Livestockjudgingmanual
Livestockjudgingmanual
Livestockjudgingmanual
Second Edition
South Dakota State University
College of Agricultural & Biological Sciences
Department of Animal & Range Sciences
SOUTH DAKOTA LIVESTOCK JUDGING MANUAL
Glossary………………………………...… 51
Author:
Kelly Bruns
Instructor, Livestock Judging Team Coach
Department of Animal & Range Sciences
South Dakota State University, Brookings. Preface:
The author prepared this manual for anyone
Acknowledgments: who is confronted with learning the
The author is grateful to his secretaries fundamentals of livestock judging. The
Betty Knutsen and Rozanne McGrath for author is cognizant of the fact that portions
their untiring aid in assembling this manual of this manual will soon become outdated as
and making it a reality. Without their help, selection standards change. The author
this manual could not have been published. realizes that some coaches may not agree
The illustrations are the fine work of Kara with some of the suggestions made in this
Lamport, Hecla, SD and Dr. Roger Hunsley, manual. This is only natural, and it is
past graduate of South Dakota State important for students to follow the advice of
University and Secretary of the American their coach to remain successful.
Shorthorn Association.
Edition:
This edition is designed for students who
have experience in livestock evaluation and
would like further education on reasons.
Edition 1 1997. Edition 2 2003.-
2
INTRODUCTION TO LIVESTOCK JUDGING
Livestock judging is an art developed A case where more than four animals are
through patient study and long practice. To used is when a student is judging a cull/keep
be a good livestock judge you must: class. Eight animals are used and a student
would need to decide on which animals they
Know the parts of the animal and would like to keep or cull.
their location.
As you approach a class of livestock, you
Know which parts are most will probably be told to turn your back toward
important for meat and breeding the class and to label your placing card. Do
stock production and the most not begin judging until you are told to start.
desirable conformation for each Once “time is in” on the class, you will
part. probably have 10 to 15 minutes to judge the
class. With 2 to 3 minutes remaining in a
Visualize the ideal animal. class, you can mark your placing card.
Always double check your placing on your
card before turning it in to the group leader.
3
PLACING CARD
A placing card is the official record of how a person placed a class. Every time you judge a class
of livestock you will be asked to turn in a placing card. Shown below are two examples of placing
cards. There is a line for your name or contestant number (A) and. a line for the class name
and/or number of the class (B). The larger card also has a place for answering up to six
questions.
The following pages will prove you with diagrams of the external parts of an animal. Proper
understanding of the parts of animals allows you to better communicate an animal’s strong and
weak points.
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BEEF CATTLE SELECTION
The ideal beef animal is a combination of Females should have a correct amount of
many factors. Emphasis has been put on a muscle. Far too often some cows are bred
variety of different traits over the past 40 to have excessive amounts of muscle and
years changing the cattle from small, overly become very coarse in their appearance.
fat cattle to a bigger more muscular cattle. It These females often do not milk as well and
is important to note that as a judge of beef may not have the longevity of cows which
cattle, a balance of traits needs to be are more feminine. Females should flesh
selected to have a well-balanced animal that easily on an adequate amount of feed and
is proportionately correct. not be narrow or hard fleshing cattle.
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HOG SELECTION
The ideal market hog combines muscle and has very little muscle development
leanness in a large skeleton. The hog throughout. The hog is extremely narrow
should gain fast so that it produces a based as well as being narrow throughout
maximum amount of muscle and minimum with no definition and shape to its muscle.
amount of fat from 240 lb. to 260 lbs. at 140- Hog D is both excessively fat and light
160 days of age. muscled. Hog D represents hogs that are
light muscled and heavily conditioned. This
Figure 8 illustrates the distinguishing type of hog has a wide top with a narrow
characteristics of the ideal market hog. base. There is no shape or expression of
Points of importance that can be used as muscle throughout the ham or top.
indications of muscling and finish are
labeled. The ideal market hog should be Judging breeding gilts is done in much the
lean and free of excess condition. From the same manner as market hogs. Gilts should
side, the ideal market hog should be trim be lean and muscular and have a fairly large
through the lower one-third and have a skeleton. More emphasis is put on selecting
prominent shoulder blade. It should have a gilts that are structurally sound without
muscular forearm and a level top with a sacrificing muscle and leanness.
long, square rump. The ham should be long Performance must be considered when
and deep with a muscular shape. The selecting breeding animals. Gilts that are
skeleton should be wide with feet and legs large scaled and fast growing are a top
set square with proper angulation to the priority. Figure 10 depicts an ideal breeding
joints and ample cushion to the pasterns. gilt. Note the leanness she possesses in
combination with her depth and spring of rib.
The ideal market hog should have a She is a nicely patterned gilt that is well
muscular, lean shape of top. Hogs that are balanced and proportionately correct with a
both lean and muscular will possess this feminine neck and head.
“butterfly shape” with a groove down the
middle of their topline. The shape of the Underline quality in gilts is extremely
ham on a lean, muscular hog will be important. Gilts having large litters of pigs
expressive with bulge and flare throughout need functional underlines to support their
the center and lower portion of the ham. offspring. Gilts should have at least six
They will also stand wide with exceptional functional teats on each side but more are
width of base. desired. The teats should be small and fine
textured, not large or coarse. The underline
Figure 9 illustrates the rear view of four hogs should be evenly spaced throughout. Teats
and a description of each. Hog A has the that are crowded and not evenly spaced
shape of a lean, muscular hog as mentioned may hinder milk production. The underline
above. Hog A has the characteristic groove should also reach forward, starting as far
down his top to signify extreme leanness as forward on the gilt as possible.
well as muscularity. Hog B is an excessively Abnormalities of the underline also include
fat barrow that has a round, wide top unlike pin, blunt and inverted nipples. Pin nipples
the square lean shaped top of Hog A. Hog are very small teats or take the place of a
B has a smooth appearance which is a good functional teat. Blunt teats are flat and
indication of excess condition. He also has coarse. Inverted teats point upwards
less muscle expression than Hog A since he instead of downwards and don’t develop.
is flatter through the center and lower Pin, Blunt, and inverted teats are all
portion of his ham. Animal C possesses a unfunctional and undesirable.
somewhat lean shape of top but
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SHEEP SELECTION
To become extremely proficient in sheep types can be viewed at the South Dakota
judging can sometimes be difficult. Many State University livestock judging website at
different opinions, from breeders and judges http://ars.sdstate.edu. A judge should
alike, concerning the ideal type of market acquaint themselves with the ideal
lamb or breeding sheep exist. In the last 20 characteristics of each breed taking into
years there has been an effort to make account the head, muzzle, ears and legs.
sheep larger. Some breeders have Proper fleece characteristics for a specific
sacrificed muscle, structural soundness and breed should also be understood. The body
breed character for simply larger sheep. In of a sheep should be long, as the highest
some instances this has resulted in breeding priced cuts come from the rack and loin.
sheep that are narrow and less efficient or Length is also a good indicator of future
“hard doing”. growth. A short-necked sheep that is low
fronted is usually early maturing and won’t
To master the art of judging sheep you must develop into a large breeding sheep. A
consider a balance of the following traits: strong, level top is important with ribs that
structure, size, natural fleshing ability or have spring and arch. The loin should be
volume, sex & breed character, muscle, wide and deep with a long, square rump that
finish, and wool quality. The proper balance is wide. The muscle pattern should be
of the above traits is dependent on the smooth, not tight and coarse.
specific purpose of the sheep they produce.
