Judging Meat Goats Principals of Agriculture Food and

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Judging Meat Goats Principals of Agriculture, Food, and Natural Resources Made By: Mr. Michael

Judging Meat Goats Principals of Agriculture, Food, and Natural Resources Made By: Mr. Michael Baca Edited By: Charolette Atkinson

Objective • Discuss and Identify techniques of judging meat goats. 2

Objective • Discuss and Identify techniques of judging meat goats. 2

Steps to Judging Meat Goats 1. Evaluate goats from the ground up and from

Steps to Judging Meat Goats 1. Evaluate goats 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 Slide 1

Slide 2 Ranking of Traits for Meat Goats 1. 2. 3. 4. 5. 6.

Slide 2 Ranking of Traits for Meat Goats 1. 2. 3. 4. 5. 6. 7. Degree of muscling Structural correctness Degree of finish (fat cover) Capacity Balance Style Freshness

Slide 3 Evaluating Degree of Muscling Degree of muscling in meat goats is best

Slide 3 Evaluating Degree of Muscling Degree of muscling in meat goats is best determined by evaluating: 1. Thickness through the center of the leg 2. Width between rear feet when the goat stands or walks 3. Width, thickness, and length of the loin

Slide 4 Evaluating Degree of Muscling Also compare length of hind saddle to that

Slide 4 Evaluating Degree of Muscling Also compare length of hind saddle to that of front saddle Hind Saddle Front Saddle Hind saddle should be at least as long as front saddle

Evaluating Degree of Muscling Thick Average Thin Slide 5

Evaluating Degree of Muscling Thick Average Thin Slide 5

Slide 6 Evaluating Structural Correctness Level topped Excellent Structure 160 degree hock angle Straight

Slide 6 Evaluating Structural Correctness Level topped Excellent Structure 160 degree hock angle Straight knee Strong pasterns

Evaluating Finish Slide 7 Meat goats should be trim and lean, but should also

Evaluating Finish Slide 7 Meat goats should be trim and lean, but should also have bloom. Lean, but unthrifty Trim with bloom

Evaluating Capacity in meat goats refers to the combined volume of: 1. Body width

Evaluating Capacity in meat goats refers to the combined volume of: 1. Body width (open rib shape, base width) 2. Body depth 3. Body length Slide 8

Evaluating Capacity Wide and open ribbed Narrow width (flat ribbed) Slide 9

Evaluating Capacity Wide and open ribbed Narrow width (flat ribbed) Slide 9

Evaluating Capacity Shallow Bodied Deep Bodied Slide 10

Evaluating Capacity Shallow Bodied Deep Bodied Slide 10

Evaluating Capacity Short Bodied Long Bodied Slide 11

Evaluating Capacity Short Bodied Long Bodied Slide 11

Evaluating Balance in meat goats refers to having the correct proportions of: 1. Body

Evaluating Balance in meat goats refers to having the correct proportions of: 1. Body width 2. Body depth 3. Body length Slide 12

Evaluating Balance Slide 13 Unbalanced Alert Narrow body width Shallow body depth Short bodied

Evaluating Balance Slide 13 Unbalanced Alert Narrow body width Shallow body depth Short bodied

Evaluating Balance Slide 14 Nicely Balanced Good body width Good depth of body Good

Evaluating Balance Slide 14 Nicely Balanced Good body width Good depth of body Good length of body

Evaluating Style Slide 15 A meat goat with style will exhibit the following: 1.

Evaluating Style Slide 15 A meat goat with style will exhibit the following: 1. A long, level top line 2. A long neck that sits high on the shoulders 3. A clean breast 4. A smooth, neat shoulder that blends smoothly from the neck to fore rib

Slide 16 Evaluating Style Excellent Style Long, level top line Long neck sitting high

Slide 16 Evaluating Style Excellent Style Long, level top line Long neck sitting high on the shoulders Clean breast Smooth shoulder blending nicely from neck to foreribs

Slide 17 Evaluating Freshness in meat goats refers to having: 1. An appearance of

Slide 17 Evaluating Freshness in meat goats refers to having: 1. An appearance of being healthy (not unthrifty) 2. A smooth, slick haircoat

Slide 18 Evaluating Freshness I’m not very fresh appearing

Slide 18 Evaluating Freshness I’m not very fresh appearing

Slide 19 Evaluating Freshness Fresh is my middle name

Slide 19 Evaluating Freshness Fresh is my middle name

Slide 20 Example Meat Goat Judging Class

Slide 20 Example Meat Goat Judging Class

Slide 21 1 3 2 4 Official Placing: 1 - 2 - 3 -

Slide 21 1 3 2 4 Official Placing: 1 - 2 - 3 - 4 Cuts: 2 - 4 - 6

Objectives • Discuss and Identify techniques of judging meat goats. 24

Objectives • Discuss and Identify techniques of judging meat goats. 24

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