1. Selection & Judging of Beef Cattle
Agriscience course

2. Selection of Beef Animals
A valuable tool for selecting replacement heifers and herd bulls is the frame score.
It is used by state and USDA cattle graders in beef performance testing programs.
The frame score is a measurement based on observation and height measurements when calves are evaluated at 205 days of age.
An estimate of the expected size of the animal when it reaches maturity can be made from its frame score.
The use of the frame score in herd sire selection provides a more accurate prediction of expected genetic change in the herd.

3. Frame Score Frame scores are made on a scale of 1 to 7
The English breeds of beef cattle are usually covered by body types 1 through 5.
Charolais, Simmental, and similar-size cattle of other breeds usually require the use of body types 3 through 7.
The age of the animal is a factor in determining its frame score and hip height.

4. Muscle conformation scores are also determined for the animal
Muscle conformation scores are also determined for the animal. These scores use a scale of 1 to 7, as follows:
1) an exceptionally thin calf
2) very light muscled
3) light muscled
4) average muscled
5) heavy muscled
6) very heavy muscled
7) double muscled

5. A conformation score on a scale of 1 to 17 is also determined for the animal.
Low scores indicate inferior animals.
Scores of 9 through 11 indicate animals that are below average for desirable characteristics.
Scores of 12 through 14 indicate animals that are average or slightly below average for some of the desirable characteristics.
Scores of 15 through 17 indicate superior animals that are growth, well balanced, well muscled, and have adequate frame.
Superior animals are also structurally sound, have adequate bone, and are highly acceptable in breed and sex character.
Animals with conformation scores in the 14 to 17 range should be considered for herd sires.
Replacement heifers should have conformation scores in the 13 to 17 range.
Small-framed cattle generally should not be considered for herd replacements even if their conformation score is acceptable.

6. Conformation Conformation refers to the appearance of the live animal.
It includes the skeletal structure, muscling, fat balance, straightness of the animal’s lines, and structural soundness.
Desirable conformation of the beef animal includes:
1) long, trim, deep-sided body
2) no excess fat on the brisket, foreflank, or hindflank
3) no extra hide around the throat, dewlap, or sheath
4) heavily muscled forearm
5) proper height to the point of the shoulders
6) correct muscling throughout the body
7) maximum development of the round, rump, loin, and rib

7. An animal with the proper conformation will produce the maximum amount of high-value cuts.
It will have a minimum of less-valuable bone and internal organs.
High-value wholesale cuts come from the round, rump, loin, and rib.
Lower-value wholesale cuts come from the chuck, brisket, flank, plate or navel, and shank.
Ultrasonics is the use of high-frequency sound waves to measure fat thickness and loin-eye area.
It is a useful tool for selecting meaty animals for breeding purposes.

8. Performance Records
One of the best ways to select beef animals is on the basis of performance records.
Performance testing refers to an animal’s own performance in relation to important economic traits.
Production testing=refers to measuring a brood cow’s production by the performance of its offspring
Progeny testing=refers to the evaluation of a bull by the performance of a number of its offspring
Overall herd evaluation programs are often referred to as performance testing.
This may include production and progeny testing.
Performance testing=a method of collecting records on beef cattle herds to be used for selecting the most productive animals.

9. Performance Testing Records are used to:
Cull low-producing cows
Check on percent calf crop
Select replacement heifers and bulls
Measure the productivity of each bull
Improve herd management
Improve the grade of calves produced
Increase the weaning weight of calves produced
Give buyers more information
Provide permanent records

10. The formula for the 205 day weight adjustment is:
Weaning weight is adjusted to a 205 day weight so that all calves in the herd can be compared to an equal basis.
This weaning weight is adjusted for the age of the calf, the age of the dam, and the sex of the calf.
The formula for the 205 day weight adjustment is:
Actual weight-Birth weight
___________________________ X Birth weight
Age in days

11. If the calf was not weighed at birth, 70 pounds may be used as the average birth weight.
Calves must be weighed between 160 and 250 days of age to be considered regular age and have 205 day weights and weight ratios calculated for them.

12. Pedigree Record of the ancestors of an animal
It usually contains only the names of the ancestors
In some cases, it may contain performance data
Only the most recent ancestors are of importance in selection
Sometimes the use of a bloodline becomes a fad.
Cattle breeders must be careful not to keep poor animals just because they belong to a given bloodline.

13. Other Factors in Selection
Females should test negative for brucellosis, vibriosis, and tuberculosis
It is best to buy females that have been calf-hood vaccinated
Check for mange, ringworm, and lumpy jaw
The standards in the show ring are the result of what the consumer wants in the marketplace.
Show ring winners are often desirable animals to select for breeding purposes if they meet standards of conformation and performance records.

14. Selection of the Herd Bull
When replacement females are selected from the herd, 87.5% of the heifer’s genetic makeup comes from the last 3 bulls used in her pedigree.
A major advancement in the improvement of the beef industry has been the development of sire summaries.
Sire summaries=provide information on traits that are economically important to cattle producers
It includes:
Info regarding ability of the bull to transmit growth rate to his offspring
Info about expected birth, weaning, and yearling weights
Sometimes, carcass info (i.e. rib-eye area, fat thickness, marbling scores, & carcass weight.
Carcass data is important when selecting sires to produce animals to meet current market demand for leaner meat.