FOR 4-H CLUBMEMBERS
Cooperative Extension ServiceKansas State University • Manhattan
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LIVESTOCKJUDGING
GUIDE
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Table of Contents
Achieving skill in judging ...................................................................................... 5
Taking notes, marking the judging card
Presenting oral reasons ........................................................................................................................................ 7
Selecting breeding animals ................................................................................................................................. 7
Selecting slaughter animals ................................................................................................................................. 8
Judging cattle ....................................................................................................... 9
Ideal market steer .................................................................................................................................................10
Terms to use when judging market steers ................................................................................................. 13
Sample reasons .......................................................................................................................................................13
Ideal heifer .............................................................................................................................................................. 14
Ideal bull .................................................................................................................................................................. 15
Terms to use when judging breeding cattle .............................................................................................. 16
Sample reasons .......................................................................................................................................................16
Judging swine .................................................................................................... 17
Ideal market barrow ............................................................................................................................................ 18
Terms to use when judging market barrows ............................................................................................ 22
Ideal gilt ................................................................................................................................................................... 23
Terms to use when judging breeding gilts ................................................................................................. 24
Sample reasons .......................................................................................................................................................24
Judging sheep..................................................................................................... 26
Ideal market lamb .................................................................................................................................................27
Terms to use when judging market lambs ................................................................................................. 30
Sample reasons .......................................................................................................................................................31
Ideal breeding sheep ............................................................................................................................................ 32
Terms to use when judging breeding sheep ............................................................................................. 33Sample reasons .......................................................................................................................................................33
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Achieving Skill in Judging
Judging is making a careful analysis of animals or car-casses and measuring them against a standard that is com-monly accepted as ideal.
Four steps are involved in judging animals or theircarcasses:
1. Information—The judge must know the intended useof the individuals that comprise the class.
2. Observation—The judge must carefully observe eachindividual in the class and note how it meets or failsto meet the requirements of its intended use.
3. Comparison—Each individual must then be comparedwith all others in the class to establish differences andsimilarities.
4. Conclusion—After completion of the first three steps,the judge must arrive at a logical placing for the classof animals or carcasses.The ability to explain the placing of a class orally or in
writing is very important to the improvement of livestock.Opinions must be expressed in clear, concise and under-standable language if they are to be of benefit to others.
In addition to the improvement of livestock, the abil-ity to justify decisions is extremely important in all as-pects of life. Regardless of the profession, the importanceof expressing one’s ideas in a persuasive manner cannotbe overemphasized.
In the training of livestock and meats judges, consid-erable emphasis is given to the formal procedure for stat-ing reasons for placement. This is to give the trainee expe-rience in organizing a clear, concise and accurate set ofreasons. Consider the following points when preparing aset of reasons:
• Keep the reasons short and to the point.
• Avoid words, phrases or comments that do not add tothe meaning of the reason.
• Discuss the class in a logical order, starting with thetop individual and ending with last place.
• Reasons should be comparative, not descriptive, so asto establish a logical order of placing.
• Tell the truth, discussing only those things which youobserved in that class.
Taking notesGood notes are a must for presenting reasons orally.A small notebook which opens as a book is best. You
can use two pages for a class without having to turn pages.Use the left page of your notebook for general com-
ments about each animal. Place the numbers in order down
the extreme left side of the sheet. Jot down the first im-pression that you have about each animal.
After you have placed the class, use the right page forthe comparisons, grants and criticisms of each pair. Thenyou can refer to the left page to see if you have mentionedthe more important things that you noticed first.
To save time, develop some sort of system for abbrevi-ating. For example, write “1⁄2” for quarter, “dp” for deeper,“lg” for longer, and “s&s” for size and scale.
Do not attempt to write out all of your reasons beforeyou give them orally. This is unnecessary and takes upvaluable time. Be sure you know the correct procedurefor giving reasons orally.
Use your notes to list the important items that you wantto say about each pair. Prior to the actual presentation ofyour reasons, you can use your notes to help you rememberthe class.
Marking the judging cardAn example of the Kansas 4-H judging card is shown
here. With a class of four animals, there are 24 possibleways to place the class. Always be sure to mark both yourcontestant number and the name of the class being judgedon each card.
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After making your final decision, circle the properplacing on the judging card. Be sure to circle only oneplacing. Before handing your card in to the officials, writedown your chosen placing in your notebook for all classes.
SuggestionsAccuracy is the most important consideration when
giving reasons. However, unless reasons are presented ina manner which is pleasant to hear, and clear and easy tofollow, the value of accuracy is lost because much of whatis said doesn’t get through to the listener.
Here are suggestions on the organization and compo-sition of oral reasons:
There are many different systems of organizing rea-sons. The system presented here is logical and clear, andcan be used in all judging situations. Here is a basic out-line for an entire set of reasons. It is followed by examplesand comments on the specific steps involved.
(The placing for this example is 1–2–3–4).
Step 1. Give name of class and how you placedit.
Top Step 2. Give reasons for placing 1 over 2,Pair using comparative terms.
Step 3. Grants for 2 over 1, pointing outadvantages of 2 over 1.
Step 4. Criticism of 2. Critical terms
Step 5. Reasons for placing 2 over 3.MiddleStep 6. Grants for 3 over 2.Pair
Step 7. Criticisms of 3.
Step 8. Reasons for placing 3 over 4.BottomStep 9. Grants for 4 over 3.Pair
Step 10. Criticism of 4.In giving reasons, a class of 4 is divided into 3 pairs—
a top pair, a middle pair and a bottom pair. Use the sameprocedure for each pair.
For purposes of presenting the following examples,assume that a class of market steers placed 1–2–3–4.
Step 1. Class name and placing. To begin the rea-sons, state the name of the class and your placing.
Step 2. Reasons for placing 1 over 2. This shouldbe done much the same as in a newspaper story—with theimportant, general points first, then details to completethe story. In judging market steers, examples of “general”terms are: nicer balanced, smoother, higher quality, thickerand higher yielding.
Mention differences with regard to these general fac-tors in the lead statement, then details in the succeedingsentence or sentences. (Details may also be mentioned inthe latter part of the lead statement.)
