Overview of how to judge beef cattle, sheep, and swine competitively in a livestock judging contest.

1. Overview of Livestock Judging
Livestock Judging Workshop:
Oneida County, New York
April 6, 2013
By Cari B. Rincker, Esq.

2. What is Livestock Judging?
• Evaluation of an animal’s characteristics
making a comparison to other animals
according to the “ideal standard”
– What is “ideal” can be somewhat subjective and
can change overtime according to trends in the
industry
– Using both objective and subjective tools
• After evaluating each animal, a ranking is
assigned to that class
Presentation by Jeff Thayne at Iowa State University

3. My Livestock Judging Experience
• Judged in 4-H & FFA
– Illinois State 4-H Team (NAILE
Champions)
– Invited to Judge in Edinburgh,
Scotland
• Judged at Lake Land College
– 1st Place Oral Reasons at National
Western Stock Show in Denver,
Colorado
– 1st Place Overall at the Houston
Livestock Show & Rodeo
• Judged at Texas A & M University
– All-American Livestock Judging
Team

4. My Livestock Coaching Experience
Coached the Shelby
County 4-H Livestock
Judging Team in Illinois

5. What I Do Now with Livestock Judging
• Owner of Rincker Cattle Co.
– SimAngus beef cattle
operation in Shelbyville,
Illinois
• Judge beef cattle shows at
the local, state, national,
and international level
– Occasionally judge pigs,
sheep & goats

6. How Livestock Judging Helps Me As an
Agriculture Attorney
• Analytical Skills
• Public Speaking Skills
• Organizational Skills
• Short-term
memorization
• Persuasive arguments

7. Benefits of Livestock Judging
“Judging instills confidence in those people who
may be timid and humbles those who tend to be
conceited.”
– Harlan Ritchie (Michigan State University)
Presentation by Jeff Thayne at Iowa State University

8. What Is A Livestock Judging Contest?
• Ranking of livestock
animals
– 4 animals to a class
– Identified with Numbers
– Compared to the Official
Placing (by a Judge or
Committee)

9. What Is A Livestock Judging Contest?
Beef Cattle, Meat Sheep,
& Pigs
– Some contests have
wool sheep, meat
goats, and horses
– Separate contests for
dairy, poultry & rabbits
(typically)

10. What Is A Livestock Judging Contest?
• Judging 6-12 classes
of livestock
– Some breeding classes
might also have EPD’s
• Questions and/or
“Oral Reasons”

11. What We’ll Discuss Today
• Beef Cattle
– Steers
– Heifers
– Bulls
• Pigs
– Gilts
– Barrows
• Sheep
– Market Lambs
– Ewes

12. What We’ll Discuss Today
• Expected Progeny
Differences (“EPD’s”)
for breeding animals
• How to Calculate
“Cuts”
• Taking notes on your
“Steno Pad” for
Questions or Oral
Reasons
• Overview of Oral
Reasons

13. Judging Beef Cattle

14. Learn Your Anatomy

15. Learn Your Anatomy

16. Learn Your Wholesale Cuts of Beef

17. Learn Your Retail Cuts of Beef

18. Judging (Bred) Heifers
• Priorities
– Functionality / Ease of
Fleshing
– Structural Correctness
– Balance and Symentry
– Growth Performance
– Femininity/ Eye Appeal
– Muscle
– Width of Base
Presentation by Jeff Thayne at Iowa State University

19. Judging (Bred) Heifers
Functionality/ Ease of Fleshing
(“Easy Keeping” or “Brood
Cow Utility”)
– Rib shape (depth and
outward curvature to rib)
– Depth of heart and bold in
forerib
– Volume
– Flesh/ condition
– Sound structured
– Multiple characteristics go
into these terms
Presentation by Jeff Thayne at Iowa State University

20. Judging (Bred) Heifers
Growth Performance
– Cattle need to moderate
framed
• If too big/tall, then tend to be
harder keeping and produce
market animals with carcass
weight problems
– Look at length of maturity
pattern Photo from Lautner Farms
• Length of face, cannon, body,
hooks to pins
– Look at overall volume and
weight of the animal