When judging sheep, like any other The ideal market sheep (Figure 12) is one
livestock, it is important to select for animals that yields a high amount of boneless
that are proportionately constructed, trimmed retail cuts. The lamb should be trim
matching the correct amount of frame with and free of excess condition. Indicators of
muscle and volume. condition are the breast, middle, and over
the ribs and top. The ribs and top should be
The ideal breeding sheep (Figure 11) should firm to the touch, indicating a combination of
be structurally correct. Her feet and legs muscle and trimness, not soft resulting in
should be placed square with an adequate excess condition. Lambs should have a
amount of width between them. She should muscular top with a deep loin. The rump
be heavy boned with a large foot. Like should be square and level, with a wide,
breeding cattle, correct angles of the muscular appearance. The leg of the lamb
skeleton are important for proper movement. should be muscular and firm to handle with
A breeding ram or ewe should have an ample amount of shape and expression.
exceptional sex-characteristics. Breed Lambs should be stylish and well balanced.
character is also very important. The head A trim, muscular lamb that is structurally
is a good indicator of proper breed type as correct is the basis of balance. Length of
well as femininity or masculinity. body and front are important factors when
Descriptions of proper breed type for various analyzing style and balance. .
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ORAL REASONS IN LIVESTOCK JUDGING
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There are two main methods of organizing words can cause the set of reasons to be
the details on a pair of animals: excessively wordy. However, when used
properly, they add to the smoothness of the
Prioritization – most important differences set. Listed below are some more commonly
first, leaving the minor differences to the used conjunctive words.
end; or anatomically – front to rear or vice
versa. • Additionally…
• In addition to…
Anatomical organization is probably the • Also…
easiest method for beginning judges to • Plus…
master. However, most senior colleges use • As well as…
the prioritization method because it better • Furthermore…
explains their respective placing because • This, coupled with…
the reason giver is telling the most important
• More importantly…
traits first.
In addition to conjunctive words, transition
An example of prioritization type of reasons
can also aid the presenter in delivery of
is as follows: In the middle pair, I preferred
his/her set of reasons. Transitions are
the advantages of muscle as well as eye
simply a way of moving smoothly from one
appeal found in 2 over 3. The black steer
section of the reasons to another.
was simply (1) heavier muscled, as he
Transitions should be done as simply as
handled with more expression of muscle
possible while still maintaining a smooth
down his top and had more width to the
transition that is grammatically correct.
center part of his quarter. Additionally, he
Excessively wordy transitions are strongly
was a (2) nicer profiling steer that was
discouraged. It is also important not to be
smoother shouldered and especially cleaner
redundant or use double transitions.
fronted. He also was more (3) structurally
correct in that he was leveler from hooks to
Listed below are some simple words to use
pins and stood squarer and straighter
when moving into a grant:
behind than 3.
• I grant…
Regardless of the method of presenting oral
reasons, it is important that the presenter be • I recognize…
accurate and easy to follow. It is equally • I realize…
important that the presenter not use a large • I admit…
number of terms in close succession. Such
an example might be: 2 is a thicker, longer, When moving from a grant to a criticism you
taller, cleaner fronted, straighter topped may try this example: I realize that 2 is a
steer. As one can imagine, the terms are straighter lined steer that is cleaner fronted,
being spoken so quickly that the listener (however or but) he is (move to criticism) the
cannot possibly comprehend everything lightest muscled steer of the four.
that was said. The example should be
broken into two sentences. Two is a longer To move into a criticism we may also use:
bodied steer that is thicker made.
Additionally 2 is nicer balanced, as he is • I realize that 1 is …, nevertheless I
cleaner fronted and straighter lined. It is used him in the top pair over 2
important to note that conjunctive words are because …
used to help tie sentences together. If used • (However or But) I fault 2 and left
properly, they can be used to move him second…
smoothly from one part to the next. It is • (However or But) I criticize 3 and left
important to note that overuse of conjunctive him third because he is…
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Transitions can also be used to move from • Contestants are allowed two minutes for
faults/criticisms into pair comparisons. a set of reasons, but to score high they
should usually be shorter. It is rare to
• Despite this, I still prefer 2 over observe a class that requires more than
3 in the middle because… 90 to 105 seconds to be completely and
• However, in the middle pair, I accurately described. Inaccurate
used 2 over 3… statements cost points and redundancy
• Still in the bottom pair I is considered poor style, thus, the
preferred 2 over 3… student is advised to be concise and
minimize all unnecessary comments.
Almost anyone can discuss a class if
Reasons should be clean and free of verbal given a long time and no pressure.
garbage as much as possible. However, Superior reason givers are those who
properly used, transitions can be effective. can do so in 90 seconds.
As a reminder, don’t be redundant, be
creative and original yet conversational. • Enter the room confidently, but do not
act arrogant.
HOW DO I PRESENT MY REASONS?
• If the officials offer you a placing card,
The biggest mistake many contestants make thank them, check to make certain that
is trying to memorize their reasons from their the card is yours, check your placings,
notes. The notes on each reasons class are and place the card behind your back
to be used as reminders as to how each before beginning.
animal looked. Notes should also be used • Try not to stand too close to the official.
to help the participant place the class. By Between 8 and 10 feet is about right
listing the good and bad points of each depending on the strength of your voice
animal, one can properly weight the good and the size of the room.
from the bad. It is critical that any student
interested in livestock judging be able to • Stand with your feet at shoulder width
develop the skills required to recall a class and both hands behind your back.
of livestock. If a student is familiar with the
terminology and can picture the class in their • Vary your delivery. Use pauses and
mind while presenting the reasons, then voice inflection to emphasize main
notes are not needed. points.
