This document provides guidance on judging livestock at competitions. It discusses the four main steps: 1) gathering information, 2) observation and evaluation, 3) comparison, and 4) conclusion or placing. It then outlines the basic judging criteria, including strategies for evaluation from a distance, handling animals, timing, scoring, and what to look for in terms of muscle, fat, volume/capacity, and structural design/correctness. Finally, it provides diagrams and descriptions of key anatomical areas to evaluate for different species, including beef cattle, pigs, sheep, and goats.