21. Judging Cattle
Structural Correctness
– Front foot alignment
– Shoulder angle
– Strength to topline
– Levelness and length of hip
– Set to hock
Photo from Hanewich Cattle Co.
– Set to pastern
– Heaviness of structure
Presentation by Jeff Thayne at Iowa State University

22. Judging Bulls
• “Butts, Nuts & Guts”
– Muscularity
– Athletism
– Structural Soundness
– Rib/Volume
– Testicle Size/ Scrotal
Circumference
Photo from Oklahoma State

23. Judging Market Steers
• Priorities:
– Muscle
– Market Readiness/
Correctness of Finish
– Rib and Feeding Ability
– Structural Soundness
Photo from Lautner Farms
– Balance and Eye Appeal
Presentation by Jeff Thayne at Iowa State University

24. Judging Market Steers
• Muscle Indicators
– Quarter
– Rib
– Loin
– Stifle
– Forearm
Photo from Gregory Farms
Presentation by Jeff Thayne at Iowa State University

25. Judging Market Steers
• Finish Indicators
– Brisket
– Over Ribs
– Pins/ Around
Tailhead
– Flank
– Cod Fat
Photo from Lautner Farms
Presentation by Jeff Thayne at Iowa
State University

26. Judging Market Steers
• Evaluating Rib/ Feeding Ability
– Steers should possess dimension to their skeleton
in terms of chest width and center body shape to
ensure efficiency in a feedlot setting and the
ability to deposit finish
• Width of chest
• Depth of body
• Rib Shape
• Uniformity of body depth
Presentation by Jeff Thayne at Iowa State University

27. Judging Market Steers
• Evaluating Balance and Eye
Appeal
– The steer should be
proportional
– Look at how the steer
balance from the profile
• Length of neck
• Levelness of topline and hip Photo from Rodgers Cattle
• Smooth pattern
• General attractiveness
Presentation by Jeff Thayne at Iowa State University

28. Let’s Judge a Class of Market Steers
Photo by Lautner Farms

29. Feedlot Market Steers Profile
1 2
4
3
Presentation by Drew Obermeyer from K-State

30. Feedlot Market Steers Rear View
1 2 3 4
Presentation by Drew Obermeyer from K-State

31. Write Your Placing Down

32. How Did You Place It?
My Placing: 3-2-4-1 We’ll discuss how to calculate your score later.
Just write it down right now.
Cuts: 2-5-3
Note: I differed opinion from K-State. K-State Placed it 2-3-4-1 with cuts of 3-4-5.
This also illustrates that there is no one right answer – judges/officials will have
different preferences.

33. We’ll Talk More About Reasons Later
• Overview
– Divide class into 3 pairs
– Describe why you placed
the class the way you did
– Read & learn the
terminology in the
Livestock judging Team
Manual Livestock Judging Teammates from
Texas A & M University
– Example sets of reasons
for your reference

34. Market Steer: Reasons Example # 1
• I placed this class of feedlot steers 2-3-4-1. The red steer wins as he best
combines yield and quality grade. He shows the most natural shape down
his top, over the loin and is thicker and more expressive through his
quarter. Additionally, he is more structurally sound, being more neatly laid
through the shoulder than 3. He should hang the carcass receiving a lower
numerical yield than 3. 3 is longer sided. However he is fatter and straighter
through his shoulder than 2, so he is second.
• Nevertheless it is 3 over 4 in the middle pair. The black steer is the thicker
topped, wider based steer of the pair that should produce the more
muscular carcass. I realize the Hereford appearing steer is sounder made,
however he is lighter muscled, being flatter through the quarter and
narrower based when viewed from the rear, so he is third.
• Yet in the bottom pair, its 4 over 1. 4 is more market ready as he shows
more evidence of finish over his rib, around his tailhead and is fuller in the
flank. Additionally he is higher volumed, have more depth and dimension to
his rib. Yes, the yellow steer is leaner, but he is the furthest from his
endpoint and should hang the least desirable carcass of the four, so he is
last.
By Drew Obermeyer from K-State

