Stud

y G

uide

fo

r Jud

ging

M

eat G

oats

1

2

Key

s Po

ints

for J

udgi

ngM

eat G

oats

1.E

valu

ate

mea

t goa

ts fi

rst f

rom

the

grou

nd u

p an

d th

en fr

om th

e ru

mp

(rea

r) fo

rwar

d.

2.R

ank

the

traits

for t

heir

impo

rtanc

e.

3.E

valu

ate

the

mos

t im

porta

nt tr

aits

firs

t.

4.E

limin

ate

any

easy

pla

cing

s.

5.P

lace

the

clas

s ba

sed

on th

e vo

lum

e of

the

impo

rtant

trai

ts.

3

Ran

king

of T

raits

for J

udgi

ngM

eat G

oats

1.D

egre

e of

mus

clin

g.

2.S

ound

ness

and

stru

ctur

al c

orre

ctne

ss.

3.D

egre

e of

fini

sh (f

at c

over

).

4.C

apac

ity (v

olum

e).

5.B

alan

ce.

6.S

tyle

.

7.Fr

eshn

ess.

4

5

Eval

uatin

g D

egre

e of

Mus

clin

gD

egre

e of

mus

clin

g in

mea

t goa

ts is

bes

t eva

luat

ed

by c

onsi

derin

g:

1.Th

ickn

ess

thro

ugh

the

cent

er o

f the

leg.

2.W

idth

bet

wee

n re

ar fe

et w

hen

the

goat

st

ands

and

wal

ks.

3.W

idth

, dep

th, a

nd le

ngth

of t

he lo

in.

!W

ide

topp

ed g

oats

with

a lo

ng h

ind

sadd

le in

rela

tion

to fr

ont s

addl

e is

de

sire

d.

6

Eval

uatin

g D

egre

e of

Mus

clin

g�

Cen

ter L

eg W

idth

�

Wid

e an

d Th

ick

Mus

cled

Nar

row

and

Th

in M

uscl

ed

7

Eval

uatin

g D

egre

e of

Mus

clin

g�

Cen

ter L

eg W

idth

�

Thic

kA

vera

geA

vera

geTh

in

8

Eval

uatin

g D

egre

e of

Mus

clin

g�

Wid

th o

f Loi

n �

Wid

e an

d Fl

at O

ver

Top

Nar

row

and

S

teep

Ove

r To

p

9

Eval

uatin

g D

egre

e of

Mus

clin

g�

Leng

th o

f Loi

n �

Hin

d S

addl

eFr

ont S

addl

e

"H

ind

sadd

le s

houl

d be

at l

east

as

long

as

front

sad

dle.

10

11

Eval

uatin

g So

undn

ess/

Stru

ctur

e

Sou

ndne

ss a

nd s

truct

ural

cor

rect

ness

in m

eat g

oats

is

bes

t eva

luat

ed b

y co

nsid

erin

g:

1.Fe

et a

nd to

es2.

Kne

es3.

Hoc

ks4.

Pas

tern

s5.

Leve

lnes

s of

top

12

Eval

uatin

g So

undn

ess/

Stru

ctur

e�

Feet

and

Toe

s �

Feet

Tur

ned

Out

(U

neve

n To

es)

Big

Fee

t with

E

ven

Toes

13

Eval

uatin

g So

undn

ess/

Stru

ctur

e�

Past

erns

�

Nic

e, S

trong

Pas

tern

sW

eak

Pas

tern

s

14

Eval

uatin

g So

undn

ess/

Stru

ctur

e�

Kne

es �

Nic

e, S

traig

ht K

nee

Buc

k-K

need

15

Eval

uatin

g So

undn

ess/

Stru

ctur

e�

Hoc

ks �

Nic

e S

et to

Hoc

ksTo

o M

uch

Set

to H

ocks

16

Eval

uatin

g So

undn

ess/

Stru

ctur

e�

Leve

lnes

s of

Top

�

Leve

l Top

ped

Wea

k To

pped

17

18

Eval

uatin

g Fi

nish

#U

niqu

e ch

arac

teris

tics

of m

eat g

oats

:!

Goa

ts d

epos

it fa

t fro

m th

e in

side

to th

e ou

tsid

e.!

Goa

ts d

o no

t mar

ble

(do

not d

epos

it in

tram

uscu

lar f

at).

