Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Judging Livestock 101
Four Steps in      Judging Livestock• Information  – What is the use for the class• Observation or evaluation  – How does ...
Basic Judging       Criteria• Strategy –Evaluate from a distance of 20 to  30 feet –Handle animals if appropriate to  conf...
Basic Judging         Criteria• A Class is about 12 minutes in length• First 2 minutes should be at a distance• The next t...
Basic Judging         Criteria• Each class is worth 50 points for the  placing.• Each set of reasons is worth 50 points.• ...
Cuts• What are CUTS?  – The penalty for switching top, middle and    bottom pairs.  – These form the basis for grading or ...
Scoring• Class is placed 2 1 4 3• The correct placing is 2 1 3 4• With cuts of          2 3 5• Score is 45
Basic Judging        Criteria• What to look for?                 • Frame                 • Muscle                • Balance...
Suffolk
Hampshire
Dorset
Rambouillet
Southdown
Hampshire
Duroc
Yorkshire
Chester White
Other Swine Breeds•   Landrace•   Spot•   Poland China•   (Bluebutt) Cross
Angus
Hereford
Simmental
Charolais
Maine Anjou
Other Beef Breeds•   Red Angus•   Gelbvieh•   Limousin•   Shorthorn
Evaluating Beef!    Celina JohnsonColorado State University
What traits are important?• Muscle  – Sell meat!• Fat  – Want a lean product!• Volume/capacity  – Feed Efficiency  – Produ...
The First Step!                    Poll                 Hip Bone    Tailhead     (Hooks)               Rump Loin         B...
Evaluating Muscle!         LOIN (TOP)ROUND         STIFLE           FOREARM          WIDTH OF BASE
Example of MUSCLE
Evaluating Fat!         TAILHEAD LOIN (TOP)                        RIBS                                    BRISKET        ...
Example of FAT
Evaluating Volume!  LENGTH OF BODY                  RIB    DEPTH         SHAPE   OF BODY  WIDTH OF BASE
Example of VOLUME
Evaluating Structure!    LEVEL DESIGN
Example of STRUCTURE
Evaluating Pigs!    Celina JohnsonColorado State University
What traits are important?• Muscle  – Sell meat!• Fat  – Want a lean product!• Volume/capacity  – Feed Efficiency  – Produ...
The First Step!         Rump    Loin              Back                                                         Ear        ...
Evaluating Muscle!      LOIN OR TOPHAM         STIFLE          FOREARM         WIDTH OF BASE
Example of MUSCLE
Example of MUSCLE
Evaluating Fat!   TAILHEAD LOIN EDGE                 RIBS SEAM            FLANK &                              JOWL       ...
Example of FAT
Example of   FAT
Evaluating Volume!        RIB SHAPE    DEPTH   OF BODY                     WIDTH                    OF CHEST  LENGTH OF BODY
Example of VOLUME
Evaluating Structure!    LEVEL DESIGN
Example ofSTRUCTURE
Evaluating Lambs!    Celina JohnsonColorado State University
What traits are important?• Muscle  – Sell meat!• Fat  – Want a lean product!• Volume/capacity  – Feed Efficiency  – Produ...
The First Step!                                            Top of      Dock             Hindsaddle          Shoulder      ...
Evaluating Muscle!      RACK, LOIN (TOP)LEG           STIFLE                          FOREARM          WIDTH OF BASE
Example of MUSCLE
Example of MUSCLE
Evaluating Fat!        RACK, LOIN (TOP)              RIBS                           BREASTTWIST         FLANK
Example of FAT
Example of   FAT
Evaluating Volume!          RIB SHAPE    DEPTH   OF BODY    WIDTH OF BASE  LENGTH OF BODY
Example of VOLUME
Evaluating Structure!  LEVEL DESIGN
Judging website
Upcoming SlideShare
Loading in …5
×

