Dairy Cattle Evaluation

1. Dairy Cattle Evaluation

2. Why Judge Dairy Cattle? ~ Gain a better understanding of what makes a productive and functional dairy cow ~ Improve observational skills ~ Learn how to present yourself in a clear manner ~ Have fun

3. Dairy Cow Unified Scorecard • 40% Mammary System • 20% Dairy Character • 15% Frame • 15% Feet & Legs • 10% Body Capacity

4. 1. Mammary System – 40 %

5. a. Udder Depth How high above the hock is the udder?

6. B. Teat placement & Size • Where are the teats placed on the quarters? • Pay particular attention to the front teats. • Teats should be about 2 inches long and cylindrical

7. C. Rear Udder Width & Height • Rear udder width is measured at the attachment • The higher the rear udder the better!

8. D. Fore Udder &Udder Quality • Look at the length & smoothness of the fore udder attachment • Look at the balance from both side and rear • Look at the veining of the udder

9. 2. Dairy Character – 20% What is dairy character? ~ Dairy character indicates the ability of the cow to efficiently convert feed to milk. ~ Evidence of dairy character includes flat bone and angularity

10. a. Rib & Bone • Look for rib that sweeps back toward the flank • Look for ribs that are wide apart and flat • The bone should also be flat & refined

11. b. Cleanliness & Angularity • Look for sharp withers, hips & pins • Clean down the neck and thigh

12. 3. Frame – 15% • Components of Frame • Rump • Stature • Front end • Back • Head & Breed Character

13. Rump, Stature & Back • The rump should have a slight slope from hips to pins • The rump should be wide from hip to hip and pin to pin • Stature is how tall the cow is at the withers. • The back should be slightly higher at the withers than hips and straight all the way across.

14. a. Rump, Stature & Back

15. B. Front End & Strength • Front end assembly is the shoulder and chest • It should be smooth and tight • Strength = width of chest & muzzle.

16. C. Head & Breed Character Look for: • a feminine head • correct breed colors and shape of head • Deep jaw & wide muzzle

17. 4. Feet & Legs – 15% Components of Feet and Legs: • Feet – deep heel, short toe • Rear legs – straight from rear • Rear legs – moderate angle from side • Pasterns – short and strong

18. Legs – Side View • View the rear legs from the side • The leg should have a moderate angle to the hock • The hock should be clean and flexible

19. 5. Body Capacity – 10% • Body capacity is simply the volume of the cow • Length X Width X Depth • Look for: • a long body • a wide chest • a deep barrel

20. a. Length & Depth of Barrel

21. Lets Practice! Here is a practice class of Brown Swiss cows… • Look at each cow and think about the parts of the Unified Scorecard. • Then write down several things that you like or dislike about that cow. • Finally, write down how you would place the class

22. Brown Swiss - Cow A

23. Brown Swiss - Cow B

24. Brown Swiss - Cow C

25. Brown Swiss - Cow D

26. A B C D

27. Time for Decisions… • Which cow has the best udder? What about 2nd. Best? • Which cow has the worst udder? • Which cow has the most dairy character? • Which cow has the least dairy character?

28. What do you think? • Which cow had the best frame? The worst frame? • Which cow had the best feet? the worst feet? • Which cow has the most body capacity? the least body capacity?

29. Did you see what the judge saw? • Udder A C D B • Dairy character C A D B • Frame A C B D • Feet & Legs C D A B • Body Capacity A D C B

30. Did you see what the judge saw? The judge’s final placing was… A C D B

31. How did you do? • Did you see it like the judge did? • Even if you didn’t, that’s O.K. • Learning to judge livestock takes time • As long as you’re willing to learn and are having fun judging can be a great experience!