If your set of reasons is good and properly • Use facial expression to add emphasis
delivered, it will be perceived as a to key points. You may use slight head
persuasive explanation and logical gestures, but be aware that other body
discussion. In addition you will be thought of movements may be distracting.
as a confident and knowledgeable stock
person. • If a pair is very close, be certain to give
several advantages to the lower placing
Consider the following tips when making animal.
your presentation:
• Try to visualize the class of animals as
• Be prompt when it is your turn. you give reasons. This will become
However, if you get caught short of time easier through practice.
between sets, ask the official for more
time if you really need it. The official • Avoid mixing up numbers of animals.
may or may not give you the extra time.
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• Use class comparisons when Below is a list of words and phrases that
appropriate. For example, when should be avoided:
granting describe the second place
heifer as “the most structurally correct • Number: Avoid using this word. If the
heifer in the class”, if that statement is animal’s number is 4, refer to him as “4”
accurate. This is more complete than as if that was his name not “the number
simply granting that the animal is more 4 steer”.
correct than the first place heifer.
Similarly it may be appropriate to • It: Use “he” or “she” instead. Be sure to
criticize the second place animal as “the use the correct gender.
smallest framed heifer in the class” even
though you do not place her last. • Animal or Individual: Instead say
“steer”, “bull”, “barrow”, etc.
• Introduce your set of reasons with the
name of the class exactly as it was • Lacks: This term is not direct enough.
given to you. Rather than “fault 2 because he lacks
muscling”, you should “fault 2 because
• Do not abbreviate breed names such as he was light-muscled”.
“Hamp” for “Hampshire”.
• For being: Instead of saying “I fault 2
• Mention the breed name when for being light-muscled”, say “I fault 2
discussing breed character. “1 had because he was light-muscled”.
more ideal Dorset breed character as
evidenced by…” • I would like to see: This is wordy and
informal. Instead of saying “I would like
• Include points of identification in your to see 2 wider-topped”, point out that “2
reasons. For example, “the white was narrow-topped” or say “Ideally 2
Shorthorn heifer” or “a partial belt would be wider-topped”.
Hampshire gilt”.
• Placing: Instead say “I placed the
• Be prompt, concise, and polite with your ______”.
answer if the judge asks you a question
after your reasons. DO NOT ARGUE! • Criticizing or Faulting: Instead say “I
criticize” or “I fault”.
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WHAT TYPE OF VOICE PRESENTATION livestock terminology and present
SHOULD I USE? convincingly, in a conversational manner.
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ORGANIZATION AND FORMAT FOR NOTE TAKING
Take short, simple notes and form a habit of The reasons can be read directly from the
using terms with which you can easily make notes in a logical fashion – left to right.
comparisons. List the main points first for Notice how the terms and phrases are read
each pair, and then add details or specific directly from the notes, flowing and blending
differences. In this manner you will always to make a complete set of reasons. The
have points to talk about on all three pairs. example set of notes of Market steers 1-4-2-
3, can be seen in reason form following the
suggested form for your notes. (page 25)
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EXAMPLE SET OF REASONS
The following example set of reasons is included to give you the opportunity to visualize how the
format and transitions are utilized in a set of reasons. Try to follow the format as you read
through this example.
Market Steers
1-4-2-3
I placed the crossbred market steers 1-4-2-3. I started with 1 as he is the heaviest muscled, most
correctly finished steer in the class. 1 placed over 4 in the top pair because 1 is the thickest
topped steer with the most shape and expression through his quarter. Additionally, 1 is a more
correctly finished steer that is smoother handling and is deeper ribbed than 4. 1 should have a
carcass with the best chance of grading choice. I grant 4 is the nicest profiling steer in the class
and is longer necked and leveler through his rump than 1. However, the black steer is narrow
based, flat through his stifle and handles bare over his last two ribs, so he is second.
In the middle pair, I like 4 over 2. 4 is the nicest balanced steer that is the cleanest fronted and
strongest topped in the class. 4 is also a more structurally correct steer with a more correct set to
his hock. More importantly 4 is lighter conditioned and firmer handling than 2. 4 should have a
carcass that is trimmer than 2. I recognize that 2 is more muscular, with more thickness through
his quarter and more dimension of stifle than 4, but the Hereford steer is the heaviest conditioned
and softest handling in the class so he is third.
I like 2 over 3 in the bottom pair since 2 is a more market ready steer that is heavier muscled. 2
is thicker over his rump and has more volume of muscle in his quarter. Plus he is a deeper
ribbed, bolder sprung steer that appears to be higher performing than 3. I admit that the black,
white face steer is longer bodied and trimmer than 2. But, he is the barest handling, lightest
muscled steer that is the narrowest made. 2 should have the least chance of grading choice in
the class.
Notice how identification of the steers is used. General terms are presented first followed by
specific details with the class advantages told as soon as the steer is talked about and carcass
terms are at the end of the pairs and the last place animal
Charolais Heifers
2-1-4-3
My placing of the Charolais heifers is 2-1-4-3. I started with the branded heifer as she combined
femininity, balance and structural correctness to the highest degree. 2 is the most performance
oriented heifer in the class that is the straightest lined and nicest profiling heifer. More
importantly, she’s the most structurally correct heifer that took the longest, freest stride of the
four. I realize 1 is heavier muscled than 2 but she is the coarsest made heifer in the class, so
she’s second.
Yet in my final comparison, I still liked 4 over 3. 4 is a growthier, more skeletally extended heifer
than 3. Additionally, she’s a stronger topped, leveler rumped heifer that stood straighter and
squarer on her rear legs. I grant 3 is a higher volume, deeper ribbed heifer that was heavier
muscled than 4, but she’s the pounds-lite heifer that’s the poorest balanced and least structurally
correct in the class.
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Crossbred Market Hogs
3-4-1-2
I place the crossbred market hogs 3-4-1-2. In this drive of non-littermate gilts, I started with 3.
She is the most carcass oriented hog that best combines muscle and lean. She places over 4 in
the top pair as she is the biggest skeleton, largest outline gilt that offers the most market weight
flexibility. More importantly, she is the best combination of leanness and muscle. She has the
most turn and shape of top and the most flare to her ham loin juncture. 3 will have the carcass
with the greatest percent muscle. I grant 4 is heavier boned and bigger footed than 3, but 4 is the
shortest fronted and wasty through her lower third.
Production places the middle pair and it’s easily 4 over 1. 4 is simply wider constructed and fast
gaining and should take fewer days to reach 240 pounds. 4 is also a heavier muscled gilt that will
have a carcass with more muscle than 1. I realize 1 is a leaner gilt that is cleaner through her
lower third. However, I placed her third because she is the smallest scaled hog in the class.
