LIVESTOCK JUDGING & SELECTION

8/20: Introduction to Livestock Judging

• What is livestock judging?

  • Evaluating and defining characteristics related to structure, conformation, health, etc. of an animal.

  • The ultimate objective of livestock production is to…

    • Make profit AND provide a food source rooted in protein.

    • Convert low-quality roughages and cereal grains, most of which are ill-suited for the human digestive system, into high quality, nutrient dense meat products.

    • Livestock species are JUDGED so that they fit these needs.

• What is the “ideal type” in our meat species?

  • An ideal type = the perfect animal → an animal that is the epitome of health and efficiency.

    • As economic factors, feed resources, production methods, and consumer demands change, so does the ideal type and terminology used to describe our livestock species.

      • The consumer drives the ideal type more than any other factor.

    • Consumer demand depends on…

      • Palatability, fat, consistency, preparation ease, and cuts.

  • USDA Grading Standards

    • Difference in Taste

      • Quality grade

    • Difference in Lean Yield

      • Yield grade

        • % muscle in swine

• 4 Basic Steps of Judging

  • What is your image of ideal type?

  • Observe, evaluate, and compare.

  • Make a logical decision.

  • Defend with effective oral reasons.

• Benefits of Livestock Judging (Competitive Teams)

  • Improves livestock knowledge and broadens perspective.

    • Meet master breeders and top livestock managers.

  • Provides opportunities.

    • Friendships and networking for job opportunities.

  • Develops skills.

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