamb has a flat, wide top, a sloppy, loose middle, and is very heavy fronted. When judging a class of lambs, a good rule to follow is that "fat sheep go last".

Ideal Finish The rear view of this lamb shows that it is very trim with its base width being at least as wide as width of top. Again, fat sheep will be widest at the top.

The lamb in this picture has great length and leanness. This lamb is very clean and trim over and behind the shoulder, and is also extremely trim and neat through the underline.

Evaluating Balance and Style

A sheep with balance has equal portions of width, depth, and length, with special emphasis being placed on length. An example that is often used to illustrate this point is that if we cut the lamb in half, both halves should fall to the center. In order to achieve this balance sheep should be constructed in the form of two Christmas trees. These Christmas tree shapes should be evident when sheep are viewed from behind and from the side, such that they should be wide and deep through the rear (leg) and tight and trim through the front end. Proper balance is important so that the majority of the weight is in the back half of the sheep were the high priced cuts are located. Style deals with correctness of structure and straightness of design. Sheep should have a straight top line and a neat shoulder that blends smoothly into the neck and ribs.


This picture shows a "nasty" lamb that is very unbalanced. This lamb is heavy fronted, deep and low necked, broken topped, too heavy through the middle, steep rumped, and broken topped. If this "nasty" lamb were cut in half, everything would fall towards the front.

This lamb in this picture is straight and stylish, but lacks balance because it has the wrong Christmas tree shape when viewed from the side. This lamb is heavier in the front half than in the rear half.

The lamb shown here has excellent balance with the volume of weight in the loin and leg. The lines indicate the correct Christmas tree shape this lamb possesses when viewed from the side.


The picture on the left shows a lamb that is lacking style due to being too deep necked, too low in its neck placement, and too open shouldered. The combination of being ewe necked and wide over the shoulder blades gives the lamb an appearance of having excess weight in the front half. The lamb shown in the picture on the right also lacks style, as it is weak topped and too steep rump in its rump.

The picture on the left shows a lamb with a straight top line and a neck-shoulder connection that is very high and correct. The picture on the right shows the level rump structure that is desired in sheep.


The ewe in the picture on the left has a stylish, neat front with no obvious excesses in its front end. This lamb is very smooth at the point of the shoulder, has a clean, flat breast, and has a very high set to its neck. This lamb also blends smoothly from its neck to its shoulder and its rib. The lamb on the right is tight over the top of the shoulders and has the correct angle (Christmas tree shape) as you compare width at the hip to width at the top of the shoulders.



Like cattle, sheep need to be sound and structural correct so they can walk long distances to graze. When evaluating soundness and structural correctness, start at the ground level and work your way up one joint at a time paying special attention to feet and pasterns, hocks, knees, rumps, and shoulders. •Feet and Pasterns •Hocks •Knees •Rump •Shoulders

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/shefeet.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/shehocks.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/sheknees.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/sherump.asp

http://www.ca.uky.edu/agripedia/agmania/livestock/Sheep/sheshould.asp

Pasterns on sheep should be strong with a slight angle that provides cushion for the other joints. The picture on the left shows a pastern with too much set, resulting in poor depth of heel (the hoof-skin junction is too close to the ground). The picture on the right shows a pastern that is in danger of breaking down (extremely weak), resulting in extremely poor depth of heel.

Sheep should have big feet with even toes that set flat on the surface and square with the animal's body. The left picture shows a foot with nice, big, even toes. The picture on the right illustrates the pastern and foot structure that is desired in sheep. This lamb has the correct set to its pastern, good depth of heel, and it has a big foot that sets flat and even on the ground.

