1. Judging Market Steers Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office March 2002

2. Steps to Judging Market Steers 1. Evaluate steers from the ground up and from the rump (rear) forward 2. Rank the traits for their importance 3. Evaluate the most important traits first 4. Eliminate any easy placings in the class 5. Place the class based on the volume of the important traits Slide 1

3. Ranking of Traits for Market Steers 1. Degree of muscling 2. Degree of finish (fat cover) 3. Growth capacity 4. Soundness and structural correctness 5. Balance 6. Frame size Slide 2

4. Growth Curves for Market Steers Age of animal Weight of animal Phase I - Frame Phase II - Muscle Phase III - Fat 900 lbs 1,400 lbs Slide 3

5. Evaluating Degree of Muscling Degree of muscling in steers is best determined by evaluating: 1. Thickness through the center of quarter 2. Width between rear feet when steer stands and(or) walks 3. Shape over the top (butterfly shape desired) Slide 4

6. Evaluating Degree of Muscling Thin Muscle Very narrow width Average Muscle Average width Thick Muscle Good width Super Thick Very good width Slide 5

7. Evaluating Degree of Finish Areas to consider when evaluating degree of finish include: 1. Top line 2. Underline 3. Body depth 4. Brisket 5. Tailhead 6. Udder or cod 7. Shoulder 8. Over the ribs Slide 6

8. Evaluating Degree of Finish Miss Fatty 950 lbs 0.8 inches backfat Choice 50 4.0 yield grade Smooth over top Loose underline Full brisket Fat tailhead Udder fat Slide 7

9. Evaluating Degree of Finish Mister Muscle $ 1,250 lbs $ 0.2 inches backfat $ 1.6 yield grade $ Standard quality grade Clean over ribs Empty brisket Indentation behind shoulder Tight, clean underline Shallow rear flank Empty cod Trim tailhead Slide 8

10. Evaluating Degree of Finish Nice brisket Full brisket (near ideal) Too trim Empty brisket (lacks finish) Slide 9

11. Evaluating Degree of Finish Cod fat Near ideal FAT ALERT !! Tailhead fat Slide 10

12. Evaluating Growth Capacity Market steers with high growth capacity will be: 1. Wide through the chest 2. Wide between feet when walking or standing 3. Uniform in their body depth 4. Open through the ribs 5. Long bodied Slide 11

13. Evaluating Growth Capacity Good growth capacity Wide chested Wide walking Uniform body depth Open rib shape Long bodied Slide 12

14. Evaluating Soundness and Structural Correctness Sound and structurally correct animals will have: 1. Flexible, clean, flat joints 2. Long powerful stride 3. Strong pasterns 4. Good set to hocks and knees 5. Big feet that sit flat on the ground 6. Long, straight top line 7. Long, level rumps Slide 13

15. Evaluating Soundness and Structural Correctness Sound and structurally correct Big, square feet Strong pastern Good set to hock Good set to knee Slide 14

16. Evaluating Soundness and Structural Correctness Poor structure Weak top Short, steep rump Good structure Long, straight top line Long, level rump Slide 15

17. Evaluating Balance L Balance refers to market steers having the correct portions of width, depth, and length # Width, depth, and length should be in equal proportions that blend together Slide 16

18. Evaluating Balance NO BALANCE ALERT ! Heavy fronted Too short Too light in hindquarters Too shallow in rear flank Slide 17

19. Evaluating Balance Good fronted steer Smooth shoulder Clean necked Slide 18

20. Evaluating Balance Well Balanced Steer All the parts (width, depth, and length) fit together nicely Slide 19

21. Evaluating Frame Size L The optimum steer for today = s market should be medium framed and finish at about 1,200 lbs # Large framed steers will get too big before developing adequate finish # Small framed steers will be early maturing and get too fat before they reach optimum weight Slide 20

22. Evaluating Frame Size 1,400 lb large framed steer with no finish I=m too big Slide 21

23. Evaluating Frame Size 900 lb small framed steer with too much fat I=m too small Slide 22

24. Evaluating Frame Size 1,250 lb medium framed steer with proper finish 0.4 Backfat $ 13.5 in 2 Ribeye $ Low choice quality grade $ 2.8 Yield grade I=m just right Slide 23

25. Example Market Steer Class I Slide 24

26. Placings By Traits Muscle: 2-4-3-1 Finish: 2-1-4-3 Capacity: 2-4-3-1 Structure: 4-3-2-1 Balance: 4-2-3-1 Frame: 2-4-1-3 Official Placing: 2 - 4 - 3 - 1 Cuts: 3 - 5 - 6 1 2 3 4 Slide 25

27. Example Market Steer Class II Slide 26

28. Placings By Traits Muscle: 2-4-1-3 Finish: 1-4-2-3 Capacity: 4-1-2-3 Structure: 4-1-2-3 Balance: 2-4-1-3 Official Placing: 4 - 1 - 2 - 3 Cuts: 4 - 3 - 6 1 2 3 4 Slide 27