WORKBOOK

This Workbook, Dairy Judging, is designed to help develop a system to analyze and select individual animals, while acquiring valuable communication and observation skills. For further information contact: Holstein Foundation P.O. Box 816 Brattleboro, VT 05302-0816 (802) 254-4551

Material organized and developed by Kelli Dunklee Jill Nelson Sandy Cordes Traci Loonstra Michele Ruby Samantha Stoddard

Information and editorial guidance provided by: Dr. George Heersche, Jr. Extension Dairymen University of Kentucky

INDEX
DAIRY CATTLE JUDGING
Dairy Cow Unied Score Card...............................................................................................................3 Five Major Breakdowns.........................................................................................................................5 Dairy Cattle Terminology.......................................................................................................................7 Evaluation of Defects..........................................................................................................................13 Body Characteristics............................................................................................................................14 Importance of Reasons. .......................................................................................................................22 Judging Dairy Heifers..........................................................................................................................26 Practice Class of Holstein 5 Year Olds..................................................................................................28 Ofcial Placing and Reasons on 5 Year Olds. ........................................................................................30 Practice Class of Ayrshire Yearlings......................................................................................................32 Ofcial Placing and Reasons on Ayrshire Yearlings...............................................................................34 Practice Class of Holstein Yearlings . ...................................................................................................36 Ofcial Placing and Reasons on Holstein Yearlings...............................................................................38 Learning How to Score. .......................................................................................................................40

DAIRY GOAT JUDGING

Dairy Goat Score Card. ........................................................................................................................43 Breed Specics....................................................................................................................................44 Dairy Goat Terminology. ......................................................................................................................46 Evaluation of Defects..........................................................................................................................48

IntROductiOn
The ability to judge animals is a skill which will benet you throughout life. Observation, condence, and communication are some of the many skills which you will develop from judging. In order to judge dairy animals, you must begin with the fundamentals. Learning the parts of the cow and the ideal conformation for each part will provide the necessary comparisons when placing classes. There are many different aspects of dairy judging covered in this book. The Dairy Cow Unied Score Card will tell you the importance of the ve categories and give you hints when considering breed characteristics and defects. Recognizing serious defects will help to place animals based on the severity of the discrimination. The challenge of choosing a young animal with the most correct conformation and future potential can be very rewarding. Learning how to calculate your score may be one of the most difcult parts of judging; however, it is always helpful to know your score during a judging competition or practice.

Oral reasons are the key to defending your placing when judging a class. Learning comparative and descriptive terms will help you to persuade your audience that your placing is correct.

As you can see, dairy judging has many benets. By developing a systematic procedure to analyze each and every animal, you will become a competent judge, allowing you to select animals which will work in your herd.

DAIRY COW UNIFIED SCORE CARD

Copyrighted by The Purebred Dairy Cattle Association, 1943. Revised, and Copyrighted 1957, 1971, 1982, and 1994. Breed characteristics should be considered in the application of this score card

MAJOR TRAIT DESCRIPTIONS

There are ve major classication traits on which a classier bases a cows score. Each trait is broken down into body parts to be looked at and ranked.

Perfect Score

1) Frame - 15%

The skeletal parts of the cow, with the exception of feet and legs, are evaluated. Listed in priority order, the descriptions of the traits to be considered are as follows: Rump - long and wide throughout with pin bones slightly lower than hip bones. Thurls need to be wide apart and centrally placed between hip bones and pin bones. The tailhead is set slightly above and neatly between pin bones, and the tail is free from coarseness. The vulva is nearly vertical. Stature - height, including length in the leg bones. A long bone pattern throughout the body structure is desirable. Height at the withers and hips should be relatively proportionate. Front End - adequate constitution with front legs straight, wide apart and squarely placed. Shoulder blades and elbows need to be rmly set against the chest wall. The crops should have adequate fullness. Back - straight and strong; the loin - broad, strong, and nearly level. Breed Characteristics - overall style and balance. Head should be feminine, clean-cut, slightly dished with broad muzzle, large open nostrils and a strong jaw is desirable. Rump, Stature, and Front End receive primary consideration when evaluating Frame.

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2) Dairy Character - 20%

The physical evidence of milking ability is evaluated. Major consideration is given to general openness and angularity while maintaining strength, atness of bone and freedom from coarseness. Consideration is given to stage of lactation. Listed in priority order, the descriptions of the traits to be considered are as follows: Ribs - wide apart. Rib bones are wide, at, deep, and slanted toward the rear. Thighs - lean, incurving to at, and wide apart from the rear. Withers - sharp with the chine prominent. Neck - long, lean, and blending smoothly into shoulders. A clean-cut throat, dewlap, and brisket are desirable. Skin - thin, loose, and pliable.

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3) Body Capacity - 10%

The volumetric measurement of the capacity of the cow (length x depth x width) is evaluated with age taken into consideration. Listed in priority order the descriptions of the traits to be considered are as follows: Barrel - long, deep, and wide. Depth and spring of rib increase toward the rear with a deep ank. Chest - deep and wide oor with well- sprung fore ribs blending into the shoulders. The Barrel receives primary consideration when evaluating Body Capacity.

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4) Feet and Legs - 15%

Feet and rear legs are evaluated. Evidence of mobility is given major consideration. Listed in priority order, the descriptions of the traits to be considered are as follows: Feet - steep angle and deep heel with short, well-rounded closed toes. Rear Legs: Rear View - straight, wide apart with feet squarely placed. Side View - a moderate set (angle) to the hock. Hocks - cleanly molded, free from coarseness and pufness with adequate exibility. Pasterns - short and strong with some exibility. Slightly more emphasis placed on Feet than on Rear Legs when evaluating this breakdown.

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5) Udder - 40% The udder traits are the most heavily weighted. Major consideration is given to the traits that contribute to high milk yield and a long productive life. Listed in priority order, the descriptions of the traits to be considered are as follows:
Udder Depth - moderate depth relative to the hock with adequate capacity and clearance. Consideration is given to lactation number and age. Teat Placement - squarely placed under each quarter, plumb and properly spaced from side and rear views. Rear Udder - wide and high, rmly attached with uniform width from top to bottom and slightly rounded to udder oor. Udder Cleft - evidence of a strong suspensory ligament indicated by adequately dened halving. Fore Udder - rmly attached with moderate length and ample capacity. Teats - cylindrical shape and uniform size with medium length and diameter. Udder Balance and Texture - should exhibit an udder oor that is level as viewed from the side. Quarters should be evenly balanced; soft, pliable and well collapsed after milking.