With this aside, leanness places the bottom pair. 1 is a leaner gilt that has a squarer, more
muscular shape of top, and more shape and expression of ham. She will hang a carcass with a
higher percent muscle than 2. I admit 2 is bigger outlined, but this does not compensate for the
fact that she is the lightest muscled and narrowest made gilt that has the least width behind. She
will hang the lightest muscled carcass in the drive.
I placed the Yorkshire breeding gilts 2-1-4-3. I started with 2 as she combined volume and
muscling to the greatest degree. 2 is the widest constructed largest outline gilt in the class. She
is also the heaviest muscled gilt that is wider based and has more expression of ham. I admit
that 1 is leaner than 2 but 1 is a heavy conditioned wasty middled gilt.
In the middle pair, I liked 1 over 4. 1 is a freer moving gilt that is looser made and moves on a
longer stride. She is the higher volumed gilt of the pair and has a finer textured underline. I admit
that 4 is larger scaled and longer sided. But at the same time, she is tight ribbed, fine boned and
has a pin nipple on her right side.
Even so, in my final decision I liked 4 over 3. She is a larger scaled, longer bodied gilt that is
more feminine appearing. 4 also is a leaner gilt that has more blade action on the move, with
more expression of muscle down her top and more natural expression through her ham. I grant
that 3 is a looser made gilt that was leveler designed. But 3 places last because she is the poor
structured gilt that is steep rumped. Along with this, she is the lightest muscled and heaviest
conditioned gilt in the class.
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Suffolk Breeding Ewes
1-2-3-4
I placed the Suffolk breeding ewes 1-2-3-4. I started the class with 1, the best combination of
structural correctness and extension in the class. 1 places over 2 in my top decision as 1 is a
more eye appealing ewe that is better balanced and straighter lined. Additionally, 1 is the
growthiest ewe in the class. I admit that 2 is a bolder strung and deeper ribbed ewe than 1. Yet,
I preferred 2 second because she is an early maturing ewe that is short fronted and coarse
shouldered.
With this aside, 2 places over 3 in the middle pair. 2 is a growthier ewe that’s longer bodied and
taller made. Also, she appears to be pounds heavier with more width of base than 3.
Additionally, 2 is a more capacious ewe that is deeper ribbed and bolder sprung. I grant that 3
shows more Suffolk breed character being blacker about her points with a longer, more bell-
shaped ear. But I placed her third as she is tightest ribbed and shallowest made ewe in the class.
Now in the bottom pair, I still like 3 over 4. 3 is a more feminine appearing ewe that is more
feminine about her head and smoother shouldered. In addition, she is a more extended ewe than
4 as she is especially longer about her head and neck. I recognize that the blue tagged ewe is
thicker made and higher volume. But 4 places last because she is the smallest framed and the
shortest bodied ewe in the class.
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TERMINOLOGY FOR LIVESTOCK JUDGING
Proper use of terminology separates the knowledgeable livestock person from the rest.
Individuals who have a thorough knowledge of terms and how they fit the animals better describe
a picture of the class to the reason taker. Proper use and choice of descriptive terms will receive
high scores in the reason room. Team members should put high priority on originality, but
remember to use terms that can be understood.
* growth * muscle
* volume/capacity * sex characteristics
* structural correctness * correctness of condition
* balance
Advantages Disadvantages
Longer, freer striding Short stride
Easier moving Restricted in movement
More angle to shoulder Straight shouldered
More correct set to his hock Post legged or Sickle hocked
Wider tracking Narrow tracking
Squarer standing Cow hocked
Bigger Foot Small Foot
Shallow heel
Advantages Disadvantages
Stood taller at the shoulder (sheep) Lower fronted
Longer: bodied, rumped, hipped Short bodied
Indicates more growth potential: Early maturing
Longer cannon, extension in front, Shorter cannon
Leaner at same age, longer headed
Taller/longer fronted Short fronted
Appears to have highest W.D.A. in class Lowest W.D.A. in class
Highest performing Pounds lightest
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CATTLE AND SHEEP TERMINOLOGY
Advantages Disadvantages
More eye appealing Least eye appealing
More stylish
Nicer balanced Poor balanced
Smoother made Coarse/rough
Straightest made
Straighter lined Weak topped
Better structured Poorest structured
Volume – Ruggedness
Advantages Disadvantages
Highest volume/most capacious Shallow
Deepest ribbed Tight ribbed
Widest chested Narrow chested
More spring and shape of rib/bolder sprung Flat ribbed
Stout Frail
Heavy boned Fine boned
Muscle
Advantages Disadvantages
Heavier muscled Light muscled
More expressively muscled/more natural thickness Flat quartered
Thicker topped Shallow loin
More muscular expression Flat
(forearm, loin, rump, stifle, quarter) (forearm, loin, stifle, quarter)
More correct muscle design Coarse in muscle design
Wider from stifle to stifle Stand close and narrow behind
Thicker, squarer rump Narrow rumped
Deeper quartered Shallow quartered
Carcass
Advantages Disadvantages
A lower numerical yield grade The highest yield grade
Trimmest Heaviest conditioned/wastiet
Higher cutability carcass Lowest cutability
Requiring less fat trim Most fat trim
More muscular carcass That is light muscled
Should have a carcass that is more apt Least chance of grading choice
to grade choice
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CATTLE AND SHEEP TERMINOLOGY
Condition
Market Cattle
Advantages Disadvantages
Firmer and fresher handling Stale
Lighter conditioned/trimmer Heaviest conditioned/softest,
wastiest
Most correctly finished steer Barest handling
Nicest handling steer as he is smooth handling Poor handling steer as he is
patchy or
rough handling
Trimmer through (brisket, flank, and cod) Wasty though (brisket, flank and
cod)
More apt to grade choice Greenest appearing
More market ready Least market ready
Market Lambs
Advantages Disadvantages
Trimmer, cleaner pattern Wasty
Lighter conditioned Heavier conditioned
Firmer handling Soft handling
Trimmer middled Wasty through his/her lower 1/3
Cleaner breast Fuller breast
Sex Characteristics
Female
Advantages Disadvantages
More femininity through her head, Coarse made
neck and shoulder
Longer necked Short necked
Cleaner necked Wasty fronted
Smooth shouldered Round shouldered
Male
Advantages Disadvantages
Stronger jaw Shallow jaw
Bolder eye Small eye
More ruggedly made Refined
More testicular development Least testicular development
Tighter sheath Loose sheath, lazy prepuce
More desirable scrotal shape
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CATTLE AND SHEEP TERMINOLOGY
Head
Advantages Disadvantages
More (breed) character Long, narrow head
More open faced (Hamps, Rambouillets, Shrops)
Darker about the points (Hamps and Suffolks) Plain (Coarse) – headed
More correct set to the ear Roman-nosed
More femininity Wooly headed
More complete wool cap (Hamps, Rambouillets, Wooly eared
and Columbias) Parrot mouth
Longer, more bell shaped ear (Suffolks) Short-eared (Suffolks)
Longer-headed (Suffolks) Black in the poll (Hamps)
Breed Character
Advantages Disadvantages
Suffolk
Blacker about points Brown legged/headed
Longer more bell shaped ear Small
Hampshire
Fuller wool cap Broken wool cap/bare headed
Smaller thicker ear Large ear
Dorset
Shorter thicker ear Large ear
Shorter muzzle Longer muzzle
* Proper description of various sheep breeds can be found at the South Dakota State
University Livestock judging website: http://ars.sdstate.edu.
