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FOR 4-H CLUB MEMBERS Cooperative Extension Service Kansas State University • Manhattan H H H H LIVESTOCK JUDGING GUIDE
Transcript

FOR 4-H CLUBMEMBERS

Cooperative Extension ServiceKansas State University • Manhattan

H

H

H

H

LIVESTOCKJUDGING

GUIDE

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Table of Contents

Achieving skill in judging ...................................................................................... 5

Taking notes, marking the judging card

Presenting oral reasons ........................................................................................................................................ 7

Selecting breeding animals ................................................................................................................................. 7

Selecting slaughter animals ................................................................................................................................. 8

Judging cattle ....................................................................................................... 9

Ideal market steer .................................................................................................................................................10

Terms to use when judging market steers ................................................................................................. 13

Sample reasons .......................................................................................................................................................13

Ideal heifer .............................................................................................................................................................. 14

Ideal bull .................................................................................................................................................................. 15

Terms to use when judging breeding cattle .............................................................................................. 16

Sample reasons .......................................................................................................................................................16

Judging swine .................................................................................................... 17

Ideal market barrow ............................................................................................................................................ 18

Terms to use when judging market barrows ............................................................................................ 22

Ideal gilt ................................................................................................................................................................... 23

Terms to use when judging breeding gilts ................................................................................................. 24

Sample reasons .......................................................................................................................................................24

Judging sheep..................................................................................................... 26

Ideal market lamb .................................................................................................................................................27

Terms to use when judging market lambs ................................................................................................. 30

Sample reasons .......................................................................................................................................................31

Ideal breeding sheep ............................................................................................................................................ 32

Terms to use when judging breeding sheep ............................................................................................. 33Sample reasons .......................................................................................................................................................33

5

Achieving Skill in Judging

Judging is making a careful analysis of animals or car-casses and measuring them against a standard that is com-monly accepted as ideal.

Four steps are involved in judging animals or theircarcasses:

1. Information—The judge must know the intended useof the individuals that comprise the class.

2. Observation—The judge must carefully observe eachindividual in the class and note how it meets or failsto meet the requirements of its intended use.

3. Comparison—Each individual must then be comparedwith all others in the class to establish differences andsimilarities.

4. Conclusion—After completion of the first three steps,the judge must arrive at a logical placing for the classof animals or carcasses.The ability to explain the placing of a class orally or in

writing is very important to the improvement of livestock.Opinions must be expressed in clear, concise and under-standable language if they are to be of benefit to others.

In addition to the improvement of livestock, the abil-ity to justify decisions is extremely important in all as-pects of life. Regardless of the profession, the importanceof expressing one’s ideas in a persuasive manner cannotbe overemphasized.

In the training of livestock and meats judges, consid-erable emphasis is given to the formal procedure for stat-ing reasons for placement. This is to give the trainee expe-rience in organizing a clear, concise and accurate set ofreasons. Consider the following points when preparing aset of reasons:

• Keep the reasons short and to the point.

• Avoid words, phrases or comments that do not add tothe meaning of the reason.

• Discuss the class in a logical order, starting with thetop individual and ending with last place.

• Reasons should be comparative, not descriptive, so asto establish a logical order of placing.

• Tell the truth, discussing only those things which youobserved in that class.

Taking notesGood notes are a must for presenting reasons orally.A small notebook which opens as a book is best. You

can use two pages for a class without having to turn pages.Use the left page of your notebook for general com-

ments about each animal. Place the numbers in order down

the extreme left side of the sheet. Jot down the first im-pression that you have about each animal.

After you have placed the class, use the right page forthe comparisons, grants and criticisms of each pair. Thenyou can refer to the left page to see if you have mentionedthe more important things that you noticed first.

To save time, develop some sort of system for abbrevi-ating. For example, write “1⁄2” for quarter, “dp” for deeper,“lg” for longer, and “s&s” for size and scale.

Do not attempt to write out all of your reasons beforeyou give them orally. This is unnecessary and takes upvaluable time. Be sure you know the correct procedurefor giving reasons orally.

Use your notes to list the important items that you wantto say about each pair. Prior to the actual presentation ofyour reasons, you can use your notes to help you rememberthe class.

Marking the judging cardAn example of the Kansas 4-H judging card is shown

here. With a class of four animals, there are 24 possibleways to place the class. Always be sure to mark both yourcontestant number and the name of the class being judgedon each card.

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After making your final decision, circle the properplacing on the judging card. Be sure to circle only oneplacing. Before handing your card in to the officials, writedown your chosen placing in your notebook for all classes.

SuggestionsAccuracy is the most important consideration when

giving reasons. However, unless reasons are presented ina manner which is pleasant to hear, and clear and easy tofollow, the value of accuracy is lost because much of whatis said doesn’t get through to the listener.

Here are suggestions on the organization and compo-sition of oral reasons:

There are many different systems of organizing rea-sons. The system presented here is logical and clear, andcan be used in all judging situations. Here is a basic out-line for an entire set of reasons. It is followed by examplesand comments on the specific steps involved.

(The placing for this example is 1–2–3–4).

Step 1. Give name of class and how you placedit.

Top Step 2. Give reasons for placing 1 over 2,Pair using comparative terms.

Step 3. Grants for 2 over 1, pointing outadvantages of 2 over 1.

Step 4. Criticism of 2. Critical terms

Step 5. Reasons for placing 2 over 3.MiddleStep 6. Grants for 3 over 2.Pair

Step 7. Criticisms of 3.

Step 8. Reasons for placing 3 over 4.BottomStep 9. Grants for 4 over 3.Pair

Step 10. Criticism of 4.In giving reasons, a class of 4 is divided into 3 pairs—

a top pair, a middle pair and a bottom pair. Use the sameprocedure for each pair.

For purposes of presenting the following examples,assume that a class of market steers placed 1–2–3–4.

Step 1. Class name and placing. To begin the rea-sons, state the name of the class and your placing.

Step 2. Reasons for placing 1 over 2. This shouldbe done much the same as in a newspaper story—with theimportant, general points first, then details to completethe story. In judging market steers, examples of “general”terms are: nicer balanced, smoother, higher quality, thickerand higher yielding.

