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F33 Evaluating Beef Breeding Stock
Name _____________________________
Date _______________
Steps to Judging Beef Heifers
1. Evaluate heifers from the ground up and from the rump (rear) forward
2. Rank the traits for their importance
3. Evaluate the most important traits first
4. Eliminate any easy placings in the class
5. Place the class based on the volume of the important traits
Ranking of Traits for Beef Heifers
1.
4.
2.
5.
3.
Evaluating Soundness and Structural Correctness
When evaluating structure and soundness, attention should be given to the following
areas:
1.
4.
2.
5.
3.
6.
Identify 5 soundness and structural correctness problems to look for.
1.
4.
2.
5.
3.
Why is a long level rump and distance from the hooks to the pins important?
Some of the pictures and text contained in this material have copyright restrictions
limiting their use. Use of this information is for example only and should not be reproduced
without the permission of the owner.
Evaluating Capacity or Volume
Capacity (volume) is determined by three factors:
1. ___________________ (rib shape)
# Heifers should be wide bodied with good ________________ of rib.
2. _______________ of body
# When viewed from the side, body depth should be at least _______ the
distance from the top of the back to the ground.
3. ________________ of body
# Heifers should be long bodied.
Evaluating Style and Balance
Style and balance is related to how well all the pieces of the heifer fit together. Points to
consider include:
1. ________________________ of top line
2. Balance between body __________, _____________, and _______________
3. Smoothness and angularity of front
4. Blending of the shoulder, ribs, and hip
Evaluating Degree of Muscling
To determine degree of muscling, evaluate the following:
1. __________________ through the center of the quarter when viewed from the
_____________.
2. ______________ between rear _____________ when the heifer walks or stands.
3. Shape over the ______________.
Evaluating Femininity
When evaluating femininity in heifers, attention should be given to:
1. Refinement of _________________
2. Length of the ________________
3. Angularity of the neck and shoulder
4. _________________ of the shoulder to the forerib
Place Class I Beef Heifers
Your Placing ____________________ Official Placing _________________
Place Class II Beef Heifers
Your Placing ____________________ Official Placing _________________