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SWINE TERMINOLOGY
* muscle * balance
* leanness * volume
* structural correctness
Structure
Advantages Disadvantages
Angulation/cushion of pastern Stiff or steep in her pasterns
Sounder Least structurally correct
More flex (give) through her hock or knee Stiff and peggy behind
Freer or easier moving Tighter moving
More desirable slope to his/her shoulder Straight shouldered
Leveler rumped gilt that was more Steep rumped
correct in her movement
Longer strided Short strided
Straighter tracking Cow hocked
Truer from knee to ground Over in his knees
Looser jointed Tight jointed
Heavy bone Frail
More durable, heavier structured Refined
More even toe size Uneven toe size
Sets down a bigger foot Small footed
More confinement adaptable as she is….
Growth – Production
Advantages Disadvantages
Appears to have taken fewer days to 240 lb Appears to have taken the most
days to 240 lb
Appears to be a faster growing Slowest growing
More youthful appearing, later maturing Earlier maturing
Larger (scaled, outline) Small scaled, short bodied
More production oriented Slow growing, pounds light
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SWINE TERMINOLOGY
Muscling
Advantages Disadvantages
Breeding Gilts
More (correct, desirable) in her muscle (design, pattern) Tight n her muscle design
Longer and looser in her muscle design Tight wound
Heavier muscled Light muscled
Squarer and thicker rumped, hipped Narrow rumped
Longer & looser in her muscle design Tight wound
More muscular down her top Narrow topped
More correctly shaped down her top
More expressive down her top
Meatier spread down his top
Thicker (top, rump, ham)
Market Hogs
More expressively muscled Flat
Square more muscular top Narrow topped
Wider rumped Narrow rumped
More shape ham Flat hammed
Leanness
Advantages Disadvantages
Leaner/trimmer Heavier condition
Cleaner elbow pocket More condition in elbow pocket
Leaner shape of top Round top
Cleaner jowl Wasty jowl
Showed more blade action, movement
Balance
Advantages Disadvantages
Leveler design/leveler topped Broken topped or high topped
High tail setting Steep rump
Longer necked, longer fronted Short necked
Longer sided Short sided, coupled
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SWINE TERMINOLOGY
Volume/Stoutness
Advantages Disadvantages
Higher volume/more capacious Least capacious
Fuller ribbed Shallow ribbed/tight ribbed
More spring of her rib Flat rib
Greater spring of rib Flat ribbed
Wider based Narrow based
Wider chested Narrow chested
Wider (between/ through) his blades Narrow and flat shouldered
More width of skeleton Narrow skeleton
Bigger bladed, bolder bladed Tight shouldered
Sex Characteristics
Female
Advantages Disadvantages
Prominent underline Flat underline
More evenly spaced underline Uneven spacing
Finer, more desirable texture Coarse underline
More correct teat (nipple) design Inverted nipple/pin/blunt
Set further forward Pin nipple
Male
Advantages Disadvantages
More testicular development Least testicular development
Cleaner tighter sheath Wasty sheath
More rugged/muscular appearing Frail, fine boned
More aggressive
Carcass
Advantages Disadvantages
Should rail a carcass requiring the least fat trim The most fat trim
Should yield a carcass with a higher % muscle The lowest % muscle or lean
Should have a greater lean yield
Should have a leaner, more shapely carcass
Should have a higher % of primal cuts
Should have a carcass with the highest % lean
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BEEF PERFORMANCE DATA
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SHEEP PERFORMANCE DATA
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SWINE PERFORMANCE DATA
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Example Class with Performance Data and Production Scenario: Before you can place
a performance class you must understand three important areas of the scenario and what it
asks for.
Scenario
These bulls will be used in a rotational crossbreeding program utilizing Angus x Hereford x
Simmental. Bulls will be mated to both cows and heifers. The producer wishes to maintain his
mature cow size at 1,150 to 1,250 pounds. The producer is located in Western South Dakota
where feed and labor is adequate. The top 40 percent of his heifer calves will be retained, with
the remainder of the cattle finished in a feedlot and marketed on a grade and yield basis.
After analyzing the scenario, you can see that these bulls will be used on both heifers and cows
in a rotational breeding program. The rancher wishes to maintain a cow between the weight of
1,150 and 1,250 pounds. He has adequate feed and labor typical of a Western South Dakota
ranch. His marketing program requires him to keep his own replacements and retain ownership
on the remainder of the calves. Thus, to maximize production, the producer must put emphasis
on maternal traits as well as growth traits.
Based on data, the bulls should be placed 3-1-4-2. Bull 3 best fits the scenario with the most
desirable maternal traits and combined with high growth traits. Bull 2 has the most growth
potential but 2 is the least maternally oriented, having the highest birth and the lowest milk.
Two’s growth will not maintain the desired cow size. The middle pair of bulls, 1 and 4, have very
similar data with 1 having a slight advantage maternally and has slightly higher growth data.
Based on the given data, 3 has the advantages on paper with bulls 1 and 4 having similar and 2
being the least acceptable for the scenario.
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YORKSHIRE GILTS
Scenario
Rank these gilts as you would use them as replacements in a purebred Yorkshire herd. You
profit mainly from the sale of performance-tested boars and gilts to commercial swine operations,
however, you do sell a few purebred boars as herd sires. All of your hogs and your customers’
hogs are raised in total confinement.
EPDs
The scenario asks for the replacement gilts to be replacements in purebred Yorkshire hers. The
producer sells a majority of his offspring to commercial producers who put emphasis on
production traits as well as large scaled, lean breeding stock. An important part of the scenario is
that all hogs are raised in confinement. Thus, emphasis needs to be placed on selecting
structurally sound hogs that are level designed and loose in their make up.