Mention differences with regard to these general fac-tors in the lead statement, then details in the succeedingsentence or sentences. (Details may also be mentioned inthe latter part of the lead statement.)

Example: “I placed 1 over 2 because he was a trimmersteer and was thicker and nicer balanced. He was a larger-framed steer that was wider over his loin, deeper andthicker through his quarter, and had a more uniform fin-ish over his top and down over his ribs than 2.”

It is important not to use too many terms in closesuccession because the terms come so fast the listener can-not possibly hear and evaluate all of them. (Example: “Onewas trimmer, middled thicker, nicer balanced, more up-standing, deeper ribbed, wider topped, thicker quarteredsteer than 2.”)

Note the first example, which is rather long. The termsare divided by the words, “steer” and “and had.” Espe-cially in the case of terms used as adjectives, not morethan two or three should be used in succession.

More terms of the kind, “wider over his loin” and“deeper in his quarter,” can be used in succession becausemore words are required to mention each point, and it iseasier for the listener to follow.

Try to avoid extremely long sentences when givingreasons. A variety of short and long sentences is easier tolisten to and give.

Step 3. Grant for 2 over 1. “I grant (or realize orrecognize) that 2 was a smoother, more stylish steer thatwas trimmer middled and stronger over his top than 1.”(Always end a grant statement with “than” plus a num-ber.)

Step 4. Criticism of 2. “. . . but I placed 2 secondbecause he was a narrow topped, poorly balanced steerthat was narrow through his quarter.” Use descriptiveterms while criticizing an animal. For example, say a steeris small framed or lighter muscled than the steer you placedabove him.

An exception to this rule is if you are able to make aclass comparison, such as: “I placed 3 fourth because hewas a poorly balanced steer that was ‘the lowest set, short-est sided, most conventional patterned steer in the class.’”

Use the same procedure for the middle and bottompairs as you did for the top pair. These two pairs may beintroduced by: “In the middle pair I placed 2 over 3 be-cause . . .” and “In the bottom pair I placed 3 over 4because . . .”

State reasons in complete sentences rather thanphrases. A fundamental principle to keep in mind is thatif it isn’t grammatically correct, it isn’t correct in a set ofreasons.

Words and phrase that should notbe used in oral reasons

There are differences of opinion regarding the use ofsome words and phrases in stating reasons. Each of theexamples is considered undesirable by some people andall of them can be replaced with better words and phrases.Eliminating all of them will improve the presentation ofyour reasons.

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• Animal or individual. Instead say “barrow,” “gilt,”“wether,” “ewe,” “steer,” “heifer,” etc.

• It. Instead say either “he” or “she.”

• I would like to see. Instead of saying, “I would like tosee 2 wider topped,” point out the fault directly: “Icriticize 2 because he is narrow over the top.”

• Lacks. Avoid this term. Usually it is more effective todirectly point out the fault than to say an individuallacks something. For example, instead of saying, “I criti-cize 4 because she lacks depth,” say, “I criticize 4 be-cause she is shallow.”

• For being or for. Instead of “I criticize 3 for beingshallow,” say “I criticize 3 because she is shallow.”

• Carrying. Example: instead of “carries down into athicker quarter,” say “is thicker through the quarter,”or “has a thicker quarter.”

• Kind of (steer, barrow, etc.). Instead of, “a smootherkind of a barrow,” say simply, “a smoother barrow.”

• Is a heifer that is. For example, “1 is a heifer that issmoother and typier.” The phrase, “is a heifer that is,”only adds unnecessary words and emphasize that 1 is aheifer. Say, “1 is a smoother, typier heifer.”

• I placed number 1 steer over number 2 steer. Thewords, steer and number, be omitted. It is sufficient tosay, “1 over 2.”

• I placed this class of Angus steers in the order of1–2–3–4. Leave out “in the order of” because thephrase adds nothing to the meaning.

• Leaving or left. Instead of, “I left 4 third because . . .”Say, “I placed 4 third because . . .” or “I criticize 3 be-cause . . .”

• For these reasons I placed this class. This is unnec-essary. Conclude the reasons with criticism of bottomindividual.

• Placing. It is better to say, “I placed . . .”

• Criticizing. It is better to say, “I criticize . . .”

Presenting oral reasonsIn presenting oral reasons it is extremely important

to make the best impression possible. Always try to lookyour best when you step up to give your reasons.

It is not essential to be extremely dressed up, but aclean, well-groomed appearance is important. Never givereasons while chewing gum or tobacco. In addition, re-move your hat prior to presenting the set. Try as hard asyou can to be both pleasing to listen to and look at.

Here are additional things to consider in presentingoral reasons:

1. Be ready to present your reasons when called upon.However, if you have not had at least 10 minutes since

presenting your last set of reasons, you can ask thejudge for more time.

2. Never use notes when actually presenting oral reasons.

3. Most officials will give you your placing card. Checkto make sure it’s yours, then place it behind your backand start to give your reasons.

4. Don’t stand too close to the official. The preferreddistance is about 10 feet away.

5. Stand erect with your feet spread to about the width ofyour shoulders. Keep your hands behind your back withyour card. Check your card when you change pairs, ifnecessary, to be sure you keep the numbers straight.

6. Impress the official by showing confidence in your plac-ing. Look him/her squarely in the eye when you talk.If you can’t look him/her in the eye, look at a spot onhis/her forehead. This will give the appearance thatyou are maintaining eye contact.

7. Do not shout when you are giving your reasons butrather talk in a louder-than-normal, conversational voice.

8. Speak in a convincing tone.

9. Don’t talk too fast. You want to be sure the officialhears everything you have to say.

10. Vary the tone of your voice to emphasize the pointsyou consider the most important.

11. Body movement or hand gestures may distract an of-ficial. Facial expressions are permissible, but be care-ful of excessive head movement.

12. If there are identifying marks or characteristics in aclass, use them in your reasons to help you rememberthe class. (For example, a red-necked steer or a goldenheifer.) These things also help to show that you werevery observant.