FEET

Hocks Correct hock structure is critical to the mobility and longevity of sheep. The hocks on sheep should have about 20 degrees of set to provide maximum flexibility and power. The bone structure of the hock should be clean, flat and free of swelling of any kind. The picture on the left shows hocks that have too much set, which forces the rear legs up under the animal making it difficult and awkward for it to handle its rear end. This condition of too much set to the hock is referred to as being "sickle hocked". The picture on the right shows a ewe with the correct set to its hock. This hock structure gives the ewe flex and power when she is on the move. A good measure of correctness for the hock is the animal's ability to get its rear leg beyond the dock (tailhead) when it is walking.

Knees The knees should be square with the body when viewed from the front, and should be slightly set back when viewed from the side to give cushion when the sheep is on the move. The picture on the left shows a knee that is "bucked-over", which lacks cushion and will restrict movement through the front end. The picture on the right shows knees that are bowed slightly inward ("knock-kneed). Both bucked-over and knock-kneed animals should be discounted, especially in breeding classes.

The picture on the left shows a strong, straight knee structure that could be slightly improved with a slight degree of backward set for flexibility. The picture on the right shows the proper knee flex that should be observed when the animal is on the move.

Rump

The ideal rump design in sheep is average to above average in length and very slightly sloping from front to back. On the left is a short, steep rump that will restrict length of stride and limit the volume of muscle that could be functionally placed on the rump.

Shoulders

The proper angle to the shoulder is critical for good length of stride. The shape and tightness of the front end is also important for proper balance. The point of the shoulder of the lamb in this picture is not smooth, resulting in the lamb appearing to be heavy and coarse in its shoulder. This lamb is also open shouldered, giving the look of a wide thick heavy front end.

The picture on the left shows a ewe that has the desired tight shape at the top of the shoulder. The lamb in the middle picture has the smoothness at the point of the shoulder that is desired, and the shoulder of the lamb in the picture on the right blends smoothly into the neck and forerib

Giving oral reasons

Rules for giving oral reasons

• Accuracy• Organization• Delivery• Terminology

Reasons format

Step 1• I placed (name of class) 1-2-3-4

Top pair Step 2• Give reasons for placing 1 over 2, using comparative terms

Step 3• Grants for 2 over 1, point out advantages 2 might have over 1

Step 4• Criticism of 2, use correct terminology

Reasons format continued

Middle pairStep 5• Reasons for placing 2 over 3

Step 6• Grants for 3 over 2

Step 7• Criticism for 3

Reasons format continued

Bottom pairStep 8• Reasons for placing 3 over 4

Step 9• Grants for 4 over 3

Step 10• Criticism of 4

Step 11• Closing statement-restate your placings and name of class

Transition words- moving into a grant

• Grant• Recognize• Realize• Concede• Admit• Yes

To move into a criticism, use the following language

• I realize that 1 is….nevertheless, I used him in the top pair over 2 as he was…..

• But he is the lightest muscled, barest handling

• But I criticized 2 and left him second, as he was….

• But I faulted 2 and placed him second, as he was……

When moving into another pair, here are some transitions:

• Still, in the bottom pair, I used 3 over 4• Nonetheless, in the top pair of heavier

muscled gilts, its 1 over 2• Nevertheless, in the middle pair, I used 2

over 3• Even so, in the bottom pair….• However, in the middle pair….

Terms to use when judging market steers

General appearance

Desirable• Nicer balanced• More stylish• Straighter lined• Cleanest made• Meatier• More eye appeal• Nicer profile• Beefier made• Stouter constructed• Most powerfully built

Undesireable• Small• Short-coupled• Plain• Light-muscled• Over-finished (fat)• Poor balanced


Head, neck, and shoulder

Desirable• Cleaner front end• Trimmer fronted• Flat-shouldered• Smoother shouldered• Wider chested• Deeper ribbed

Undesirable• Coarse-headed• Leathery-fronted• Heavy-shouldered• Open-shouldered• Coarse-shouldered• Narrow-chested


