Judging Beef Cattle. 



19 



Disqualifications differ in the several beef breeds. Animals known 

 to possess disqualifications should be eliminated from the class. 

 The disqualifications are not given here, because the different beef- 

 cattle record associations designate from time to time what con- 

 stitute disqualifications. 



PROCEDURE IN JUDGING. 



In judging a class of cattle or inspecting a single individual one 

 should first make a general survey of the animals. From a distance 

 examine the general features of the animals and note the general 

 outline and typical beef form. When first approaching the animal 

 note the front view and general features of the head and the width 

 and depth of the chest. On moving toward the side, note the depth 

 of the body and the lowness of the flank. The rear view will give 

 the width of the back, spring of ribs, and thickness and development 

 of the hind quarters, particularly the thighs and twist. 



After a general survey of the animal from a short distance a close 

 inspection of the various parts of the body should be made, beginning 

 at the head. Examine the various parts of the head and proceed 

 backward to the neck and shoulders. After examining these parts 

 it is well to move a step or two away from the animal and compare 

 the straightness of the top and underline, at the same time noting 

 the depth of the chest and the constitution in general. Continuing 

 the examination proceed toward the loin and hips, feeling the skin 

 and paying particular attention to the evenness and covering of flesh. 

 In the examination of the hind quarters note the smoothness of the 

 hips, levelness and width of the rump, and the depth and thickness 

 of the thighs and twist. The quality and condition should be obtained 

 from the handling of the various parts during the examination. In 

 classes which are very close the condition and quality may be the 

 deciding factors, especially in fat cattle. In such classes a close 

 examination of the thickness of the flank and the fullness of the cod 

 may be very helpful. 



In the case of beginners, judging work usually commences with the 

 use of the score card, after having the various parts of the animal 

 identified and the use of the score card explained. In using the score 

 card one should make a complete examination of the individual before 

 the various "cuts" are noted on the card. If this is done and the 

 score of the various "cuts" put down on the card after the exami- 

 nation it will tend to cultivate confidence in one's memory and ability 

 to remember the relative merits of the various parts. This is only 

 for practice purposes; in close competitive judging contests further 

 inspections should be allowed. 