Example: “I placed 1 over 2 because he was a trimmersteer and was thicker and nicer balanced. He was a larger-framed steer that was wider over his loin, deeper andthicker through his quarter, and had a more uniform fin-ish over his top and down over his ribs than 2.”
It is important not to use too many terms in closesuccession because the terms come so fast the listener can-not possibly hear and evaluate all of them. (Example: “Onewas trimmer, middled thicker, nicer balanced, more up-standing, deeper ribbed, wider topped, thicker quarteredsteer than 2.”)
Note the first example, which is rather long. The termsare divided by the words, “steer” and “and had.” Espe-cially in the case of terms used as adjectives, not morethan two or three should be used in succession.
More terms of the kind, “wider over his loin” and“deeper in his quarter,” can be used in succession becausemore words are required to mention each point, and it iseasier for the listener to follow.
Try to avoid extremely long sentences when givingreasons. A variety of short and long sentences is easier tolisten to and give.
Step 3. Grant for 2 over 1. “I grant (or realize orrecognize) that 2 was a smoother, more stylish steer thatwas trimmer middled and stronger over his top than 1.”(Always end a grant statement with “than” plus a num-ber.)
Step 4. Criticism of 2. “. . . but I placed 2 secondbecause he was a narrow topped, poorly balanced steerthat was narrow through his quarter.” Use descriptiveterms while criticizing an animal. For example, say a steeris small framed or lighter muscled than the steer you placedabove him.
An exception to this rule is if you are able to make aclass comparison, such as: “I placed 3 fourth because hewas a poorly balanced steer that was ‘the lowest set, short-est sided, most conventional patterned steer in the class.’”
Use the same procedure for the middle and bottompairs as you did for the top pair. These two pairs may beintroduced by: “In the middle pair I placed 2 over 3 be-cause . . .” and “In the bottom pair I placed 3 over 4because . . .”
State reasons in complete sentences rather thanphrases. A fundamental principle to keep in mind is thatif it isn’t grammatically correct, it isn’t correct in a set ofreasons.
Words and phrase that should notbe used in oral reasons
There are differences of opinion regarding the use ofsome words and phrases in stating reasons. Each of theexamples is considered undesirable by some people andall of them can be replaced with better words and phrases.Eliminating all of them will improve the presentation ofyour reasons.
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• Animal or individual. Instead say “barrow,” “gilt,”“wether,” “ewe,” “steer,” “heifer,” etc.
• It. Instead say either “he” or “she.”
• I would like to see. Instead of saying, “I would like tosee 2 wider topped,” point out the fault directly: “Icriticize 2 because he is narrow over the top.”
• Lacks. Avoid this term. Usually it is more effective todirectly point out the fault than to say an individuallacks something. For example, instead of saying, “I criti-cize 4 because she lacks depth,” say, “I criticize 4 be-cause she is shallow.”
• For being or for. Instead of “I criticize 3 for beingshallow,” say “I criticize 3 because she is shallow.”
• Carrying. Example: instead of “carries down into athicker quarter,” say “is thicker through the quarter,”or “has a thicker quarter.”
• Kind of (steer, barrow, etc.). Instead of, “a smootherkind of a barrow,” say simply, “a smoother barrow.”
• Is a heifer that is. For example, “1 is a heifer that issmoother and typier.” The phrase, “is a heifer that is,”only adds unnecessary words and emphasize that 1 is aheifer. Say, “1 is a smoother, typier heifer.”
• I placed number 1 steer over number 2 steer. Thewords, steer and number, be omitted. It is sufficient tosay, “1 over 2.”
• I placed this class of Angus steers in the order of1–2–3–4. Leave out “in the order of” because thephrase adds nothing to the meaning.
• Leaving or left. Instead of, “I left 4 third because . . .”Say, “I placed 4 third because . . .” or “I criticize 3 be-cause . . .”
• For these reasons I placed this class. This is unnec-essary. Conclude the reasons with criticism of bottomindividual.
• Placing. It is better to say, “I placed . . .”
• Criticizing. It is better to say, “I criticize . . .”
Presenting oral reasonsIn presenting oral reasons it is extremely important
to make the best impression possible. Always try to lookyour best when you step up to give your reasons.
It is not essential to be extremely dressed up, but aclean, well-groomed appearance is important. Never givereasons while chewing gum or tobacco. In addition, re-move your hat prior to presenting the set. Try as hard asyou can to be both pleasing to listen to and look at.
Here are additional things to consider in presentingoral reasons:
1. Be ready to present your reasons when called upon.However, if you have not had at least 10 minutes since
presenting your last set of reasons, you can ask thejudge for more time.
2. Never use notes when actually presenting oral reasons.
3. Most officials will give you your placing card. Checkto make sure it’s yours, then place it behind your backand start to give your reasons.
4. Don’t stand too close to the official. The preferreddistance is about 10 feet away.
5. Stand erect with your feet spread to about the width ofyour shoulders. Keep your hands behind your back withyour card. Check your card when you change pairs, ifnecessary, to be sure you keep the numbers straight.
6. Impress the official by showing confidence in your plac-ing. Look him/her squarely in the eye when you talk.If you can’t look him/her in the eye, look at a spot onhis/her forehead. This will give the appearance thatyou are maintaining eye contact.
7. Do not shout when you are giving your reasons butrather talk in a louder-than-normal, conversational voice.
8. Speak in a convincing tone.
9. Don’t talk too fast. You want to be sure the officialhears everything you have to say.
10. Vary the tone of your voice to emphasize the pointsyou consider the most important.
11. Body movement or hand gestures may distract an of-ficial. Facial expressions are permissible, but be care-ful of excessive head movement.
12. If there are identifying marks or characteristics in aclass, use them in your reasons to help you rememberthe class. (For example, a red-necked steer or a goldenheifer.) These things also help to show that you werevery observant.
13. A good set of reasons should not be more than twominutes long. If they are longer, the reasons becomeboring, the things you say are not the major pointsand your chances of error are greater.
Selecting breeding animalsThe foundation of animal production is the breeding
herd or flock.Select animals that possess:
• indications of high reproductive efficiency.
