Judging Beef Heifers

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Key Points for Judging Beef Heifers

• Evaluate heifers first from the ground up and then from the rump (rear) forward.
• Rank the traits for their importance.
• Evaluate the most important Traits first.
• Eliminate any easy placings.
• Place the class based on the volume on the important traits.

Ranking of Traits for Judging Beef Heifers

• Soundness and structural correctness.
• Capacity or volume.
• Style and balance.
• Degree of muscling
• Femininity.

Evaluating Soundness and Structural Correctness

When evaluating soundness and structural correctness, attention should be given to:

• Front and rear leg columns
• Feet
• Pasterns
• Hocks
• Knees
• Rump
• Shoulders

Problems associated with incorrect front leg column structure in heifers:

• Splay-footed:
  • Added pressure on knee joints
  • Wears off inside toes
• Pigeon-toed:
  • Added pressure on knee joint
  • Wears off outside toes

Problems associated with incorrect rear leg column structure in heifers:

• Cow-hocked:
  • Added pressure on hock joint
  • Wears off inside toes
• Bow-legged:
  • Added pressure on hock joint
  • Wears off outside toes

Problems associated with incorrect hock angle in heifers:

• Sickle-hocked:
  • Added pressure on hip and rump
  • Poor heel depth
• Post-legged:
  • Limited flexibility and increased stress on hock joints
  • Often hock swelling and (or) lameness
  • Wears off front of toes

Evaluating Structure - Rump

When evaluating rump structure we are concerned with having the proper slope from hooks to pins:

• If too much slope:
  • Added pressure on rear leg column joints
  • Added stress on hip-loin junction
  • Can result in sickle-hocks
• If too little slope:
  • Added pressure on rear leg column joints
  • Can result in post-legged hocks

Evaluating Structure - Shoulders

When evaluating shoulder structure we are looking for heifers that have:

• The proper set (or slope) to the scapula:
  • Improper set puts added pressure on elbow, knee, and pastern joints and decreases flexibility.
  • Often associated with other structural defects.
• The proper refinement (or lack of coarseness):
  • Heifers don't need big, coarse shoulders

Evaluating Capacity or Volume

Capacity (volume) is determined by 3 factors:

• Body Width (rib shape)
  • Heifers should be wide-bodied with good spring of rib.
• Depth of body
  • When viewed from the side, body depth should be at least 1/2 of the distance from the top of the back to the ground.
• Length of body
  • Heifers should be long-bodied.

Style and balance refers to how well all the pieces of the heifer fit together.  Points to consider include:

• Straightness of top-line.
• Balance between body width, body depth, and body length.
• Smoothness and angularity of front.
• Blending of the shoulder, ribs, and hip.

To determine degree of muscling, evaluate the following:

• Thickness through the center of the quarter when viewed from the rear.
• Width between rear feet when the heifer walks and stands.
• Shape over the top (shape of the loin).

When evaluating femininity in heifers, pay careful attention to the following:

• Refinement of the head.
• Length of the neck.
• Angularity of the neck and shoulder.
• Blending of the shoulder to the forerib.

Foot Score Guidelines

• Foot Score Guidelines (American Angus Association)

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Final Tips for Judging Heifers

• Remember the important traits.
• Know what "correct" looks like.
• Look at lots of beef heifers.
• Practice your judging skills