1. Judging Beef Heifers Principals of Agriculture, Food, and Natural Resources Made By: Mr. Michael Baca Edited By: Charolette Atkinson

2. Objectives Discuss and Identify Steps and Techniques of Selecting Beef Heifers 2

3. 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 Slide 1

4. 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 Slide 2

5. Evaluating Soundness and Structural Correctness 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 Slide 3

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

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

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

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

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

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

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

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

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

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

16. 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 Slide 14

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

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

19. 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 Slide 17

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

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

22. 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 Slide 20

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

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

25. 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 Slide 23

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

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

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

29. Example Beef Heifer Class I Slide2 7

30. 1 2 3 4 Official Placing: 1 - 4 - 2 - 3 Cuts: 5 - 2 - 5 Slide 28

31. Example Beef Heifer Class II Slide2 9

32. 12 3 4 Official Placing: 1 - 3 - 4 - 2 Cuts: 3 - 5 - 4 Slide 30

33. Review Objectives Discuss and Identify Steps and Techniques Judging Beef Heifers 33