• efficient conversion of feed.
• a type of pattern that will reproduce desirable carcasscomposition, fleece characteristics or performance ca-pabilities.
• sound feet and legs and structural correctness. (Seeexamples on page 6.)
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The ability of the individual to meet these require-ments is determined by two factors: heredity and envi-ronment.
Our modern production systems call for the use ofrecords as an aid in determining the genetic potential ofan individual and his/her response to environment. How-ever, records cannot tell the complete story. Visual evalu-ation of the live animal is important in selecting superiorbreeding stock.
A live animal has many features in his/her make-upthat aid in predicting his/her value in a breeding herd orflock. Train your eyes and mind to detect and evaluatethese features. By measuring one animal against another,you can select the animal that will best fit into a profit-able breeding program.
Selecting slaughter animalsThe meat-type animal of today has a high percentage
of muscle and a low percentage of fat.The best indicators of muscling are:
• thickness through the rear quarter.
• natural thickness and turn over the edge of the top.
• muscling in the forearm.
• natural width of leg placement.When observing these areas on a calf, be sure the
thickness you see is due to natural muscling and not ex-cess condition of fat.
Fat is measured by three criteria: kind, amount andlocation. To appraise the fat on a market animal observethe finish:
• along the edge of his top from his shoulders back to histail head.
• along his side from his head to his rear quarter.
• along his underline from his neck to his twist.Enough fat must be present to indicate quality in the
carcass and to ensure acceptable palatability of the meat.Usually, it is considered desirable for a steer to have be-tween .30 and .45 of backfat in order to meet both thecarcass quality and cutability requirements. All fat in ex-cess of this requirement is undesirable.
When judging in the show ring, not only is the car-cass value of the individual important, but also the gen-eral pattern as it relates to efficiency of production. Theanimal going to slaughter must meet the demands of allsegments of the meat animal industry—the producer, thefeeder, the processor and the consumer.
Leg PositionsFront View
correct bowlegged knock-kneed
splayfooted pigeon-toed(toed-out) (toed-in)
Rear View
correct bowlegged cow-hocked
correct buck-kneed calf-kneed weak pasterns
correct sickle-hocked post-legged
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Parts of a Steer
Judging cattle
The ideal market steer weights 1,100 to 1,250 poundsand possesses enough size and scale to carry this weightwith a minimum of finish. The steer should demonstrateenough finish to indicate a high quality carcass (choicegrade), but yet a minimum of finish to increase carcasscutability. In addition, heavy muscling is desired in thehigh-priced cuts (rib, loin, round). The ideal steer shouldalso be relatively trim about the middle and clean fronted.
The ideal breeding bull and heifer should be well bal-anced with ample size and scale. They should possess thesame meat-type characteristics of the ideal steer, but inaddition, possess sound feet and legs. Breed and sex char-acter and reproductive organs should all receive emphasisin a sound, progressive breeding herd selection program.
knee
pastern
sheath
pinsneck
face
muzzle
throat
dewlappoint of shoulder
brisket
hoof
belly or middle
rear flank
cannon bonedew claw
hock
switch
stifle
quarter orround
tail head
rumphooks
loin back
pollear
heartgirth
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Ideal Market Steer
long level rump bold springof rib
clean neck& chest
deepmuscularbulging quarter
long muscularstifle
correct set ofrear legs
trim middle& flanks
thick meaty loin
uniform conditionover ribs
long bodied
smoothshoulder
trim neat dewlap& brisket
muscular arm &forearm
deep wide chestfloor
rugged bone
correct set of frontlegs
naturally thickmuscular top full & wide
through rump
natural depth &thickness throughcenter & lowerround
long, deep stifle
correct set ofhocks
legs set wide apartcorrect set offront legs
ruggedbone
deep, widechest floor
smoothshoulder
cleanfronted
deep ribbed
deep bodied
straight topline
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Narrow, Shallow, Light-muscled Steer
flat, shallowrear quarter
shallow, narrowchest f loorcut up
in flank
light-muscledforearm
narrow throughlower quarter
shallow quarterand stifle
stands narrowbehind
narrowchest f loor
fineboned
tightribbed
narrowtopped
legs set closetogether
narrowstifle
narrowtopped tapering
rumpshallowribbed
shallowbodied
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Over-conditioned, Light-muscled Steer
heavy throughneck and shoulders
wasty throatand dewlap
deep, fullbrisket
square shapeto body
excess conditionover forerib
full flankssoft at baseof quarter
flat shape torear quarter
patchy overtailhead
square fulltailhead
ridge along edgeof loin
narrow throughlower portion ofquarter
soft at baseof quarter
deep, squarebody
heavyfronted
squaretopped
thicker at topthan throughlower quarter
patchytailhead
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Terms to use when judgingmarket steers
Desirable Undesirable
General Appearancenicer balanced smallmore stylish short-coupledstraighter lined plaincleanest made light-muscledmeatier over-finishedmore eye appeal poor balancednicer profilebeefier madestouter constructedmost powerfully built
Head, Neck, Shouldercleaner front end coarse-headedtrimmer fronted leathery-frontedflat-shouldered heavy-shoulderedsmoother shouldered open-shoulderedwider chested coarse-shouldereddeeper ribbed narrow-chested
Top, Loin, Ribsstronger top narrow-toppedthicker back or loin weak-toppedmore natural thickness down his top shallow-ribbedmore muscular loinmore correct turn along his toplinemore muscular shape to his topmore spread of muscle over his rib and loinbeefier shape to his topline
Middletrimmer middled wasty-middledcleaner through his lower one-third heavy-middledneater about his underline
Hindquarterthicker rumped steep-rumpedlonger from hooks to pins short rumpedleveler rumped narrow rumpedmore muscular quarter light-muscledwider standing narrow-standingthicker, wider stif le f lat quartermore outer turn to his quarter tapered through his quartermore expressively muscled quartermore volume of muscle through his hip
Finishfirmer handling thin, baremore uniform covering of finish soft finisha more correctly finished steer soft handlingstands a better chance of making overfinished
the choice grade underfinishedmore desirable degree of finishhigher degree of finish over his
12th and 13th ribs
Carcass Meritmore total pounds of lean meatthicker, heavier muscled carcasshigher percentage of saleable leanhigher ratio of lean to fatmore total pounds of edible portiongreatest quantity of high priced cuts
Sample ReasonsI placed the mixed market steers 4–3–2–1.Four wins the class because he is the heaviest muscled,
most powerfully constructed steer of the four. In the toppair of black steers that are more desirable in their degreeof finish, I placed 4 over 3. Primarily, 4 is a beefier madesteer that has a more muscular shape to his top and dis-perses this advantage to all aspects of his quarter. To com-pliment this, 4 is a deeper ribbed, bolder sprung steer thatstands on more substance of bone. Finally, 4 should hanga carcass with more total pounds of red meat than 3. Irealize that 3 is a nicer balanced steer that is especiallycleaner about his neck and smoother in his shoulder. How-ever, I placed him second as he not only is a shallow bod-ied steer, but he gave up the total muscle dimension neededto beat 4.