Based on the data alone, gilt 2 excels in performance traits with a negative EPD of -3.28 for
Days to 240 lb. This means her offspring will be the fastest growing, taking the fewest days to
reach 240 lb. She also has a negative EPD for back fat, thus her offspring should also be leaner
than gilts 3 or 4. She also is the most maternally oriented having the highest number born alive
(NBA) EPD as well as the heaviest 21-day litter weight (21-d LW) EPD. Providing she is
structurally sound and is a quality gilt from a visual standpoint, she should make a good
replacement. Gilt 1 ranks second on data having more desired EPDs for NBA, 21-d LW, days to
240, and Back Fat than gilts 3 or 4. Gilt 3 is a more maternally oriented gilt that should have
faster growing offspring that are leaner because she has a negative EPD for Days to 240 lbs as
well as a leaner Back Fat EPD (+.04 vs +.06). Gilt 4 has the least desirable data because she
has the poorest maternal data, being negative for both NBA and 21-d LW, as well as having
positive EPDs for both Days to 240 and Back Fat. The data would indicate that the 4 gilt’s
offspring will be both the heaviest conditioned as well as the slowest growing.
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SUFFOLK RAM LAMBS
Scenario
Rank these rams as you would use them for stud rams in a purebred Suffolk flock. Feed and
labor resources are more than adequate to maintain the flock of ewes. You profit mainly from
selling rams and ewes to other purebred Suffolk breeders, and a few rams to commercial sheep
producers. You retain your own replacement ewes.
EPDs
Maternal Growth
After reviewing the scenario you realize the breeder is a purebred producer who profits from
selling offspring to other producers. The producer has more than adequate amounts of feed to
maintain his sheep. His marketing program requires him to select his own replacements, yet
produce high enough quality offspring to sell to other purebred breeders. To maximize profit in
this scenario, the producer must emphasize a balance of the traits as well as visual appraisal.
When analyzing the data alone, rams 3 and 4 are more maternally oriented, with better growth
data than either ram 1 or 2. Ram 4 best fits the scenario having the best balanced data of the
four. Ram 4 is the most maternally oriented having the highest EPD for Lambs Born and Pounds
Weaned. Ram 4 doesn’t have the highest growth data, but it is more than adequate to meet the
demands of the scenario. Ram 3 has the highest 365-day Weight EPD but cannot match the
maternal strengths of Ram 4.
Rams 1 and 2 both give up performance as well as maternal strength to rams 3 and 4. Ram 1
has higher growth data and maternal data. Two has the lowest growth data. Thus, Ram 2 will
sire the smallest lambs on average of the four rams at 1 year of age. Both Rams 1 and 2 need to
be evaluated for visual traits..
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LIVE ANIMAL EVALUATION
A livestock producer must possess the proper understanding of live animal and carcass
evaluation in order to remain competitive in today’s changing market place. Furthermore, he
should develop an ability to correlate these factors with the conformation or shape of the live
animal. Ultrasound has proven to be an important tool to aid in selection. However, visual
appraisal has the advantage of being faster and less expensive. Most market animals are bought
and sold on the basis of visual estimation.
Economically important traits for beef cattle evaluation that will be discussed are: 1) live weight;
2) dressing percent; 3) muscling; 4) fat thickness; 5) yield grade; and 6) quality grade.
Live Weight – Beef Cattle have a wider range of market weights than other species due to
differences in type and maturity.
Dressing Percent – Dressing percent is important because it reflects the amount of carcass in
relation to the animal’s live weight. Dressing percent is calculated by using the following
formula:
Dressing percent is affected by the fill, finish, muscling, sex, type, and if the animal is
pregnant or not.
Muscling – Muscling can be estimated visually by a number of traits. A good indication of total
carcass muscle is the ribeye. Generally, an average beef steer has approximately 1.1
sq.in. of ribeye area per 100 lb live weight. For example – a 1,000 lb steer should have
an 11.0 sq. in. ribeye.
Fat Thickness – The primary estimate of fatness is fat thickness at the 12th rib. It is used to
assess total fat on the carcass.
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Yield Grade – Yield grade is an estimate of percent retail yield of the four primal cuts of beef
(chuck, rib, loin and round) and is also known as cutability. Yield grade identifies the
difference in the yield of lean red meat to waste fat. (Figure 14)
Yield grade is based on the four following traits: 1) hot carcass weight
2) fat thickness at the 12th rib
3) percent of kidney, heart, pelvic fat
4) ribeye area
1) A preliminary yield grade is first determined solely on 12th rib fat thickness.
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2) Adjust the preliminary yield grade using the estimates of ribeye area and carcass weight.
Carcass weight of the animal can be calculated by estimating the animal’s dressing percent
and multiplying it by the lie weight of the animal.
Adjust the preliminary yield grade by 0.3 for every 1.0 sq.in. change in ribeye from the size
given for a particular carcass weight. If you estimate an animal to be above average in
muscling, the adjustment is subtracted from preliminary yield grade; if below average in
muscling, then the adjustment is added.
3) Estimation of percent kidney, pelvic and heart fat (KPH%) I live steers is extremely difficult to
asses with consistent success. The average KPH% for an average steer is 2.5%. Thus, the
adjustment for every 1.0% change above or below 3.5% is .2 of a yield grade. If internal fat is
above 3.5%, the adjustment factor is added; if below, the adjustment factor is subtracted.
Example:
Fat Thickness = 0.2 in. Preliminary Yield Grade = 2.5
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Quality Grade - Quality if important in meat products to insure customer satisfaction. Quality can
be identified as those factors that affect the palatability or tastefulness, flavor and juiciness of
the meat. Quality grading of beef carcasses is determined by two subjectively scored factors
in all cases where color, texture, and firmness of lean are normal. (Figure 15)
Maturity – is the physiological age of the carcass. Maturity is important since the tenderness of
lean muscle decreases as the animal advances in age. It is measured by the degree of
ossification of the vertebrae.
Marbling – The amount of fat within the muscle is known as marbling or intramuscular fat. The
marbling is scored in the ribeye muscle at the 12th rib. There are nine degrees of marbling
and they are listed from the least amount to the highest.
Maturity and marbling are evaluated and combined to determine the final quality grade. These
eight quality grades of beef are shown below.