Top, loin, and ribsDesireable• Stronger top• Thick back or loin• More natural thickness down

his top• More muscular loin• More correct turn of his topline• More muscular shape to his top• More spread of muscle over

his rib and loin• Beefier shape to his topline

Undesirable• Narrow-topped• Weak-topped• Shallow-ribbed


Middle

Desirable• Trimmer middled• Cleaner through his

lower 1/3• Neater about his

underline

Undesirable• Wasty-middled• Heavy-middled


HindquarterDesirable• Thicker rumped• Longer from hooks to pins• Leveler rump• More muscular quarter• Wider standing• Thicker, wider stifle• More outer turn of his quarter• More expressively muscled

quarter• More volume of muscle

through his hip

Undesirable• Steep-rumped• Short-rumped• Narrow rumped• Light-muscled• Narrow-standing• Flat quarter• Tapered through his

quarter


FinishDesirable• Firmer handling• More uniform covering of

finish• A more correctly finished

steer• Stands a better chance of

making the choice grade• More desirable degree of

finish• Higher degree of finish over

his 12th and 13th ribs

Undesirable• Thin, bare• Soft finish• Soft handling (low

muscled)• Overfinished (too fat)• Underfinished


Carcass merit

• More total pounds of lean meat• Thicker, heavier muscled carcass• Higher percentage of saleable lean• Higher ratio of lean to fat• More total pounds of edible portion• Greatest quantity of high priced cuts


Terms used when judging breeding

cattle

General appearanceDesirable• Meatier, heavier muscled• Thicker• More size and scale• Growthier• Nicer balanced• More stylish• Stretchier, longer• Straighter lined• Higher quality• Smoother made

Undesirable• Narrow• Plain• Light-muscled• Narrow made• Poorly balanced• Over conditioned• Dumpy• Small-framed• Short-sided• Loose-framed• Slack-framed• Tight,round muscled

Terms used when judging breeding cattle

Head, neck, and chest

Desirable• More feminine fronted• More masculine• More refined head• Wider, deeper chest• Trimmer brisket• Shows more growth and

potential• More angular fronted female• Longer headed, longer necked• More upfronted

Undesirable• Plain-headed• Coarse headed• Lacks breed character• Narrow-chested• Heavy brisket• Short,square head• Early maturing, blocky

head• Coarse-fronted• Low-framed


Shoulders,middle, and ribsDesirable• Smoother shouldered• Tighter shouldered• Wider topped• Stronger topped• More spring of rib• More natural thickness down the top• Heavier muscled down the top• Wider over back and loin• Bolder spring of rib• Deeper ribbed• Fuller heart girth• Trimmer middled• More capacious ( higher volume)

Undesirable• Coarse-shouldered• Tucked through the heart• Constricted heart girth• Weak-topped• Easy on the top• Narrow-topped• Shallow bodied• Heavy middled• Low at the loin• Rough at the hooks


Rump and quarterDesirable• More buldge to the quarter• Thicker through the stifle• More buldge to the stifle• More muscular shape to the

quarter• Squarer rumped• More nearly level from hooks

to pins• Longer rumped• Higher at the pins• Smoother tailhead

Undesirable• Light muscled• Flat quartered• Shallow quartered• Tapers from hooks to pins• Peaked rump• Pinched at tail head• Rough at tail head• High at tail head• Droopy rump• Slopes down from hooks to pins• Short rumped• Patchy Around the tail head• Round and bunchy in muscle structure


Feet and legsDesirable• Stands on more bone• Stands on more rugged bone• More correct on his/her feet and

legs• More correct set of hocks• Stands wider both front and rear• Stronger pasterns• Stands on squarer placed legs• Stands more squarely on all

fours• More correct slop of shoulder

Undesirable• Light-boned• Fine-boned• Sickle-legged• Posty-legged• Weak pastern• Bowlegged• Cow-hocked• Buck-kneed• Splay-footed• Pigeon toed• Straight shouldered