40

TOTAL

100

PARTS OF A DAIRY COW

BREED CHARACTERISTICS
Except for differences in color, size and head character, all breeds are judged on the same standards as outlined in the Unified Score Card. If any animal is registered by one of the dairy breed associations, no discrimination against color or color pattern is to be made. AYRSHIRE Strong and robust, showing constitution and vigor, symmetry, style and balance throughout, and characterized by strongly attached, evenly balanced, well-shaped udder. HEAD clean cut, proportionate to body; broad muzzle with large, open nostrils, strong jaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight; ears medium size and alertly carried. COLOR light to deep cherry red, mahogany, brown, or a combination of any of these colors with white, or white alone, distinctive red and white markings preferred. SIZE a mature cow in milk should weigh at least 1200 lbs. HOLSTEIN Rugged, feminine qualities in an alert cow possessing Holstein size and vigor. HEAD clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight; ears medium size and alertly carried. COLOR black and white or red and white markings clearly dened. SIZE a mature cow in milk should weigh a minimum of 1500 lbs. MILKING SHORTHORN Strong and vigorous, but not coarse. HEAD clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and moderatly dished; bridge of nose straight; ears, medium size and alertly carried. COLOR red or white or any combination. (No black markings allowed) SIZE a mature cow should weigh 1400 lbs. BROWN SWISS Strong and vigorous, but not coarse. Size and ruggedness with quality desired. Extreme renement undesirable. HEAD clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried. COLOR solid brown varying from very light to dark. Muzzle is black encircled by a mealy colored ring, and the tongue, switch and hooves are black. SIZE a mature cow in milk should weigh 1500 lbs. GUERNSEY Size and strength, with quality and character desired. HEAD clean cut, proportionate to body; broad muzzle with large, open nostrils; Strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried. COLOR a shade of fawn with white markings throughout clearly dened. When other points are equal, clear (buff) muzzle will be favored over a smoky or black muzzle. SIZE a mature cow in milk should weigh at least 1 150 lbs. JERSEY Sharpness with strength indicating productive efciency. HEAD proportionate to stature showing renement and well chiseled bone structure. Face slightly dished with dark eyes that are well set. COLOR some shade of fawn with or without white markings. Muzzle is black encircled by a light colored ring, and the tongue and switch may be either white or black. SIZE a mature cow in milk should weigh about 900 lbs.

FACTORS TO BE EVALUATED
The degree of discrimination assigned to each defect is related to its function and heredity. The evaluation of the defect shall be determined by the breeder, the classifier or the judge, based on the guide for discrimination and disqualifications given below.

HORNS No discrimination for horns. EYES 1. Blindness in one eye: Slight discrimination. 2. Cross or bulging eyes: Slight discrimination. 3. Evidence of blindness: Slight to serious discrimination. 4. Total blindness: Disqualification. WRY FACE Slight to serious discrimination. CROPPED EARS Slight discrimination. PARROT JAW Slight to serious discrimination. SHOULDERS Winged: Slight to serious discrimination. TAIL SETTING Wry tail or other abnormal tail settings: Slight to serious discrimination. CAPPED HIP No discrimination unless effects mobility. LEGS AND FEET 1. Lameness - apparently permanent and interfering with normal function: Disqualification. Lameness - apparently temporary and not affecting normal function: Slight discrimination. 2. Evidence of crampy hind legs: Serious discrimination. 3. Evidence of fluid in hocks: Slight discrimination. 4. Weak pastern : Slight to serious discrimination. 5. Toe out: Slight discrimination.

UDDER 1. Lack of defined halving: Slight to serious discrimination. 2. Udder definitely broken away in attachment: Serious discrimination. 3. A weak udder attachment: Slight to serious discrimination. 4. Blind quarter: Disqualification. 5. One or more light quarters, hard spots in udder, obstruction in teat (spider): Slight to serious discrimination. 6. Side leak: Slight discrimination. 7. Abnormal milk (bloody, clotted, watery): Possible discrimination. LACK OF SIZE Slight to serious discrimination. EVIDENCE OF SHARP PRACTICE (Refer to PDCA Code of Ethics) 1. Animals showing signs of having been tampered with to conceal faults in conformation and to misrepresent the animals soundness: Disqualification. 2. Uncalved heifers showing evidence of having been milked: Slight to serious discrimination. TEMPORARY OR MINOR INJURIES Blemishes or injuries of a temporary character not affecting animals usefullness: Slight to serious discrimination. OVERCONDITIONED Slight to serious discrimination. FREEMARTIN HEIFERS Disqualification.

FiVe MajOR BReaKdOWnS

Association Enhanced System:
Frame - 15% Dairy Character - 20% Body Capacity - 10% Feet and Legs - 15% Udder - 40%

Frame (15%)
Frame consists of the skeletal parts of the cow, excluding feet and legs. The following areas, in priority order, should be considered when evaluating Frame. Rump Stature Front End Back Breed Characteristics Vital to reproductive and mammary functions Long and wide throughout, with pin bones slightly lower than hip bones Tailhead should be rened and blend smoothly with rump Vulva is nearly vertical Thurls wide apart and centrally placed between the hip and pin bones

Adequate height, including length in leg bones with a long bone pattern Height at withers and hips should be relatively proportionate Sufcient constitution with strength and renement Chest is full with ample width between the front legs Withers should come to a sharp point and blend smoothly from neck to body Indicator of general strength and body conformation Topline appears straight and strong Loin should be broad, strong and nearly level, especially in young cows Similar in many aspects Major differences found in size and color Subtle differences include head characteristics, strength, and leg structure

Dairy Character (20%)

Evaluates the physical evidence of milking ability. Emphasis is on angularity, general openness while maintaining strength, atness of bone and lack of coarseness. Consideration should be given for stage of lactation. Ribs Thighs Withers Neck Skin Wide apart Rib bones should be wide, at, deep, and slanted toward the rear Lean, at thighs indicate efcient conversion of feed to milk Incurving to at and wide apart from the rear view, providing ample room for udder attachments Sharp with chine prominent Exhibiting evidence of milking ability Long, lean and blended well into the shoulders Neck, throat, dewlap, and brisket free of excess esh Thin, loose, pliable

Body Capacity (10%)