#M

eat g

oats

sho

uld

be le

an a

nd tr

im.

!Th

ey s

houl

d al

so h

ave

bloo

m.

!Le

an m

eat g

oats

that

are

unt

hrift

y ar

e di

scou

nted

.

19

Eval

uatin

g Fi

nish

Lean

but

U

nthr

ifty

20

Eval

uatin

g Fi

nish

Lean

with

B

loom

21

22

Eval

uatin

g C

apac

ity o

r Vol

ume

Cap

acity

in m

eat g

oats

refe

rs to

the

com

bine

d vo

lum

e of

:

1.B

ody

wid

th.

!O

pen

rib s

hape

and

goo

d ba

se w

idth

de

sire

d.2.

Bod

y de

pth.

!G

ood

dept

h de

sire

d.3.

Bod

y le

ngth

.!

Goo

d le

ngth

des

ired.

23

Eval

uatin

g C

apac

ity o

r Vol

ume

�B

ody

Wid

th �

Nar

row

Wid

th

(Fla

t-Rib

bed)

Wid

e B

ased

(O

pen-

Rib

bed)

24

Sha

llow

Bod

ied

Dee

p B

odie

d

Eval

uatin

g C

apac

ity o

r Vol

ume

�B

ody

Dep

th �

25

Eval

uatin

g C

apac

ity o

r Vol

ume

�B

ody

Leng

th �

Sho

rt B

odie

dLo

ng B

odie

d

26

27

Eval

uatin

g B

alan

ceB

alan

ce in

mea

t goa

ts re

fers

to h

avin

g th

e co

rrec

t pr

opor

tions

of:

1.B

ody

wid

th.

2.B

ody

dept

h.

3.B

ody

leng

th

28

Eval

uatin

g C

apac

ity o

r Vol

ume

Unb

alan

ced

Ale

rt!!

Nar

row

B

ased

Sho

rt an

d S

hallo

w-B

odie

d

29

Eval

uatin

g C

apac

ity o

r Vol

ume

Nic

ely

Bal

ance

d

Wid

e B

ased

Exc

elle

nt D

epth

an

d Le

ngth

of B

ody

30

31

Eval

uatin

g St

yle

Mea

t goa

ts w

ith s

tyle

will

exh

ibit

the

follo

win

g:

1.A

long

, lev

el to

p lin

e.

2.A

long

nec

k th

at s

its h

igh

on th

e sh

ould

er.

3.A

cle

an b

reas

t.

4.A

sm

ooth

, nea

t sho

ulde

r tha

t ble

nds

smoo

thly

from

nec

k to

fore

rib.

32

Eval

uatin

g St

yle

Poo

r Sty

le!!

(Wea

k-To

pped

)N

ice

Styl

e (L

evel

-Top

ped)

33

Eval

uatin

g St

yle

Poo

r Sty

le!!

(S

hort,

Thi

ck N

eck)

Nic

e St

yle

(Lon

g, C

lean

Nec

k)

34

Eval

uatin

g St

yle

Poo

r Sty

le!!

(C

oars

e S

houl

der)

Nic

e St

yle

(S

moo

th S

houl

der)

35

Eval

uatin

g St

yle

Exc

elle

nt

Sty

leLo

ng, L

evel

To

p Li

ne

Sm

ooth

Sho

ulde

r Ble

ndin

g N

icel

y fro

m N

eck

to F

orer

ib

Cle

an B

reas

t

Long

, Cle

an

Nec

k S

ittin

g H

igh

on th

e S

houl

ders

36

37

Eval

uatin

g Fr

eshn

ess

Fres

hnes

s in

mea

t goa

ts re

fers

to h

avin

g:

1.A

n ap

pear

ance

of b

eing

hea

lthy

(not

un

thrif

ty).

2.A

sm

ooth

, slic

k ha

ir co

at.

38

Eval

uatin

g Fr

eshn

ess I�m

Not

V

ery

Fres

h

39

Eval

uatin

g Fr

eshn

ess Fres

h is

M

y M

iddl

e N

ame

40

Fina

l Tip

s fo

r Jud

ging

Mea

t Goa

ts

#R

emem

ber t

he im

porta

nt

traits

.

#K

now

wha

t �co

rrec

t� lo

oks

like.

#Lo

ok a

t lot

s of

mea

t go

ats.

#P

ract

ice

your

judg

ing

skills

.

41