Action or walking

Desirable• Handled

herself/himself more correctly on her/his feet and legs

• Longer strided• Straighter moving• Freer or truer striding

Undesirable• Walks under behind• Rolls in front• Spraddles• Moves close in front of

behind• Knuckles over in the

pasterns• Sluggish• Restricted in movement


Terms used when judging

market barrows

General appearanceDesirable• Meatier• Heavier muscled• Stretchier, longer• Nicer balanced• More capacious (higher volume)• More functional• Stouter designed• More durably designed• Bigger skelotoned• Looser structured• Heavier structured

Undesirable• Light-muscled• Short• Fat• Wasty• Poorly balanced• Narrow made• Poor moving• Frail• Small framed• Tight made• Fine boned

Terms used when judging market barrows

Head, neck, and jowl (or shoulder)

Desirable• Neater jowl• Firmer jowl• Longer neck• Taller fronted

Undesirable• Wasty jowl• Narrow-headed• Short fronted• Short cannon


BodyDesirable• More nearly level topped• Deeper flanked• More spring of rib• More muscular top• Cleaner top• More natural thickness• More expression of

muscling down top• More turn of muscle down

the loin

Undesirable• Low behind the shoulders• High-topped• Too high in his/her arch• Flat ribbed• Tapers from front to rear• Short sided• Shallow-flanked• High-topped• Narrow top


Rump, ham and muscleDesirable• More nearly level rump• Longer rumped• Higher tail set• Deeper ham• More width to ham• More dimension to ham• A more correct muscle design• More turn of muscle in ham• More expression of ham• Bigger stifle• Wider based

Undesirable• Short-rumped• Steep-rumped• Narrow-rumped• Light-muscled• Narrow-tracking• Round-muscled• Bunchy muscled• Short, steep ham• Flat ham


FinishDesirable• Trimmest, claenest made• Cleaner made• More correctly finished• Leanest, trimmest barrow• More shoulder blade

action• Freer of fat down the top• Cleaner in the lower one-

third

Undesirable• Overfat• Overdone• Overfinished• To much right angle

spread over the top• Shelfy over the loin

edge• Wasty middle


CarcassDesirable• Higher percent muscle• Should hang up a carcass with less fat trim• Heavier muscled carcass• Higher lean-to-fat ratio• Leaner carcass• More total pounds of pork• Higher percent of high priced cuts• More total pounds of ham and loin• A more shapelier, muscular carcass• Hang a carcass with more value• If sold on lean, should generate more premium


Movement and structure

Desirable• Moves out with more cushion to his pastern• More slope to his pasterns• Longer and looser in his stride• Has more freedom of movement• More cushion up front• Wider tracking


Terms When Judging

Breeding Gilts

General AppearanceDesirable• Longer sided• Strechier• Nicer balanced• Cleaner conditioned• Broodier• More size and scale• Growthier• More functional• More rugged

Undesirable• Short-sided• Small, plain• Poorly balanced• Refined• Small-framed

Terms When Judging Breeding Gilts

Shoulder

Desirable• Cleaner blades• Wider set between her

blades

Undesirable• Pinched behind the

ears


Body

Desirable• Wider chest floor• Bolder fronted• Cleaner turn of top• Bolder sprung• Cleaner top• Roomier gilt

Undesirable• Narrow chested• Shallow-bodied• Weak top• Low behind the

shoulders• Short sided• High topped


Rump, ham, and musclingDesirable• Longer rumped• More nearly level rump• More correct in her

muscle design• Heavier muscled• Longer muscled• Longer hammed• Squarer rumped• Higher tail set

Undesirable• Short rumped• Steep rumped• Low tail setting• Tight wound• Bunchy muscled• Round muscled


Movement and underpinningDesirable• Sounder feet and legs• More substance of bone• Heavier boned• More cushion to her pasterns• More correct set of her

pasterns• More cushion up front• Has more freedom of

movement• Longer and looser in her

stride

Undesirable• Set under on hind legs• Fine boned• Stands close front or

behind• Posty legged• Too straight in her shoulder• Straight in her pasterns• Narrow walking• Short-strided


