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Study Guide for Judging Beef Heifers

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When evaluating shoulder structure we are looking for heifers that have: ... Style and balance refers to how well all the pieces of the heifer fit together. ... – PowerPoint PPT presentation

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Title: Study Guide for Judging Beef Heifers


1
Study Guide for Judging Beef Heifers
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Keys Points for JudgingBeef Heifers
  • Evaluate heifers first from the ground up and
    then from the rump (rear) forward.
  • Rank the traits for their importance.
  • Evaluate the most important traits first.
  • Eliminate any easy placings.
  • Place the class based on the volume of the
    important traits.

3
Ranking of Traits for JudgingBeef Heifers
  • Soundness and structural correctness.
  • Capacity or volume.
  • Style and balance.
  • Degree of muscling.
  • Femininity.

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Evaluating Soundness andStructural Correctness
  • When evaluating soundness and structural
    correctness, attention should be given to
  • Front and rear leg columns
  • Feet
  • Pasterns
  • Hocks
  • Knees
  • Rump
  • Shoulders

6
Evaluating Structure Front Leg Column
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Evaluating Structure Front Leg Column
  • Problems associated with incorrect front leg
    column structure in heifers
  • Splay-footed
  • Added pressure on knee joint
  • Wears off inside toes
  • Pigeon-toed
  • Added pressure on knee joint
  • Wears off outside toes

8
Evaluating Structure Rear Leg Column
9
Evaluating Structure Rear Leg Column
  • Problems associated with incorrect rear leg
    column structure in heifers
  • Cow-hocked
  • Added pressure on hock joint
  • Wears off inside toes
  • Bow-legged
  • Added pressure on hock joint
  • Wears off outside toes

10
Evaluating Structure Rear Leg Column
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Evaluating Structure Feet
Hoof-skin junction too close to ground
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Evaluating Structure Feet
Good, evenly-sized toes
Good Depth of Heel
Foot sits flatly on ground
13
Evaluating Structure Pasterns
14
Evaluating Structure Pasterns
Flex with Strength
Nice Set to Pasterns
15
Evaluating Structure Hocks
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Evaluating Structure Hocks
  • Problems associated with incorrect hock angle in
    heifers
  • Sickle-hocked
  • Added pressure on hip and rump
  • Poor heel depth
  • Post-legged
  • Limited flexibility and increased stress on hock
    joints
  • Often hock swelling and (or) lameness
  • Wears off front of toes

17
Evaluating Structure Hocks
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Evaluating Structure Hocks
Correct Set or Angle to Hocks (Square, Flat
Boned, Powerful)
19
Evaluating Structure Rump
  • When evaluating rump structure we are concerned
    with having the proper slope from hooks to pins
  • If too much slope
  • Added pressure on rear leg column joints
  • Added stress on hip-loin junction
  • Can result in sickle-hocks
  • If too little slope
  • Added pressure on rear leg column joints
  • Can result in post-legged hocks

20
Evaluating Structure Rump
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Evaluating Structure Rump
Long rumped and level from hooks to pins
22
Evaluating Structure Shoulders
  • When evaluating shoulder structure we are looking
    for heifers that have
  • The proper set (or slope) to the scapula
  • Improper set puts added pressure on elbow, knee,
    and pastern joints and decreases flexibility
  • Often associated with other structural defects.
  • The proper refinement (or lack of coarseness)
  • Heifers dont need big, coarse shoulders

23
Evaluating Structure Shoulders
24
Evaluating Structure Shoulders
Nice Set and Smoothness to SHoulder
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Evaluating Capacity or Volume
  • Capacity (volume) is determined by three factors
  • Body width (rib shape)
  • Heifers should be wide-bodied with good spring of
    rib.
  • Depth of body
  • When viewed from the side, body depth should be
    at least ½ of the distance from the top of the
    back to the ground.
  • Length of body
  • Heifers should be long-bodied.

27
Evaluating Capacity
28
Evaluating Capacity
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Evaluating Style and Balance
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Evaluating Style and Balance
  • Style and balance refers to how well all the
    pieces of the heifer fit together. Points to
    consider include
  • Straightness of top-line.
  • Balance between body width, body depth, and body
    length.
  • Smoothness and angularity of front.
  • Blending of the shoulder, ribs, and hip.

31
Evaluating Style and Balance
Coarse Shoulder
Thick Neck
Wasty Dewlap
32
Evaluating Style and Balance
Coarse, Open Shoulder
Pinched in Forerib
Short Neck
33
Evaluating Style and Balance
Shoulder Blends Nicely with Forerib
Smooth, Angular Front
34
Evaluating Style and Balance
Nice Blending of Shoulder, Forerib, and Hip
Straight Top-Line
Long, Clean Neck
Nice Balance of Width, Depth, and Length
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Evaluating Degree of Muscling
  • To determine degree of muscling, evaluate the
    following
  • Thickness through the center of the quarter when
    viewed from the rear.
  • Width between rear feet when the heifer walks and
    stands.
  • Shape over the top (shape to the loin).

37
Evaluating Degree of Muscling
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Evaluating Degree of Muscling
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Evaluating Femininity
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Evaluating Femininity
  • When evaluating femininity in heifers, pay
    careful attention to the following
  • Refinement of the head.
  • Length of the neck.
  • Angularity of the neck and shoulder.
  • Blending of the shoulder to the forerib.

41
Evaluating Femininity
Too Thick Through Neck
Too Thick and Coarse Through Shoulder
Coarse Head
42
Evaluating Femininity
Too Much Shoulder
Excess Hide in Dewlap
43
Evaluating Femininity
Refined Head (narrow muzzle)
Long, Clean Neck
Clean, Angular Shoulder
Good Blending of Shoulder to Forerib
44
Final Tips for Judging Heifers
  • Remember the important traits.
  • Know what correct looks like.
  • Look at lots of beef heifers.
  • Practice your judging skills.

45
You Are Ready To Judge Beef Heifers
45
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