Livestock_judging_funamentals_worksheet

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Livestock Judging Fundamentals Directions: Fill in the blanks. Introduction 1. The identification of key parts of both breeding and market animals will be discussed as well as the selection crite... ria one should know to properly evaluate each of these species of livestock. 2. Aaron Jennings, wool judging coach at Texas Tech University, will discuss the three key factors one should and understand when evaluating breeding sheep that have wool, these being staple length, fineness and uniformity. The Importance of Livestock Judging 3. It is estimated by experts that in the next 40 years our worlds food demand will double. 4. The last though, that we are going to have to do is constantly improve the genetics of these livestock within our production system. 5. Livestock producers combine both those genetic merit values that we come up with, with live animal selection to improve livestock. The Basics of Livestock Judging 6. Selection criteria is a list of traits listed in order of priority of what’s most important to least important. Market Steer Evaluation 7. The bridge of the nose from their eye down to their nostril is called the muzzle. 8. The fatter an animal gets the more substance and fat they'll accumulate in this brisket region. 9. The depth of his rib is evaluated from the top of his topline to the base of his rib. 10. Carcass is ribbed between the 12th and 13th rib. 11. The most important trait is muscle the second most important is correct of finish or fat cover. 12. Muscle shape should be round not flat [Show More]

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