UnderlineDesirable• Greater number of

functional nipples• More prominent underline• More uniformly spaced

teats• More uniform teat size and

shape• More refined underline• Higher quality underline• More feminine underline

Undesirable• Blind teats• Fewer functional

nipples• Lacks mammary

development• Pin nipples• Blunt nipples


Terms when judging market

lambs

General appearanceDesirable• Nicer balanced• Meatier, more muscular,

heavier muscled• Straighter lined• Firmer handling• More correctly finished• Trimmer• Firmer• Thicker• More stylish• Smoothier made

Undesirable• Poorly balanced• Light muscled• Loose framed• Soft handling• Over finished• Wasty• Pelty• Plain, coarse• Slack-framed• Frail• Small framed• Plainly made

Terms when judging market lambs

Head, neck, breast, and chest

Desirable• Neater• Trimmer front end• Wider chest• Longer neck• Taller fronted

Undesirable• Coarse• Wrinkled about the neck• Ewe-necked• Heavy fronted• Narrow chested• Short fronted• Low fronted


Shoulders

Desirable• Heavier muscled

forearm• Smoother shoulder• Neater, tighter

shoulder

Undesirable• Coarse-shouldered• Open-shouldered• Weak behind the

shoulders


Back, loin, and ribsDesirable• Thicker back or loin• Stronger back or loin• More muscular loin• Meatier down the top• Stronger top• More natural thickness• Deeper loin edge• More spring of rib• Deeper ribbed• Longer loin• Deeper loined• Fresher, more muscular top• Meatier rack• Longer hindsaddle• Longer from last rib back• Firmer handling down the top

Undesirable• Narrow made• Narrow down the top• Shallow loin• Easy in the back• Weak topped• Flat-ribbed• Shallow-loined• Short-loined• Stale top• Short hindsaddle


Middle

Desirable• Trimmer or neater

made• Cleaner through the

middle• Tighter middled

Undesirable• Wasty middle• Heavy middle


Rump or dock

Desirable• Wider at the rump or

dock• Squarer at the rump or

dock• More nearly level

rump• Longer rump

Undesirable• Pinched at the dock• Droopy rumped• Short rump/dock• Tapers at the rump• Narrow rump/dock


LegDesirable• Meatier, more muscular• Heavier leg• Thicker leg• Plumper, more bulging

leg• Firmer leg• Meatier through the stifle• Deeper leg• Fuller leg

Undesirable• Light-muscled• Flat leg• Soft leg• Short leg• Narrow, shallow• Short, narrow stifle


Finish

Desirable• More desirable degree

of finish• Firmer handling• Harder down his top• More correctly

finished• More uniform finish• trimmer

Undesirable• Thin, bare• Soft finish• Soft handling• overfinished


Carcass merit

Meatier or heavier muscled carcassMore correctly finished carcassHigher percent of hindsaddleLonger, trimmer carcassHigher percentage of salable leanHigher percent of preferred cutsMore desirable yield gradeHang a carcass with more product from the last rib backWill have more rack, loin, and leg


Terms when judging

breeding sheep

General appearanceDesirable• Longer, stretchier• Growthier, bigger• Larger framed• More size and scale• Nicer balanced• More structurally correct• More rugged, heavier boned• Thicker made• Straighter lined• More capacious ( larger

volumed)

Undesirable• Short-coupled• Narrow-made• Shallow bodied• Small framed• Low-set• Conventional patterned• Poorly balanced• Plain• Light muscled

Terms when judging breeding sheep

Head and neck

Desirable• More breed character• More open faced• More femininity• Freer from wool on

his/her ears• Trimmer fronted• Longer necked

UndesirableLacks breed characterLacks femininityPlain-headedWool blind, wooly headedOff in the mouthCoarse, plainEwe-necked


Shoulder, ribs, and middleDesirable• More muscular shoulder• Neater, tighter shoulder• Wider chested• More capacious• Roomier middle• Bolder sprung• Bolder spring of rib• Deeper ribbed• Deeper bodied