Good body capacity is often judged by strength and capaciousness of an animal. Body capacity allows an animal to make optimal conversions of feed to milk. The volumetric measurement of the cow (length x depth x width) is evaluated with age taken into consideration. Barrel Chest Long, deep, and wide Depth and spring of rib should increase toward the rear with a deep ank Sufcient width Deep heart girth formed by long, well-sprung fore ribs Ribs should blend smoothly into the shoulders

Feet and Legs (15%)

The structure of the rear legs and feet are extremely important to the longevity and efciency of a cow. The cow should have good mobility and be able to move smoothly. Slightly more emphasis is placed on feet than on rear legs when evaluating this category. Feet Rear Legs Well-shaped with the toes close together Pasterns should be strong and springy for greater mobility Foot angle is steep with a deep heel Rear View Straight and squarely placed with adequate room for udder Side View Moderate set (curve) to the hock Hocks Clean hocks, free from coarseness and pufness Bone Flat and clean with adequate substance Pasterns Short and strong with some exibility to absorb shocks

Udder (40%)
Major consideration is given to the traits that contribute to high milk yield and a long productive life. Lactation number and age are also two factors to consider. A strongly attached, well-balanced, capacious udder with quality texture is necessary to stand up to todays production standards. Udder Depth Teat Placement Moderate depth in relation to the hock Udder should have adequate capacity and clearance Teats should be placed squarely below each quarter and hang plumb to the center Teats should be properly spaced from rear and side views High and wide Slightly rounded to udder oor Solidly attached Evidence of a strong suspensory ligament marked by adequately dened halving Firmly attached with moderate length and ample capacity Strong and smooth Uniform in shape and medium in length and diameter Cylindrical in shape and placed squarely beneath each quarter

Rear Udder Udder Cleft

Fore Udder Teats

Udder Balance Udder oor level when viewed from the side and Texture Udder should be symmetrical and balanced Soft, pliable, and have a quality texture after milking

TeRminOlOgy
Dairy Character
Positive Terms
more angularity more dairyness throughout more rened milkier appearance cleaner and more angular less excess conditioning less excess esh longer and more open more openness of rib more open in her conformation longer and leaner neck less throaty less fat about the neck, throat and brisket sharper over the shoulders sharper at the point of withers cleaner down the topline more prominent about the vertebrae more prominent about the hips and pins more well dened over hip and pin bones atter (leaner or thinner) in the thighs more incurving in the thighs thinner in the thighs cleaner in the hock atter boned

Negative Terms
shorter, thicker neck tighter, closer ribbed throatier carrying excess esh in the throat, brisket or dewlap thick and eshy about the throat and neck thicker thighs thicker, rounder shoulder plainer coarse and thick about the head and neck

Udder Support
Positive Terms
more youthful udder carries her udder higher above the hocks udder carried higher off the ground more distance between the hock and udder oor udder held tighter to the body wall stronger median suspensory ligament more cleavage in rear udder more clearly dened median suspensory ligament stronger center support in the udder deeper crease in her udder deeper cleft in the udder more clearly dened halving in the udder stronger center attachment more crease in the udder more cleft in the udder more balance and symmetry to the udder fore udder held closer to the body wall leveler on the udder oor more balance of udder more shapely udder less quartering when viewed from the side milkier appearing udder larger, more capacious udder showing more bloom udder shows more apparent quality appears to have less meatiness in the udder more prominent veining exhibited more bloom and capacity of udder more nearly level on the udder oor when viewed she has an advantage in stage of lactation, from the side with more bloom and capacity of udder

Negative Terms
weaker attachments less halving stale (udder lacks bloom) udder lacking cleavage low, loose pendulous udder lacks udder support light quarter atter on the udder oor broken, weak median suspensory ligament lacks a crease to the udder when viewed from the rear

Teats and Teat Placement

Positive Terms
teats more desirable in size, shape, and placement teats hang more perpendicular to the ground teats more nearly in line (from rear) teats more neatly set on the udder oor more nearly correct front teat placement more desirable teat shape teats placed more toward the center of the udder teats more squarely placed on the quarters teats placed more correctly beneath each quarter more correct teat placement as viewed from the rear

Negative Terms
funnel, bottle, or pencil-shaped teats teats too small teats placed on the edge of the quarters teats too long teats of undesirable size and shape teats hang too close together

Rear Udder
Positive Terms
higher in the rear udder attachment higher and wider in the rear udder stronger in the rear udder attachment more fullness to the rear udder more symmetry and balance of rear udder more shapely rear udder more height and strength of rear udder attachment wider in the rear udder attachment fuller at the top of the rear udder fuller rear udder more balance of rear quarters more capacity of rear udder

Negative Terms
unbalanced and loosely attached in the rear udder pinched and narrow rear udder light in the left or right rear quarter lower in the rear udder attachment weak and narrow in the rear udder attachment

Fore Udder
Positive Terms
fore udder blends more smoothly into the body wall tighter fore udder attachment more rmly attached fore udder longer, more tightly attached fore udder less bulgy fore udder snugger in the fore udder attachment smoother fore udder attachment stronger fore udder attachment longer fore udder more capacity to the fore udder

Negative Terms
loosely attached fore udder shorter in the fore udder bulgier appearing fore udder unbalanced fore udder deep in the fore udder cut-up in the fore udder steeper in the fore udder

Feet and Legs

Positive Terms
straighter in her rear legs as viewed from behind more correct set to the hock less set to the hock stands more squarely on her rear legs when viewed more set to the hock from the side cleaner hock handles her rear legs more correctly on the walk walks more freely on the rear legs exhibits more mobility/more mobile tracks straighter walks more correctly on her front feet more correct foot shape stronger in the pasterns more strength in the pasterns deeper in the heel more rened hock more feminine and clean about the hock cleaner leg bone atter hock more strength and substance of bone more ex of the hock and strength of pastern

Negative Terms
shallow heel too much set to her rear legs when viewed post-legged from the side weak, rened or coarse boned close at the hocks (cow-hocked) weak pasterns toes out light-boned and lacking substance stands too close at the hocks hocks in when viewed from the rear more coarseness at the hock thick in the hock puffy about the hock

Stature
Positive Terms
taller, more upstanding more stature taller front-ended cow taller at the point of withers more height at the point of withers more upstanding in the front end

Topline
Positive Terms
straighter down her topline; especially harder in the loin (chine) more nearly level from withers to pins stronger in the chine leveler down the topline straighter and stronger over the top stronger in the loin

Negative Terms
less strength of topline easy over the topline weak in the chine and crops weak in the loin weak over the topline

