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Livestock Judging Guide

This document provides an introduction to livestock judging, outlining the four key steps: Information, Observation, Comparison, and Conclusion. It emphasizes the importance of selecting breeding and market animals based on structural correctness, muscle percentage, and fat criteria to ensure quality and efficiency in animal production. Additionally, it includes visual examples and skill tests for identifying structural problems in various livestock species.

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trent.congrove
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13 views28 pages

Livestock Judging Guide

This document provides an introduction to livestock judging, outlining the four key steps: Information, Observation, Comparison, and Conclusion. It emphasizes the importance of selecting breeding and market animals based on structural correctness, muscle percentage, and fat criteria to ensure quality and efficiency in animal production. Additionally, it includes visual examples and skill tests for identifying structural problems in various livestock species.

Uploaded by

trent.congrove
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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By

Neal Smith
Extension Area Specialist – 4-H
Module 1

Introduction to
Livestock Judging
Judging Steps

 Four Steps in Judging Animals
 Information
 Observation
 Comparison
 Conclusion
Judging Steps

 Information
 Know the intended use
 Observation
 Carefully observe each individual
 Note how it meets or fails to meet requirements of use
 Comparison
 Compare individuals with all others
 Establish differences & similarities
 Conclusion
 Arrive at a logical placing
 Be able to defend the placing
Parts of the Animal

 The First Step
 Learn the Parts of Each Species
 Terms Vary Among Species
 Ham versus Quarter
 Many parts have the same name
Selecting Breeding Animals

 Foundation of Animal Production
 Select Animals that Possess:
 High reproductive efficiency
 Efficient conversion of feed
 Type of pattern that will reproduce desirable:
 Carcass composition
 Fleece characteristics
 Performance capabilities
 Sound feet & legs and structural correctness
Structural Correctness

 Terms are same across species
 Different terms associated with:
 Different views
 Different parts of the animal
 Compare deviation with ideal
 Correct versus Incorrect
Profile View

Correct Sickle-hocked Post-legged Correct Calf-kneed Weak pasterns Buck-kneed

Sheep & Goats


Profile View

Beef Cattle
Profile View

Swine
Profile View

Examples of Correct Structure
Profile View

Examples of Poor Structure

Post-legged & Too Steep in Shoulder Broken-topped or Broken-shouldered


Test Your Skills

Identify each structural problem in the photos below:

Buck-kneed Post-legged Sickle-hocked


Test Your Skills

Identify the structural problem in the photos below:

Weak pasterns or Too much angle to pasterns


Front View

Correct Splay-footed Pigeon-toed Knock-kneed


Front View

Test Your Skills

Identify the structural problem in the photo below:

Splay-footed or Toes turned out


Rear View

Correct Bow-legged Cow-hocked


Rear View

Rear View

Examples of Correct Structure
Test Your Skills

Identify the structural problem in the photo below:

Cow-hocked
Selecting Market Animals

 High Percentage of Muscle
 Low Percentage of Fat
 Indicators of Muscle:
 Thickness through rear quarter
 Natural thickness & turn over edge of the top
 Forearm muscling
 Natural width of leg placement
 Be sure thickness is natural muscling and NOT
excess fat
Selecting Market Animals

 Fat is Measured by Three Criteria:
 Kind
 Amount
 Location
 Appraise fat by observing the finish:
 Along the edge of the animal’s top
 From shoulders back to tail head
 Along his side
 From head to rear quarter
 Along his underline
 From his neck to his twist
Selecting Market Animals

 Enough fat must be present to:
 Indicate quality in the carcass
 Ensure acceptable palatability
 Excess fat is undesirable
 Slaughter animal must meet the demands of:
 Producer
 Feeder
 Processor
 Consumer

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