Judging Beef HeifersPrincipals of Agriculture, Food, and Natural ResourcesMade By: Mr. Michael BacaEdited By: Charolette Atkinson

2

Objectives

• Discuss and Identify Steps and Techniques of Selecting Beef Heifers

Steps to Judging Beef Heifers

1. Evaluate heifers from the ground up and from the rump (rear) forward

2. Rank the traits for their importance3. Evaluate the most important traits

first4. Eliminate any easy placings in the

class5. Place the class based on the volume

of the important traits

Slide 1

Ranking of Traits for Beef Heifers

1. Soundness and structural correctness2. Capacity or volume3. Style and balance4. Degree of muscling5. Femininity

Slide 2

Evaluating Soundness and

Structural CorrectnessWhen evaluating structure and soundness, attention should be given to the following areas:

1. Feet 2. Pasterns 3. Hocks 4. Knees 5. Rump 6. Shoulder

Slide 3

Evaluating Soundness/Correctness

- Feet -Feet turned out

(not square)Poor depth

of heel

Hoof-skin junction too close to ground

Slide 4

Evaluating Soundness/Correctness

- Feet -

ExcellentfootGood foot size

that is square

Foot sits flatly on surface

Good depthof heel

Slide 5

Evaluating Soundness/Correctness

- Pasterns -Pastern too

weakPastern too

straight

Slide 6

Evaluating Soundness/Correctness

- Pasterns -Excellentpasterns

Flex with strength

Nice set to pasterns

Slide 7

Evaluating Soundness/Correctness

- Hocks -Too straight (post-legged) Sickle hocked Cow hocked

Slide 8

Evaluating Soundness/Correctness

- Hocks -

Excellenthocks

Correct set to hocks (square, flat boned,

powerful)

Slide 9

Evaluating Soundness/Correctness

- Rump -

Short and steep rumped from hooks

to pins

Slide 10

Evaluating Soundness/Correctness

- Rump -

ExcellentrumpLong rumped and level from

hooks to pins

Slide 11

Evaluating Soundness/Correctness

- Shoulder -Too straightin shoulder

Too coarse through shoulder

Slide 12

Evaluating Soundness/Correctness

- Shoulder -

Excellentshoulder

Nice set and smoothness to

shoulder

Slide 13

Evaluating Capacity or VolumeCapacity (volume) is determined by three

factors: 1. Body width (rib shape) # Heifers should be wide bodied with

good spring of rib 2. Depth of body # When viewed from the side, body

depth should be at least 1/2 the distance from the top of the back to the ground

3. Length of body # Heifers should be long bodied

Slide 14

Evaluating Capacity or Volume

Snake Alert

Narrow bodied(no spring of rib)

Short bodied

Shallow rear flank

Slide 15

Evaluating Capacity or Volume

Excellent, wide open rib shape

Excellent, uniform body

depth

Slide 16

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. Straightness of top line 2. Balance between body width, depth,

and length 3. Smoothness and angularity of front 4. Blending of the shoulder, ribs, and hip

Slide 17

Evaluating Style and Balance

Unbalanced Alert

Coarse shoulder

Thick neck and wasty

dewlap

Coarse, opened shoulder

Short necked Pinched in

forerib

Slide 18

Evaluating Style and Balance

Good front-end

Smooth, angular front

Excellent style and balance

Straight top line

Long, clean neck

Width, depth, and length balanced

Slide 19

Evaluating Degree of Muscling

To determine degree of muscling, evaluate the following:

1. Thickness through the center of the quarter when viewed from the rear

2. Width between rear feet when the heifer walks or stands

3. Shape over the top

Slide 20

Evaluating Degree of Muscling Light Muscled

Very narrow

Average Muscled

Average width

Heavy Muscled

Good width

Slide 21

Evaluating Degree of Muscling

Great top shape (heavy muscled)

Slide 22

Evaluating Femininity

When evaluating femininity in heifers, attention should be given to:

1. Refinement of head 2. Length of the neck 3. Angularity of the neck and shoulder 4. Blending of the shoulder to the forerib

Slide 23

Evaluating Femininity

Not feminine

Is it a heifer ora steer?

Too thick through neck and shoulder

Coarse head

Slide 24

Evaluating Femininity

Not feminine

Too much shoulder

Excess hide in dewlap

Slide 25

Evaluating Femininity

Super feminine

Refined head (narrow muzzle)

Long, clean neck

Clean, angular shoulder

Good blendingof shoulderto forerib

Slide 26

Example Beef Heifer

Class I

Slide27

1 2

3 4

Official Placing: 1 - 4 - 2 - 3 Cuts: 5 - 2 - 5

Slide 28

Example Beef Heifer

Class II

Slide29

1 2

3 4Official Placing: 1 - 3 - 4 - 2

Cuts: 3 - 5 - 4

Slide 30

33

Review Objectives

• Discuss and Identify Steps and Techniques Judging Beef Heifers