Market Steers A

Market Steers A Feedlot Steers Class #1 Evaluated by: Celina Johnson Placing: 4-3-2-1 Cuts: 3-5-3 I placed this class of feedlot steers 4-3-2-1. In the top pair of steers comparable in finish, I placed 4 over 3 due to his advantage in muscling. Ideally, I would like to see 4 more structurally correct through his shoulder, however, the bald-faced steer shows more shape and natural thickness down his top and through his hip, and stands wider based when viewed from the rear. He should hang a carcass with the highest percent of saleable product in the class. No doubt, 3 is more structurally correct, particularly through the shoulder and deeper bodied. However, he is narrower topped and flatter through the quarter than the class winner, so he is second. It is easily 3 over 2 in the middle pair. He is the nicer balanced steer that better combines yield and quality grade. He is freer of waste through the lower 1/3 of his body and shows more muscle expression down his top and through his quarter. In the bottom pair, it’s 2 over 1 due to his advantage in market readiness. He is carrying more finish over his fore and rear rib and should be safer into the choice grade. I realize that 1 is the leaner. However, he is the least market ready as he runs out of finish over his rear rib. He is also the lightest muscled, narrowest made steer in the class that should hang the least amount of red meat, so he is last.

Livestock Judging 1.0 Sheep Sutherlin AST Adapted from University of Kentucky Judging PowerPoints and Georgia Ag Ed

Steps to Judging Sheep Evaluate animals from the ground up and from the butt (rear) forward Rank the traits for their importance Evaluate the most important traits first Eliminate any easy placings in the class Place the class based on the volume of the important traits

Ranking of Traits for Market Lambs Degree of muscling Degree of finish Balance and style Frame size Soundness and structural correctness

Ranking of Traits for Breeding Ewes Style and balance Frame size Soundness and structural correctness Capacity or volume Degree of muscling Degree of leanness Wool

Evaluate Degree of Muscling To evaluate degree of muscling, pay close attention to: Thickness through the center of the leg Width between the rear legs when the animal is on the move Length of the hindsaddle Width and length of the loin Grooved shape over the rack

Evaluating Degree of Muscling - Center Leg and Base Width - Light muscled (narrow) Average muscled (average width) Heavy muscled (wide)

Evaluating Degree of Muscling - Width and Length of Loin - A wide loin is desired in market lambs A long loin is desired in market lambs

Evaluating Degree of Muscling - Length of Hindsaddle - Greater length of hindsaddle (relative to the foresaddle) is desired in sheep Hindsaddle Foresaddle

Evaluating Degree of Muscling - Shape Over Rack - Grooved shape over the rack is desired in sheep Rack

Evaluate Finish Lambs should be lean with an ideal backfat thickness of 0.15 to 0.20 inches Degree of muscling, frame size, and stage of maturity influence degree of finish Watch out for short, light muscled lambs Fat sheep will be widest over the top Lambs that are lean will be: Very trim over and behind the shoulder Extremely clean and neat through underline

Good rule to follow: Fat sheep go last in the class Evaluate Finish Flat, wide top Fat Alert !! Heavy fronted Sloppy, loose middle Good rule to follow: Fat sheep go last in the class

Lamb is very trim with base width is at least as wide as width of top Evaluate Finish Ideal finish Lamb is very trim with base width is at least as wide as width of top

Evaluate Finish Clean and trim over and behind shoulder Ideal finish Trim and neat through underline

Evaluate Balance and Style Balance deals with having equal portions of width, depth, and length, with special emphasis on length: Sheep should be wide and deep at the rear and tight and trim through the front-end (Christmas tree shape) Volume of weight in leg and loin

Evaluate Balance and Style Style deals with correctness of structure and straightness of design: A straight top line is desired A neat, smooth shoulder that blends smoothly into the neck and ribs is desired

Evaluate Balance and Style Broken topped Heavy fronted Steep rumped Nasty Sheep Alert !! (no balance) Deep necked Low necked Too heavy through middle

Evaluate Balance and Style Unbalanced Wrong angle: heavier in the front half than in the rear half

Evaluate Balance and Style Nice balance

Evaluate Balance and Style Neck too deep and low in its placement Poor Style Steep rumped Weak topped Too open shouldered

Evaluate Balance and Style Good style points Level rump Straight top line Very high, correct neck- shoulder connection

Evaluate Balance and Style Smooth at point of shoulder Good Style Points! Very high set to neck Clean, flat breast Tight over shoulders, correct angular shape

Evaluate Soundness and Structural Correctness When evaluating soundness and structural correctness, pay close attention to: Feet and pasterns Hocks Knees Rumps Shoulders

Evaluating Soundness - Feet and Pasterns - Not good Cripple Alert ! Too much set to pastern Extreme set to pastern Poor depth of heel (hoof- skin junction too low) Very poor depth of heal

Evaluating Soundness - Feet and Pasterns - Nice! Nice feet and pastern Good depth of heal Correct set to pastern Foot sits flat and even on ground Big, even toes

Evaluating Soundness - Hocks - Too much set to hocks Correct hocks Flex and power

Evaluating Soundness - Knees - Knees that need improvement Buck-knee and restricted Knee bowed slightly inward

Evaluating Soundness - Knees - Good Knees Straight and strong knee Proper knee flex for movement

Evaluating Soundness - Rump - Rumps that need improvement Short and steep rumped Level but short rumped Long but steep rumped

Evaluating Soundness - Rump - Just Right Level rump design Very long rumped

Evaluating Soundness - Shoulders - Poor shoulder structure Open shouldered Coarse shouldered

Evaluating Soundness - Shoulders - Good shoulders Smooth at point of shoulder Blends smoothly from shoulder to forerib Tight at top of shoulder

Example Market Lamb Class I

1 2 3 4

Official Placing: 1 - 2 - 3 - 4 Cuts: 2 - 3 - 6 1 2 3 4

Example Market Lamb Class II

Market Lambs 1

Market Lambs 1

Market Lambs 1

Market Lambs 1

Market Lambs 1

Market Lambs 1

Market Lambs 1 Official Placing: 3 – 4 – 1 – 2 Cuts: 3 - 2- 6