Rump
Positive Terms
more nearly level from hooks to pins more correct slope from hips to pins more smoothness through the rump wider through the rump higher in the thurls more correct tail head setting neater at the tail head atter tail head setting less slope from hips to pins longer and leveler from hooks to pins wider in the pins (thurls or hips) more width at the thurls less prominent in her tail setting more correctly set tail head tail head placed more neatly between the pins thurls more centrally/correctly placed

Negative Terms
shorter, narrower rump higher and coarser at the tail head narrow between the hooks and pins sloping and pinched in the rump higher at the pins more sloping in the rump reverse tilt to the rump

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Front End (Shoulders)

Positive Terms
smoother blending shoulder tighter in her shoulder structure tighter at the point of elbow more harmonious blending through the front end blending more smoothly into the fore rib tighter at the point of shoulder fuller at the point of elbow fuller in the crops less prominent at the point of elbow

Negative Terms
coarser shoulder looser shoulder winged-shoulders more prominent at point of shoulder shallow shoulder lacking strength open behind the shoulders

Head
Positive Terms
more breed character about the head more alertness and style more dish to the face stronger through the jaw more strength of muzzle wider muzzle more femininity about the head more style about the head cleaner, more rened head deeper, stronger jaw more are to the muzzle

Negative Terms
plainer about the head narrow in the muzzle parrot jaw wry face head lacks style and breed characteristics roman-nosed coarse about the head short and plain about the head

11

BODY CAPACITY
Positive Terms
stronger, more powerful cow more powerful through the front end more total body circumference more length of body greater spring of rib more spring of fore rib more width and strength in the chest stronger through the front end fuller behind the shoulders deeper in the chest deeper in the rear rib deeper in the ank more depth of fore and rear rib more strength and power more total cow more total body dimension longer from end to end more spring of rib more width and strength throughout wider through the chest oor fuller in the crops fuller in the heart girth deeper in the barrel deeper in the fore rib more depth of body

Negative Terms
less spring of rib narrow chest oor narrow and pinched in the heart weak front-ended cow lacks length in the rib region shallow-ribbed narrow, weak, and frail tight-ribbed shallow fore and rear rib weak crops pinched in the chest shallow in the heart short-bodied shallow-bodied ribs lacking in fullness and spring round-ribbed

Connecting Terms
furthermore... in addition to this... equally as important... yes, 2 is also... one also... more importantly... moreover... I recognize that...

Grants
I admit that 2... however, 2 has... I do realize... this is a close placing, however, because... I did see that 2 is... noting that 2 is more... I grant that 2... I did not fail to recognize... yes, I admit... I do concede... giving 2 the advantage in...

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EValuatiOn Of DefectS
In the showring, defects found in dairy cattle can mean discrimination or disqualication. Defects which result in disqualication, such as total blindness, permanent lameness, or a blind quarter, are judged severely because they seriously interfere with an animals ability to function. Other defects, such as a temporary injury or a wry tail, interfere with a cows performance to a lesser extent. When judging, you should watch for any defects. It will often make placing the class much easier.

Eyes
Total Blindness ............................................................ unable to see out of either eye Disqualication Evidence of Blindness ........................................swelling; white spots Slight to Serious Discrimination Blindness in One Eye . ............................................ unable to see out of one eye Slight Discrimination Bulging or Cross Eyes . ........................................................................................ Slight Discrimination

Face
Wry Face ...............................................nose turned to the right or left Slight to Serious Discrimination Parrot Jaw .................................................. lacking length of lower jaw Slight to Serious Discrimination Cropped Ears ......................................................... end of ear has been removed Slight Discrimination

Tail
Wry Tail ...........................................tail lies to the right or left of vulva Slight to Serious Discrimination

Feet and Legs

Permanent Lameness ................................................. interferes with normal function Disqualication Temporary Lameness ....................................... does not affect normal functions Slight Discrimination Arthritis or Crampy Rear Legs ...........................................................................Serious Discrimination Puffy or Fluid-Filled Hocks ...................................................................Slight to Serious Discrimination

Udder
Blind Quarter ............................................................................ a quarter without milk Disqualication Abnormal Milk ..................................... bloody, clotted, watery Possible Disqualication/Discrimination Light Quarters, Hard Spots, Teat Obstruction ....................................Slight to Serious Discrimination Side Leak . ...................................................................... hole in the side of a teat Slight Discrimination

Other
Freemartin ..............................................................................Disqualication Unless A Proven Breeder Temporary Blemishes or Injuries ......................................................................... Slight Discrimination

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The Rump

An ideal rump - long, wide, and nearly level

Slight reverse tilt to the rump with pins higher than hips

Moderate slope from hips to pins

A rump with medium length, width and levelness (slightly pronounced tail head)

A sloping rump which is much lower in the pins than the hips

Moderate slope to the rump with a tail head that than does not set neatly between the pins

A high pinned cow 14

Chest Width

A powerful cow showing a wide chest oor

Lacking in width of chest oor (front feet also toe out)

Adequate width of chest for a heifer

Excellent depth and width of chest

Good width of chest oor, but lacking width between knees

Lacking depth and width of chest oor

Excellent width of chest for a senior yearling heifer

Back

Strong topline with a rump that is nearly level from hooks to pins

Very weak loin noticing also that she is weak in the crops and the pins are much higher than the hooks

A topline that is weak in the loin region

15

Shoulders

Excellent shoulders which are set smoothly and tightly into the body

Shoulders could blend more smoothly into the body

Winged shoulders which are not attached tightly to the body

Ribs

Excellent depth and spring of both fore and rear ribs on a heifer noticing the openness and angle to the rib

Adequate fore rib, but lacking depth of rear rib and openness of rib

Shallow-ribbed animal 16

Withers

Showing adequate dairyness over the withers

Thick over the withers

Excellent sharpness over the withers

Lacking sharpness and denition over the withers

Feet

Correctly shaped hoof with aequate depth of heel and a level sole

Excellent foot on a six year old, notice the strong pasterns and good depth of heel

Lacking depth of heel and strength in pasterns

Weak pasterns, with a shallow heel 17

Rear Legs

Excellent legs which have a strong, clean, and at bone

Sickle hocked with obvious crampiness in her legs

Slight set to rear legs

Legs which have too much set

Coarse hocked cow

Rear legs which are placed too far back, and appear to hock in. Note that the thurl is placed too far back in the rump structure

18

Udder Depth

An excellent udder for a six-year old with plenty of room between the udder oor and hocks in addition to having a strong median suspensory ligament

