Body Condition Scoring

Module 3.2

Body Condition Scoring (BCS) System

A Body Condition Scoring (BCS) System describes the relative “fatness” of a cowherd using a nine point system. Although a formal scoring system is described below that is based on a nine point system, experienced stockmen the world over are continuously evaluating there livestock’s body condition using descriptors such as thin, fleshy, fat and average.

BCS “1”

• Bone structure of shoulder, back, ribs, hooks, and pins are sharp to the touch and easily visible. No evidence of fat deposits or muscling.

BCS “2”

• No evidence of fat disposition and some muscle loss in hind quarters. Spineous processes feel sharp and easily seen with space between them.

BCS “3”

• Very little fat cover on loin, back and foreribs. Backbone is still visible. Spinal processes can be identified individually by touch and sight. Spaces between processes are less pronounced.

BCS “4”

• Foreribs not noticeable but 12th and 13th ribs are noticeable to the eye. Traverse spinous processes identified by palpation (with slight pressure) and feel rounded.

BCS “5”

• 12th and 13th ribs not visible unless animal is shrunk. Traverse spinous processes only felt with firm pressure and feel rounded (not noticeable to the eye). Spaces between processes are not visible and only distinguishable with firm pressure. Areas on each side of the tailhead start to fill.

BCS “6”

• Ribs are fully covered and not visible.

• Hindquarters are plump and full.

• Noticeable springiness over foreribs and on each side of tailhead.

• Firm pressure not required to feel traverse processes.

• Brisket has some fat.

BCS “7”

• Ends of spinous processes can only be felt with very firm pressure.

• Spaces between processes undistinguishable.

• Abundant fat cover on either side of tailhead with evident patchiness.

• Fat in brisket.

BCS “8”

• Animal takes on smooth, blocky appearance.

• Bone structure disappears from sight.

• Fat cover is thick and spongey and patchiness is likely.

• Brisket is full.

BCS “9”

• Bone structure is not seen or easily felt.

• Tailhead is buried in fat.

• Animal’s mobility can actually be impaired by excessive fat.

• Square appearance.

Key times to condition score cattle.

• Weaning time: Pay particular attention to thin young cows weaning their first calves. May need to consider early weaning calves from young cows and giving them access to higher quality grazing.

• 45 days after weaning: Gives a good idea how fast cows are bouncing back after weaning calves. Thin cows should be gaining back condition if cow type is matched with feed resources.

• 90 days before calving: Last opportunity to get condition back on cows economically. Time to separate thin cows from cows in good condition.

• Calving Time: If cows are thin, may want to change pre-calving feeding program. Difficult to get condition on cows after calving economically. Requires large amounts of high quality feed.

• Breeding: Thin cows may indicate poor match of calving season to feed resources. Maybe calving is too early in the spring. General : Manage nutrition program so mature cows are a BCS 5 and first-calf heifers are a BCS 6 by calving time.

• General : Manage nutrition program so mature cows are a BCS 5 and first-calf heifers are a BCS 6 by calving time.

Herd Body Condition Scoring

• Cows average BCS “5”

• Herd ranges between BCS “3” and “6”

• Old cows and young cows are “thin”

• Cows 4 years to 10 years are “fleshy”

Body Condition Scoring ChartWeaning-BCS Pre-calving-BCS Calving-BCS Pre-breeding-BCS

Date

Age Group

2

3

4 & Older

ID Thin Cows

Herd Average