35. Market Steer Reasons Example # 2
• I place the market steers 2341. In the top pair I place 2 over 3. 2 is
the heavies muscled, most expressively shaped steer that should rail the
most shapely carcass. I grant that 3 is longer sided. But I faulted him and
placed him 2nd, he is heavier conditioned and straight in his shoulder.
• In my middle pair I placed 3 over 4. 3 is a wider based, thicker topped steer
that should rail a heavier muscled carcass. I grant that 4 is sounder
structured but he is also light muscled and narrow based.
• In my bottom pair I placed 4 over 1. 4 is the bigger bodied steer that
appears to have been easier feeding. Also I would expect him to be
safer grading. I realize 1 is leaner made, but he is the lightest
muscled and barest finished steer in class.
By Drew Obermeyer from K-State

36. Market Steer Reasons Example # 3
• My preferred alignment of the Market steers is 2341. Starting the class with
a pair of heavier muscled, more complete steers, and of the pair I preferred
the added advantages in expression to align him over 3. 2 is a long
patterned, trimmer conditioned steer that measures longer and wider out of
his hip. I appreciate the softer, more market ready look of 3 yet he also gets
plainer in his design and a little courser fronted.
• However despite these criticisms, 3 is a heavier muscled more correctly
finished steer that has more volume and expression of muscle out of his hip
and due to his external indicators suggest that he should be safer to role the
choice stamp. I realize that 4 is bolder ribbed, however the Hereford is also
the heaviest finished, shortest coupled steer in the class.
• In my concluding pair of lighter muscled steers I still preferred the body and
depth of 4. He is deeper bodied, bolder sprung steer that has a softer look
and is closer to a marketable endpoint, I understand that they yellow steer is
longer bodied cleaner designed, yet he is the flattest, narrowest made,
lightest muscled steer in the class.
By Drew Obermeyer from K-State

37. Judging Pigs

38. Learn Your Anatomy

39. Learn Your Wholesale Cuts of Pork

40. Learn Your Retail Cuts of Pork

41. Judging Breeding Swine (Gilts)
Priorities
– Scale/ Growth
– Lean / Condition
– Structural Correctness/
Functionality
• Helps to ensure sow longevity
– Internal Dimension/ Rib Photo from Dick Kuecker & Sons
– Skeletal Width and Dimension
– Balance and Eye Appeal
– Muscle Content
– Maternal characteristics
Presentation by Jeff Thayne at Iowa State University

42. Judging Gilts
• Condition
– Leanness is important
with breeding swine
– Don’t want females to
be too heavy
conditioned but an
adequate degree of
condition is needed Photo from National Swine Registry
for sound
reproductive intervals
Presentation by Jeff Thayne at Iowa State University

43. Judging Gilts
• Maternal Characteristics
– Vulva
• Estrus Detection
• Upturned/ Tipped
• Infantile
– Underline
• Pin Nipples/ Blunt Teats
• Size and spacing issues Hint: These are GREAT for questions
and oral reasons. Take lots of notes!
• Count
Presentation by Jeff Thayne at Iowa State University

44. Judging Swine
• Skeletal Width and
Dimension
– Width of Chest
– Square Rib Design
– Depth of Flank
– Natural Base Width at
the Ground
– Ability to Convert Feed Photo from gctelegram.com
to Gain
Presentation by Jeff Thayne at Iowa State University

45. Judging Swine
• Balance and Eye Appeal
– Proportional Skeleton
– Attractive and well balanced
look from the profile
• Levelness of topline and hip
• Strength behind the blades and to
Loin
• Quality to hair and skin coat Photo from Sharrett Family Farms
– Structural Correctness
• Looseness of skeleton and
mobility
Presentation by Jeff Thayne at Iowa State University

46. Judging Market Hogs
Pay attention to whether
they are gilts or barrows
– Especially for Questions
and Reasons (ID’s, proper
pronouns like “he”
“she”)
– Gilts are typically leaner
than barrows