13. A good set of reasons should not be more than twominutes long. If they are longer, the reasons becomeboring, the things you say are not the major pointsand your chances of error are greater.

Selecting breeding animalsThe foundation of animal production is the breeding

herd or flock.Select animals that possess:

• indications of high reproductive efficiency.

• efficient conversion of feed.

• a type of pattern that will reproduce desirable carcasscomposition, fleece characteristics or performance ca-pabilities.

• sound feet and legs and structural correctness. (Seeexamples on page 6.)

8

The ability of the individual to meet these require-ments is determined by two factors: heredity and envi-ronment.

Our modern production systems call for the use ofrecords as an aid in determining the genetic potential ofan individual and his/her response to environment. How-ever, records cannot tell the complete story. Visual evalu-ation of the live animal is important in selecting superiorbreeding stock.

A live animal has many features in his/her make-upthat aid in predicting his/her value in a breeding herd orflock. Train your eyes and mind to detect and evaluatethese features. By measuring one animal against another,you can select the animal that will best fit into a profit-able breeding program.

Selecting slaughter animalsThe meat-type animal of today has a high percentage

of muscle and a low percentage of fat.The best indicators of muscling are:

• thickness through the rear quarter.

• natural thickness and turn over the edge of the top.

• muscling in the forearm.

• natural width of leg placement.When observing these areas on a calf, be sure the

thickness you see is due to natural muscling and not ex-cess condition of fat.

Fat is measured by three criteria: kind, amount andlocation. To appraise the fat on a market animal observethe finish:

• along the edge of his top from his shoulders back to histail head.

• along his side from his head to his rear quarter.

• along his underline from his neck to his twist.Enough fat must be present to indicate quality in the

carcass and to ensure acceptable palatability of the meat.Usually, it is considered desirable for a steer to have be-tween .30 and .45 of backfat in order to meet both thecarcass quality and cutability requirements. All fat in ex-cess of this requirement is undesirable.

When judging in the show ring, not only is the car-cass value of the individual important, but also the gen-eral pattern as it relates to efficiency of production. Theanimal going to slaughter must meet the demands of allsegments of the meat animal industry—the producer, thefeeder, the processor and the consumer.

Leg PositionsFront View

correct bowlegged knock-kneed

splayfooted pigeon-toed(toed-out) (toed-in)

Rear View

correct bowlegged cow-hocked

correct buck-kneed calf-kneed weak pasterns

correct sickle-hocked post-legged

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Parts of a Steer

Judging cattle

The ideal market steer weights 1,100 to 1,250 poundsand possesses enough size and scale to carry this weightwith a minimum of finish. The steer should demonstrateenough finish to indicate a high quality carcass (choicegrade), but yet a minimum of finish to increase carcasscutability. In addition, heavy muscling is desired in thehigh-priced cuts (rib, loin, round). The ideal steer shouldalso be relatively trim about the middle and clean fronted.

The ideal breeding bull and heifer should be well bal-anced with ample size and scale. They should possess thesame meat-type characteristics of the ideal steer, but inaddition, possess sound feet and legs. Breed and sex char-acter and reproductive organs should all receive emphasisin a sound, progressive breeding herd selection program.

knee

pastern

sheath

pinsneck

face

muzzle

throat

dewlappoint of shoulder

brisket

hoof

belly or middle

rear flank

cannon bonedew claw

hock

switch

stifle

quarter orround

tail head

rumphooks

loin back

pollear

heartgirth

10

Ideal Market Steer

long level rump bold springof rib

clean neck& chest

deepmuscularbulging quarter

long muscularstifle

correct set ofrear legs

trim middle& flanks

thick meaty loin

uniform conditionover ribs

long bodied

smoothshoulder

trim neat dewlap& brisket

muscular arm &forearm

deep wide chestfloor

rugged bone

correct set of frontlegs

naturally thickmuscular top full & wide

through rump

natural depth &thickness throughcenter & lowerround

long, deep stifle

correct set ofhocks

legs set wide apartcorrect set offront legs

ruggedbone

deep, widechest floor

smoothshoulder

cleanfronted

deep ribbed

deep bodied

straight topline

11

Narrow, Shallow, Light-muscled Steer

flat, shallowrear quarter

shallow, narrowchest f loorcut up

in flank

light-muscledforearm

narrow throughlower quarter

shallow quarterand stifle

stands narrowbehind

narrowchest f loor

fineboned

tightribbed

narrowtopped

legs set closetogether

narrowstifle

narrowtopped tapering

rumpshallowribbed

shallowbodied

12

Over-conditioned, Light-muscled Steer

heavy throughneck and shoulders

wasty throatand dewlap

deep, fullbrisket

square shapeto body

excess conditionover forerib

full flankssoft at baseof quarter

flat shape torear quarter

patchy overtailhead

square fulltailhead

ridge along edgeof loin

narrow throughlower portion ofquarter

soft at baseof quarter

deep, squarebody

heavyfronted

squaretopped

thicker at topthan throughlower quarter

patchytailhead

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Terms to use when judgingmarket steers

Desirable Undesirable

General Appearancenicer balanced smallmore stylish short-coupledstraighter lined plaincleanest made light-muscledmeatier over-finishedmore eye appeal poor balancednicer profilebeefier madestouter constructedmost powerfully built

Head, Neck, Shouldercleaner front end coarse-headedtrimmer fronted leathery-frontedflat-shouldered heavy-shoulderedsmoother shouldered open-shoulderedwider chested coarse-shouldereddeeper ribbed narrow-chested

Top, Loin, Ribsstronger top narrow-toppedthicker back or loin weak-toppedmore natural thickness down his top shallow-ribbedmore muscular loinmore correct turn along his toplinemore muscular shape to his topmore spread of muscle over his rib and loinbeefier shape to his topline

Middletrimmer middled wasty-middledcleaner through his lower one-third heavy-middledneater about his underline

Hindquarterthicker rumped steep-rumpedlonger from hooks to pins short rumpedleveler rumped narrow rumpedmore muscular quarter light-muscledwider standing narrow-standingthicker, wider stif le f lat quartermore outer turn to his quarter tapered through his quartermore expressively muscled quartermore volume of muscle through his hip

