Judging Beef Heifers 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

Steps to Judging Beef Heifers Slide 1 Steps to Judging Beef Heifers 1. Evaluate heifers 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

Ranking of Traits for Beef Heifers Slide 2 Ranking of Traits for Beef Heifers 1. Soundness and structural correctness 2. Capacity or volume 3. Style and balance 4. Degree of muscling 5. Femininity

Evaluating Soundness and Structural Correctness Slide 3 When evaluating structure and soundness, attention should be given to the following areas: 1. Feet 2. Pasterns 3. Hocks 4. Knees 5. Rump 6. Shoulder

Evaluating Soundness/Correctness - Feet - Slide 4 Feet turned out (not square) Poor depth of heel Hoof-skin junction too close to ground

Evaluating Soundness/Correctness - Feet - Slide 5 Excellent foot Good foot size that is square Good depth of heel Foot sits flatly on surface

Evaluating Soundness/Correctness - Pasterns - Slide 6 Pastern too weak Pastern too straight

Evaluating Soundness/Correctness - Pasterns - Slide 7 Excellent pasterns Flex with strength Nice set to pasterns

Evaluating Soundness/Correctness - Hocks - Slide 8 Too straight (post-legged) Sickle hocked Cow hocked

Evaluating Soundness/Correctness - Hocks - Slide 9 Excellent hocks Correct set to hocks (square, flat boned, powerful)

Evaluating Soundness/Correctness - Rump - Slide 10 Short and steep rumped from hooks to pins

Evaluating Soundness/Correctness - Rump - Slide 11 Excellent rump Long rumped and level from hooks to pins

Evaluating Soundness/Correctness - Shoulder - Slide 12 Too straight in shoulder Too coarse through shoulder

Evaluating Soundness/Correctness - Shoulder - Slide 13 Excellent shoulder Nice set and smoothness to shoulder

Evaluating Capacity or Volume Slide 14 Evaluating Capacity or Volume Capacity (volume) is determined by three factors: 1. Body width (rib shape) # Heifers should be wide bodied with good spring of rib 2. Depth of body # When viewed from the side, body depth should be at least 1/2 the distance from the top of the back to the ground 3. Length of body # Heifers should be long bodied

Evaluating Capacity or Volume Slide 15 Evaluating Capacity or Volume Snake Alert Short bodied Narrow bodied (no spring of rib) Shallow rear flank

Evaluating Capacity or Volume Slide 16 Evaluating Capacity or Volume Excellent, uniform body depth Excellent, wide open rib shape

Evaluating Style and Balance Slide 17 Evaluating Style and Balance Style and balance is related to how well all the pieces of the heifer fit together. Points to consider include: 1. Straightness of top line 2. Balance between body width, depth, and length 3. Smoothness and angularity of front 4. Blending of the shoulder, ribs, and hip

Evaluating Style and Balance Slide 18 Evaluating Style and Balance Unbalanced Alert Coarse, opened shoulder Coarse shoulder Thick neck and wasty dewlap Short necked Pinched in forerib

Evaluating Style and Balance Slide 19 Evaluating Style and Balance Excellent style and balance Good front-end Smooth, angular front Straight top line Long, clean neck Width, depth, and length balanced

Evaluating Degree of Muscling Slide 20 Evaluating Degree of Muscling To determine degree of muscling, evaluate the following: 1. Thickness through the center of the quarter when viewed from the rear 2. Width between rear feet when the heifer walks or stands 3. Shape over the top

Evaluating Degree of Muscling Slide 21 Evaluating Degree of Muscling Light Muscled Average Muscled Heavy Muscled Very narrow Average width Good width

Evaluating Degree of Muscling Slide 22 Evaluating Degree of Muscling Great top shape (heavy muscled)

Evaluating Femininity Slide 23 Evaluating Femininity When evaluating femininity in heifers, attention should be given to: 1. Refinement of head 2. Length of the neck 3. Angularity of the neck and shoulder 4. Blending of the shoulder to the forerib

Evaluating Femininity Slide 24 Evaluating Femininity Coarse head Too thick through neck and shoulder Not feminine Is it a heifer or a steer?

Evaluating Femininity Slide 25 Evaluating Femininity Not feminine Too much shoulder Excess hide in dewlap

Evaluating Femininity Slide 26 Evaluating Femininity Long, clean neck Refined head (narrow muzzle) Clean, angular shoulder Good blending of shoulder to forerib Super feminine

Example Beef Heifer Class I Slide27 Example Beef Heifer Class I

Slide 28 1 2 3 4

Example Beef Heifer Class II Slide29 Example Beef Heifer Class II

Slide 30 1 2 3 4 Official Cuts: 3 - 5 - 4