Livestock Judging

Multiple Choice

What are market beef?

• Animals we milk

• Animals we raise for meat

• Animals we use for fiber

Multiple Choice

Are cows usually considered a market animal?

• Yes

• No

​We will talk about

this next​

Multiple Choice

Which animal has the most muscle tone?

• 1

• 2

• 3

• 4

Multiple Choice

Which animal has the most CORRECT muscle tone?

• 1

• 2

• 3

Reasoning...

Multiple Choice

The brisket is...

• between the hind legs

• between the front legs

• by the ribs

• across the neck

​What comes from here?

Multiple Select

Why is it important to have a straight topline (pick 2)?

• Supporting the structure of the animal

• It's where steaks are from

• It is what we make burger out of

• This is where the rump roast is

Multiple Choice

A steer should look like a ...

• triangle

• rectangle

• circle

• oval

HOW animals pack on weight.

Steers on the right show the 2 extremes of the process.​

​

Poll

Which animal has the most finish and you would place it FIRST?

• 1

• 2

• 3

• 4

Poll

Which animal would you place last based on their degree of muscling?

• 1

• 2

• 3

• 4

Poll

Which place would you put them animals ranking them from highest to lowest.

• 1,2,3,4

• 4,2,1,3

• 1,3,4,2

• 4,2,3,1

Poll

Which animal has the most finish and you would place it FIRST?

• 1

• 2

• 3

• 4

Poll

Which animal has the least finish and you would place it LAST?

• 1

• 2

• 3

• 4

Open Ended

What is your placing for this class (from first to last)

​3,1,2,4

​3--1-2-4 is my placing on this class of market steers.  I found the class to break into an easy top and bottom with a close middle pair.  Ideally my class winner could have been wider based and less patchy in his cover.  Nonetheless, it's still 3 over 1 in my initial pair as the yellow baldy was simply the most completed, market ready steer in the class.  3 was the thickest made, heaviest muscled steer being meatier down his top and having more turn to his outer quarter.   He was also a stouter made, heavier boned, deeper bodied steer that was deeper flanked and bolder sprung.  Additionally he was a heavier conditioned, fresher appearing steer that when taken to the rail should hang the carcass with the highest probability of grading choice.  I fully admit that 1 was a leaner, trimmer made, nicer balanced steer, that should have a lower numerical yield grade.  However, this doesn't offset the fact that the baldy steer was narrow based and flat quartered.

In reference to my intermediate pair I placed 1 over 2 as 1 was a longer bodied, more performance oriented steer that was especially bigger volumed.  Additionally, he was a deeper flanked, bolder sprung, easier doing steer that was more correct in his skeletal design having more angulation to his shoulder and a more ideal set to his hock.  These obvious advantages indicate him to be a more efficient, easier feeding steer in the feed-yard.  I recognize that 2 was wider based, however, I criticized him and left him third as he was tight flanked, fine boned, post-legged and high in his tail set.​

Nonetheless, I still preferred 2 over 4 in my concluding pair as 2 was a nicer balanced, more stylish steer that was straighter lined and more nearly level to his rump.  He was also a thicker made, wider based steer that was fuller and squarer down his top and bolder through his stifle.  Additionally he was a fresher appearing, heavier conditioned steer that should rail a higher quality carcass yielding more total pounds of primal cuts.  I appreciate that 4 was a more rugged, heavier boned steer, however, I criticized the zebu influenced steer and left him last as he was a poorly balanced, light muscled, under-finished steer that should hangthe least packer acceptable carcass having the lowest probability of grading choice in this class today.​

Multiple Choice

What is a gilt?

• male, young

• female, old

• male, old

• female, young

Multiple Choice

What MEAT do we get from the portion circled in blue?

• bacon

• pork chops

• picnic ham

• ham

Multiple Choice

What MEAT do we get from the portion circled in blue?

• bacon

• pork chops

• picnic ham

• ham

Multiple Choice

What MEAT do we get from the portion circled in blue?

• bacon

• pork chops

• picnic ham

• ham

Multiple Choice

Where on the hog deposits fat first?

• ribs

• jowl

• ham

• neck

Multiple Choice

Which number is a picture of the jowl?

• 1

• 2

• 3

• 4

Open Ended

Why were hogs different in the 1950's?

Multiple Select

This picture showing width and dimension is important because these 2 meat items come from there.

• hocks

• picnic ham

• sausage

• bacon

• porkchops

Open Ended

Why is structural correctness so important if we are just eating them?

Poll

Which animal would you place first in this class?

• 1

• 2

• 3

• 4

Poll

Which animal would you place last in this class?

• 1

• 2

• 3

• 4

Poll

Which animal would you place first?

• 1

• 2

• 3

• 4

Poll

Which animal would you place last?

• 1

• 2

• 3

• 4

Open Ended

Why is structural correctness so important when judging horses?

Poll

Which animal would you place first?

• 1

• 2

• 3

• 4

Poll

Which animal would you place last?

• 1

• 2

• 3

• 4