Finishfirmer handling thin, baremore uniform covering of finish soft finisha more correctly finished steer soft handlingstands a better chance of making overfinished

the choice grade underfinishedmore desirable degree of finishhigher degree of finish over his

12th and 13th ribs

Carcass Meritmore total pounds of lean meatthicker, heavier muscled carcasshigher percentage of saleable leanhigher ratio of lean to fatmore total pounds of edible portiongreatest quantity of high priced cuts

Sample ReasonsI placed the mixed market steers 4–3–2–1.Four wins the class because he is the heaviest muscled,

most powerfully constructed steer of the four. In the toppair of black steers that are more desirable in their degreeof finish, I placed 4 over 3. Primarily, 4 is a beefier madesteer that has a more muscular shape to his top and dis-perses this advantage to all aspects of his quarter. To com-pliment this, 4 is a deeper ribbed, bolder sprung steer thatstands on more substance of bone. Finally, 4 should hanga carcass with more total pounds of red meat than 3. Irealize that 3 is a nicer balanced steer that is especiallycleaner about his neck and smoother in his shoulder. How-ever, I placed him second as he not only is a shallow bod-ied steer, but he gave up the total muscle dimension neededto beat 4.

Even so, I placed 3 over 2 in the middle pair of steersthat were contrasting in type. Three is a nicer profilingsteer that is more structurally correct than 2. He has amore desirable slope to his shoulder, is stronger toppedand moved more correctly off his rear legs. But more im-portantly, 3 handled with a higher degree of finish overhis 12th and 13th ribs, consequently his carcass should bemore apt to grade choice. I’ll admit that 2 is a thickertopped steer that exhibited more outer turn to his quar-ter. As well, 2 is a higher volume steer that appears to beof a heavier weight. However, this does not compensatefor the fact that he is the barest finished, poorest bal-anced steer in the class that is coarse in his shoulders andweak in his top, and thus, I placed him third.

Nonetheless, it was his advantages in muscle dimen-sion, capacity and length of body that compelled me toplace 2 over 1 in the bottom pair. The red steer is unques-tionably the heavier muscled steer that is longer and meatierdown his top and thicker ended. Furthermore, 2 is a stoutermade, bolder sprung steer that travels wider at his base. Heshould hang the meatier shaped carcass that would cut openthe larger ribeye. I understand that 1 does have a higherdegree of finish. However, this works to his disadvantageand I placed him fourth because he is the most excessive inhis finish and the lightest muscled steer of the four. More-over, 1 is the shortest bodied, poorest balanced steer thatshould hang a carcass with the least desirable yield grade ofany in the class.

14

Ideal Heifer

femininehead

angular throughneck & shoulders

neat throat,dewlap, & brisket

strong toplinelong, level rump

neat tailhead

deep, long muscledrear quarter

long stifle

correct setof hocks

strong pasterns

productiveappearingudder

deep ribbed

neat, smoothshoulder

bold spring of rib

long bodied

long bodiedwell balanced

natural thicknessdown back & loin

long, smooth-muscled rearquarter

correct set ofhocks

legs set wide apart

correct set offeet & legs

deepbodieddeep, wide

chest f loor

smoothshoulder

clean fronted

15

Ideal Bull

strong masculinehead

bold springof rib strong back long, level rump

neat tailhead

deep, muscularbulging quarter

long, muscularstif le

correct set ofhocks

strong pasterns

soundreproductiveorgans

long bodied

thick muscularloin

smooth shoulder

rugged bone

muscular arm& forearm

neat dewlap& brisket

long bodiedwell balanced

natural thicknessdown back & loin

wide throughcenter & lowerportion of quarter

correct set ofhocks

legs set wide apartcorrect set offront legs

deepbodieddeep, wide

chest floor

smoothshoulder

16

Terms to use when judging breeding cattle

Desirable Undesirable

General Appearancemeatier, heavier muscled narrowthicker plainmore size and scale light-muscledgrowthier narrow madenicer balanced poorly balancedmore stylish overconditionedstretchier, longer dumpystraighter lined small-framedmore rugged short-sidedhigher quality loose-framedsmoother made slack-framed

tight, round-muscled

Head, Neck, Chestmore feminine fronted plain-headedmore masculine coarse-headedmore refined head lacks breed characterwider and deeper chest narrow-chestedtrimmer brisket heavy brisketshows more growth potential short, square headmore angular fronted female early maturing, blocky headlonger headed, longer necked coarse-frontedmore upfronted low-fronted

Shoulders, Middle, Ribssmoother shouldered coarse-shoulderedtighter shouldered tucked through the heartwider topped constricted heart girthstronger topped weak-toppedmore spring of rib easy in the topmore natural thickness down the top narrow-toppedheavier muscled down the top shallow-bodiedwider over back and loin heavy-middledbolder spring of rib low at the loindeeper ribbed rough at the hooksfuller heart girthtrimmer middledmore capacious (higher volume)

Desirable Undesirable

Rump, Quartermore bulge to the quarter light-muscledthicker through the stif le f lat-quarteredmore bulge to the stif le shallow-quarteredmore muscular shape to the quarter tapers from hooks to pinssquarer rumped peaked rumpmore nearly level from hooks to pins pinched at tail headlonger rumped rough at tail headhigher at the pins high at tail headsmoother at the tail head droopy rump

slopes from hooks to pinsshort-rumpedpatchy around tail headround and bunchy in

muscle structure

Feet and Legsstands on more bone light-bonedstands on more rugged bone fine-bonedmore correct on his/her feet and legs sickle-hockedmore correct set of hocks posty-leggedstands wider both front and rear weak pasternstronger pasterns bowleggedstands on squarer placed legs cow-hockedstand more squarely on all fours buck-kneedmore correct slope of shoulder splayfooted

pigeon-toedstraight-shouldered

Action or Walkinghandled herself/himself more walks under behind

correctly on her/his feet and legs rolls in frontlonger strided spraddlesstraighter moving moves close in front orfreer or truer striding behind

knuckles over in the pasternssluggishrestricted in movement

has more width to her chest, is bolder sprung and widerset at her pins. Finally, 3 appears to have a greater appar-ent weight per day of age than 1. I’ll admit that 1 is morefeminine through her front one-third. She is especiallycleaner about her neck and laid in smoother through theshoulder. However, she is also the narrowest made, flat-test ribbed heifer in the class, and thus I placed her third.

