Judging Market Steers KY by I42q7B3


									Judging Market Steers

 Developed by:
 Richard Coffey, Extension Swine Specialist, University of Kentucky
 Kevin Laurent, Extension Associate, University of Kentucky
 Warren Beeler, Kentucky Department of Agriculture

 Edited for Georgia by Frank B. Flanders
 Georgia Agriculture Education Curriculum Office
 March 2002
                                                                        Slide 1

          Steps to Judging Market Steers

1. Evaluate steers from the ground up and from the        rump (rear)
2. Rank the traits for their importance
3. Evaluate the most important traits first
4. Eliminate any easy placings in the class
5. Place the class based on the volume of the important   traits
                                             Slide 2

Ranking of Traits for Market Steers

 1.   Degree of muscling
 2.   Degree of finish (fat cover)
 3.   Growth capacity
 4.   Soundness and structural correctness
 5.   Balance
 6.   Frame size
                                                            Slide 3

  Growth Curves for Market Steers
Phase I - Frame   Phase II - Muscle   Phase III - Fat

                                                1,400 lbs

                                                  900 lbs

                   Age of animal
                                                                      Slide 4

          Evaluating Degree of Muscling

Degree of muscling in steers is best determined by evaluating:
  1. Thickness through the center of quarter
  2. Width between rear feet when steer stands              and(or)
  3. Shape over the top (butterfly shape desired)
                                                     Slide 5

         Evaluating Degree of Muscling
Thin Muscle   Average Muscle Thick Muscle   Super Thick

Very narrow    Average         Good         Very good
   width        width          width          width
                                                          Slide 6

             Evaluating Degree of Finish
Areas to consider when evaluating degree of finish include:

   1. Top line
   2. Underline
   3. Body depth
   4. Brisket
   5. Tailhead
   6. Udder or cod
   7. Shoulder
   8. Over the ribs
                                                       Slide 7

               Evaluating Degree of Finish
                  Smooth over top      Fat tailhead

                                            Miss Fatty

                                         950 lbs
                                         0.8 inches backfat
                                         Choice 50
                                         4.0 yield grade

                    Loose underline   Udder fat
Full brisket
                                                                             Slide 8

                  Evaluating Degree of Finish
                       Trim tailhead             Clean over ribs

       Mister Muscle

$ 1,250 lbs
$ 0.2 inches backfat
$ 1.6 yield grade                                                  Empty
$ Standard quality      grade                                      brisket


                                                 Tight, clean underline

                  Empty cod            Shallow rear flank
                                                    Slide 9

    Evaluating Degree of Finish
 Nice brisket                      Too trim

Full brisket (near ideal)   Empty brisket (lacks finish)
                                      Slide 10

 Evaluating Degree of Finish
Near ideal             FAT ALERT !!

Cod fat               Tailhead fat
                                                   Slide 11

          Evaluating Growth Capacity

Market steers with high growth capacity will be:
  1. Wide through the chest
  2. Wide between feet when walking or standing
  3. Uniform in their body depth
  4. Open through the ribs
  5. Long bodied
                                    Slide 12

Evaluating Growth Capacity
      Good growth capacity

                Open rib shape


          Long bodied            chested

 Wide walking
           Evaluating Soundness and
                                                    Slide 13

            Structural Correctness
Sound and structurally correct animals will have:
  1. Flexible, clean, flat joints
  2. Long powerful stride
  3. Strong pasterns
  4. Good set to hocks and knees
  5. Big feet that sit flat on the ground
  6. Long, straight top line
  7. Long, level rumps
           Evaluating Soundness and
                                               Slide 14

            Structural Correctness
Good set                                 Sound and
 to hock                      Good set   structurally
                               to knee     correct

             Strong pastern              Strong pastern

  Big, square feet
            Evaluating Soundness and
                                                         Slide 15

             Structural Correctness

structure           Short, steep
                       rump          Weak top

  Good                         Long, straight top line
                  Long, level rump
                                                          Slide 16

                 Evaluating Balance

L Balance refers to market steers having the   correct
  portions of width, depth, and length
   # Width, depth, and length should be in        equal
  proportions that blend together
                                                    Slide 17

                 Evaluating Balance
                    NO BALANCE ALERT !

                      Too short

 Too light in                            Heavy fronted
                Too shallow in rear
                                    Slide 18

          Evaluating Balance

                                  Slide 19

Evaluating Balance
  Well Balanced Steer

   All the parts (width, depth,
    and length) fit together

              Evaluating Frame Size
L The optimum steer for today=s market should          be medium
   framed and finish at about 1,200 lbs
     # Large framed steers will get too big before
   developing adequate finish
     # Small framed steers will be early maturing         and get
   too fat before they reach optimum            weight
                                                      Slide 21

              Evaluating Frame Size

I=m too big

         1,400 lb large framed steer with no finish
                                                         Slide 22

                Evaluating Frame Size

I=m too small

                 900 lb small framed steer with too much fat
                                                                      Slide 23

                 Evaluating Frame Size
0.4 Backfat $ 13.5 in2 Ribeye $ Low choice quality grade $ 2.8 Yield grade

I=m just right

           1,250 lb medium framed steer with proper finish

Example Market
 Steer Class I
                                                                          Slide 25

                           1                                 2

                           3                                  4

             Placings By Traits

Muscle:   2-4-3-1     Structure: 4-3-2-1          Official Placing: 2 - 4 - 3 -
                                            Cuts: 3 - 5 - 6
Finish:   2-1-4-3     Balance:    4-2-3-1
Capacity: 2-4-3-1     Frame:      2-4-1-3

Example Market
 Steer Class II
                                                                          Slide 27

                            1                                    2

                            3                                    4
             Placings By Traits

Muscle:   2-4-1-3     Structure: 4-1-2-3
                                               Official Placing: 4 - 1 - 2 - 3
Finish:   1-4-2-3     Balance:    2-4-1-3
                                            Cuts: 4 - 3 - 6
Capacity: 4-1-2-3

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