Undesirable• Open-shouldered• Coarse-shouldered• Narrow chest• Tight forerib• Flat-ribbed• Shallow-ribbed


Leg and twist

Desirable• Meatier, more

muscular leg• Heavier leg• Thicker leg• Longer• Deeper and thicker

through his/her lower leg

Undesirable• Light-muscled leg• Flat leg• Short leg• Narrow, shallow leg• Round and tight in

his/her muscle structure


Back, loin and rumpDesirable• Thicker back or loin• Longer loined• Stronger back or loin• Straighter topped• More muscular loin• Stronger top• More natural thickness• Wider at rump and/or dock• Meatier at the dock• More nearly level rump• Longer rumped

Undesirable• Shallow loined• Narrow down the top• Short-loined• Weak top• Pinched at the dock• Droopy rumped• Short rump• Tapers over the rump


UnderpinningDesirable• Squarer placed legs• More correct in the set of

legs• Stands out wider in front or

behind• Stands more correctly on all

fours• More substance of bone• More rugged bone, heavier

bone• Stronger pasterns

Undesirable• Stands bowlegged behind• Cow-hocked• Weak pasterns• Stands close• Too much set to the hock• Post-legged• Knock-kneed• Fine-boned• Sickle-hocked• Buck-kneed


Fleece

Desirable• Denser, tighter• More uniform grading

fleece• Heavier shearing fleece• Longer staple• More character about the

fleece• Freer from black fiber

Undesirable• Open fleece• Cottony fleece• Lacks character• Contains black fiber• Short staple• Lacks uniformity


General Knowledge

A cow has how many stomachs?

Four

Grass tetany is caused by:

Lack of magnesium

An animal with one testicle up and on in the scrotum is called?

Bilateral symmetry

The function of the epididymis is to:

Mature, ripen, and provide storage for sperm cells

The function of the male accessory glands is to:

Provide nourishment and media for movement of the sperm cells

An animal that has only one estrous cycle per year is called:

monoestrous

The ability of an animal to stamp or pass on its own characteristics

on to its offspring is called:prepotency

A dual purpose breed is used for:

Milk and beef

The angus breed originated from:

Scotland

A heifer born in a twin set with a bull is called a:

freemartin

What is the species name for the modern sheep

aries

When the lower jaw is shorter than the upper jaw is called:

Parrot mouth

A very weak place in wool fibers which is caused by illness is

called:break

Wool removed from the area around the dock and udder

before regular shearing:crutchings

Short, opaque, highly medulated fibers; considered a serious

defect:kemp

A group of wool fibers which have been growing side-by side:

lock

Refers to the length of wool fibers:

staple

Wool fibers that have been taken directly from sheep and

processed into yarn and/or fabric:Virgin wool

A mutton breed

cheviot

A wool breed

Coriodale

What is the spinning count for the fine grade:

80,70,64

Mohair comes from:

Angora goat

A pigs gestation is:

114 days

Mare gestation

340

Cow gestational period

283 days

Ewe gestational period

150 days

Mares best age to breed

48 months

Cows best age to breed

15-25 months

Sows best age to breed

8-10 months

Ewes best age to breed

18-20 months

Dressing percentage of a steer

Prime steer 60%-upAverage cattle 55%

A gilt should have at least ____ functional teats.

6

Hampshire, Yorkshire, and Berkshire have what in common:

Erect ears

As muscle increases, milk production_____

decreases

As bone increases, muscle______

increases

As muscle increases, fertility _________.

decreases

________ testing is a test to determine the sexual

aggressiveness of bulls.

Libido

_______ is a term that describes a cow or heifer that is

experiencing calving difficulties.dystocia

What area is one of the most accurate and quickest way to

indicate bone size?Cannon bone area

Fat deposited in the muscle is called ________ fat.

intramuscular

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