However, in the final decision, I placed 1 over 4. Thered blaze-face heifer is nicer balanced, and more structur-ally correct. Unquestionably, 1 is straighter down hertopline, more nearly level from hooks to pins and morecorrect in the set of her hind leg. As a result she takes alonger, freer stride than does 4. As well, 1 is a cleanerpattern heifer that is smoother fronted and longer bod-ied. Yes, 4 is more muscular down her top and widerbased. Nonetheless, I placed her fourth as she was theshortest bodied, plainest fronted, most structurally incor-rect heifer in the class.

I placed the Simmental heifers 2–3–1–4.Two put together a better combination of structural

correctness, volume and femininity, so I placed her over 3in the top pair of red spotted heifers. Primarily, 2 has amore correct slope to her shoulder, is more nearly leveldown her top and handled herself more correctly off herrear legs. This compliments the fact that she is a cleanerfronted heifer that is deeper ribbed, bolder sprung and ismore correct in her body condition. I realize that 3 is theheaviest muscled heifer in the class that stands on morebone and travels wider at her base. However, I placed hersecond because she was short and thick about her neck,straight in her shoulder and the heaviest condition heiferin the class.

Even so, I preferred her advantages in muscle dimen-sion and apparent weight over 1 in the middle pair. Threeis the beefier shaped heifer that has more spread of musclein her top and disperses this advantage into all aspects ofher quarter. Furthermore, she is a wider built heifer that

Sample Reasons

17

Judging SwineThe ideal market barrow weighs approximately 220

to 250 pounds and will meet meat-type hog certificationstandards. These standards are: (a) a minimum of 29.75inches long, (b) less than 1.0 inches of last rib fat depth,and (c) greater than 4.75 square inches of loin eye area.To meet these standards a barrow must be clean down histop with an abundance of muscling in the ham and loinregion. High-yielding barrows in terms of ham, loin, Bos-ton shoulder and picnic shoulder that are functionallysound are the goal of the swine industry. Reducing backfat

and increasing muscle mass has enabled swine producersto make giant strides toward this goal.

The ideal breeding gilt has the same image as the idealmarket barrow, an individual that possesses trimness andmoderate development in the high priced region. In addi-tion, size for age, capacity, underpinning and mammarysystem receive emphasis because of importance in the pro-duction of an economical pork product. Frame size, growthrate, muscling, leanness and structural correctness are allmajor points of emphasis in gilt selection programs.

Parts of a Pig

ear

necktail

ham

cushion ofham

hock

cannon

dew clawpastern

jowl

face

shoulderloinback rump

toe

sheathbellyside

elbowknee

snout

mouth

18

Ideal Market Barrowsmooth, cleanshoulder

clean turn of topuniform, level top long, thick level

rump high tail setting

long, musculardeep ham

muscular stifle

correct setof hocks

large framedwell balanced

cushion topasterns

correct set ofpasterns

long bodieddeep ribbed

width betweenfront legs

heavy boned

deep, widechest f loor

firm trim jowl

strong, boldhead & ear

muscular loin

thick upper ham

legs set wide apart

rugged bone

full & deepthrough center &lower portion ofham

firm at baseof ham

clean turn of top

long muscularham tying deepinto stifle

19

Over-conditioned, Light-muscled Market Barrow

excess conditionover shoulder andthrough neck

no indentation atham and loinjunction

excess conditionover tail

flat ham

loose at baseof ham

deep, heavymiddle

sloppy jowl

ridge alongedge of loin

short sided

wrinkles alongside

excess conditionin elbow packet

square shapeto body

right anglespread down top

flat and narrowthrough centerand lower portionof ham

soft and loose atbase of ham

wrinkles atbase of ham

wider at hip thanat base of ham

thick and flatover top

20

Narrow, Shallow, Light-muscled Market Barrow

tight ribbed andslab sided

narrow,shallow loin

tapering rump

light, funnel-shaped ham

narrow tracking

cut upin flank

shallow bodied

fineboned

shallow, narrowchest f loor

too refinedthroughhead

narrow topped

light, f lat,shallow ham

flat throughlower hamand stifle

fine boned

legs placedclose together

cut upin ham

21

High-topped, Round-muscled Market Barrow

high topped

steeprumped

low tailsetting

bulging, tight,round musclestructure

too straighton rear legs

goose stepson rear legs

walks peggyup front

too straight onfront legs

short sided

straightshouldered

bulging, tight,muscle structure

constrictedin movement

bulging, definitemuscular shapeover loin

short musclestructure thatdoesn’t tiedeep into stif le

22

Terms to use when judging market barrows

Desirable Undesirable

General Appearancemeatier light-muscledheavier muscled shortstretchier, longer fatnicer balanced wastymore capacious (higher volume) poorly balancedmore rugged narrow-mademore functional poor-movingstouter designed frailmore durably designed small framedbigger skeletoned tight madelooser structured fine bonedheavier structured

Head, Neck and Jowl (or Shoulder)neater jowl wasty jowlfirmer jowl narrow-headedlonger neck short frontedtaller fronted short cannon

Shoulder and Chestbolder sprung narrow-chestedwider sprung heavy-shouldereddeeper chested coarse-shouldereddeeper ribbed

Bodymore nearly level topped low behind the shouldersdeeper flanked high-toppedmore spring of rib too high in his/her archmore muscular top flat-ribbedcleaner top tapers from front to rearmore natural thickness short-sidedmore expression of muscling down the top shallow-flankedmore turn of muscle down the loin high-topped

narrow top

Desirable Undesirable

Rump, Ham and Musclemore nearly level rump short-rumpedlonger rumped steep-rumpedhigher tail setting narrow-rumpeddeeper ham light-muscledmore width to his ham narrow-trackingmore dimension to his ham round-muscleda more correct muscle design bunchy muscledmore turn of muscle in his ham short, steep hammore expression of ham flat hambigger stif lewider based