Even so, I placed 3 over 2 in the middle pair of steersthat were contrasting in type. Three is a nicer profilingsteer that is more structurally correct than 2. He has amore desirable slope to his shoulder, is stronger toppedand moved more correctly off his rear legs. But more im-portantly, 3 handled with a higher degree of finish overhis 12th and 13th ribs, consequently his carcass should bemore apt to grade choice. I’ll admit that 2 is a thickertopped steer that exhibited more outer turn to his quar-ter. As well, 2 is a higher volume steer that appears to beof a heavier weight. However, this does not compensatefor the fact that he is the barest finished, poorest bal-anced steer in the class that is coarse in his shoulders andweak in his top, and thus, I placed him third.
Nonetheless, it was his advantages in muscle dimen-sion, capacity and length of body that compelled me toplace 2 over 1 in the bottom pair. The red steer is unques-tionably the heavier muscled steer that is longer and meatierdown his top and thicker ended. Furthermore, 2 is a stoutermade, bolder sprung steer that travels wider at his base. Heshould hang the meatier shaped carcass that would cut openthe larger ribeye. I understand that 1 does have a higherdegree of finish. However, this works to his disadvantageand I placed him fourth because he is the most excessive inhis finish and the lightest muscled steer of the four. More-over, 1 is the shortest bodied, poorest balanced steer thatshould hang a carcass with the least desirable yield grade ofany in the class.
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Ideal Heifer
femininehead
angular throughneck & shoulders
neat throat,dewlap, & brisket
strong toplinelong, level rump
neat tailhead
deep, long muscledrear quarter
long stifle
correct setof hocks
strong pasterns
productiveappearingudder
deep ribbed
neat, smoothshoulder
bold spring of rib
long bodied
long bodiedwell balanced
natural thicknessdown back & loin
long, smooth-muscled rearquarter
correct set ofhocks
legs set wide apart
correct set offeet & legs
deepbodieddeep, wide
chest f loor
smoothshoulder
clean fronted
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Ideal Bull
strong masculinehead
bold springof rib strong back long, level rump
neat tailhead
deep, muscularbulging quarter
long, muscularstif le
correct set ofhocks
strong pasterns
soundreproductiveorgans
long bodied
thick muscularloin
smooth shoulder
rugged bone
muscular arm& forearm
neat dewlap& brisket
long bodiedwell balanced
natural thicknessdown back & loin
wide throughcenter & lowerportion of quarter
correct set ofhocks
legs set wide apartcorrect set offront legs
deepbodieddeep, wide
chest floor
smoothshoulder
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Terms to use when judging breeding cattle
Desirable Undesirable
General Appearancemeatier, heavier muscled narrowthicker plainmore size and scale light-muscledgrowthier narrow madenicer balanced poorly balancedmore stylish overconditionedstretchier, longer dumpystraighter lined small-framedmore rugged short-sidedhigher quality loose-framedsmoother made slack-framed
tight, round-muscled
Head, Neck, Chestmore feminine fronted plain-headedmore masculine coarse-headedmore refined head lacks breed characterwider and deeper chest narrow-chestedtrimmer brisket heavy brisketshows more growth potential short, square headmore angular fronted female early maturing, blocky headlonger headed, longer necked coarse-frontedmore upfronted low-fronted
Shoulders, Middle, Ribssmoother shouldered coarse-shoulderedtighter shouldered tucked through the heartwider topped constricted heart girthstronger topped weak-toppedmore spring of rib easy in the topmore natural thickness down the top narrow-toppedheavier muscled down the top shallow-bodiedwider over back and loin heavy-middledbolder spring of rib low at the loindeeper ribbed rough at the hooksfuller heart girthtrimmer middledmore capacious (higher volume)
Desirable Undesirable
Rump, Quartermore bulge to the quarter light-muscledthicker through the stif le f lat-quarteredmore bulge to the stif le shallow-quarteredmore muscular shape to the quarter tapers from hooks to pinssquarer rumped peaked rumpmore nearly level from hooks to pins pinched at tail headlonger rumped rough at tail headhigher at the pins high at tail headsmoother at the tail head droopy rump
slopes from hooks to pinsshort-rumpedpatchy around tail headround and bunchy in
muscle structure
Feet and Legsstands on more bone light-bonedstands on more rugged bone fine-bonedmore correct on his/her feet and legs sickle-hockedmore correct set of hocks posty-leggedstands wider both front and rear weak pasternstronger pasterns bowleggedstands on squarer placed legs cow-hockedstand more squarely on all fours buck-kneedmore correct slope of shoulder splayfooted
pigeon-toedstraight-shouldered
Action or Walkinghandled herself/himself more walks under behind
correctly on her/his feet and legs rolls in frontlonger strided spraddlesstraighter moving moves close in front orfreer or truer striding behind
knuckles over in the pasternssluggishrestricted in movement
has more width to her chest, is bolder sprung and widerset at her pins. Finally, 3 appears to have a greater appar-ent weight per day of age than 1. I’ll admit that 1 is morefeminine through her front one-third. She is especiallycleaner about her neck and laid in smoother through theshoulder. However, she is also the narrowest made, flat-test ribbed heifer in the class, and thus I placed her third.
