1. Livestock Evaluation

2. All market animals evaluated on theses three traits
Finish
Squareness
A smooth round shape is correct
Muscle
Width through the center portion of the rear (stifle)
Length of muscle-especially in the lower quarter
Width of top
Correctness
Does the animal stand on feet correctly?
Or does he severely toe in or toe out
All market animals evaluated on theses three traits
Muscle - red meat for human consumption
Finish (quality) – amount of fat covering the carcass of a market animal
*ANIMALS ALL FINISH FROM FRONT TO BACK*
Correctness – applies to the structural ability of an animal to carry muscle

3. Finish
Fullness in the brisket
Excess fat through the neck
Muscle
Width in the chest floor
Substance of bone
Muscle in forearm
Correctness
Standing straight and solid on front legs
Do the feet toe out or toe in?
Finish
Amount of fat covering the last two ribs
Excess fat through the flank
Muscle
Amount muscle in the forearm
Length of muscle in the rear end
Correctness
Straightness of the lines; back,
hips, & underline
Do want legs to far under the steer
Or to be too “post” legged

4. Techniques for livestock judging can be broken into four steps:
Information:
You must develop a mental image of the ideal for the species, breed and sex involved.
Observation:
Successful livestock judging requires a sharp eye and a keen mind.
As a livestock judge you must learn to develop a greater perception for the animals that are being judged.
Furthermore, these observations must be accurate and complete in every way.

5. Techniques for livestock judging can be broken into four steps cont.:
Comparison:
A successful judge must make comparisons of each animal against each of the other animals in the class.
Judges must be able to weigh the good and bad characteristics of each animal and make their decisions based upon their findings.
The animal that will eventually be selected to top the class will be the one with the "most of the best."
Decision:
The final, and perhaps most difficult, step involves ranking, or placing, the animals in the class.
Many people have the necessary information and the ability to observe and compare but they may lack the skill and courage required to make the right decision.
Judges' decision must be accurate and logical, and they must stand by them.

6. Tips for judging Do not waste valuable time.
Begin judging as soon as the class is in the ring.
See the animals exactly as they are, not as you would like to see them.
Every class is different. Do not "read" anything into the class!
Do not play hunches!
Do not try to out-guess the official judges.
Try to have a tentative placing before too much time has elapsed.
Otherwise you may find yourself out of time with no decision made.
Break each class down into sections:
Top pair, easy bottom, close middle, etc.

7. Tips for judging cont. When the contest starts, do your own work.
Depend entirely upon your own judgment.
Pay attention to the class and not to anyone else.
When the contest is over, discuss the classes with your instructor and the officials
If there is a break in the contest do not let the time go to waste.
Make use of this by looking over your notes from previous classes.
When evaluating a class, your first impression is usually your most unbiased and most accurate if it is the result of careful analysis.
For general observation of a class, maintain a minimum distance of 25 feet.
This will allow you a full unobstructed view of the class.
If other students move in too close, just ask your group leader to please move everybody back.

8. Tips for judging cont.
When finishing a placing on a class, make sure to mark your card.
Double check to make sure the placing on your notes matches the one on the card you turn in.
Nearly all students go into a slump at some time during their judging careers.
When this happens, do not get discouraged with yourself or upset with your instructor.
Just keep your wits, maintain a positive attitude and work hard -- you will pull out of it.

9. Slaughter Cattle Quality Grades
The more marbling in the red meat, the higher the quality grade
The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually!
Prime Choice Select Standard

10. Slaughter Cattle Quality Grades
The ideal grade for slaughter cattle is;
Prime Choice Select Standard

11. Slaughter Cattle Evaluation
Lets Judge!!!!!!!!!
                  
                  
                                

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