Finishtrimmest, cleanest made overfatcleaner made overdonemore correctly finished overfinishedleanest, trimmest barrow too much right angle spreadmore shoulder blade action over the toprawer designed deep probingfreer of fat down the top shelfy over the loin edgecleaner in the lower one-third wasty middle

Carcasshigher percent muscleshould hang up a carcass with less fat trimheavier muscled carcasshigher lean-to-fat ratioleaner carcasslonger sided carcassmore total pounds of porkhigher percent high-priced cutsmore total pounds of ham and loina more muscular, shaplier carcasshang a carcass with more valueif sold on lean value, should generate more premiums

Movement and Structuremoves out with more cushion to his pasternsmore slope to his pasternslonger and looser in his stridehas more freedom of movementmore cushion up frontwider tracking

23

Ideal Gilt

bold spring of ribclean turn of top

long, level rump

high tail setting

deep,longmuscledham

correct setof hock

heavyruggedbone

cushion topasterns

prominent, wellspaced underline

correct setof knee

trim jowl

deep widechest floor

femininehead

smoothshouldered

uniform level top

long bodied

trim middledeep bodied

large frmedbalanced

lean turn of topmuscular rump

thick, longmuscled,deep ham

rugged bone

legs set wide apart

naturally thickloin

soundreproductiveorgans

firm at baseof ham

24

Terms to use when judging breeding gilts

Desirable Undesirable

Rump, Ham and Musclinglonger rumped short rumpedmore nearly level rumped steep rumpedmore correct in her muscle design low tail settingheavier muscled tight woundlonger muscled bunchy muscledlonger hammed round muscledsquarer rumpedhigher tail setting

Movement and Underpinningsounder feet and legs sets under on hind legsmore substance of bone fine bonedheavier boned stands close front or behindstands out wider behind posty leggedmore cushion to her pasterns too straight in her shouldermore correct set to her pasterns straight in her pasternsmore cushion up front narrow walkinghas more freedom of movement short-stridedlonger and looser in her stride

Underlinegreater number of functional nipples blind teatsmore prominent underline fewer functional nipplesmore uniformly spaced teats lacks mammary developmentmore uniform in teat size and shape pin nipplesmore refined underline blunt nippleshigher quality underlinemore feminine underline

Desirable Undesirable

General Appearancelonger sided short-sidedstretchier small, plainnicer balanced poorly balancedcleaner conditioned refinedbroodier small-framedmore size and scalegrowthiermore functionalmore rugged

Shouldercleaner blades pinched behind the earswider set between her blades

Bodywider chest f loor narrow chestbolder fronted shallow-bodieddeeper forerib shallow foreribcleaner turn of top weak topbolder sprung low behind the shouldersdeeper ribbed short-sidedcleaner top shallow-flankedmore desirable turn of top high-toppedroomier gilt

Sample reasons for Yorkshire giltsheavier boned and bigger footed than 1. I realize that 1was a wider fronted gilt that had more center dimensionto her rib cage. Furthermore, she worked more volume ofmuscle from blade to hip. However, this does not compen-sate for the fact that she was the shortest sided, earliestmaturing gilt of the four.

However, it was her advantages in width of skeleton,muscle mass and freedom of movement that compelledme to place 1 over 3 in the bottom pair. One was a widerbased gilt that demonstrated more spring of rib and widthof chest. Additionally, the short tailed gilt exhibited a moremuscular turn to her loin and has more center dimensionof ham than 3. But most importantly, 1 was a more mo-bile gilt that demonstrated a more desirable slope to hershoulder and pasterns. Granted, 3 was a longer bodiedgilt that had the most prominent and evenly spaced un-derline in the class. However, I criticize 3 and placed herfourth because she was the narrowest made, straightestfronted, tighter spined, most restricted moving gilt in theclass.

I placed the Yorkshire breeding gilts 2–4–1–3. In thetop pair of litter mates, 2 excels the class because of heradvantages in structural correctness, frame size and musclevolume. Ideally, I would like to see 2 leaner about her top.But nonetheless, it’s 2 over 4 in the top pair, because sheis undoubtedly a longer, wider skeleton gilt that is espe-cially more mobile. Two was a looser designed gilt thatexhibited more slope to her shoulder and flex to her pas-terns. Finally, 2 has a more muscular top and was widerbased than 4. I’ll concede that 4 was the leanest gilt of thedrive. But, the gilt with a pin nipple on her right side wasstraight in her shoulder and narrow through her chest, soI placed her second.

In the middle pair of gilts that are contrasting in type,I preferred the frame size and leanness of 4 over 1. With-out question 4 was a bigger outlining gilt that was espe-cially longer and more feminine about her front. More-over, 4 was cleaner through the lower third of her bodycavity, revealed more blade action on the move and wasparticularly cleaner along her loin edge. Four was also

25

Sample reasons for market hogsI placed the crossbred market barrows 2–1–4–3. With

emphasis placed on cutability, 2 wins the class because hewas the heaviest muscled, leanest barrow of the four. Tworevealed the leanest, most muscular turn to his top andhad the most muscular shaped ham in the class. More-over, 2 was a longer bodied barrow that was particularlytrimmer about his jowl and elbow pocket. Consequently,2 will hang a carcass with the highest percent muscle ofthe four. I fully realize that 1 was a stouter built, highervolume barrow that stood on a greater diameter of bone.However, he was wasty about his middle, so I left himsecond.

In the middle pair of belted barrows 1 beats 4, be-cause there was simply more of him. One was a growthier,heavier weight barrow that exhibited a meatier top andmore outer turn to his ham. Additionally, 1 was a heavierconstructed barrow that has more width of skeleton andtraveled wider at his base. One would simply kill withmore total pounds of product. Granted, 4 had a leaner

shape about his top and was trimmer through the lowerone-third of his body. However, this does not compensatefor the fact that he was narrow chested and flat throughhis ham.

