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Livestock Judging. Study Guide. Steps to Judging Market Steers. Steps to Judging Market Steers.
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Livestock Judging Study Guide
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.
Evaluating Degree of Muscling Super thick muscle tThick muscle Average muscle Thin 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.
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.
Balance This steer is well balanced through the front end. It is very clean necked and has a smooth shoulder design. This picture illustrates a well-balanced market steer. All of the parts (width, depth, and length) fit together nicely.
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 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
The ranking of traits in the order of their importance for beef heifer judging is as follows: Ranking of Traits for Beef Heifers 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.
Evaluating Soundness and Structural Correctness 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
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.
Shoulders 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
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.
Evaluating Degree of Muscling 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 Muscling 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.
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 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
Ranking of Traits for Maternal Line Breeding Gilts The ranking of traits in the order of their importance for market hog judging is as follows: 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
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. 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.
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. The 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.
