Judging Market Steers KY by I42q7B3

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									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)
   forward
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)
  walks
  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

                                                                Indentation
                                                                  behind
                                                                 shoulder

                                                 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


   Uniform
    body
    depth


                                  Wide
          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

  Poor
structure           Short, steep
                       rump          Weak top




  Good                         Long, straight top line
structure
                  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
hindquarters
                Too shallow in rear
                      flank
                                    Slide 18


          Evaluating Balance


                                Clean
                               necked
 Good
fronted
 steer
                               Smooth
                               shoulder
                                  Slide 19


Evaluating Balance
  Well Balanced Steer




   All the parts (width, depth,
    and length) fit together
              nicely
                                                                    Slide
                                                                       20

              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
                 Slide
                    24




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
                  Slide
                     26




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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