In conclusion, it was his mobility and potential advan-tages in carcass cutability that compelled me to place 4over 3 in the bottom pair. Four was unquestionably aleaner designed barrow that revealed more blade actionon the move, was cleaner topped and trimmer middled.Moreover, the red barrow was a freer moving pig thatwas more flexible in his spine and exhibits more cushionthrough his front end. He should hang a carcass that couldpotentially generate more dollars if sold on lean value. I’lladmit that 3 was a heavier boned, bigger fronted pig thatwas of a heavier weight. However, I placed the blue-rumpedbarrow fourth, because he was structurally incorrect andthe most excessively finished pig of the four. When sentto the rail, he will have the lowest percent muscle of anybarrow in the class.

26

hibit from .15 to .25 inches of backfat when correctlyfinished. This will ensure both acceptable carcass cutabil-ity, as well as carcass quality with a minimum of coolershrink.

A firm, hard finish is desirable. Lambs with an abun-dance of muscling in the hind saddle are ideal. Heavymuscled leg and loin increase the carcass merit of thelamb. The ideal ewe or ram should possess an abundanceof scale. The bigger, longer, heavy-boned sheep are in de-mand by most breeds.

The ideal market lamb weighs approximately 110 to120 pounds. Fat covering, finish or condition is extremelyimportant in a market lamb class. The amount of fat canbe determined by feeling down the top, using the ends ofyour fingers. Ideally, you should be able to detect the lamb’sbackbone by using light pressure with your fingers. If thebackbone is extremely definite and sharp, the lamb maynot be carrying enough finish.

However, if you cannot feel the backbone, the lambshould be considered too fat. Ideally, a lamb should ex-

Judging Sheep

eye

neck

rump

legribsthroat

loinedge of loin

flank

cannon

toe

knee

shoulders back

dock

hock

pastern

middle

breast

muzzlenose

ear

face

Parts of a Lamb

27

Ideal Market Lamb

muscular thicklong loin

deep bodied

long, level rump

square rump& dock

deep fullbulging leg

legs set wide apartcorrect setof legs

trim middle

trim fronted

trim breast

heavy boned

straight topped

large framedwell balanced

clean turnof top

deep full leg

muscular deep loin

thick meaty & fullthrough center &lower leg

legs placedwide apart

muscularforearm

muscular deep loin edge

trim firm finish

boldspringof rib deep bodied

firm trim leg

long acrossstifle

correct setof legs

plump &full throughcenter &lower legdeep

widechestfloor

thick & squarethrough dock

musculararm &forearm

trim neck& breast

28

Narrow, Shallow, Light-muscled Market Lamb

narrowdown topline tapering

dock

flat, narrowshallow leg

legs placedclose together

cut upin flank

shallowbodied

fineboned

shallow, narrowchest floor

light-muscledforearm

flat ribbed

flat shapeto leg

tight-ribbed,narrow topped

flat and narrowthrough center andlower portions of leg

fine bonedstands closebehind

29

Over-conditioned, Light-muscled Market Lamb

thick and heavythrough neck andshoulders square topped

squarefull dock

flat shapeto lower leg

soft throughlower leg

deep, heavymiddle

excess conditionover foreribheavy

breasted

square shapeto body

square toppedridge alongedge of loin

wider at dockthan throughlower leg

flat, narrowthrough lower leg

soft and wrinkledat base of leg

depression overdock

heavy and coarsethrough neckand shoulders

30

Terms to use when judging market lambs

Desirable Undesirable

General Appearancenicer balanced poorly balancedmeatier, more muscular, heavier muscled light-muscledstraighter lined loose-framedfirmer handling soft-handlingmore correctly finished overfinishedtrimmer wastyfirmer rangythicker narrowmore stylish peltysmoother made plain, coarsemore powerfully made slack-framedlonger bodied frailbigger framed small-framednicer profiling plain made

Head, Neck, Breast, Chestneater coarsetrimmer front end wrinkled about the neckwider chest ewe-neckedlonger neck heavy-frontedtaller fronted narrow-chested

short frontedlow fronted

Shouldersheavier muscled forearm coarse-shoulderedsmoother shoulder open-shoulderedneater, tighter shoulder weak behind the shoulders

Back, Loin, Ribsthicker back or loin narrow madestronger back or loin narrow down the topmore muscular loin shallow loinmeatier down the top easy in the backstronger top weak topmore natural thickness shallow-ribbeddeeper loin edge flat-ribbedmore spring of rib shallow-loineddeeper ribbed short-loinedlonger loin shelly loindeeper loined stale topmore muscular turn over the loin short hindsaddlefresher, more muscular topmeatier racklonger hindsaddlelonger from the last rib backfirmer handling down his top

Desirable Undesirable

Middletrimmer or neater middle wasty middlecleaner through middle heavy middletighter middled

Rump and Dockwider at the rump or dock pinched at the docksquarer at the rump or dock droopy rumpedmore nearly level rump short rump/docklonger rump tapers at rump

narrow rump/dock

Legmeatier, more muscular leg light-muscledheavier leg flat legthicker leg soft legplumper, more bulging leg short legfirmer leg narrow, shallowmeatier through the stif le short, narrow stif ledeeper legfuller leg

Finishmore desirable degree of finish thin, barefirmer handling soft finishharder down his top soft handling lambmore correctly finished overfinishedmore uniform finishtrimmer

Carcass Meritmeatier 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

31

Sample reasons for market lambssult, I would expect 1 to have a carcass with a more desir-able yield grade. I realize that 4 was more nearly level outhis rump and wider in his loin. However, the white facedlamb was the shortest bodied, softest handling lamb ofthe four.

In the bottom pair I like 4 over 3 because he offered abetter combination of muscle and balance. Four was thickerand stronger about his top, squarer in his rump andhandled with more inner and outer flare to his leg. Fur-thermore, 4 was deeper bodied and heavier boned than 3.He will simply go to the rail with more pounds of muscleand hang a shapelier carcass. I fully recognize that 3 isbigger framed, lighter conditioned and longer in the loin.However, I placed him fourth because he was the lightestmuscled lamb in the class. He was especially the narrow-est and shelliest in his top and the flattest about his leg.He will hang the fewest pounds of red meat of any lambin the class.

