Post on 24-Feb-2016
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Judging Beef HeifersPrincipals of Agriculture, Food, and Natural ResourcesMade By: Mr. Michael BacaEdited By: Charolette Atkinson
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Objectives
• Discuss and Identify Steps and Techniques of Selecting Beef Heifers
Steps to Judging Beef Heifers
1. Evaluate heifers from the ground up and from the rump (rear) forward
2. Rank the traits for their importance3. Evaluate the most important traits
first4. Eliminate any easy placings in the
class5. Place the class based on the volume
of the important traits
Slide 1
Ranking of Traits for Beef Heifers
1. Soundness and structural correctness2. Capacity or volume3. Style and balance4. Degree of muscling5. Femininity
Slide 2
Evaluating Soundness and
Structural CorrectnessWhen evaluating structure and soundness, attention should be given to the following areas:
1. Feet 2. Pasterns 3. Hocks 4. Knees 5. Rump 6. Shoulder
Slide 3
Evaluating Soundness/Correctness
- Feet -Feet turned out
(not square)Poor depth
of heel
Hoof-skin junction too close to ground
Slide 4
Evaluating Soundness/Correctness
- Feet -
ExcellentfootGood foot size
that is square
Foot sits flatly on surface
Good depthof heel
Slide 5
Evaluating Soundness/Correctness
- Pasterns -Pastern too
weakPastern too
straight
Slide 6
Evaluating Soundness/Correctness
- Pasterns -Excellentpasterns
Flex with strength
Nice set to pasterns
Slide 7
Evaluating Soundness/Correctness
- Hocks -Too straight (post-legged) Sickle hocked Cow hocked
Slide 8
Evaluating Soundness/Correctness
- Hocks -
Excellenthocks
Correct set to hocks (square, flat boned,
powerful)
Slide 9
Evaluating Soundness/Correctness
- Rump -
Short and steep rumped from hooks
to pins
Slide 10
Evaluating Soundness/Correctness
- Rump -
ExcellentrumpLong rumped and level from
hooks to pins
Slide 11
Evaluating Soundness/Correctness
- Shoulder -Too straightin shoulder
Too coarse through shoulder
Slide 12
Evaluating Soundness/Correctness
- Shoulder -
Excellentshoulder
Nice set and smoothness to
shoulder
Slide 13
Evaluating Capacity or VolumeCapacity (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
Slide 14
Evaluating Capacity or Volume
Snake Alert
Narrow bodied(no spring of rib)
Short bodied
Shallow rear flank
Slide 15
Evaluating Capacity or Volume
Excellent, wide open rib shape
Excellent, uniform body
depth
Slide 16
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
Slide 17
Evaluating Style and Balance
Unbalanced Alert
Coarse shoulder
Thick neck and wasty
dewlap
Coarse, opened shoulder
Short necked Pinched in
forerib
Slide 18
Evaluating Style and Balance
Good front-end
Smooth, angular front
Excellent style and balance
Straight top line
Long, clean neck
Width, depth, and length balanced
Slide 19
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
Slide 20
Evaluating Degree of Muscling Light Muscled
Very narrow
Average Muscled
Average width
Heavy Muscled
Good width
Slide 21
Evaluating Degree of Muscling
Great top shape (heavy muscled)
Slide 22
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
Slide 23
Evaluating Femininity
Not feminine
Is it a heifer ora steer?
Too thick through neck and shoulder
Coarse head
Slide 24
Evaluating Femininity
Not feminine
Too much shoulder
Excess hide in dewlap
Slide 25
Evaluating Femininity
Super feminine
Refined head (narrow muzzle)
Long, clean neck
Clean, angular shoulder
Good blendingof shoulderto forerib
Slide 26
Example Beef Heifer
Class I
Slide27
1 2
3 4
Official Placing: 1 - 4 - 2 - 3 Cuts: 5 - 2 - 5
Slide 28
Example Beef Heifer
Class II
Slide29
1 2
3 4Official Placing: 1 - 3 - 4 - 2
Cuts: 3 - 5 - 4
Slide 30
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Review Objectives
• Discuss and Identify Steps and Techniques Judging Beef Heifers