1. Market Steers A

2. Feedlot Steers Class #1 Evaluated by: Celina Johnson Placing: 4-3-2-1 Cuts: 3-5-3 I placed this class of feedlot steers 4-3-2-1. In the top pair of steers comparable in finish, I placed 4 over 3 due to his advantage in muscling. Ideally, I would like to see 4 more structurally correct through his shoulder, however, the bald- faced steer shows more shape and natural thickness down his top and through his hip, and stands wider based when viewed from the rear. He should hang a carcass with the highest percent of saleable product in the class. No doubt, 3 is more structurally correct, particularly through the shoulder and deeper bodied. However, he is narrower topped and flatter through the quarter than the class winner, so he is second. It is easily 3 over 2 in the middle pair. He is the nicer balanced steer that better combines yield and quality grade. He is freer of waste through the lower 1/3 of his body and shows more muscle expression down his top and through his quarter. In the bottom pair, it’s 2 over 1 due to his advantage in market readiness. He is carrying more finish over his fore and rear rib and should be safer into the choice grade. I realize that 1 is the leaner. However, he is the least market ready as he runs out of finish over his rear rib. He is also the lightest muscled, narrowest made steer in the class that should hang the least amount of red meat, so he is last.

3. Livestock Judging 1.0 Swine Sutherlin AST Adapted from University of Kentucky Judging PowerPoints, South Dakota State University Livestock Judging Manual, and Georgia Ag Ed

4. Steps to Judging Swine 1.Evaluate animals from the ground up and from the butt (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

5. Ranking Traits for Market Hogs 1.Degree of muscling 2.Growth 3.Capacity or volume 4.Degree of leanness 5.Structure and soundness

6. Ranking Traits for Breeding Gilts 1.Structure and soundness 2.Degree of muscling 3.Growth 4.Capacity or volume 5.Degree of leanness 6.Underline quality

7. Evaluate Muscling 1.Thickness through the center of the hams (stifle area) 2.Width between the rear feet when the pig walks and stands 3.Shape over the loin (top) - butterfly shape is desired

8. Evaluate Muscling - Center Width of Hams - Too narrow Good width

9. Evaluate Muscling - Width Between Rear Feet - Too narrow Good width

10. Evaluate Muscling - Shape of Top - Fat top alert Great top shape Pork chop

11. Evaluate Growth 1.Unless instructed otherwise, assume all animals in the class are the same age 2.Evaluate growth based on weight (pounds) 3.Rank animals from heaviest to lightest (heaviest pig = fastest growth)

12. Evaluate Capacity & Volume Capacity (volume) is determined by four factors: 1.Width through rib and chest 2.Depth of body 3.Length of body 4.Balance - how well does the animal=s width, depth, and length fit together)

13. Evaluate Capacity & Volume -Width- 1.Pigs with good width will be wide based – Walk wide in front and rear – Good width through the chest 2.The top- 1 / 3 and bottom- 1 / 3 should be the same width, and the middle- 1 / 3 should be wider – Good spring of rib

14. Evaluating Capacity & Volume - Width - Too narrow Nice width

15. Evaluating Capacity & Volume - Width - Wide chested

16. Evaluating Capacity or Volume - Depth of Body - Depth of body is important for: Capacity for feeding (market hogs) – Good ability to eat and grow Capacity for reproduction (breeding hogs) – Ability to carry large litters

17. Evaluating Capacity & Volume - Depth of Body - Shallow rear flank Too deep rear flank

18. Evaluating Capacity & Volume - Depth of Body - Uniform depth

19. Evaluating Capacity or Volume - Length of Body - Length is evaluated as the distance from flank to flank Too shortLong bodied

20. Evaluate Leanness 1.Degree of leanness is influenced by – Degree of muscling – Frame size of the pig – Sex of the pig – Age and weight of the pig 2.Fat is deposited from the front to the rear Checks/Jowls Behind Shoulders Flanks Tailhead

21. Evaluate Leanness 3.Leanness can be determined by indentations in the following areas: – Over and behind the shoulders – Ham-loin junction – Dimple just in front of tail head 4.Key points to remember: – Muscle is hard, fat is soft – Muscle is firm, fat is loose

22. Evaluating Degree of Leanness Fat Alerts Smooth over back Loose in crotch Smooth over shoulder Wasty jowl and cheeks Loose in flanks Smooth at ham- loin junction Wasty tailhead

23. Evaluating Degree of Leanness Lean Machine Clean over shoulder Clean over loin Well defined ham- loin junction Clean and firm in crotch Clean and firm in flanks

24. Evaluate Soundness & Structure When evaluating structure and soundness, attention should be given to the following areas: 1.Feet and pasterns 2.Hocks 3.Knees 4.Rump 5.Shoulder

25. Evaluate Structure and Soundness - Feet and Pasterns - Too much set to pasterns Feet turned out

26. Evaluate Structure and Soundness - Feet and Pasterns - Good set to pasterns and good feet

27. Evaluate Structure and Soundness - Hocks - Too straight in hocks Swollen hocks

28. Evaluate Structure and Soundness - Hocks - Good set and curvature to hocks

29. Evaluate Structure and Soundness - Knees - Extreme set to knees Bucked-over at knees

30. Evaluate Structure and Soundness - Knees - Good set to knees

31. Evaluate Structure and Soundness - Rump - Too steep in rump Nasty Rump

32. Evaluate Structure and Soundness - Rump - Good level rump

33. Evaluate Structure and Soundness - Shoulders - Too straight in shoulder Crash

34. Evaluate Structure and Soundness - Shoulders - Excellent slope and set to shoulder

35. Evaluate Underline A good underline will consist of the following: 1.Both rows of teats easily accessible 2.Six to seven teats per side 3.Teats evenly spaced 4.Pencil eraser sized teats 5.Free from pin, blind, and inverted nipples

36. Example Market Hog Class I

37. 1 2 3 4

38. 1 2 3 4 Official Placing: 3 - 1 - 2 - 4 Cuts: 4 - 5 - 5

39. Example Market Hog Class II

40. 1 2 3 4

41. Official Placing: 2 - 1 - 3 - 4 Cuts: 2 - 4 - 6 1 2 3 4