However, in the final decision, I placed 1 over 4. Thered blaze-face heifer is nicer balanced, and more structur-ally correct. Unquestionably, 1 is straighter down hertopline, more nearly level from hooks to pins and morecorrect in the set of her hind leg. As a result she takes alonger, freer stride than does 4. As well, 1 is a cleanerpattern heifer that is smoother fronted and longer bod-ied. Yes, 4 is more muscular down her top and widerbased. Nonetheless, I placed her fourth as she was theshortest bodied, plainest fronted, most structurally incor-rect heifer in the class.
I placed the Simmental heifers 2–3–1–4.Two put together a better combination of structural
correctness, volume and femininity, so I placed her over 3in the top pair of red spotted heifers. Primarily, 2 has amore correct slope to her shoulder, is more nearly leveldown her top and handled herself more correctly off herrear legs. This compliments the fact that she is a cleanerfronted heifer that is deeper ribbed, bolder sprung and ismore correct in her body condition. I realize that 3 is theheaviest muscled heifer in the class that stands on morebone and travels wider at her base. However, I placed hersecond because she was short and thick about her neck,straight in her shoulder and the heaviest condition heiferin the class.
Even so, I preferred her advantages in muscle dimen-sion and apparent weight over 1 in the middle pair. Threeis the beefier shaped heifer that has more spread of musclein her top and disperses this advantage into all aspects ofher quarter. Furthermore, she is a wider built heifer that
Sample Reasons
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Judging SwineThe ideal market barrow weighs approximately 220
to 250 pounds and will meet meat-type hog certificationstandards. These standards are: (a) a minimum of 29.75inches long, (b) less than 1.0 inches of last rib fat depth,and (c) greater than 4.75 square inches of loin eye area.To meet these standards a barrow must be clean down histop with an abundance of muscling in the ham and loinregion. High-yielding barrows in terms of ham, loin, Bos-ton shoulder and picnic shoulder that are functionallysound are the goal of the swine industry. Reducing backfat
and increasing muscle mass has enabled swine producersto make giant strides toward this goal.
The ideal breeding gilt has the same image as the idealmarket barrow, an individual that possesses trimness andmoderate development in the high priced region. In addi-tion, size for age, capacity, underpinning and mammarysystem receive emphasis because of importance in the pro-duction of an economical pork product. Frame size, growthrate, muscling, leanness and structural correctness are allmajor points of emphasis in gilt selection programs.
Parts of a Pig
ear
necktail
ham
cushion ofham
hock
cannon
dew clawpastern
jowl
face
shoulderloinback rump
toe
sheathbellyside
elbowknee
snout
mouth
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Ideal Market Barrowsmooth, cleanshoulder
clean turn of topuniform, level top long, thick level
rump high tail setting
long, musculardeep ham
muscular stifle
correct setof hocks
large framedwell balanced
cushion topasterns
correct set ofpasterns
long bodieddeep ribbed
width betweenfront legs
heavy boned
deep, widechest f loor
firm trim jowl
strong, boldhead & ear
muscular loin
thick upper ham
legs set wide apart
rugged bone
full & deepthrough center &lower portion ofham
firm at baseof ham
clean turn of top
long muscularham tying deepinto stifle
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Over-conditioned, Light-muscled Market Barrow
excess conditionover shoulder andthrough neck
no indentation atham and loinjunction
excess conditionover tail
flat ham
loose at baseof ham
deep, heavymiddle
sloppy jowl
ridge alongedge of loin
short sided
wrinkles alongside
excess conditionin elbow packet
square shapeto body
right anglespread down top
flat and narrowthrough centerand lower portionof ham
soft and loose atbase of ham
wrinkles atbase of ham
wider at hip thanat base of ham
thick and flatover top
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Narrow, Shallow, Light-muscled Market Barrow
tight ribbed andslab sided
narrow,shallow loin
tapering rump
light, funnel-shaped ham
narrow tracking
cut upin flank
shallow bodied
fineboned
shallow, narrowchest f loor
too refinedthroughhead
narrow topped
light, f lat,shallow ham
flat throughlower hamand stifle
fine boned
legs placedclose together
cut upin ham
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High-topped, Round-muscled Market Barrow
high topped
steeprumped
low tailsetting
bulging, tight,round musclestructure
too straighton rear legs
goose stepson rear legs
walks peggyup front
too straight onfront legs
short sided
straightshouldered
bulging, tight,muscle structure
constrictedin movement
bulging, definitemuscular shapeover loin
short musclestructure thatdoesn’t tiedeep into stif le
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Terms to use when judging market barrows
Desirable Undesirable
General Appearancemeatier light-muscledheavier muscled shortstretchier, longer fatnicer balanced wastymore capacious (higher volume) poorly balancedmore rugged narrow-mademore functional poor-movingstouter designed frailmore durably designed small framedbigger skeletoned tight madelooser structured fine bonedheavier structured
Head, Neck and Jowl (or Shoulder)neater jowl wasty jowlfirmer jowl narrow-headedlonger neck short frontedtaller fronted short cannon
Shoulder and Chestbolder sprung narrow-chestedwider sprung heavy-shouldereddeeper chested coarse-shouldereddeeper ribbed
Bodymore nearly level topped low behind the shouldersdeeper flanked high-toppedmore spring of rib too high in his/her archmore muscular top flat-ribbedcleaner top tapers from front to rearmore natural thickness short-sidedmore expression of muscling down the top shallow-flankedmore turn of muscle down the loin high-topped
narrow top
Desirable Undesirable
Rump, Ham and Musclemore nearly level rump short-rumpedlonger rumped steep-rumpedhigher tail setting narrow-rumpeddeeper ham light-muscledmore width to his ham narrow-trackingmore dimension to his ham round-muscleda more correct muscle design bunchy muscledmore turn of muscle in his ham short, steep hammore expression of ham flat hambigger stif lewider based
