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 1 3 2 4 1 2 3 4 1 3 2 4 1 3 2 4 1 2 3 4 1 3 2 4 1 3 2 4 1 2 3 4 1 3 2 4 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