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Published byHilary Warren Modified over 9 years ago
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Claire Sponseller Morrow County 4-H Agent
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Evaluating (comparing) an animal against a common standard (ideal) Four steps Information Observation Comparison Conclusion
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What type of class is it? Sheep, beef, swine, etc What will the class be used for? Market, breeding, feeder, etc
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What is your picture of a perfect animal? Observe each animal in the class Stand back Look from different angles Big things first – most obvious Take notes! How does it meet the requirements of what it will be used for? How does it fail the requirements?
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Compare each animal with others in the class Find traits in common (similarities) Find traits that are different (differences) Top pair - easy Middle pair – a little tough Bottom pair - easy
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Determine a practical placing for the class of animals Sometimes includes oral reasons! Must justify your decisions on your placings Express opinions in a clear, concise, and understandable way Accurate and consistent
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Don’t waste time See the animals as they are – not as you want them to be Make notes Break into sections – top, middle, bottom Use your OWN judgment First impression is usually the best Stand at least 25 feet back Always mark your card
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Better – too weak, explains nothing Lacks – non-descriptive (instead of “lacking width”, say “is narrow”) Number – “number 1 is”, say “1 is” He, She, It – gilt, heifer, steer, wether Use descriptive words – squarer-rumped, thicker top, narrow brisket, longer loin, etc
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Looking for: High percentage of muscle Wholesale cuts Volume Low percentage of fat Structure Important, but not top concern
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Looking for: Indicate reproductive efficiency More advanced – heritability Good performance traits Carcass, fleece Structure Feet, legs
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1 2 3 4
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1 2 34
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1 2 3 4
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1 2 3 4
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1 2 34
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1 2 3 4
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12 34
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1 2 34
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12 34
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Stands close behind Deep, heavy middle Tight ribbed, narrow top
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Deep, wide chest Thicker at top than lower quarter Well balanced, uniformly muscled
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Ham tying deep into stifle Cut up in flank Steep rumped
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