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Judging Beef Heifers

Judging Beef Heifers. Principals of Agriculture, Food, and Natural Resources Made By: Mr. Michael Baca Edited By: Charolette Atkinson. Objectives . Discuss and Identify Steps and Techniques of Selecting Beef Heifers. Slide 1. Steps to Judging Beef Heifers.

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Judging Beef Heifers

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  1. Judging Beef Heifers Principals of Agriculture, Food, and Natural Resources Made By: Mr. Michael Baca Edited By: Charolette Atkinson

  2. Objectives • Discuss and Identify Steps and Techniques of Selecting Beef Heifers 2

  3. Slide 1 Steps to Judging Beef Heifers 1. Evaluate heifers from the ground up and from the rump (rear) forward 2. Rank the traits for their importance 3. Evaluate the most important traits first 4. Eliminate any easy placings in the class 5. Place the class based on the volume of the important traits

  4. Slide 2 Ranking of Traits for Beef Heifers 1. Soundness and structural correctness 2. Capacity or volume 3. Style and balance 4. Degree of muscling 5. Femininity

  5. Slide 3 Evaluating Soundness andStructural Correctness When evaluating structure and soundness, attention should be given to the following areas: 1. Feet 2. Pasterns 3. Hocks 4. Knees 5. Rump 6. Shoulder

  6. Slide 4 Evaluating Soundness/Correctness- Feet - Feet turned out (not square) Poor depth of heel Hoof-skin junction too close to ground

  7. Slide 5 Evaluating Soundness/Correctness- Feet - Excellent foot Good foot size that is square Good depth of heel Foot sits flatly on surface

  8. Slide 6 Evaluating Soundness/Correctness- Pasterns - Pastern too weak Pastern too straight

  9. Slide 7 Evaluating Soundness/Correctness- Pasterns - Excellent pasterns Flex with strength Nice set to pasterns

  10. Slide 8 Evaluating Soundness/Correctness- Hocks - Too straight (post-legged) Sickle hocked Cow hocked

  11. Slide 9 Evaluating Soundness/Correctness- Hocks - Excellent hocks Correct set to hocks (square, flat boned, powerful)

  12. Slide 10 Evaluating Soundness/Correctness- Rump - Short and steep rumped from hooks to pins

  13. Slide 11 Evaluating Soundness/Correctness- Rump - Excellent rump Long rumped and level from hooks to pins

  14. Slide 12 Evaluating Soundness/Correctness- Shoulder - Too straight in shoulder Too coarse through shoulder

  15. Slide 13 Evaluating Soundness/Correctness- Shoulder - Excellent shoulder Nice set and smoothness to shoulder

  16. Slide 14 Evaluating Capacity or Volume Capacity (volume) is determined by three factors: 1. Body width (rib shape) # Heifers should be wide bodied with good spring of rib 2. Depth of body # When viewed from the side, body depth should be at least 1/2 the distance from the top of the back to the ground 3. Length of body # Heifers should be long bodied

  17. Slide 15 Evaluating Capacity or Volume Snake Alert Short bodied Shallow rear flank Narrow bodied (no spring of rib)

  18. Slide 16 Evaluating Capacity or Volume Excellent, uniform body depth Excellent, wide open rib shape

  19. Slide 17 Evaluating Style and Balance Style and balance is related to how well all the pieces of the heifer fit together. Points to consider include: 1. Straightness of top line 2. Balance between body width, depth, and length 3. Smoothness and angularity of front 4. Blending of the shoulder, ribs, and hip

  20. Slide 18 Evaluating Style and Balance Unbalanced Alert Coarse, opened shoulder Coarse shoulder Thick neck and wasty dewlap Short necked Pinched in forerib

  21. Slide 19 Evaluating Style and Balance Excellent style and balance Good front-end Smooth, angular front Straight top line Long, clean neck Width, depth, and length balanced

  22. Slide 20 Evaluating Degree of Muscling To determine degree of muscling, evaluate the following: 1. Thickness through the center of the quarter when viewed from the rear 2. Width between rear feet when the heifer walks or stands 3. Shape over the top

  23. Slide 21 Evaluating Degree of Muscling Average Muscled Light Muscled Heavy Muscled Average width Very narrow Good width

  24. Slide 22 Evaluating Degree of Muscling Great top shape (heavy muscled)

  25. Slide 23 Evaluating Femininity When evaluating femininity in heifers, attention should be given to: 1. Refinement of head 2. Length of the neck 3. Angularity of the neck and shoulder 4. Blending of the shoulder to the forerib

  26. Slide 24 Evaluating Femininity Coarse head Too thick through neck and shoulder Not feminine Is it a heifer or a steer?

  27. Slide 25 Evaluating Femininity Not feminine Too much shoulder Excess hide in dewlap

  28. Slide 26 Evaluating Femininity Long, clean neck Refined head (narrow muzzle) Clean, angular shoulder Good blending of shoulder to forerib Super feminine

  29. Slide27 Example Beef Heifer Class I

  30. Slide 28 1 2 4 3 Official Placing: 1 - 4 - 2 - 3 Cuts: 5 - 2 - 5

  31. Slide29 Example Beef Heifer Class II

  32. Slide 30 1 2 4 3 Official Placing: 1 - 3 - 4 - 2 Cuts: 3 - 5 - 4

  33. Review Objectives • Discuss and Identify Steps and Techniques Judging Beef Heifers 33

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