Judging Beef Heifers Developed by Richard Coffey Extension
Judging Beef Heifers Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office March 2002
Steps to Judging Beef Heifers Slide 1 1. Evaluate heifers from the ground up and from the rump (rear) forward 2. Rank the traits for their importance 3. Evaluate the most important traits first 4. Eliminate any easy placings in the class 5. Place the class based on the volume of the important traits
Ranking of Traits for Beef Heifers 1. 2. 3. 4. 5. Soundness and structural correctness Capacity or volume Style and balance Degree of muscling Femininity Slide 2
Slide 3 Evaluating Soundness and Structural Correctness When evaluating structure and soundness, attention should be given to the following areas: 1. Feet 2. Pasterns 3. Hocks 4. Knees 5. Rump 6. Shoulder
Evaluating Soundness/Correctness Feet turned out (not square) - Feet - Slide 4 Poor depth of heel Hoof-skin junction too close to ground
Slide 5 Evaluating Soundness/Correctness - Feet - Excellent foot Good foot size that is square Good depth of heel Foot sits flatly on surface
Evaluating Soundness/Correctness Pastern too weak - Pasterns - Pastern too straight Slide 6
Slide 7 Evaluating Soundness/Correctness - Pasterns - Excellent pasterns Flex with strength Nice set to pasterns
Slide 8 Evaluating Soundness/Correctness - Hocks Too straight (postlegged) Sickle hocked Cow hocked
Slide 9 Evaluating Soundness/Correctness - Hocks - Excellent hocks Correct set to hocks (square, flat boned, powerful)
Slide 1 Evaluating Soundness/Correctness - Rump - Short and steep rumped from hooks to pins
Evaluating Soundness/Correctness - Rump - Long rumped and level from hooks to pins Excellent rump Slide 1
Slide 1 Evaluating Soundness/Correctness - Shoulder Too straight in shoulder Too coarse through shoulder
Slide 13 Evaluating Soundness/Correctness - Shoulder - Excellent shoulder Nice set and smoothness to shoulder
Slide 1 Evaluating Capacity or Volume Capacity (volume) is determined by three factors: 1. Body width (rib shape) # Heifers should be wide bodied with good spring of rib 2. Depth of body # When viewed from the side, body depth should be at least 1/2 the distance from the top of the back to the ground 3. Length of body # Heifers should be long bodied
Slide 15 Evaluating Capacity or Volume Snake Alert Short bodied Narrow bodied (no spring of rib) Shallow rear flank
Slide 16 Evaluating Capacity or Volume Excellent, wide open rib shape Excellent, uniform body depth
Slide 17 Evaluating Style and Balance Style and balance is related to how well all the pieces of the heifer fit together. Points to consider include: 1. Straightness of top line 2. Balance between body width, depth, and length 3. Smoothness and angularity of front 4. Blending of the shoulder, ribs, and hip
Slide 18 Evaluating Style and Balance Unbalanced Alert Coarse, opened shoulder Coarse shoulder Thick neck and wasty dewlap Short necked Pinched in forerib
Evaluating Style and Balance Good front-end Smooth, angular front Slide 1 Excellent style and balance Straight top line Long, clean neck Width, depth, and length balanced
Slide 2 Evaluating Degree of Muscling To determine degree of muscling, evaluate the following: 1. Thickness through the center of the quarter when viewed from the rear 2. Width between rear feet when the heifer walks or stands 3. Shape over the top
Evaluating Degree of Muscling Light Muscled Very narrow Average Muscled Average width Heavy Muscled Good width Slide 2
Evaluating Degree of Muscling Great top shape (heavy muscled) Slide 2
Slide 23 Evaluating Femininity When evaluating femininity in heifers, attention should be given to: 1. Refinement of head 2. Length of the neck 3. Angularity of the neck and shoulder 4. Blending of the shoulder to the forerib
Evaluating Femininity Coarse head Too thick through neck and shoulder Not feminine Is it a heifer or a steer? Slide 24
Evaluating Femininity Not feminine Too much shoulder Excess hide in dewlap Slide 2
Evaluating Femininity Long, clean neck Refined head (narrow muzzle) Clean, angular shoulder Good blending of shoulder to forerib Super feminine Slide 2
Slide 27 Example Beef Heifer Class I
Slide 2 1 2 3 4 Official Placing: 1 - 4 - 2 - 3 Cuts: 5 - 2 - 5
Slide 29 Example Beef Heifer Class II
Slide 3 1 2 3 4 Official Placing: 1 - 3 - 4 - 2 Cuts: 3 - 5 - 4
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