Jan judging team mtg2013

370 views

Published on

  • Be the first to comment

  • Be the first to like this

Jan judging team mtg2013

  1. 1. Judging Livestock 101
  2. 2. Four Steps in Judging Livestock• Information – What is the use for the class• Observation or evaluation – How does each animal meet the market standard• Comparison – Each animal must be compared to the other three• Conclusion or placing – Arrive at a logical placing
  3. 3. Basic Judging Criteria• Strategy –Evaluate from a distance of 20 to 30 feet –Handle animals if appropriate to confirm placing –Go with first impression
  4. 4. Basic Judging Criteria• A Class is about 12 minutes in length• First 2 minutes should be at a distance• The next three minutes should be to confirm and write down placings.• The rest of the time should be used to write down notes for reasons.
  5. 5. Basic Judging Criteria• Each class is worth 50 points for the placing.• Each set of reasons is worth 50 points.• Classes are divided into three “pairs” – Top Middle and Bottom
  6. 6. Cuts• What are CUTS? – The penalty for switching top, middle and bottom pairs. – These form the basis for grading or scoring the placing. – Will never exceed 15 points when added together
  7. 7. Scoring• Class is placed 2 1 4 3• The correct placing is 2 1 3 4• With cuts of 2 3 5• Score is 45
  8. 8. Basic Judging Criteria• What to look for? • Frame • Muscle • Balance • Finish (market classes) • Structural Correctness • Breed and Sex Character
  9. 9. Suffolk
  10. 10. Hampshire
  11. 11. Dorset
  12. 12. Rambouillet
  13. 13. Southdown
  14. 14. Hampshire
  15. 15. Duroc
  16. 16. Yorkshire
  17. 17. Chester White
  18. 18. Other Swine Breeds• Landrace• Spot• Poland China• (Bluebutt) Cross
  19. 19. Angus
  20. 20. Hereford
  21. 21. Simmental
  22. 22. Charolais
  23. 23. Maine Anjou
  24. 24. Other Beef Breeds• Red Angus• Gelbvieh• Limousin• Shorthorn
  25. 25. Evaluating Beef! Celina JohnsonColorado State University
  26. 26. What traits are important?• Muscle – Sell meat!• Fat – Want a lean product!• Volume/capacity – Feed Efficiency – Production Capabilities• Structural Design – Economic – Aesthetic “Looks Good”
  27. 27. The First Step! Poll Hip Bone Tailhead (Hooks) Rump Loin Back NeckPin Bone Round Side (Quarter) (Ribs) Stifle BrisketHock Flank Forearm Knee Cannon Bone Pastern
  28. 28. Evaluating Muscle! LOIN (TOP)ROUND STIFLE FOREARM WIDTH OF BASE
  29. 29. Example of MUSCLE
  30. 30. Evaluating Fat! TAILHEAD LOIN (TOP) RIBS BRISKET FLANK COD (steers)UDDER (heifers) WIDTH OF BASE
  31. 31. Example of FAT
  32. 32. Evaluating Volume! LENGTH OF BODY RIB DEPTH SHAPE OF BODY WIDTH OF BASE
  33. 33. Example of VOLUME
  34. 34. Evaluating Structure! LEVEL DESIGN
  35. 35. Example of STRUCTURE
  36. 36. Evaluating Pigs! Celina JohnsonColorado State University
  37. 37. What traits are important?• Muscle – Sell meat!• Fat – Want a lean product!• Volume/capacity – Feed Efficiency – Production Capabilities (sows - longevity in crate)• Structural Design – Economic – Aesthetic “Looks Good”
  38. 38. The First Step! Rump Loin Back Ear SideHam Neck Flanks (Fore and Rear)Stifle HeadJoint Belly Elbow Snout JowlHock Knee Cannon Bone Pastern Dewclaw Foot (toes)
  39. 39. Evaluating Muscle! LOIN OR TOPHAM STIFLE FOREARM WIDTH OF BASE
  40. 40. Example of MUSCLE
  41. 41. Example of MUSCLE
  42. 42. Evaluating Fat! TAILHEAD LOIN EDGE RIBS SEAM FLANK & JOWL ELBOW POCKETOF HAM
  43. 43. Example of FAT
  44. 44. Example of FAT
  45. 45. Evaluating Volume! RIB SHAPE DEPTH OF BODY WIDTH OF CHEST LENGTH OF BODY
  46. 46. Example of VOLUME
  47. 47. Evaluating Structure! LEVEL DESIGN
  48. 48. Example ofSTRUCTURE
  49. 49. Evaluating Lambs! Celina JohnsonColorado State University
  50. 50. What traits are important?• Muscle – Sell meat!• Fat – Want a lean product!• Volume/capacity – Feed Efficiency – Production Capabilities• Structural Design – Economic – Aesthetic “Looks Good”
  51. 51. The First Step! Top of Dock Hindsaddle Shoulder Neck Rump Loin Rack Side Shoulder Leg Twist(Between hind legs) Breast Flanks (Fore and Rear) Hock Forearm Knee Cannon BonePastern
  52. 52. Evaluating Muscle! RACK, LOIN (TOP)LEG STIFLE FOREARM WIDTH OF BASE
  53. 53. Example of MUSCLE
  54. 54. Example of MUSCLE
  55. 55. Evaluating Fat! RACK, LOIN (TOP) RIBS BREASTTWIST FLANK
  56. 56. Example of FAT
  57. 57. Example of FAT
  58. 58. Evaluating Volume! RIB SHAPE DEPTH OF BODY WIDTH OF BASE LENGTH OF BODY
  59. 59. Example of VOLUME
  60. 60. Evaluating Structure! LEVEL DESIGN
  61. 61. Judging website

×