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SWINE GRADING
As in beef, economically important carcass percent muscle equation. Loin eye area
and live traits are considered in swine and is measured between the 10th and 11th
are as follows: 1) live weight; 2) dressing ribs on pork carcasses and is highly
percent; 3) fatness; 4) carcass length; 5) correlated to carcass muscle.
muscling; 6) USDA grade; and 7) percent
muscle. Normal Range: 3.5 – 7.0 in2
Average: 4.8 in2
Live Weight – Market hogs do not vary in
live weight as much as beef cattle and USDA Grade – USDA grade is determined
can be subjectively estimated with more based on quality indicating
accuracy. characteristics of the lean and expected
yield of the four lean cuts (ham, loin,
Normal Range: 190-270 lb picnic shoulder and Boston butt). The
Average: 245 lb following equation is used to estimate
the grade of barrow or gilt carcasses:
Dressing Percent – Dressing percent is
highest of the tree meat animal species USDA Grade = (4.0 x Last Rib Backfat
due to the fact that pigs are only Thickness, in) – (1.0 x muscle score)
monogastrics. Dressing percent of
market hogs with adequate condition The muscle scores in this equation are: thin
should grade choice. = 1.0; average = 2.0; and thick = 3.0.
Exceptions to this equation are that
Normal Range: 68-77% carcasses with thin muscling cannot grade
Average: 72% U.S. No. 1 regardless of last rib fat depth
(LRFD) and carcasses with 1.75 in. or more
Fat Depth – Last rib rat depth is measured of LRFD cannot be graded as U.S. No. 3
at the last rib, and is the primary factor regardless of muscling. Figure 16 depicts
in determining carcass grade. Tenth rib USDA Grades for Swine.
fat is measured between the 10th and
the 11th and is also used in calculating Percent Muscle – A more accurate and
percent muscle. precise method Is assessing differences
in carcass yield of lean red meat. The
Muscling – The degree of muscling of a hog factors used to predict percent muscle
is considered when grading market hogs include hot carcass weight (HCW), loin
and pork carcasses. Three degrees of eye area (LEA), and tenth rib fat depth
pork carcass muscling are recognized in (10RFD). The following is an equation
the pork grading standards shown in used to estimate pounds of muscle
Figure 18. containing 5% fat:
Loin eye area is also another estimate Percent muscle can than be calculated as
of carcass muscle and is used in the follows:
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LAMB GRADING
Lamb grading, much like beef grading, requires seven carcass traits to be evaluated; 1) live
weight; 2) dressing percent; 3) fat thickness; 4) muscling; 5) ribeye area; 6) yield grade; and 7)
quality grade.
Live Weight - Lambs are normally slaughtered from 100 – 140 pounds depending on market
conditions as well as breed of the lamb.
Dressing Percent – Because lambs are finished at lighter weights and because they are
ruminants with a greater proportion of their live weight in the form of offal, dressing percent is
affected by four main factors in lambs; 1) finish; 2) fill; 3) fleece; and 4) muscling.
Fat Thickness – Fat thickness is used to calculate yield grade and is taken over the ribeye
muscle at the 12th rib. Adjusted fat thickness is the average of two measurements taken over
the ribeye on each side of the carcass.
Yield Grade – Yield grade in lambs is used to estimate the yield of boneless, closely trimmed
retail cuts from the leg, loin, rack and shoulder. The only factor used to estimate yield grade
is fat thickness at the 12th rib. The formula for yield grade is as follows:
Muscling – Muscling does not contribute to calculating yield grade, but it does contribute to
overall cutability of the carcass. Ribeye and leg conformation score are measures that
indicate muscling. Ribeye area is a cross section of the longissimus dorsi muscle and is
measured between the 12th and 13th rib.
Quality Grade – Quality grades in lambs are based on 1) maturity score; 2) flank streakings; and
3) conformation score. Grades of lambs are as follows (Prime, Choice, Good, Utility, and
Cull).
Maturity of lambs is based on the age of the lamb and is measured by the presence or
absence of a break joint as well as the color and texture of the lean. To be classified as
lamb, a carcass must have at least one break joint. Flank streaking is dependent on the
overall degree of carcass finish. Conformation is used to estimate degree of adequate
muscling in a carcass.
In estimating quality grade of lambs, all three factors are used. It should be kept in mind that
approximately 98% of all lambs grade Choice or above with 2% grading Good in young
lambs.
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GLOSSARY
Accuracy (Reasons) - In a livestock judging contest, the contestant’s ability to describe correctly
the differences among animals in a class.
Actual Data - The actual records of the individual. For example, an Angus bull calf might have a
600 lb weaning weight, Dorset ewe might have a 90 lb weight at 90 days, or a Hampshire
boar might have a loin-muscle area of 6.55 square inches.
Adaptability - The ability of an animal to adapt to changes in the environment in which it lives.
Age-weight Categories (Sheep) - Specific ages at which an animal’s weight should be taken
and recorded for evaluation of performance records and calculation of the appropriate
FEPDs.
Backfat Thickness (Swine) - The depth of backfat, listed as either average, or as last-rib backfat
thickness or tenth-rib fat depth. A lower number indicates that a hog is leaner than a hog
with a higher number.
Birth Weight - The weight of an animal taken at birth. Heavy birth weights are associated with
calving problems in beef cattle, lambing problems in sheep, and farrowing problems in
swine. Heavier weights also tend to be associated with greater survival rates.
Boar (Swine) – An intact male; not castrated; a male capable of breeding females.
Bovine (Beef Cattle) - Scientific name for domestic beef and dairy cattle.
Breed Character - Particular characteristics of separate breeds that distinguish animals among
the various breeds (e.g. color, horns, ear set, wool type).
Breed Class - Any set of categories that classify breeds according to appearance or function.
Breeding Animal - An animal kept for the purpose of breeding, as opposed to a market animal.
Bull (Beef Cattle) - An intact male; not castrated; a male capable of breeding females.
Calving Ease (Beef Cattle) – the ability of a heifer or cow to deliver a calf without difficulty.
Carcass – The muscle, bone, and fat associated with the slaughter of an animal after the
removal of the head, hide, and viscera (internal organs).
Carcass Length (Swine) - The linear measurement from the anterior of the first rib to the anterior
of the aitch bone (hipbone).
Carcass Quality - The observed properties of a carcass that may directly or indirectly influence
the palatability characteristics of the edible meat.
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Cutability - The percentage of boneless, closely trimmed, retail cuts of a carcass.
Days to 230 (Swine) - An indicator of growth rate; days to 230 is the number of days required for
a hog to reach 230 pounds. A lower number is more desirable than a higher number.
Delivery (Reasons) - The manner with which a livestock judging contestant presents his or her
reasons.
Distance (Reasons) - how far you stand from the judge. Depending on our voice and stature,
the distance you stand from the judge will vary. Six to 10 feed is generally adequate.
Dressing Percentage - The proportion of carcass weight relative to live weight of an animal;
carcass weight divided by live weight.
Early Maturing - An animal or breed that typically reaches puberty and the ability to reproduce at
an earlier age than other animals of that breed or species.