This udder is shallow, lacking depth and capacity in the rear quarters

This udder is lacking the strength of the median suspensory ligament and therefore hangs below the hocks

Rear Udder

Excellent height and width of rear udder attachment

Excellent height of rear udder attachment, slightly narrow in the width

Good height and width of rear udder attachment, noticing that the rear udder lacks balance as the left rear quarter is heavy

Excellent width of rear udder, noting the pear shape causes narrowness at the top of her rear udder

Medium height and width, but lacking bloom 19

Fore Udder

This fore udder is short and loose

This fore udder is strongly attached but lacks length

Tightly attached fore udder with adequate length

This fore udder has adequate length but cuts up slightly in the attachment

Smoothly attached strong fore udder

This fore udder lacks length

This is a bulgy fore udder

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Balance to Udder

This udder is obviously unbalanced, especially in its fore quarters

A cow displaying a balanced fore udder

A cow having a slightly tilted udder

A cow with reverse tilt to her udder

Teat Placement

Widely placed front teats

Squarely placed teats that hang perpendicular

Teats that are not squarely placed, being too wide in both fore and rear placements 21

WHy ReaSOnS ARe SO ImpORtant

The job of any judge is not complete when the class is placed. An important part of judging is justifying your placing to the audience, exhibitors or contest ofcials. Whether it be at a judging contest or a dairy show, a judge must be able to explain his or her decisions. This takes practice in using proper terms in an organized, and interesting style. Judging is not an exact science. If it was, there would not be a need for contests or shows. No two people ever judge exactly the same. When you are giving your reasons, you need to believe that your placing is the ofcial placing. Have condence in your placing and convince the ofcial or audience that you examined the animals and have reasons for placing them as you did. Your goal in giving reasons is not to change their minds, but to make them understand your point of view and why the animals were placed as they were. Condence is very important when giving reasons. It takes time to develop, but if you practice you will acquire the determination and poise you need. Start by visualizing yourself in the position of the ofcial judge. See yourself through every process of judging and giving reasons. Watch yourself making good, condent decisions. After placing a class, visualize yourself with the microphone or in front of the ofcial giving reasons.

Accuracy:
Accuracy cannot be stressed enough when giving reasons. Giving reasons that are not true will deduct points more quickly than any other factor. If two animals are very close in a specic trait it is not worth mentioning unless you can use the term, slight advantage or small difference. Accuracy must be considered when selecting the terms to compare or describe specic traits. A common mistake is to use only a few terms to describe entire categories. For example the term, size, stretch and scale is used to compare the height, length and depth of an animal. This term is appropriate only if one animal is taller, longer, and deeper than the other. If the animal is only taller and longer, and not deeper you must use a term which says only that. Another common inaccurate term is higher and wider rear udder. People often put those two terms together, however, it is not always true. It is quite common for one cow to have a higher but not wider rear udder or vice versa. One way to prevent using inaccurate phrases is to develop a large term vocabulary. When it comes time to give reasons you will be able to use the term that best describes the trait.

Presentation:
Speak clearly and loud enough so you are easily understood. Speaking in a bold voice will tell the audience that you are condent in your placing. It is difcult to be convincing if you speak softly and unsure. Eye contact with the ofcial is another very important point to remember while giving reasons. To help establish good eye contact, practice giving reasons or just talking while looking in a mirror. You are your biggest critic so if you can maintain eye contact with yourself, it becomes easier to keep eye contact with the ofcial.

Starting Out:
Ofcial reasons are a brief, yet complete statement which justies your placing. Start out by visualizing each cow in your mind. Make notes about special features that help you remember the animals from the class. Such features can be a different color pattern, horns or an extremely good or poor trait of the animal. Effective reasons contain comparative terms rather than descriptive terms. Judges should compare each animal to the one placed above it and use terms that tell why. Descriptive terms should only be used to help others visualize exactly what cow you are referring to. The following is an example of comparative reasons versus descriptive reasons. Think about which set gives you a more complete view of the two cows in question.

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Descriptive Example:
One places over 2. 1 has good style. She blends well in the shoulder. 1 has a straight topline and good rump angle. She also has a good set to her hock. Furthermore, 1 has a high rear udder and strong suspensory ligament. Finally, 1 shows dairy character. Two is fairly tall and has an extremely deep rib. 2 has a good teat placement but is rather low and loose in her rear udder attachment. She also has too much set to her hock and has a poor foot angle. Additionally, 2 is weak in her fore udder attachment and is a bit over-weight today. This example tells you about the two cows, but doesnt give you a reason why cow 1 places over cow 2. Now read the second example and see how the placing is justied more clearly.

Comparative Example:
In my top placing 1 places over 2. 1 presents herself with much more style and balance from end to end. 1 blends more smoothly from neck to shoulder and shoulder to barrel. 1 also is straighter over the topline, slopes less from hooks to pins and stands with less set to the hock than 2. Furthermore, 1 is clearly higher and wider in the rear udder with a more well dened halving to the udder. Finally, 1 is carrying less excess esh from end to end, particularly through the thighs. I do realize, however, that 2 is much taller at the point of withers and has more depth of barrel than 1.

Organization:
Whether you realize it or not, in every class that you judge you are making mental notes which help you sort through the class and decide upon a placing. Ofcial reasons are simply organizing these mental notes and saying them out-loud. Remember, if you are unable to nd reasons for a placing, you should consider changing your placing. Once you have decided on a placing or have an idea for a placing, start writing notes. Notes should help you visualize the class and each animal in it. Design your notes in a way that best suits you. Everyones technique is different. Depending on your ability to remember animals, you need to write notes that will work for you. Some people have to write every single detail down, while others simply need to list a couple of traits. Generally, you are allowed between 12 and 15 minutes to judge a reasons class. This does not always allow a lot of time to take notes. Develop abbreviations for traits. Do not write out entire sentences or phrases because this takes too long.

Abbreviation Examples:
Fore Udder Attachment. ............................................................................................................ 4-ud. att. Higher and Wider Rear Udder..............................................................................................H/W rear ud. Dairy Character.......................................................................................................................... Dairy Ch Feet and Legs...................................................................................................................................F & L

The Basic Format For Giving Reasons:

1. State the class (age and breed) 2. Your placing 3. General statement about the entire class or how the class may have sorted itself into pairs 4. Outstanding traits about the top cow 5. Placing comparisons with a couple grants for each placing 6. Positive general statement which justies placing the last cow on the bottom 7. Re-state the class and placing

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In the following section you will nd examples of specic portions of the reasons process.