Finishtrimmest, cleanest made overfatcleaner made overdonemore correctly finished overfinishedleanest, trimmest barrow too much right angle spreadmore shoulder blade action over the toprawer designed deep probingfreer of fat down the top shelfy over the loin edgecleaner in the lower one-third wasty middle
Carcasshigher percent muscleshould hang up a carcass with less fat trimheavier muscled carcasshigher lean-to-fat ratioleaner carcasslonger sided carcassmore total pounds of porkhigher percent high-priced cutsmore total pounds of ham and loina more muscular, shaplier carcasshang a carcass with more valueif sold on lean value, should generate more premiums
Movement and Structuremoves out with more cushion to his pasternsmore slope to his pasternslonger and looser in his stridehas more freedom of movementmore cushion up frontwider tracking
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Ideal Gilt
bold spring of ribclean turn of top
long, level rump
high tail setting
deep,longmuscledham
correct setof hock
heavyruggedbone
cushion topasterns
prominent, wellspaced underline
correct setof knee
trim jowl
deep widechest floor
femininehead
smoothshouldered
uniform level top
long bodied
trim middledeep bodied
large frmedbalanced
lean turn of topmuscular rump
thick, longmuscled,deep ham
rugged bone
legs set wide apart
naturally thickloin
soundreproductiveorgans
firm at baseof ham
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Terms to use when judging breeding gilts
Desirable Undesirable
Rump, Ham and Musclinglonger rumped short rumpedmore nearly level rumped steep rumpedmore correct in her muscle design low tail settingheavier muscled tight woundlonger muscled bunchy muscledlonger hammed round muscledsquarer rumpedhigher tail setting
Movement and Underpinningsounder feet and legs sets under on hind legsmore substance of bone fine bonedheavier boned stands close front or behindstands out wider behind posty leggedmore cushion to her pasterns too straight in her shouldermore correct set to her pasterns straight in her pasternsmore cushion up front narrow walkinghas more freedom of movement short-stridedlonger and looser in her stride
Underlinegreater number of functional nipples blind teatsmore prominent underline fewer functional nipplesmore uniformly spaced teats lacks mammary developmentmore uniform in teat size and shape pin nipplesmore refined underline blunt nippleshigher quality underlinemore feminine underline
Desirable Undesirable
General Appearancelonger sided short-sidedstretchier small, plainnicer balanced poorly balancedcleaner conditioned refinedbroodier small-framedmore size and scalegrowthiermore functionalmore rugged
Shouldercleaner blades pinched behind the earswider set between her blades
Bodywider chest f loor narrow chestbolder fronted shallow-bodieddeeper forerib shallow foreribcleaner turn of top weak topbolder sprung low behind the shouldersdeeper ribbed short-sidedcleaner top shallow-flankedmore desirable turn of top high-toppedroomier gilt
Sample reasons for Yorkshire giltsheavier boned and bigger footed than 1. I realize that 1was a wider fronted gilt that had more center dimensionto her rib cage. Furthermore, she worked more volume ofmuscle from blade to hip. However, this does not compen-sate for the fact that she was the shortest sided, earliestmaturing gilt of the four.
However, it was her advantages in width of skeleton,muscle mass and freedom of movement that compelledme to place 1 over 3 in the bottom pair. One was a widerbased gilt that demonstrated more spring of rib and widthof chest. Additionally, the short tailed gilt exhibited a moremuscular turn to her loin and has more center dimensionof ham than 3. But most importantly, 1 was a more mo-bile gilt that demonstrated a more desirable slope to hershoulder and pasterns. Granted, 3 was a longer bodiedgilt that had the most prominent and evenly spaced un-derline in the class. However, I criticize 3 and placed herfourth because she was the narrowest made, straightestfronted, tighter spined, most restricted moving gilt in theclass.
I placed the Yorkshire breeding gilts 2–4–1–3. In thetop pair of litter mates, 2 excels the class because of heradvantages in structural correctness, frame size and musclevolume. Ideally, I would like to see 2 leaner about her top.But nonetheless, it’s 2 over 4 in the top pair, because sheis undoubtedly a longer, wider skeleton gilt that is espe-cially more mobile. Two was a looser designed gilt thatexhibited more slope to her shoulder and flex to her pas-terns. Finally, 2 has a more muscular top and was widerbased than 4. I’ll concede that 4 was the leanest gilt of thedrive. But, the gilt with a pin nipple on her right side wasstraight in her shoulder and narrow through her chest, soI placed her second.
In the middle pair of gilts that are contrasting in type,I preferred the frame size and leanness of 4 over 1. With-out question 4 was a bigger outlining gilt that was espe-cially longer and more feminine about her front. More-over, 4 was cleaner through the lower third of her bodycavity, revealed more blade action on the move and wasparticularly cleaner along her loin edge. Four was also
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Sample reasons for market hogsI placed the crossbred market barrows 2–1–4–3. With
emphasis placed on cutability, 2 wins the class because hewas the heaviest muscled, leanest barrow of the four. Tworevealed the leanest, most muscular turn to his top andhad the most muscular shaped ham in the class. More-over, 2 was a longer bodied barrow that was particularlytrimmer about his jowl and elbow pocket. Consequently,2 will hang a carcass with the highest percent muscle ofthe four. I fully realize that 1 was a stouter built, highervolume barrow that stood on a greater diameter of bone.However, he was wasty about his middle, so I left himsecond.
In the middle pair of belted barrows 1 beats 4, be-cause there was simply more of him. One was a growthier,heavier weight barrow that exhibited a meatier top andmore outer turn to his ham. Additionally, 1 was a heavierconstructed barrow that has more width of skeleton andtraveled wider at his base. One would simply kill withmore total pounds of product. Granted, 4 had a leaner
shape about his top and was trimmer through the lowerone-third of his body. However, this does not compensatefor the fact that he was narrow chested and flat throughhis ham.
