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