Introduction:
For a class where one cow clearly is the top cow in nearly every trait. After careful inspection of this class of Brown Swiss 2 year olds, I placed them 1-2-3-4. I found one cow which demands to be placed on top with her tremendous size and balance, correctness of mammary attachments and overall style. This being 1. Look for the placing, age, and breed of cows being judged. Also note how the ofcial made it clear that this cow was easily placed rst and why. When the class has two cows that are very close in the top placing and can be considered a pair. In this class of Milking Shorthorn 4 year olds which I placed 1-2-3-4, two cows sorted their way to the top. 1 and 2 both have outstanding angularity and show tremendous bloom to the mammary and strength of udder attachments to top this class. But today, I give the nod to 1 because she is taller, etc.... This example meets all the requirements of a complete introduction; class, age, and placing. It also explains how the class had a pair of cows which both deserved some recognition for their traits. It shows how they were superior to the third and fourth cows and then states why 1 placed over 2.

Body:
The body or main portion of your reasons is where you compare the animals. In a judging contest, the body will have three parts: rst over second, second over third, and third over fourth. In each part you will compare the two cows using comparative terms. The most important reason for your placing should be rst. For each placing you should also give a grant. The grant statement points out a trait in which the lower placed animal excels, and in reasons you should give them the credit they deserve. Look at the following example of a proper set of reasons for the placing of 1 over 2. 1 places over 2 - the dark cow - in a close top placing. 1 shows more angularity throughout - being especially more open in the rib, leaner in the neck and brisket, sharper through the shoulder, more well dened about the hip and pin bones and more incurving in the thigh. Equally important, 1 is much higher and fuller in the rear quarters, criticizing 2 for lacking both height and bloom to the rear udder. 1 also is longer in the fore udder attachment. Finally, 1 slopes less from hips to pins and has a more desirable tail head setting. 2 makes this a close placing because she has considerably less set to the hock and is stronger over the topline. You may notice that many sentences are not complete. This is normal in oral reasons because people naturally talk using sentence fragments. Your oral reasons should sound natural and conversational. Also note that the cows are not referred to as she. Use the animals number as often as possible so the audience or judge doesnt lose track of which animal you are referring to.

Conclusion:
The conclusion is very important in oral reasons. It is the last impression that you will make on an audience or judge and you want it to be good. Keep the conclusion short. You dont want to focus on the last placed animal. A conclusion should include the reason for placing the last placed animal in that spot and give credit to the entire class or the last placed animal for good qualities. In the conclusion repeat the class name and your placing. The following are examples of short and to-the-point conclusions. For a very functional cow that really has no major faults, but isnt as stylish as the rest of the class. ...I justify placing 4 on the bottom of this class, although I admire her correct, functional type, however, she lacks the style and smooth blending of parts to place any higher in this class of Brown Swiss 2 year olds which I placed 1-2-3-4. When the last cow is clearly the poorest quality in the class and has some major faults and possibly a good trait use the following as an example. ...I justify placing 4 on the bottom of this class because even though she is extremely angular, I have to criticize her severely for being extremely weak in her mammary attachments and low in the foot angle. For these reasons I placed this class of Brown Swiss 2 year olds 1-2-3-4. Notice that each example restates the class name and placing. They briey mention the reasons why the cow placed last without spending too much time focusing on the negative. They also give credit to any good traits that cow may have, and strong characteristics found in all the animals in the class. For more examples of complete sets of reasons, go to the practice classes.

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The following is an example of a beginners set of written reasons:

Holstein 5 Year Olds Sample Introductory Reasons

I placed this class of Holstein 5 Year Old cows 4-1-3-2. I started with 4 the best uddered cow displaying the most amount of Holstein breed character and style throughout by placing her over the white 1, followed by 3 and 2. In placing 4 over 1, and at the top of the class, I felt this to be my closest placing; however, 4 excels for her overall advantage in mammary system. She has a milkier appearing udder and is snugger and smoother in her fore udder attachment. Furthermore, 4 has a higher and wider rear udder attachment with a stronger median suspensory ligament. To compliment this, 4 has an advantage in that she is deeper in her fore and rear ribs, deeper in her heart, and wider about the chest oor. However, I must grant 1 has a more desirable slope from her hips to pins. One places second and over 3 because she is longer and leaner in her neck, sharper at her point of withers, more prominent about her hooks and pins leading down to a atter and cleaner thigh. One also possesses a more youthful udder. She has a fore udder that is held closer to the body wall. As you view 1 from the rear she has a more dened crease with all four teats more perpendicular to the ground. She is also more desirable in her teat size and shape. However, I do not fail to recognize that 3 is a deeper bodied cow and displays more spring of rib when viewed from the rear. This advantage in body capacity is one of my primary reasons for placing 3 third and over 2. Three is a stronger, more powerful cow as she is fuller in the crops, has more sweep to her rib, and shows more overall depth of body. Three exhibits more stature, style and balance throughout being taller at her point of withers, longer from end to end, straighter and stronger down her topline, longer and more nearly level from hooks to pins, and neater in her tail head setting. Furthermore, 3 is a truer tracking cow as she walks on a more correct set of feet and legs. Finally, 3 exceeds in her height and width of rear udder attachment displaying more overall bloom and capacity to her mammary system. I must concede that 2 is snugger in her fore udder attachment, has a stronger median suspensory ligament, and more correct teat placement. Two places at the bottom because she lacks the overall style, balance, and quality of mammary system to place any higher in this class today. For these reasons I placed this class of Holstein 5 Year Olds 4-1-3-2. Thank you.

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Judging DaiRy HeifeRS

Choosing a heifer with the most correct conformation and future potential can be very challenging. Not only is the udder not developed on heifers, but as they grow, certain faults may disappear while new ones become apparent. Animals who placed at the top of their calf class may not develop the depth of rib desired by dairy farmers, likewise plain yearlings may grow into Grand Champion cows. The goal should be to choose heifers which will develop into productive and protable cows. In the showring, judges do not place emphasis on a heifers udder unless it exhibits problems. Heifers are judged on other aspects of their conformation, including feet and legs, frame, dairy character, and body capacity. Heifers which excel in these areas usually develop into desirable mature cows. It is important to remember that senior yearlings may carry some extra weight because they are close to calving. Likewise, young calves do not need much body because they have time to develop. When buying replacement heifers or choosing show heifers, one must realize that although the udder has not developed, its appearance can be a good indicator of future promise or problems. The udder of an open heifer should not show any signs of development. Characteristics which a person should look for when considering a heifers udder are correct teat size and placement with the teats pointing slightly inward. Teats which point inward are a good indication that the heifer will develop an udder which exhibits strong udder attachments. Discourage against heifers whose udders are fatty or overdeveloped, as this could lead to a poor quality udder and cause difculties during milking. It may also be a sign of infection or of being sucked at a younger age. Strutting teats and at udder oors are signs of a potentially weak median suspensory ligament which could shorten the productive life of a dairy cow.