In conclusion, it was his mobility and potential advan-tages in carcass cutability that compelled me to place 4over 3 in the bottom pair. Four was unquestionably aleaner designed barrow that revealed more blade actionon the move, was cleaner topped and trimmer middled.Moreover, the red barrow was a freer moving pig thatwas more flexible in his spine and exhibits more cushionthrough his front end. He should hang a carcass that couldpotentially generate more dollars if sold on lean value. I’lladmit that 3 was a heavier boned, bigger fronted pig thatwas of a heavier weight. However, I placed the blue-rumpedbarrow fourth, because he was structurally incorrect andthe most excessively finished pig of the four. When sentto the rail, he will have the lowest percent muscle of anybarrow in the class.
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hibit from .15 to .25 inches of backfat when correctlyfinished. This will ensure both acceptable carcass cutabil-ity, as well as carcass quality with a minimum of coolershrink.
A firm, hard finish is desirable. Lambs with an abun-dance of muscling in the hind saddle are ideal. Heavymuscled leg and loin increase the carcass merit of thelamb. The ideal ewe or ram should possess an abundanceof scale. The bigger, longer, heavy-boned sheep are in de-mand by most breeds.
The ideal market lamb weighs approximately 110 to120 pounds. Fat covering, finish or condition is extremelyimportant in a market lamb class. The amount of fat canbe determined by feeling down the top, using the ends ofyour fingers. Ideally, you should be able to detect the lamb’sbackbone by using light pressure with your fingers. If thebackbone is extremely definite and sharp, the lamb maynot be carrying enough finish.
However, if you cannot feel the backbone, the lambshould be considered too fat. Ideally, a lamb should ex-
Judging Sheep
eye
neck
rump
legribsthroat
loinedge of loin
flank
cannon
toe
knee
shoulders back
dock
hock
pastern
middle
breast
muzzlenose
ear
face
Parts of a Lamb
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Ideal Market Lamb
muscular thicklong loin
deep bodied
long, level rump
square rump& dock
deep fullbulging leg
legs set wide apartcorrect setof legs
trim middle
trim fronted
trim breast
heavy boned
straight topped
large framedwell balanced
clean turnof top
deep full leg
muscular deep loin
thick meaty & fullthrough center &lower leg
legs placedwide apart
muscularforearm
muscular deep loin edge
trim firm finish
boldspringof rib deep bodied
firm trim leg
long acrossstifle
correct setof legs
plump &full throughcenter &lower legdeep
widechestfloor
thick & squarethrough dock
musculararm &forearm
trim neck& breast
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Narrow, Shallow, Light-muscled Market Lamb
narrowdown topline tapering
dock
flat, narrowshallow leg
legs placedclose together
cut upin flank
shallowbodied
fineboned
shallow, narrowchest floor
light-muscledforearm
flat ribbed
flat shapeto leg
tight-ribbed,narrow topped
flat and narrowthrough center andlower portions of leg
fine bonedstands closebehind
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Over-conditioned, Light-muscled Market Lamb
thick and heavythrough neck andshoulders square topped
squarefull dock
flat shapeto lower leg
soft throughlower leg
deep, heavymiddle
excess conditionover foreribheavy
breasted
square shapeto body
square toppedridge alongedge of loin
wider at dockthan throughlower leg
flat, narrowthrough lower leg
soft and wrinkledat base of leg
depression overdock
heavy and coarsethrough neckand shoulders
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Terms to use when judging market lambs
Desirable Undesirable
General Appearancenicer balanced poorly balancedmeatier, more muscular, heavier muscled light-muscledstraighter lined loose-framedfirmer handling soft-handlingmore correctly finished overfinishedtrimmer wastyfirmer rangythicker narrowmore stylish peltysmoother made plain, coarsemore powerfully made slack-framedlonger bodied frailbigger framed small-framednicer profiling plain made
Head, Neck, Breast, Chestneater coarsetrimmer front end wrinkled about the neckwider chest ewe-neckedlonger neck heavy-frontedtaller fronted narrow-chested
short frontedlow fronted
Shouldersheavier muscled forearm coarse-shoulderedsmoother shoulder open-shoulderedneater, tighter shoulder weak behind the shoulders
Back, Loin, Ribsthicker back or loin narrow madestronger back or loin narrow down the topmore muscular loin shallow loinmeatier down the top easy in the backstronger top weak topmore natural thickness shallow-ribbeddeeper loin edge flat-ribbedmore spring of rib shallow-loineddeeper ribbed short-loinedlonger loin shelly loindeeper loined stale topmore muscular turn over the loin short hindsaddlefresher, more muscular topmeatier racklonger hindsaddlelonger from the last rib backfirmer handling down his top
Desirable Undesirable
Middletrimmer or neater middle wasty middlecleaner through middle heavy middletighter middled
Rump and Dockwider at the rump or dock pinched at the docksquarer at the rump or dock droopy rumpedmore nearly level rump short rump/docklonger rump tapers at rump
narrow rump/dock
Legmeatier, more muscular leg light-muscledheavier leg flat legthicker leg soft legplumper, more bulging leg short legfirmer leg narrow, shallowmeatier through the stif le short, narrow stif ledeeper legfuller leg
Finishmore desirable degree of finish thin, barefirmer handling soft finishharder down his top soft handling lambmore correctly finished overfinishedmore uniform finishtrimmer
Carcass Meritmeatier or heavier muscled carcassmore correctly finished carcasshigher percent of hindsaddlelonger, trimmer carcasshigher percentage of salable leanhigher percent of preferred cutsmore desirable yield gradehang a carcass with more product from the last rib backwill have more rack, loin and leg
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Sample reasons for market lambssult, I would expect 1 to have a carcass with a more desir-able yield grade. I realize that 4 was more nearly level outhis rump and wider in his loin. However, the white facedlamb was the shortest bodied, softest handling lamb ofthe four.
In the bottom pair I like 4 over 3 because he offered abetter combination of muscle and balance. Four was thickerand stronger about his top, squarer in his rump andhandled with more inner and outer flare to his leg. Fur-thermore, 4 was deeper bodied and heavier boned than 3.He will simply go to the rail with more pounds of muscleand hang a shapelier carcass. I fully recognize that 3 isbigger framed, lighter conditioned and longer in the loin.However, I placed him fourth because he was the lightestmuscled lamb in the class. He was especially the narrow-est and shelliest in his top and the flattest about his leg.He will hang the fewest pounds of red meat of any lambin the class.
