1. Livestock Evaluation

2. I. Bovine A. Breeding Heifers 1. Structural Correctness a. Most important factor b. Skeletal factors c. Watch the stride of the animal 2. Femininity a. Front 1/3 b. Long, refined head c. Long neck, free of fat and waste d. Flat, smooth shoulder blend

3. I. Bovine 3. Body Capacity a. 3D view of rib cage b. Depth of rib c. Spring of rib d. Length of rib e. Doesn’t = ability to carry big calf 4. Muscling a. Hind quarter view b. Thick, square rump, wide pins

4. I. Bovine c. Topline view d. Maintain width from shoulder back e. Watch out for fat f. Not too narrow, not too thick 5. Frame size a. Least important factor b. Overall length and width

5. I. Bovine B. Breeding Bulls 1. Structural Correctness 2. Muscling 3. Body Capacity 4. Frame Size 5. Masculinity a. Stout appearance b. Large scrotal circumference (min 32 cm)

6. I. Bovine c. Large testes = early maturing daughters d. “Cresty” appearance undesirable @ < 1yr C. Market Steer 1. Muscling 2. Correctness of finish and balance a. Even distribution of external fat over the ribs b..3 to.5 inches on 12 th rib

7. I. Bovine c. Brisket, middle, pins d. Balance- front vs. back 3. Structural correctness 4. Body capacity 5. Length

8. II. Swine A. Breeding Gilts and Boars 1. Structural correctness a. Important for confinement operations b. Loose, flexible spine c. Level rump 2. Frame Size/Growth Rate a. Faster growth=early market b. Large frame, wide width

9. II. Swine c. Evaluated at the chest floor and base of ham 3. Muscle a. Beginners look at rear view b. Width and shape of ham c. Wide shoulders d. Do not look at topline e. Wide top & narrow base = overconditioned and light muscled

10. II. Swine 4. Lean a. “Hour Glass” shape b. Visible scapula when walking c. Should be clean in the jowl, free from waste in elbows and middle 5. Underline a. 6 evenly spaced nipples each side b. Fine texture, equal shape and size c. “Pin Nipples”, “Blunt Nipple”, “Coarse”

11. II. Swine d. Boar has same underline e. 3 nipples in front of sheath 6. Durability a. Substance of bone & structural correctness b. Large feet c. Thick bones d. Boars need to be rugged and masculine

12. II. Swine B. Market Swine 1. Muscling 2. Leanness 3. Growth rate 4. Durability 5. Structural correctness

13. III. Ovine A. Breeding Ewes and Rams 1. Same characteristics as cattle 2. Add breed character a. Medium-wool sheep 1. Dorset 2. Columbia 3. Suffolk 4. Hampshire b. Fine-wool sheep: 50% wool

14. III. Ovine B. Market Sheep 1. Muscle 2. Leanness 3. Balance 4. Length 5. Handling the sheep

15. IV. EPD D. Expected Progeny Difference (EPD) 1. Genetic potential 2. Situation a. Type and amount of feed available b. Judging bulls- cow size, age, breed (BW) c. Labor (CE) d. Progeny utilization 1. Sell @ Weaning (WW)

16. IV. EPD 2. Replacement (WW, YW, MT) 3. Feedlot (YW, ADG, CT)

17. V. Oral Reasons A. Purpose is to explain why you placed a class the way you did B. Contests are won and lost C. Taking Notes 1. Reminder of animals 2. Develop reasons from 3. Be descriptive 4. Abbreviate when you can D. Setting up Reasons

18. V. Oral Reasons 1. Good-Grant-Fault 2. MEMORIZE your reasons 3. Good eye contact with judge 4. Be verbally forceful 5. Try not to use your notes