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The following are placing cards for the practice classes:

Judging Card

Judging Card

Judging Card

Contestant Name

Contestant Name

Contestant Name

Class # #1 Class # #2 Class Yearlings

Class # #3 Class Yearlings

Class 5 year olds

Breed Holstein Breed Ayrshire Score

Breed Holstein Score

Score

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321

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Practice Class - Holstein 5 Year Olds

#1

#2

#3

#4

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The ofcial placing of the Holstein 5 Year Olds is 4-3-1-2. The cuts are 3-2-6. The following are two examples of ofcial reasons written by recognized dairy judges for the Holstein 5 Year Olds practice class.

Holstein 5 Year Olds Practice Class Ofcial Reasons Example #1

I placed this class of Holstein 5 Year Olds 4-3-1-2. 4 walks into the winners circle with ease. Today she wins the class with her undisputed advantage in udder and dairyness throughout. I followed her with a close pair of cows with 3 getting the nod over 1 with her advantage in bloom of udder and openess of rib over the extreme framed white cow. I ended the class with 2 a tremendous dairy cow, but lacks the overall blending of parts to go any higher today. Four places over 3 because of her undisputed advantage in udder. Her fore udder is attached tighter and closer to her body wall, as if it were welded on. Her rear udder is higher and smoother at the attachment. In addition she has an advantage in udder seam, teat size, shape, placement, and shows more apparent udder quality. The black cow also has an advantage in being sharper and cleaner over her withers down over her topline, her hooks and pins, and down through her thighs. Although I will grant that 3 is showing more depth, width, and strength throughout. Moving on to my closest placing, 3 moves over 1 with a decided advantage in bloom to her mammary system, and a more uniform width of rear udder. Also she has an advantage in having a more dairy, open, sweeping rib. However, I will admit that 1 is carrying less esh about her hooks and pins, and is a taller and longer cow. One places over 2 because of her advantage in eye appeal. She exhibits a more correct set to her hind legs when viewed from the side. The white cow also is showing more bloom and width to her rear udder. One is also a more upstanding cow exhibiting more strength and power throughout, as evidenced by her width of chest oor, depth of heart, and fore and rear rib. She is also wider throughout her rump region. Although I will concede that 2 does have a deeper ligament and a more correct teat size and placement. These reasons justify my placing 4-3-1-2 in this class of Holstein 5 Year Olds.

Judging Placing Scorecard

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321 21 24 29 40 35 43 15 18 17 22 23 25 31 42 25 30 47 41 40 48 34 36 50 44

Class # #1

Class 5 year olds

Breed Holstein
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Holstein 5 Year Olds Practice Class Ofcial Reasons Example #2

After careful inspection of this class of Holstein 5 Year Olds I placed them 4-3-1-2. I felt one cow easily sorted her way to the top, displaying tremendous breed character, style and balance from end to end, accented by her excellent mammary system. Four, the cow with the black udder, gets the nod today as she stands with her rear legs placed more squarely beneath the rump structure when viewed from the side. Furthermore, 4 is deeper in the rib, being especially noticeable in the rear rib. 4 also has teats placed closer to the midline of the udder and shows an advantage in shape of udder. In a closer middle placing, 3 places over 1. 3 more closely follows the type pattern set by the top individual. 3 has an advantage in bloom to her udder as well as a higher and wider rear udder attachment. She is deeper in both fore and rear ribs, and has more strength through the front end. I admit, 1 is a taller cow that is carrying less esh in her hooks and pins. In the nal placing in the class, 1 places over 2. 1 is a more stylish individual blending more smoothly from neck to shoulder, shoulder to barrel. 1 also stands with less set to the hock. More recognizable, however, is the tremendous size and strength advantage 1 has over 2. 1 is taller in the front end, deeper in the barrel, and stands with much more width of chest oor. I grant that 2 has a more correct rear teat placement. However, I justify placing 2 on the bottom of this class of outstanding Holstein 5 Year Olds, because she lacks the style and balance as well as size and strength to merit a higher placing. Once again my placing is 4-3-1-2.

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Practice Class - Ayrshire Yearlings

#1

#2

#3

#4

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The ofcial placing of the Ayrshire Yearling Class is 4-3-1-2. The cuts are 7-2-4. The following are two examples of ofcial reasons written by recognized dairy judges for the Ayrshire Yearling practice class.

Ayrshire Yearlings Practice Class Ofcial Reasons Example #1

I placed this class of Ayrshire Yearlings 4-3-1-2. 4 never had to look back in this class. She handles the eld with her awesome power and extreme correctness. I followed her with a dairy 3, followed by a correct but small 1 and ended the class with 2 a heifer lacking in dairy character. Four places over 3 because of her tremendous advantage in size and scale throughout. She is a taller heifer that is longer from end to end. She is deeper in her entire body and wider on her chest oor. 4 also gets the nod over 3 because she has a more moderate set to her hind legs and is neater through her shoulder. Although I will grant that 3 is carrying less esh and is more angular throughout. Three places second and over 1 because of her angularity. She is far superior in dairy character, being sharper and cleaner over her withers down over her topline, over her hooks and pins and down through her thighs. 3 also has an advantage in showing more openness and sweep to her rib. Although, I will concede that one is harder topped and is a deeper and wider heifer throughout. Moving on to my last placing, 1 places over 2 because of her advantage in set to her rear legs when viewed from the side and rear. One has an obvious advantage in being a more upstanding heifer that is cleaner and shows more character about the head and neck. One also has an advantage of carrying less esh about the hooks and pins and is thinner in the thighs. Although I admit that 2 is wider on her chest oor. These reasons justify my placing of 4-3-1-2 in this class of Ayrshire Yearlings.

