Transcript Slide 1
Claire Sponseller
Morrow County 4-H Agent
Evaluating (comparing) an animal
against a common standard (ideal)
Four steps
Information
Observation
Comparison
Conclusion
What type of class is it?
Sheep, beef, swine, etc
What will the class be used for?
Market, breeding, feeder, etc
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?
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
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
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
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
Looking for:
High percentage of muscle
Wholesale cuts
Volume
Low percentage of fat
Structure
Important, but not top concern
Looking for:
Indicate reproductive efficiency
More advanced – heritability
Good performance traits
Carcass, fleece
Structure
Feet, legs
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Deep, heavy middle
Stands close
behind
Tight ribbed,
narrow top
Well balanced, uniformly
muscled
Deep, wide chest
Thicker at top than
lower quarter
Cut up in
flank
Steep
rumped
Ham tying deep into
stifle