47. Judging Market Hogs
• Priorities
– Muscle Content
– Lean Growth
– Skeletal Width and
Dimension
– Structural
Photo of Kelly Goneke
Correctness
– Balance and Eye
Appeal
Presentation by Jeff Thayne at Iowa State University

48. Judging Market Hogs
• Indicators of Muscles
– Ham
– Loin
– Dimple at Ham-Loin
Junction
– Grove down top
– Forearm
– Blades Photo from the National Swine Registry
– Stifle
Presentation by Jeff Thayne at Iowa State University

49. Judging Market Hogs
• Indicators of Leaness
– Jowl
– Over blades
– Elbow pocket
– Loin Edge
– Seam of ham Photo from Swinegenetics.com
– Lower one-third of body
Presentation by Jeff Thayne at Iowa State University

50. Judging Sheep
Photo from WestsideConnect.com

51. Judging Ewes & Rams (Breeding Sheep)
• Priorities
– Growth and
Performance
• Frame
• Length
– Functionality/ Rib
Photo from Strat Hearl Suffolks
– Balance and Eye Appeal
– Structural correctness
– Muscle
Presentation by Jeff Thayne at Iowa State University

52. Judging Breeding Sheep
• Balance, Eye Appeal and
Structural Soundness
– Length and smoothness of
front end
– Cleanliness thru shoulder
and chest
– Levelness of topline and
hip
– Pasterns
– Length of stride Photo from DDJ Suffolks
Presentation by Jeff Thayne at Iowa State University

53. Judging Market Lambs
• Priorities
– Muscle
– Correctness of finish
– Growth and Weight
– Skeletal Correctness
– Balance and Eye Appeal
From www.agri-media.ca
*Pay attention to sex
Presentation by Jeff Thayne at Iowa State University

54. Judging Market Lambs
• Muscle Indicators
– Rack
– Loin
– Hip
– Leg
– Forearm
Photo from Rennvue Farms
Presentation by Jeff Thayne at Iowa State University

55. Judging Market Lambs
• Finish Indicators
– Breast/ Chest Plate
– Ribs
– Flank
– Twist
Photo from Oklahoma Report
Presentation by Jeff Thayne at Iowa State University

56. Judging Market Lambs
• Growth Indicators
– Length of head, neck,
cannon bone and
hindsaddle
– Height at the top of the
shoulders
– Length of body Photo from South Dakota State Fair
– Weight
Presentation by Jeff Thayne at Iowa State University

57. Judging Market Lambs
Skeletal Correctness
– Angle to shoulder and knee
– Appropriate set to pastern
– Levelness of top and dock set
– Square set from hock to
ground from behind
– Heaviness of structure
Photo from KearnyHub.com
Presentation by Jeff Thayne at Iowa State University

58. Judging Market Lambs
• Balance and Eye Appeal
– Proportionalism
– Trim chested/ clean fronted
– Length and smoothless of
front end
– Level topline and square hip
Photo from Thomas Show Lambs
– Attractive rib design
Presentation by Jeff Thayne at Iowa State University

59. Market Lambs Profile
1 2
4
3
Presentation by Drew Obermeyer from K-State

60. Market Lambs Rear View
1 2 3 4
Presentation by Drew Obermeyer from K-State

61. Market Lambs Top View
1 2 3 4
Presentation by Drew Obermeyer from K-State

62. Market Lambs Front View
1 2 3 4
Presentation by Drew Obermeyer from K-State

63. Write Down Your Placing

64. Official
My Placing: 4-1-2- We’ll discuss how to calculate your score later.
Just write it down right now.
3
Cuts: 3-5-2
Note: I differed opinion from K-State on the bottom pair.
K-State placed the class 4-1-3-2 with the same cuts
This also illustrates that there is no one right answer – judges/officials will have
different preferences.

