1. Claire Sponseller Morrow County 4-H Agent

2. Evaluating (comparing) an animal against a common standard (ideal) Four steps Information Observation Comparison Conclusion

3. What type of class is it? Sheep, beef, swine, etc What will the class be used for? Market, breeding, feeder, etc

4. What is your picture of a perfect animal? Observe each animal in the class Stand back Look from different angles Big things first – most obvious Take notes! How does it meet the requirements of what it will be used for? How does it fail the requirements?

5. Compare each animal with others in the class Find traits in common (similarities) Find traits that are different (differences) Top pair - easy Middle pair – a little tough Bottom pair - easy

6. Determine a practical placing for the class of animals Sometimes includes oral reasons! Must justify your decisions on your placings Express opinions in a clear, concise, and understandable way Accurate and consistent

7. Don’t waste time See the animals as they are – not as you want them to be Make notes Break into sections – top, middle, bottom Use your OWN judgment First impression is usually the best Stand at least 25 feet back Always mark your card

8. Better – too weak, explains nothing Lacks – non-descriptive (instead of “lacking width”, say “is narrow”) Number – “number 1 is”, say “1 is” He, She, It – gilt, heifer, steer, wether Use descriptive words – squarer-rumped, thicker top, narrow brisket, longer loin, etc

9. Looking for: High percentage of muscle Wholesale cuts Volume Low percentage of fat Structure Important, but not top concern

10. Looking for: Indicate reproductive efficiency More advanced – heritability Good performance traits Carcass, fleece Structure Feet, legs

12. 1 2 3 4

13. 1 2 34

14. 1 2 3 4

15. 1 2 3 4

16. 1 2 34

17. 1 2 3 4

18. 12 34

19. 1 2 34

20. 12 34

22. Stands close behind Deep, heavy middle Tight ribbed, narrow top

23. Deep, wide chest Thicker at top than lower quarter Well balanced, uniformly muscled

24. Ham tying deep into stifle Cut up in flank Steep rumped