1. 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

2. Steps to Judging Beef Heifers
Slide 1
Steps to Judging Beef Heifers
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

3. Ranking of Traits for Beef Heifers
Slide 2
Ranking of Traits for Beef Heifers
1. Soundness and structural correctness
2. Capacity or volume
3. Style and balance
4. Degree of muscling
5. Femininity

4. Evaluating Soundness and Structural Correctness
Slide 3
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

5. Evaluating Soundness/Correctness - Feet -
Slide 4
Feet turned out (not square)
Poor depth
of heel
Hoof-skin junction too close to ground

6. Evaluating Soundness/Correctness - Feet -
Slide 5
Excellent
foot
Good foot size that is square
Good depth
of heel
Foot sits flatly on surface

7. Evaluating Soundness/Correctness - Pasterns -
Slide 6
Pastern too weak
Pastern too straight

8. Evaluating Soundness/Correctness - Pasterns -
Slide 7
Excellent
pasterns
Flex with strength
Nice set to pasterns

9. Evaluating Soundness/Correctness - Hocks -
Slide 8
Too straight (post-legged)
Sickle hocked
Cow hocked

10. Evaluating Soundness/Correctness - Hocks -
Slide 9
Excellent
hocks
Correct set to hocks (square, flat boned, powerful)

11. Evaluating Soundness/Correctness - Rump -
Slide 10
Short and steep rumped from hooks to pins

12. Evaluating Soundness/Correctness - Rump -
Slide 11
Excellent
rump
Long rumped and level from hooks to pins

13. Evaluating Soundness/Correctness - Shoulder -
Slide 12
Too straight
in shoulder
Too coarse through shoulder

14. Evaluating Soundness/Correctness - Shoulder -
Slide 13
Excellent
shoulder
Nice set and smoothness to shoulder

15. Evaluating Capacity or Volume
Slide 14
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

16. Evaluating Capacity or Volume
Slide 15
Evaluating Capacity or Volume
Snake Alert
Short bodied
Narrow bodied
(no spring of rib)
Shallow rear flank

17. Evaluating Capacity or Volume
Slide 16
Evaluating Capacity or Volume
Excellent, uniform body depth
Excellent, wide open rib shape

18. Evaluating Style and Balance
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

19. Evaluating Style and Balance
Slide 18
Evaluating Style and Balance
Unbalanced Alert
Coarse, opened shoulder
Coarse shoulder
Thick neck and wasty dewlap
Short necked
Pinched in forerib

20. Evaluating Style and Balance
Slide 19
Evaluating Style and Balance
Excellent style and balance
Good front-end
Smooth, angular front
Straight top line
Long, clean neck
Width, depth, and length balanced

21. Evaluating Degree of Muscling
Slide 20
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

22. Evaluating Degree of Muscling
Slide 21
Evaluating Degree of Muscling
Light Muscled
Average Muscled
Heavy Muscled
Very narrow
Average width
Good width

23. Evaluating Degree of Muscling
Slide 22
Evaluating Degree of Muscling
Great top shape (heavy muscled)

24. Evaluating Femininity
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

25. Evaluating Femininity
Slide 24
Evaluating Femininity
Coarse head
Too thick through neck and shoulder
Not feminine
Is it a heifer or
a steer?

26. Evaluating Femininity
Slide 25
Evaluating Femininity
Not feminine
Too much shoulder
Excess hide in dewlap

27. Evaluating Femininity
Slide 26
Evaluating Femininity
Long, clean neck
Refined head (narrow muzzle)
Clean, angular shoulder
Good blending
of shoulder
to forerib
Super feminine

28. Example Beef Heifer Class I
Slide27
Example Beef Heifer Class I

29. Slide 28 1 2 3 4

30. Example Beef Heifer Class II
Slide29
Example Beef Heifer Class II

31. Slide 30 1 2 3 4
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