65. Market Lambs: Reasons Example # 1
• I placed the market lambs 4-1-3-2. In the top pair of more muscular wethers, I
personally like the blue sheep to win. For me, he ties his muscularility into a bigger,
more correctly finished package. Not only is 4 a taller fronted lamb, that is longer
measuring from his last rib back. But this compliments the fact that he is a cleaner
profiling lamb that is leaner to touch. I would expect him to have an advantage in
cutability. True, 1 is a heavier weight lamb that wraps with a bigger leg. However, I
placed him second because he is a heavy middled lamb that is deep in his sternum.
• However, 1 is a more powerfully muscled, growthier lamb, and needs to beat 3 in the
middle pair. No doubt, 1 is a wider based sheep that has more tone and shape of
muscle from his rack back into his leg. To add to this, I find him to be a heavier
weight lamb and he should go to the cooler with more product from his 13th rib back.
Yes, 3 is more correct in his body depth. However, for me he goes third, because 3 is
clearly the lightest muscled, thickest hided lamb in the class, that is a bit too stale.
• Now, in the bottom pair of lambs that differ in composition I elected to use the leaner
lamb and placed 3 over 2. I predict he will have an advantage in yield grade because
he handles leaner down his spine and is especially cleaner over his forerib. On the
other hand 2 is a more muscular sheep. He has a bolder shape of muscle over his
rack, a fuller loin edge and more volume to his leg. Nonetheless, I placed him
fourth. Not only is he short bodied, but he is clearly the softest handling, most
overdone lamb in the class.
By Drew Obermeyer from K-State

66. Market Lambs: Reasons Example # 2
• I placed the Market Lambs 4132. In my top pair I placed 4 over 1. 4 is the
heaviest muscled, largest framed and most correct in his degree of finish. I
grant that 1 has a larger leg, but I faulted him and placed him second
because he is heavier conditioned.
• In my middle pair I place 1 over 3. 1 is wider based and more
expressive in his muscle shape. I grant that 3 is cleaner and trimmer in his
middle, but I faulted him and place him 3rd. He is light
muscled and narrow constructed.
• In my bottom pair I placed 3 over 2. 3 is leaner made sheep that I
would expect to rail a higher cutability carcass. I grant 2 for being
heavier muscled, but I place him fourth, He is the shortest bodied and
fattest made sheep in the class.
By Drew Obermeyer from K-State

67. Market Lambs: Reasons Example # 3
• My preferred alignment of the market lambs is 4132, starting the class with
a more massive muscular lamb who remains stronger down his top. 4 is a
long bodied lamb who spreads a squarer shape over his rack, spans wider
over his loin and has a longer, wider, deeper tying leg, which leads me to
believe that he should rail more pounds of trimmed hindsaddle. I
understand that 1 has more expression of muscle throughout his leg, yet he
also is narrower made and sharper over his shoulder.
• However in my middle pair it is 1s advantage in both Muscularity and
expression that aligns him over 3. 1 has more expression over muscle
over his crisper, firmer rack and carries this back through his more defined
loin and into his bolder more dimensional leg. This suggests that he
should simply rail a carcass that is totally freer of fat. Yes, 3 is more
opened up in his chest floor, but he also is plainer and nondescript in his
design, and appears to be heavier conditioned.
• In my concluding pair of heavier conditioned lambs, I preferred the added
length and volume of 3. 3 is a taller, longer patterned lamb, who is more
attractive on the profile and is more extended from his last rib back. I
understand that 2 is deeper bodied, but he also is the heaviest conditioned,
lightest muscled lamb of the class.
By Drew Obermeyer from K-State

68. Learn Your Anatomy

69. Learn Your Wholesale Cuts of Lamb

70. Learn Your Retail Cuts of Lamb

71. How to Calculate Cuts
• Best Score is 50
• Calculate by adding the “Drop”
• Cuts are 3 numbers-- for Top Pair, Middle Pair and
Bottom Pair
• Total cannot exceed 15 points
• Example
– Placing 4321
– Official 4231
– Cuts 7-3-4
– Score 47
(Switched middle pair)

72. How to Calculate Cuts
• Illustration: Ask:
Is 2 over 1?
– My Placing: 2134 Is 2 over 4?
Is 2 over 3?
– Official Placing: 2143 Is 1 over 4?
Is 1 over 3?
– Cuts: 5-3-2 Is 4 over 3? No, so minus 2
– Score: 48