2–1–4–3 is my placing for the mixed market lambs.Two is the heaviest muscled, most powerfully constructedlamb in the class. Ideally, he could be trimmer over hisforerib. However, he is without question the most muscu-lar topped lamb in the class. Two has a longer, deeper loinand a thicker, fuller rump. Furthermore, he has theplumpest, most bulging leg of the four. Consequently, hewill hang up the most total pounds of product from hislast rib back. In addition, 2 is heavier boned, has morebody capacity and is longer sided than 1. I’ll admit that 1was the leanest handling lamb in the class. He was firmerdown his top and especially trimmer over his forerib. None-theless, the speckled faced lamb was short in his loin andsteep rumped, so I placed him second.

Length and cutability placed 1 over 4 in the middlepair. One was longer and cleaner about his neck and par-ticularly longer sided. Moreover, 1 was leaner handlingdown his top, over his loin edge and lower rib. As a re-

32

Ideal Breeding Sheep

breed character

trim fronted

deep wide chestfloor

correct set offront legs

strong pasterns

heavy boned

deep fullheart girth

square dock

long neck

straight topline smooth shoulders

long bodied

long clean neck

front legs wideapart

correct set ofhocks

stands widebehind

sex character

correct setof hocks

legs setwide apart

deep full plumpmuscular leg

long level rumpbold spring of rib

thick muscularloin

bold spring of rib

thick deep full leg

heavy boned

naturally thick top

smooth shoulder

large framedwell balanced

33

Terms to use when judging breeding sheep

Desirable Undesirable

General Appearancelonger, stretchier short-coupledgrowthier, bigger narrow-madelarger framed shallow-bodiedmore size and scale small-framednicer balanced low-setmore structurally correct conventional patternedmore rugged, heavier boned poorly balancedthicker made plainheavier muscled light muscledstraighter linedmore capacious (larger volumed)

Head and Neckmore (breed) character lacks breed charactermore open faced lacks femininitymore femininity plain-headedfreer from wool on his/her ears wool blind, wooly headedtrimmer fronted off in the mouthlonger necked coarse, plain

ewe-necked

Shoulder, Ribs, Middlemore muscular shoulder open-shoulderedneater, tighter shoulder coarse-shoulderedwider chested constricted in the heartmore capacious narrow chestroomier middle tight foreribbolder sprung flat-ribbedbolder spring of rib shallow-ribbeddeeper ribbeddeeper bodied

Leg and Twistmeatier, more muscular leg light-muscled legheavier leg flat legthicker leg short leglonger narrow, shallow legdeeper and thicker through his/her round and tight in his/her lower leg muscle structure

Desirable Undesirable

Back, Loin, Rumpthicker back or loin shallow-loinedlonger loined narrow down the topstronger back or loin short-loinedstraighter topped easy in the backmore muscular loin weak topstronger top pinched at the dockmore natural thickness droopy-rumpedwider at the rump and/or dock short rumpmeatier at the dock tapers over the rumpmore nearly level rumplonger rump

Underpinningsquarer placed legs stands bowlegged behindmore correct in the set of legs cow-hockedstands out wider in front or behind weak pasternsstands more correctly on all four legs stands closemore substance of bone too much set to the hockmore rugged bone, heavier bone posty-leggedstronger pasterns knock-kneed

fine-bonedsickle-hockedbuck-kneed

Fleecedenser, tighter open fleecemore uniform grading fleece cottony fleeceheavier shearing f leece lacks characterlonger staple contains black fibermore character about the f leece short staplefreer from black fiber lacks uniformity

Sample reasons for Suffolk breeding ewesI placed the Suffolk ewe lambs 2–3–1–4. Two wins

the class because she is the growthiest, nicest balance, high-est performing ewe of the four. Ideally, she could be blackerabout her point. But nonetheless, it’s 2 over 3 in the toppair of bigger framed ewes because 2 is longer and cleanerabout her neck, stands taller at the shoulder and exhibitsmore outcome for future growth. In addition, 2 is heaviermuscled, higher volumed and stands on a greater sub-stance of bone. Finally, 2 is more nearly level out her rumpand simply has a greater apparent weight per day of age. Ifully realize that 3 is darker about her head and legs. Ad-ditionally, 3 is smoother about her shoulder and straighterdown her top. However, she is fine boned and tapers outher dock; consequently, I placed her second.

Femininity, frame and breed character compelled meto place 3 over 1 in the middle pair. Three is a biggeroutlined ewe that is particularly longer sided and moreextended about her front. Moreover, she is darker abouther points, freer from wool about her head and demon-

strates fewer black fibers about her neck. Furthermore, 3is lighter conditioned and smoother shouldered than 1.I’ll admit that the ewe with the most black fiber is deeperbodied, stands on more substance of bone and is heaviermuscled than 3. However, this does not compensate forthe fact that she is course in her shoulder, and short andthick about her neck, and thus I placed her third.

In the bottom pair, it’s 1 over 4 due to her advantagesin structural correctness. Unquestionably, 1 was strongerabout her pasterns and demonstrated a more correct setto her knee. In addition, 1 was stronger about her top,more nearly level through her rump and handled herselfmore correctly on her rear feet and legs. Granted, 4 was abigger framed, later maturing ewe. But that was just it, asshe was the most structurally incorrect ewe in the class.Four was coon-footed, buck-kneed and easy about her top.Furthermore, she was the steepest in her dock and theshortest striding ewe in the class.

36

Cooperative Extension Service, Kansas State University, Manhattan, Kansas

S-92 January 1996Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, ExtensionDistricts and United States Department of Agriculture Cooperating, Richard D. Wootton, Associate Director. All educational programs and materials available withoutdiscrimination on the basis of race, color, national origin, sex, age, or disability.File Code: 4-H & Youth 2 2-96—10M

Department of Animal Science & IndustryDavid A. Nichols

Billy V. AbleRobert H. HinesDeloran M. Allen

Drawings byPatsy Houghton

Robert Holcombe

Revised byScott Schaake

Department of Animal Science & IndustryJames P. Adams

Extension Specialist, 4-H Youth Programs


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