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Judging Livestock 101
Four Steps in
      Judging Livestock
• Information
  – What is the use for the class
• Observation or evaluation
  – How does each animal meet the market standard
• Comparison
  – Each animal must be compared to the other three
• Conclusion or placing
  – Arrive at a logical placing
Basic Judging
       Criteria
• Strategy
 –Evaluate from a distance of 20 to
  30 feet
 –Handle animals if appropriate to
  confirm placing
 –Go with first impression
Basic Judging
         Criteria
• A Class is about 12 minutes in length
• First 2 minutes should be at a distance
• The next three minutes should be to
  confirm and write down placings.
• The rest of the time should be used to
  write down notes for reasons.
Basic Judging
         Criteria
• Each class is worth 50 points for the
  placing.
• Each set of reasons is worth 50 points.
• Classes are divided into three “pairs”
  – Top Middle and Bottom
Cuts
• What are CUTS?
  – The penalty for switching top, middle and
    bottom pairs.
  – These form the basis for grading or scoring
    the placing.
  – Will never exceed 15 points when added
    together
Scoring
• Class is placed 2 1 4 3

• The correct placing is 2 1 3 4

• With cuts of          2 3 5
• Score is 45
Basic Judging
        Criteria
• What to look for?
                 • Frame
                 • Muscle
                • Balance
        • Finish (market classes)
         • Structural Correctness
       • Breed and Sex Character
Suffolk
Hampshire
Dorset
Rambouillet
Southdown
Hampshire
Duroc
Yorkshire
Chester White
Other Swine Breeds
•   Landrace
•   Spot
•   Poland China
•   (Bluebutt) Cross
Angus
Hereford
Simmental
Charolais
Maine Anjou
Other Beef Breeds
•   Red Angus
•   Gelbvieh
•   Limousin
•   Shorthorn
Evaluating Beef!




    Celina Johnson
Colorado State University
What traits are important?
• Muscle
  – Sell meat!
• Fat
  – Want a lean product!
• Volume/capacity
  – Feed Efficiency
  – Production Capabilities
• Structural Design
  – Economic
  – Aesthetic “Looks Good”
The First Step!                    Poll

                 Hip Bone
    Tailhead     (Hooks)

               Rump Loin         Back         Neck
Pin Bone
            Round                 Side
           (Quarter)             (Ribs)
                 Stifle


                                                 Brisket
Hock
                            Flank
                                    Forearm      Knee
                                                Cannon Bone


                       Pastern
Evaluating Muscle!
         LOIN (TOP)




ROUND



         STIFLE           FOREARM




          WIDTH OF BASE
Example of MUSCLE
Evaluating Fat!
         TAILHEAD LOIN (TOP)




                        RIBS

                                    BRISKET

                    FLANK
 COD (steers)
UDDER (heifers)




                  WIDTH OF BASE
Example of FAT
Evaluating Volume!
  LENGTH OF BODY



                  RIB
    DEPTH         SHAPE
   OF BODY




  WIDTH OF BASE
Example of
 VOLUME
Evaluating Structure!
    LEVEL DESIGN
Example of STRUCTURE
Evaluating Pigs!




    Celina Johnson
Colorado State University
What traits are important?
• Muscle
  – Sell meat!
• Fat
  – Want a lean product!
• Volume/capacity
  – Feed Efficiency
  – Production Capabilities (sows - longevity in crate)
• Structural Design
  – Economic
  – Aesthetic “Looks Good”
The First Step!

         Rump    Loin              Back

                                                         Ear
                          Side
Ham                                           Neck
                         Flanks
                        (Fore and Rear)
Stifle                                                   Head
Joint                     Belly

                                      Elbow             Snout
                                               Jowl

Hock                                           Knee
                         Cannon Bone
                                              Pastern
                                   Dewclaw

                    Foot (toes)
Evaluating Muscle!
      LOIN OR TOP




HAM

         STIFLE          FOREARM



         WIDTH OF BASE
Example of MUSCLE
Example of
 MUSCLE
Evaluating Fat!
   TAILHEAD LOIN EDGE



                 RIBS


 SEAM            FLANK &
                              JOWL
              ELBOW POCKET
OF HAM
Example of FAT
Example of
   FAT
Evaluating Volume!
        RIB SHAPE


    DEPTH
   OF BODY


                     WIDTH
                    OF CHEST


  LENGTH OF BODY
Example of
 VOLUME
Evaluating Structure!
    LEVEL DESIGN
Example of
STRUCTURE
Evaluating Lambs!




    Celina Johnson
Colorado State University
What traits are important?
• Muscle
  – Sell meat!
• Fat
  – Want a lean product!
• Volume/capacity
  – Feed Efficiency
  – Production Capabilities
• Structural Design
  – Economic
  – Aesthetic “Looks Good”
The First Step!
                                            Top of
      Dock             Hindsaddle          Shoulder
                                                      Neck

                      Rump   Loin         Rack

                                      Side        Shoulder
                      Leg
     Twist
(Between hind legs)                                            Breast
                                    Flanks
                                (Fore and Rear)
   Hock                                                      Forearm
                                          Knee
                                       Cannon
                                        Bone
Pastern
Evaluating Muscle!
      RACK, LOIN (TOP)



LEG

           STIFLE
                          FOREARM




          WIDTH OF BASE
Example of MUSCLE
Example of
 MUSCLE
Evaluating Fat!

        RACK, LOIN (TOP)



              RIBS
                           BREAST
TWIST         FLANK
Example
 of FAT
Example of
   FAT
Evaluating Volume!

          RIB SHAPE

    DEPTH
   OF BODY




    WIDTH OF BASE
  LENGTH OF BODY
Example of
 VOLUME
Evaluating Structure!

  LEVEL DESIGN
Judging website

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