73. How to Calculate Cuts
• Illustration: Ask:
Is 2 over 1? No, so minus 5
– My Placing: 1234 Is 2 over 4?
Is 2 over 3?
– Official Placing: 2143 Is 1 over 4?
Is 1 over 3?
– Cuts: 5-3-2 Is 4 over 3? No, so minus 2
– Score: 43

74. How to Calculate Cuts
• Illustration: Ask:
Is 2 over 1?
– My Placing: 2314 Is 2 over 4?
Is 2 over 3?
– Official Placing: 2143 Is 1 over 4? No, so minus 3
Is 1 over 3? No, so minus 5 (3+2)
– Cuts: 5-3-2 Is 4 over 3? No, so minus 2
– Score: 40
The simple bust.

75. How to Calculate Cuts
• Illustration: Ask:
Is 2 over 1?
– My Placing: 4213 Is 2 over 4? No, so minus 8
Is 2 over 3?
– Official Placing: 2143 Is 1 over 4? No, so minus 3
Is 1 over 3?
– Cuts: 5-3-2 Is 4 over 3?
– Score: 39
The simple bust.

76. How to Calculate Cuts
• Illustration: Ask:
Is 2 over 1? No, so minus 5
– My Placing: 3142 Is 2 over 4? No, so minus 8 (5 +3)
Is 2 over 3? No, so minus 10 (5+3+2)
– Official Placing: 2143 Is 1 over 4?
Is 1 over 3? No, so minus 5 (3+2)
– Cuts: 5-3-2 Is 4 over 3? No, so minus 2
– Score: 20
The major bust.

77. Now, You Try It
• Example:
– My Placing: 2431
– Official Placing: 2413
– Cuts: 5-4-3
– Score:

78. Now, You Try It
• Example:
– My Placing: 3124
– Official Placing: 1234
– Cuts: 3-2-5
– Score:

79. Now, You Try It
• Example:
– My Placing: 1234
– Official Placing: 3124
– Cuts: 2-3-7
– Score:

80. Now, You Try It
• Example:
– My Placing: 1324
– Official Placing: 4213
– Cuts: 4-3-2
– Score:

81. Now, You Try It
• Example:
– My Placing: 1234
– Official Placing: 4321
– Cuts: 2-5-2
– Score:

82. Taking Notes on Your Steno Pad
• Get several steno
pads for livestock
judging
• Keep notes in them
• I still have my steno
pads from livestock
judging at Lake Land
& Texas A & M
University

83. Getting Ready for the Contest
• Get your steno pad set-up
the night before
• Fill in the information
about the classes the day
of the contest
• Columns for your placing,
the official placing, official
cuts, and your score
• This will be your “Master
Score Sheet”
• Identify Questions and/or
Reasons Classes
• Identify Classes where
there will be EPD’s
available

84. Setting Up Notes for Questions
• There’s no one right way to
do this
– This is how I set-up my notes
for question classes
• Need to take notes on
“identification” (e.g., tick-
backed Hereford heifer),
positives, and negatives
– Will also get questions on
comparison
• Make sure to write down
your placing
• The goal is to take accurate
enough notes to jog your
memory later

85. Taking Notes for Questions Classes
• Write down whatever
comes to mind
• Can be a useful
exercise to help rank
the animals

86. Another Way to Take Notes for Questions
Again, there’s no one
“right way”
– Find what works for
you

87. Trick for Questions
• Write your placing
down on answer sheet
– Will help job your
memory
– Place on scantron
away from the circles

88. Oral Reasons
• Overview: Explaining to a judge why you
chose to place the animals the way you did
• Judged on the correctness of the reasons
(even if different than the official) and overall
presentation
• 50 points maximum
• Should be 60-90 seconds

89. Taking Notes for Reasons
• Divide your notebook
into 3 pair
– Top pair
– Middle pair
– Bottom pair
• Then you’ll divide it in
half again
– Positives & negatives