2–1–4–3 is my placing for the mixed market lambs.Two is the heaviest muscled, most powerfully constructedlamb in the class. Ideally, he could be trimmer over hisforerib. However, he is without question the most muscu-lar topped lamb in the class. Two has a longer, deeper loinand a thicker, fuller rump. Furthermore, he has theplumpest, most bulging leg of the four. Consequently, hewill hang up the most total pounds of product from hislast rib back. In addition, 2 is heavier boned, has morebody capacity and is longer sided than 1. I’ll admit that 1was the leanest handling lamb in the class. He was firmerdown his top and especially trimmer over his forerib. None-theless, the speckled faced lamb was short in his loin andsteep rumped, so I placed him second.
Length and cutability placed 1 over 4 in the middlepair. One was longer and cleaner about his neck and par-ticularly longer sided. Moreover, 1 was leaner handlingdown his top, over his loin edge and lower rib. As a re-
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Ideal Breeding Sheep
breed character
trim fronted
deep wide chestfloor
correct set offront legs
strong pasterns
heavy boned
deep fullheart girth
square dock
long neck
straight topline smooth shoulders
long bodied
long clean neck
front legs wideapart
correct set ofhocks
stands widebehind
sex character
correct setof hocks
legs setwide apart
deep full plumpmuscular leg
long level rumpbold spring of rib
thick muscularloin
bold spring of rib
thick deep full leg
heavy boned
naturally thick top
smooth shoulder
large framedwell balanced
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Terms to use when judging breeding sheep
Desirable Undesirable
General Appearancelonger, stretchier short-coupledgrowthier, bigger narrow-madelarger framed shallow-bodiedmore size and scale small-framednicer balanced low-setmore structurally correct conventional patternedmore rugged, heavier boned poorly balancedthicker made plainheavier muscled light muscledstraighter linedmore capacious (larger volumed)
Head and Neckmore (breed) character lacks breed charactermore open faced lacks femininitymore femininity plain-headedfreer from wool on his/her ears wool blind, wooly headedtrimmer fronted off in the mouthlonger necked coarse, plain
ewe-necked
Shoulder, Ribs, Middlemore muscular shoulder open-shoulderedneater, tighter shoulder coarse-shoulderedwider chested constricted in the heartmore capacious narrow chestroomier middle tight foreribbolder sprung flat-ribbedbolder spring of rib shallow-ribbeddeeper ribbeddeeper bodied
Leg and Twistmeatier, more muscular leg light-muscled legheavier leg flat legthicker leg short leglonger narrow, shallow legdeeper and thicker through his/her round and tight in his/her lower leg muscle structure
Desirable Undesirable
Back, Loin, Rumpthicker back or loin shallow-loinedlonger loined narrow down the topstronger back or loin short-loinedstraighter topped easy in the backmore muscular loin weak topstronger top pinched at the dockmore natural thickness droopy-rumpedwider at the rump and/or dock short rumpmeatier at the dock tapers over the rumpmore nearly level rumplonger rump
Underpinningsquarer placed legs stands bowlegged behindmore correct in the set of legs cow-hockedstands out wider in front or behind weak pasternsstands more correctly on all four legs stands closemore substance of bone too much set to the hockmore rugged bone, heavier bone posty-leggedstronger pasterns knock-kneed
fine-bonedsickle-hockedbuck-kneed
Fleecedenser, tighter open fleecemore uniform grading fleece cottony fleeceheavier shearing f leece lacks characterlonger staple contains black fibermore character about the f leece short staplefreer from black fiber lacks uniformity
Sample reasons for Suffolk breeding ewesI placed the Suffolk ewe lambs 2–3–1–4. Two wins
the class because she is the growthiest, nicest balance, high-est performing ewe of the four. Ideally, she could be blackerabout her point. But nonetheless, it’s 2 over 3 in the toppair of bigger framed ewes because 2 is longer and cleanerabout her neck, stands taller at the shoulder and exhibitsmore outcome for future growth. In addition, 2 is heaviermuscled, higher volumed and stands on a greater sub-stance of bone. Finally, 2 is more nearly level out her rumpand simply has a greater apparent weight per day of age. Ifully realize that 3 is darker about her head and legs. Ad-ditionally, 3 is smoother about her shoulder and straighterdown her top. However, she is fine boned and tapers outher dock; consequently, I placed her second.
Femininity, frame and breed character compelled meto place 3 over 1 in the middle pair. Three is a biggeroutlined ewe that is particularly longer sided and moreextended about her front. Moreover, she is darker abouther points, freer from wool about her head and demon-
strates fewer black fibers about her neck. Furthermore, 3is lighter conditioned and smoother shouldered than 1.I’ll admit that the ewe with the most black fiber is deeperbodied, stands on more substance of bone and is heaviermuscled than 3. However, this does not compensate forthe fact that she is course in her shoulder, and short andthick about her neck, and thus I placed her third.
In the bottom pair, it’s 1 over 4 due to her advantagesin structural correctness. Unquestionably, 1 was strongerabout her pasterns and demonstrated a more correct setto her knee. In addition, 1 was stronger about her top,more nearly level through her rump and handled herselfmore correctly on her rear feet and legs. Granted, 4 was abigger framed, later maturing ewe. But that was just it, asshe was the most structurally incorrect ewe in the class.Four was coon-footed, buck-kneed and easy about her top.Furthermore, she was the steepest in her dock and theshortest striding ewe in the class.
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Cooperative Extension Service, Kansas State University, Manhattan, Kansas
S-92 January 1996Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, ExtensionDistricts and United States Department of Agriculture Cooperating, Richard D. Wootton, Associate Director. All educational programs and materials available withoutdiscrimination on the basis of race, color, national origin, sex, age, or disability.File Code: 4-H & Youth 2 2-96—10M
Department of Animal Science & IndustryDavid A. Nichols
Billy V. AbleRobert H. HinesDeloran M. Allen
Drawings byPatsy Houghton
Robert Holcombe
Revised byScott Schaake
Department of Animal Science & IndustryJames P. Adams
Extension Specialist, 4-H Youth Programs
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