1. Preparing and Presenting Oral Reasons
By Chad Weaver
Agriculture 1-4
Dairy Science / Dairy Judging

2. 2-YEAR OLD SPORTS CAR CLASS
Dodge Viper
CAR # 1
2007 Chevrolet Corvette
CAR # 2
2-YEAR OLD SPORTS CAR CLASS
2007 Mercedes-Benz SL
CAR # 4
2007 Porsche 911 Turbo
Car # 3

3. Preparing for Oral Reasons
Take accurate notes on the class.
Notes should include:
name of the class
your placings
general appearances of the class
descriptive points pertaining to each pair in the placing.
key points you would like to stress

4. Presenting Oral Reasons
Speak with a clear, confident voice.
Stand straight with feet in a comfortable position.
Never use notes.
Avoid excess body movement.
Stay within the allotted 2 minutes.
Use good voice control, including speed and volume.
Introduce the class before beginning points.

5. Dairy Judging CDE 2003 Georgia FFA State Event
By: Joan Jackson, and Dr. Frank Flanders
Georgia Agricultural Education Curriculum Office
Georgia Department of Education
April 2003
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6. MOO-nificent!
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7. INCORRECT
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8. Class 4: Holstein 4 Year Old Cows Click here to return to Main Page
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9. Class 4: Holstein 4 Year Old Cows
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10. Class 4: Holstein 4 Year Old Cows
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11. Class 4: Holstein 4 Year Old Cows
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12. Class 4: Holstein 4 Year Old Cows
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13. Cow #1

14. Cow #1

15. Cow #2

16. Cow #1

17. Cow #3

18. Cow #3

19. Cow #4

20. Cow #4

21. More Traits and Terms for Clarity
Balance of symmetry - proper proportions and blending of parts.
Clean - free from fat
Cow-hocked - rear legs turned so that the hocks are close together and feet point out when viewed from the rear.
Body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.
What other terms might you use?

22. Dairy Breeds and Selection Traits and Selection Terms
Quality - overall smoothness, blending of shoulders, and refinement of head and bone.
Spring of rib - amount ribs arch out from the backbone.
Type - combination of characteristics that make an animal most useful for a specific purpose.
Sickle-hocked - rear legs too curved when viewed from the side.

23. Dairy Breeds and Selection Traits and Selection Factors to Consider
General appearance - Cows with good general appearance are attractive, have femininity, vigor, stretch, scale and a harmonious blend of all parts. Evaluate all parts of the cow when considering general appearance.
Dairy character - Dairy character refers to a combination of characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality.

24. Dairy Breeds and Selection Traits and Selection Factors to Consider
Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.