90. Strategy for Reasons Notes
• Top Pair
– Why 1st Place beats all the
rest
– Why 1st is better than 2nd
place
– How the 1st place animal
could improve
– How 2nd place might be
better than 1st place
– Why the 2nd place animal
is second
– Don’t forget to mention
ID’s

91. Reason Notes
• Middle Pair
– Is it a close decision?
– Why second place
beats third place
– How second place can
be improved
– How third place may be
better than second
place
– Why 3rd place animal is
in third place

92. Reason Notes
• Bottom Pair
– Is it a close decision?
– Why third place beats
fourth place
– How third place can be
improved
– How fourth place may
be better than third
place
– Why 4th place animal is
in fourth place
• Transitions

93. Cari’s Reasons Tricks
• I use my notes to help visualize the animals
– I “see” the animals as I give my reasons
– If I forget what I memorized, I just talk about the
animals
• I talked outloud to myself to practice (don’t
worry about what others think of you – you’ll
beat them!)

94. Cari’s Reasons Tricks
• I memorized one pair at a time
– Got the first pair down before moving on to the
second pair
• Smile.. But not too much. Be pleasant and
upbeat but not cheesy
• Articulation and strong voice
– Emphasize important words
– Think about pauses
• Dress professionally

95. Cari’s Reasons Tricks
• As a woman, I was taught to turn slightly to
make me look more feminine
• Pay attention to posture
• Remember that the judges want to hear the
“big points”
– Don’t get too carried away in the details
• Say “Good Afternoon” and “Thank You”
(confidently)

96. Cari’s Reasons Tricks
• If you don’t feel confident in your placing,
then stay away from words like “easily,”
“unquestionably” and “without a doubt” –
use soft language
– Remember to talk the differences
– Doing well in reasons is about describing the
animals accurately and giving a good presentation
– If you “see” the animals correctly, it’s okay to
place them differently

97. Sample Reasons
Placing: 4-3-2-1
Cuts: 3-5-3
• I placed this class of feedlot steers 4-3-2-1.
• In the top pair of steers comparable in finish, I placed 4 over 3 due to his advantage in muscling. Ideally, I
would like to see 4 more structurally correct through his shoulder, however, the bald-faced steer shows
more shape and natural thickness down his top and through his hip, and stands wider based when viewed
from the rear. He should hang a carcass with the highest percent of saleable product in the class. No
doubt, 3 is more structurally correct, particularly through the shoulder and deeper bodied. However, he is
narrower topped and flatter through the quarter than the class winner, so he is second.
• It is easily 3 over 2 in the middle pair. He is the nicer balanced steer that better combines yield and quality
grade. He is freer of waste through the lower 1/3 of his body and shows more muscle expression down his
top and through his quarter.
• In the bottom pair, its 2 over 1 due to his advantage in market readiness. He is carrying more finish over
his fore and rear rib and should be safer into the choice grade. I realize that 1 is the leaner. However, he is
the least market ready as he runs out of finish over his rear rib. He is also the lightest muscled, narrowest
made steer in the class that should hang the least amount of red meat, so he is last.
From Louisiana State University,
Department of Animal Science

98. More Info on Oral Reasons & EPD’s
Please get out the
Livestock Judging
Manual from Lake Land
College
*We’ll go through
several sections

99. Additional Resources
• Livestock Judging.com
– http://www.livestockjudging.com/free_livestock_judging_practice_clas
ses.aspx
• Judging 101
– http://www.judging101.com/
• Animal Science 101
– www.animalscience101.com

100. Please Stay in Touch
• Send Me Snail Mail: 535 Fifth Avenue, 4th Floor,
New York, NY 10017
• Call Me: (212) 427-2049 (office)
• Email Me: cari@rinckerlaw.com
• Visit My Website: www.rinckerlaw.com
• Read My Food & Ag Law Blog: www.rinckerlaw.com/blog
• Tweet Me: @CariRincker @RinckerLaw
• Facebook Me: www.facebook.com/rinckerlaw
• Link to Me: http://www.linkedin.com/in/caririncker
• Skype Me: Cari.Rincker