how to judge show animals information booklet · 2020-07-21 · how to judge show animals...
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virtualyoungjudges
virtualyoungjudges
virtualyoungjudges
How to Judge Show Animals Information Booklet
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How to Judge Show Animals Information Booklet
Virtual Junior Judging Tips 1
Beef Cattle – Stud Beef & Led Steer 2
Dairy Cattle – Jersey 3
Dairy Cattle – Guernsey 4
Stud Sheep 5
Dairy Goats 7
Horse 8
Poultry 9
Virtual Junior Judging tips
Virtual Junior Judging tips
Virtual Junior Judging tips
There are two important judging techniques to master to become a successful judge: • Identify commercially relevant traits on which to comment and make sure your observations are
accurate • Identify differences between individuals to make comparisons in pairs
• Choose one end of the animal to begin your comments and move progressively to the other end
• The audience will easily follow your commentary if you organise your comments working from front to rear or rear to front
• Pick two or three important differences between the animals on which to make your comparisons
• Begin your appraisal with an overview of the class criteria and what you would expect to see as an ideal animal for that class
• Complete your commentary with a complementary summary of the class
You might also find the below link helpful when preparing for your virtual judging experience. https://agshowsaustralia.org.au/member-resources/national-competitions-guidelines/
How to Judge Show Animals Information Booklet - Page 1
beef cattlebeef cattlebeef cattle
How to Judge Show Animals Information Booklet - Page 2
Stud Beef – SeedstockWhen judging Stud Beef cattle these are the key attributes you should be looking for (the traits are listed in order of importance):
FERTILITY • Masculinity/femininity
STRUCTURE • Feet and legs • Walking ability • Balance
GROWTH RATE • High average daily gain
MUSCLING
• Moderate balanced muscle
FATNESS • Ability to finish without being over fat
Led SteerWhen judging Led Steer cattle these are the key attributes you should be looking for (the traits are listed in order of importance):
MARKET SUITABILITY FOR WEIGHT • Adequate size and scale to carry this weight
and minimum finish
GROWTH RATE • Weight for age
MUSCLING • Moderate balanced muscle • Heavy muscling is desired in:
• High-priced cuts • Rib • Loin • Round
FATNESS • Ability to finish without being over fat
STRUCTURE • Feet and legs • Walking ability • Balance
Market specifications guide for young judges to use when judging Led Steers
Lightweight Led SteerCarcass Weight 180 - 230 kg
Optimum Rib Fat Depth Range 6 - 7 mm
Optimum P8 Fat Measurement Range 6 - 8 mm
Medium Weight Led SteerCarcass Weight 230 - 300 kg
Optimum Rib Fat Depth Range 7 -8 mm
Optimum P8 Fat Measurement Range 8 - 9 mm
You might also find the below link helpful when preparing for your beef cattle virtual judging experience: https://extension.tennessee.edu/henderson/Documents/%2713%20Livestock%20Judging%20Guide%20Module%203%20Steers.pdf
dairy cattledairy cattledairy cattle
Jersey Cows
How to Judge Show Animals Information Booklet - Page 3
When judging the Jersey dairy cows these are the key attributes you should be looking for:
SHAPE • The body is wedge shaped, being longer at
the rear than at the front• The top edge of the wedge is parallel to the
ground along the back of the cow, and the bottom edge slopes from the bottom of the teats to the brisket (between the front legs)
COLOUR• Fawn or dark mouse coloured
HEAD• Fine and long, well-dished face and wide
forehead• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be prominent, large and
bright• Muzzle should be broad with muscular lips
and strong jaws• Large open nostrils mean proper breathing
BODY• Straight and strong back level to a smooth tail
setting, with broad level loins• Rump should be long, level and broad
because this indicates that there is a long, level, broad udder
RIBS AND BARREL• The ribs should be well sprung and wide apart• A large barrel in length, breadth and depth is
desirable
TAIL• Tail is long and thin with a good switch. Thighs
should be flat and wide apart
LEGS• From the front, legs should look straight• They should be set squarely to support the
body• Legs should not cross or weave when walking• Dairy cattle need strong straight legs that are
not sickle-hocked
UDDER AND UNDERLINE • Four evenly placed teats of uniform size and
shape are required• Regularly and squarely placed• The udder floor should have a slight crevice
running from front to rear• The udder should blend into the body
dairy cattledairy cattledairy cattle