Estimated Breeding Value (Beef Cattle) - An estimated breeding value (EBV) is similar to a
ratio, but it accounts for all of the relationships in a pedigree and predicts how the progeny
or offspring of a particular animal should perform in relation to the average for a group of
animals. This value is an indication of an animal’s expect performance due to genetics.
The value can be used to compare performance of animals within a group.
Expected Progeny Difference - An Expected Progeny Difference (EPD) takes into account the
relationships in a pedigree and predicts how progeny or offspring of a particular animal
should perform relative to animals from an average parent.
Fat Depth Tenth-rib (swine)- The linear measurement of fat depth taken at the tenth rib and at a
position that is three-fourths the length of the loineye.
Fat Thickness (Sheep, Beef Cattle) - The typical linear measurement of fat thickness taken over
the ribeye.
Feed Efficiency – The calculated measurement of conversion of feed to body weight gain;
pounds of feed divided by pounds of body weight gain.
Fleece Clean Weight (Sheep) – The weight, in pounds, of a fleece that has been washed
appropriately.
Fleece Grade (Sheep) – The classification system used to describe grease wool. Three systems
are used: the blood or American system, the numerical or English system, and the metric
system.
Fleece Grease Weight (Sheep) – The weight, in pounds, of a freshly-shorn fleece that has not
been washed or scoured.
Fleece Staple Length (Sheep) – The length, in inches, of a lock of shorn wool.
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Fleece Type (Sheep) - A classification system to group sheep according to wool quality. Fleece
type or wool type is considered as either fine, medium, long, or crossbred and describes the
type of wool fiber characteristic of the breed.
Flock EPD (Sheep) - These EPDs are very similar to those used by the beef cattle industry to
predict progeny performance of the animal. The EPDs can be listed as such, or may take
the form of Flock Expected Progeny Differences (FEPD) for sheep, and presently can be
used only within a flock.
Frame Score (Beef Cattle) – A numerical value associated with height at the hip in inches for a
particular age.
General Purpose Index (Swine) – Ranks hogs on both growth and maternal traits and is well-
suited for use in a rotational crossbreeding system.
Growth Rate - Typically, the pounds of body weight gained during a specified period of time
(e.g., average daily gain).
Inflection (Reasons) - Voice inflection is one of the most important items in your delivery of oral
reasons. Emphasis should be placed on the words that describe the important differences
among animals and the important characteristics of each animal.
KPH Fat Percentage (Beef Cattle) - The amount of fat contained in the regions of the kidney,
pelvis, and heart relative to the carcass weight.
Late Maturing - An animal or breed that typically reaches puberty and the ability to reproduce at
a later age than other animals of that breed or species.
Leg Score (Sheep) - The subjective characteristic indicative of the total volume of muscle in the
leg of a lamb. Muscle volume in the leg is reflective of total carcass muscle.
Litter Weight at 21 Days (Swine) – Weight of an entire litter of pigs between 14 and 28 days of
age and adjusted to a constant age of 21 days.
Loineye Area (Swine) – The surface area of the Longissimus dorsi muscle at the tenth rib of a
pork carcass.
Maternal Line Index (Swine) – Ranks hogs by both growth traits and maternal traits, with
emphasis on the maternal EPDs.
Mature Cow Weight (Beef) – Average weight of a group of cows from six to ten years of age.
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Milking Ability – The ability of a female to produce milk. Typically, larger quantifies of milk result
in heavier offspring at weaning.
Number Born Alive (Swine) – The actual number of pigs in a litter that were born alive.
Number Weaned (Swine) – The number of pigs in a litter that were weaned. The standard
weaning age for swine is 21 days.
Percent Muscle (Swine) - The amount of lean meat contained in the carcass of a pig relative to
the carcass weight.
Performance Data and Records - Objective numerical indexes of economically important traits
associated with livestock production.
Pigment (Beef Cattle or Sheep) – The characteristic color found around the eyes of certain
breeds of beef cattle.
Polled (Beef Cattle) – Natural trait of not having horns or the genetic ability to develop horns.
Presentation (Reasons) - The manner in which oral reasons are spoken to an official judge.
Quality Grade – Those factors associated with palatability characteristics of the lean, edible
portion of meat, including color, texture, firmness, marbling, and age.
Ram (Sheep) – An intact male; not castrated; a male capable of breeding females.
Ratio – To rank animals within the same herd or flock we generally use a ratio. A ratio consists
of a number, typically around 100 that compares each animal to the other animals in a
particular group. Any number less than 100 indicates that the animal’s performance was
inferior to or less desirable than the average of the group; whereas, any number greater
than 100 indicates that the animal’s performance record was superior to or more desirable
than the average of the group.
Ribeye Area (Beef Cattle, Sheep) – The surface area of the Longissimus dorsi muscle between
the twelfth and thirteenth rib of a beef or lamb carcass.
Scrotal Circumference (Beef Cattle, Sheep) - The distance around the testicles in the scrotum
of a bull or ram in centimeters, usually adjusted to 365 days of age. A greater scrotal
circumference indicates that a male should have the capacity to produce greater numbers of
sperm, and his progeny should reach puberty at earlier ages.
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Sow Productivity Index (Swine) – Also referred to as SPI. Sow productivity index is an
indicator of maternal ability, and combines the number of pigs born alive and 21-day litter
weaning weights into an index.
Terminal Sire – A breeding male that is used to generate market animals; typically having high
growth rate and desirable carcass characteristics.
Terminal Sire Index (Swine) – Ranks hogs on DAYSEPD and BFEPD only, and does not include
any maternal information.
Type of Birth (Sheep) – The number of lambs born to a ewe. The following designations are
used: S-single, TW-twin, TR-triplet, and Q-quadruplet.
Type of Rearing (Sheep) – The number of lambs raised by a ewe. The following designations
are used S-single, TW-twin, TR-triplet, and Q-quadruplet.
Weaning – The time when young animals are removed from their mothers and forced to give up
their dam’s milk as a source of nutrients.
Weaning Weight – The weight of an animal at weaning or at a standard weaning age. Adjusted
weaning weight is calculated for one of the standard weaning ages listed, and the standard
age is listed also. The weight of a calf taken from 160 to 250 days of age and then adjusted
to a constant age of 205 days. Standard weaning ages for lambs are 45, 60, 90, and 120
days. The standard weaning age for swine is 21 days.
Yearling – An animal that is more than one year of age, but not more than two years of age.
Yearling Weight – The weight of an animal taken after 330 days of age and adjusted to a
constant age of 365 days.
Yield Grade (Beef Cattle, Sheep) – The numerical designation (1-5) for the percentage of
boneless, closely trimmed, retail cuts obtained from a carcass.
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