Judging Market SteersPrincipals of Agriculture, Food, and Natural ResourcesMade By: Michael BacaEdited By: Charolette Atkinson

Objectives

• Identifying market steer techniques.

2

Steps to Judging Market Steers

1. Evaluate steers 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 placing in the class5. Place the class based on the volume of the

important traits

Slide 1

Ranking of Traits for Market Steers

1. Degree of muscling2. Degree of finish (fat cover)3. Growth capacity4. Soundness and structural

correctness5. Balance6. Frame size

Slide 2

Evaluating Degree of Muscling

Degree of muscling in steers is best determined by evaluating:

1. Thickness through the center of quarter

2. Width between rear feet when steer stands and(or) walks

3. Shape over the top (butterfly shape desired)

Slide 4

Evaluating Degree of MusclingThin Muscle

Very narrow width

Average Muscle

Averagewidth

Thick Muscle

Goodwidth

Super Thick

Very goodwidth

Slide 5

Evaluating Degree of FinishAreas to consider when evaluating degree of finish include:

1. Top line 2. Underline 3. Body depth 4. Brisket

5. Tailhead6. Udder or cod7. Shoulder8. Over the ribs

Slide 6

Evaluating Degree of Finish

Miss Fatty

950 lbs0.8 inches backfatChoice 504.0 yield grade

Smooth over top

Loose underlineFull brisket

Fat tailhead

Udder fat

Slide 7

Evaluating Degree of Finish

Mister Muscle

$ 1,250 lbs$ 0.2 inches backfat$ 1.6 yield grade$ Standard quality grade

Clean over ribs

Emptybrisket

Indentationbehind

shoulder

Tight, clean underline

Shallow rear flankEmpty cod

Trim tailhead

Slide 8

Evaluating Degree of Finish

Nice brisket

Full brisket (near ideal)

Too trim

Empty brisket (lacks finish)

Slide 9

Evaluating Degree of Finish

Cod fat

Near ideal FAT ALERT !!

Tailhead fat

Slide 10

Evaluating Growth Capacity

Market steers with high growth capacity will be:

1. Wide through the chest 2. Wide between feet when walking or

standing 3. Uniform in their body depth 4. Open through the ribs 5. Long bodied

Slide 11

Evaluating Growth CapacityGood growth capacity

Widechested

Wide walking

Uniform body depth

Open rib shape

Long bodied

Slide 12

Evaluating Soundness andStructural Correctness

Sound and structurally correct animals will have:

1. Flexible, clean, flat joints 2. Long powerful stride 3. Strong pasterns 4. Good set to hocks and knees 5. Big feet that sit flat on the ground 6. Long, straight top line 7. Long, level rumps

Slide 13

Evaluating Soundness andStructural Correctness

Sound and structurally

correct

Big, square feet

Strong pastern Strong pastern

Good setto hock Good set

to knee

Slide 14

Evaluating Soundness andStructural Correctness

Poor structure

Weak topShort, steep

rump

Good structure

Long, straight top line

Long, level rump

Slide 15

Evaluating Balance

• Balance refers to market steers having the correct portions of width, depth, and length

• Width, depth, and length should be in equal proportions that blend together

Slide 16

Evaluating BalanceNO BALANCE ALERT !

Heavy fronted

Too short

Too light in hindquarters

Too shallow in rear flank

Slide 17

Evaluating Balance

Goodfrontedsteer

Smooth shoulder

Cleannecked

Slide 18

Evaluating BalanceWell Balanced Steer

All the parts (width, depth, and length) fit together

nicely

Slide 19

Evaluating Frame Size• The optimum steer for today’s market

should be medium framed and finish at about 1,200 lbs

• Large framed steers will get too big before developing adequate finish

• Small framed steers will be early maturing and get too fat before they reach optimum weight

Slide 20

Evaluating Frame Size

1,400 lb large framed steer with no finish

I’m too big

Slide 21

Evaluating Frame Size

900 lb small framed steer with too much fat

I’m too small

Slide 22

Evaluating Frame Size

1,250 lb medium framed steer with proper finish

0.4 Backfat $ 13.5 in2 Ribeye $ Low choice quality grade $ 2.8 Yield grade

I’m just right

Slide 23

Example Market

Steer Class I

Slide 24

Placings By Traits

Muscle: 2-4-3-1

Finish: 2-1-4-3

Capacity: 2-4-3-1

Structure: 4-3-2-1

Balance: 4-2-3-1

Frame: 2-4-1-3

Official Placing: 2 - 4 - 3 - 1 Cuts: 3 - 5 - 6

1 2

3 4

Slide 25

Example Market

Steer Class II

Slide 26

Placings By Traits

Muscle: 2-4-1-3

Finish: 1-4-2-3

Capacity: 4-1-2-3

Structure: 4-1-2-3

Balance: 2-4-1-3

Official Placing: 4 - 1 - 2 - 3 Cuts: 4 - 3 - 6

1 2

3 4

Slide 27

Review Objectives

• Identifying market steer techniques

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