How to Judge Show Animals Information Booklet - Page 4
Guernsey CowsWhen judging the Guernsey dairy cows these are the key attributes you should be looking for:
APPEARANCE• Attractive, vigorous, feminine and large
COLOUR • Fawn and white, orange and white, dark
mouse and white
HEAD• Fine and long - not dished• The wide muzzle is pinkish coloured• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be full and placid
BODY• Strong and straight back
• Broad strong and level loins
SKIN• Hides should be mellow and flexible, pliable
and loose, not coarse and covered in fine silky hair
• The skin is generally yellowish, particularly inside ears and under flanks
NECK• Should be long and thin with a clean throat
CHEST• Low, deep and full between back of forelegs
LEGS AND FEET• Legs straight and short
• Feet medium sized, round and solid
HIND-QUARTERS:• Rump well set-in, level, hips wide apart and
not very fat
• Tail long and fine; set on a level with back
UDDER• Long and wide, deep but not hanging too
much; firmly attached to body; bottom nearly open, and slightly indented between teats; udder veins well developed and plainly visible
• Teats evenly placed, hanging perpendicular
stud sheepstud sheepstud sheep
How to Judge Show Animals Information Booklet - Page 5
When judging meat sheep, especially short wool types, it is important to remember what their purpose is, the conditions in which they are normally run and the overall aim of the grazier for breeding these sheep. Short wool meat sheep are a critical part of our prime lamb industry and the ultimate aim of a grazier is to: • Breed sheep that can easily graze and access
water • Produce as many kilograms as possible of
meat per hectare • Convert feed to red meat and yield well
When judging the stud sheep these are the key attributes you should be looking for:
OVERALL APPEARANCE • The animal should stand squarely and well
balanced• It should be long - the longer the animal the
more likely it will weigh heavier• The animal should demonstrate thickness
especially through the hindquarter, top line and barrel moderately tapering into the shoulder
• The animal should be alert and meet any specific breed characteristics as outlined by the governing society
FEET & LEGS• The animal should stand squarely with feet
sitting flat and evenly on the ground, there should only be a moderate angle to the pastern
• Toes should be even and not splayed• Back legs should not be too close together,
nor should they be sickle-hocked• If back legs are too straight the animal will not
move freely
WALKING• When walking, ideally the animal’s back foot
will land close to where the front foot has just moved from
• The animal should move easily without restriction
• It is ok for front legs to stand slightly closer together than back legs as this may indicate increased muscle in the hindquarter
HINDQUARTER • The hindquarter should be long from hip to
pin and preferably reasonably flat across the top
• There should be good width to the rump• Muscle should be evident from the top of the
rump down through the twist into the upper leg
stud sheepstud sheepstud sheep
How to Judge Show Animals Information Booklet - Page 6
LOIN/TOPLINE • The loin should be long and wide• The topline should be wide and full, this is
sometimes referred to as ‘spring of rib’• In effect you want to see the top of the sheep
well developed and rounded• You do not want to see the animal narrow at
the top and broad around its flank and belly • This would indicate poor muscling. Nor do
you want the topline absolutely flat as this may indicate too much fat
SHOULDER • The top of the shoulder should blend into the
topline both when looking from above and when looking side-on
• The shoulder itself should also blend into the body and not be too prominent
• The point of the shoulder should not be too pronounced and should be smooth
• The neck should sit neatly into the shoulder
NECK • Neck should be long and provide the sheep
with a good outlook
HEAD • The animal should have a wide muzzle, often
indicating natural thickness through the body • The mouth and jaw should sit squarely,
allowing for ease of grazing
BRISKET/CHEST • Animal should be clean and not too wastey in
the brisket• Chest should be wide demonstrating natural
width
MUSCLE AND FAT • Often muscle is round and fat is flat. In
virtual judging you do not have the ability to ascertain the amount of fat a beast is carrying for yourself
• Look to see how full the rear flank area is, if very full the animal may be carrying more than optimal fat. Is the topline flat or slightly rounded? If there is fat around the tail then it is likely fat is more than optimal
dairy goatsdairy goatsdairy goats
How to Judge Show Animals Information Booklet - Page 7
When judging the Anglo-Nubian dairy goats these are the key attributes you should be looking for:
GENERAL APPEARANCE (style & quality): • The ideal dairy goat is a large exotic animal
with a high, proud head carriage, majestic bearing and upright stance
COLOUR: • Any colour or combination of colours. May be
plain, broken coloured, or mottled, but should not carry full Swiss markings
• Skin black but may be grey with black pigmentation
HEAD (skull, eyes, ears, mouth, nostrils): • Profile short and arched• Should be polled or neatly disbudded• Muzzle fine and tapered, nostrils flat - ideally
the bite should be where the teeth fit snugly against the dental pad, but the teeth may extend beyond the dental pad
• Ears low set on the head, long, broad and pendulous (hanging down loosely)
• Eyes should be almond shaped and set wide apart
NECK: • Strong, medium length and without tassels• Dewlap may be present on both bucks and
does
BACKLINE: • Straight back either level or rising slightly to
hips
• May show slight dip behind withers but with no signs of weakness
FOREQUARTERS: • Withers well defined, blending firmly into
shoulders • Chest broad and deep
BODY (barrel): • Heavy framed with good length and
reasonable depth
HINDQUARTERS: • Rump rounded, broad and strong but not
steep • Wide between thurls, tail short
HOOVES & LEGS:• Hooves sound and well formed• Legs strong and straight with no inclination to
cow hocks or weak pasterns, which should be short, strong and upright
UDDER: • Showing a broad attachment and no pocket,
softly textured with good capacity. Slight division allowed
TEATS: • Of good size, set well apart and distinct from
the udder
COAT: • Short, fine and glossy
Breed: Anglo-Nubian
horsehorsehorse
How to Judge Show Animals Information Booklet - Page 8
Led show horses are judged on conformation and paces. When assessing the exhibits, remember to study each animal individually and consider it in relation to that breed’s ‘standard of excellence.’ When judging the led horses these are the key attributes you should be looking for:
CONFORMATION AND SOUNDNESS • The horse should be in proportion• It should appear suitable for the purpose of
that breed• The animal should be well presented with a
clean coat and look healthy and pleasing to the eye
PACES• The horse should be moving at a walk and
trot with regular active strides• It should move forward freely, engaging the
hocks. You should see a clear difference that defines the walk from the trot
HEAD & NECK • A led horse should have a quality head with a
clean jawline that is well set on to the neck• The neck should also be in proportion (not too
thick, short or too straight) and should form a natural arch from the withers to the poll
SHOULDER • A sloping shoulder that is well laid back to
the wither is desirable. Different breeds may have a more prominent wither as per their ‘standard of excellence’ and breed purpose
CHEST, BACK & BARREL• A well-developed chest that is not too narrow
or too overly wide• A strong top line, deep girth and adequate
depth of barrel
MUSCLE • Well-developed muscle (again, amount
of muscle may vary for different breed characteristics) well set on tail and even, strong clean legs
HOOVES• Strong hooves that are in proportion to the
horse. Cast your eye over the pastern line
CARRIAGE • The horse should carry itself evenly• Observe the way the horse travels at the walk
and trot as it is led directly away from you, as it travels from the side angle and then as it returns in a straight line towards you. The horse should be moving straight and true
poultrypoultrypoultry
How to Judge Show Animals Information Booklet - Page 9
When judging the Australian Langsham Bantam these are the key attributes you should be looking for:
HEAD • Comb single straight and even in serrations
with four to six spikes
EYES • Prominent and of a dark brown colour (not
black and certainly not light either)
BEAK • Light to dark horn colour (similar to that on a
cow again not fully black)
LEGS & FEET • Four straight toes • Well spread toes with outer toe lightly
feathered to the end of toe• Underfoot colour a pinkish white with white
toenails
PLUMAGE • Close feathered and of good rich beetle
greenish gloss on a dense black colour free from purple tinge or barring
TYPE • Body is fairly broad with tail showing gradual
upward incline (no more than 35 degrees) • Across the top a V appearance is noted to
point of tail
CARRIAGE • The breed is a graceful, well balanced active
and alert fowl when being judged
Breed: Australian Langshan Bantam (Female)
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