Judging Placing Scorecard

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321 13 20 19 32 33 39 9 16 11 20 25 27 21 34 17 26 43 39 42 48 38 40 50 46

Class # #2

Class Yearlings

Breed Ayrshire
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Ayrshire Yearlings Practice Class Ofcial Reasons Example #2

Fours straightness of lines and overall power carry her to the top of this ne class of Ayrshire Yearlings, which I placed 4-3-1-2. In the top pair, 4 beats 3 with her levelness of topline and width throughout. 4 is higher in the chine, stronger in the loin, and especially neater and smoother over the tail setting. The taller, stronger 4 displays more width of chest, more smoothness at the point of shoulder, and greater depth and spring of both fore and rear rib with wider hooks, pins, and thurls. 4 is also stronger-boned and appears to stand more comfortably on her rear legs. However, 3 is longer in her neck and trimmer through the brisket. In the second pair, 3 edges 1 with her size and scale. She is taller at the withers and more upstanding and longer-bodied throughout, and she tracks straighter on her rear legs. 3 also displays a cleaner brisket, more prominent hooks and pins, and thinner more incurving thighs. I admit that 1 is neater in the tail setting and deeper in her rear rib. Finally, 1 places over the lower-set 2 because of her leg structure and overall balance. 1 stands much straighter on both her front and rear legs and carries less set in her hocks. She has a decided advantage in her upstandingness and height of front end and displays a higher chine and stronger loin. 1 displays more breed character with a longer, more balanced head and more overall renement, although I concede that the lighter-colored 2 is smoother over the tail head. Although 2 is a long-bodied heifer, she lacks the upstandingness and correctness of legs to place higher in this class. For these reasons I placed these Ayrshire Yearlings 4-3-1-2.

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Practice Class - Holstein Yearlings

#1

#2

#3

#4

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The ofcial placing of the Holstein Yearling Class is 1-4-3-2. The cuts are 3-3-4. The following are two examples of ofcial reasons written by recognized dairy judges for the Holstein Yearling practice class.

Holstein Yearlings Practice Class Ofcial Reasons Example #1

My nal decision in this class of Holstein Yearlings is 1-4-3-2. I started the class with a heifer that excelled the class in general appearance, followed by an extremely stylish 4, followed by a deep open ribbed 3 and I ended the class with 2, a tremendous dairy heifer but lacks the balance to go any higher today. One places over 4 primarily on her advantage in strength and power throughout. She is a taller heifer that is longer from end to end and also displays more depth, width, and strength throughout. She is deeper in her body, wider on her chest oor, and stronger and wider out over her topline. The white heifer also has a distinct advantage in blending of parts, being straighter and stronger in her topline and more neatly laid in at the shoulder. However, I will grant that 4 is cleaner and more feminine about her head and neck. Four places over 3 because of her advantage in sharpness, cleanness, and angularity throughout. 4 is sharper and cleaner over her withers, topline, and hooks and pins. 4 is also a taller heifer that is longer from end to end. Although, I will concede that 3 displays more depth, spring, and openness to her rib. Three places over 2 because of her clear cut advantage in eye appeal. 3 shows a more correct set to her rear legs primarily due to her depth of heel and strength of pasterns. The black heifer also has a tremendous advantage in depth and width throughout. She has a tremendous advantage in depth of rear rib and ank. Attention should also be focused on 3s advantage in depth of heart and strength of loin. Although, in making this placing I must admit 2 is carrying less esh throughout. These reasons justify my placing of 1-4-3-2 in this class of Holstein Yearlings.

Judging Placing Scorecard

1234 1243 1324 1342 1423 1432 2134 2143 2314 2341 2413 2431 3124 3142 3214 3241 3412 3421 4123 4132 4213 4231 4312 4321 36 39 40 47 46 50 26 29 20 17 26 20 34 41 24 21 38 28 43 47 33 27 41 31

Class # #3

Class Yearlings

Breed Holstein
38

Holstein Yearlings Practice Class Ofcial Reasons Example #2

The straightest, deepest-bodied heifer wins this outstanding class of Holstein Yearlings which I placed 1-4-3-2. In the top pair, 1 exhibits a distinct advantage in capacity and strength over 4. 1 displays more depth of heart, width of chest, and depth and spring of rib. 1 is also deeper in the anks and wider through the hooks, pins, and thurls than 4. In addition, the straight white heifer exhibits a stronger loin and blends more smoothly from chine to loin. Finally, 1 stands straighter on her front legs. However, 4 appears to be longer-bodied. Four uses this overall length and stretch to place over 3. 4 is also a cleaner front-ended heifer and has the advantage in rump by displaying more centrally placed thurls and more levelness from hooks to pins. Additionally, she stands straighter on her rear legs from the side view. I readily concede that 3 is deeper-bodied. In the nal pair, 3 uses her overall style to logically place over 2. 3 is a straighter-lined heifer with a stronger loin, and she stands much more squarely on her rear legs. 3 shows more depth of rear rib and balance of body than 2. 3 exhibits more breed character about the head and is trimmer about the throat and dewlap, although I admit that 2 has sharper withers and is cleaner over the rump. Although 2 is a long, stretchy heifer, she is not as balanced and is less comfortable on her rear legs than the three ne heifers standing above her. For these reasons, I placed this class of Holstein Yearlings 1-4-3-2.

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Scoring Scoring Scoring After placing a class in a judging contest, the placing card is taken and scored by a designated scorer. However, Scoring After placing a class in a judging contest, the placing card is taken and scored by a designated scorer. However, knowing

knowing how to score creates awareness of how you arecard doing in contests and practices. After placing a class in a an judging contest, the placing is taken and scored by a designated scorer. However, how to After score creates an awareness of how you are doing in contests and practices. The judge class of animals will give the placing, such 3-2-4-1. After placing the class, the judge placing aaclass in afour judging contest, the placing card is taken and as scored by a designated scorer. However, knowing how to for score creates an awareness of how youofcial are doing in contests and practices. knowing needs The to how decide was to place each pair. given for the difculty in placing a pairthe is known to how score creates an awareness of how youThe are number doing invalue contests and practices. judge for adifcult class of it four animals will give the ofcial placing, such as 3-2-4-1. After placing the class, judge The judge a judge class four animals will give the ofcial such as such 3-2-4-1. After placing class, the judge needs as a cut. The will give higher cut on easy placings with a lower cut on placings. An example of the cuts The judge forof a class ofait four animals will give the placing, ofcial placing, as difcult 3-2-4-1. After the placing the class, judge needs to for decide how difcult was to place each pair. The number value given for the difculty in placing a pair is known to decide how difcult it was each pair. The number value for the difculty in placing a pair is known a would be 7-2-5. This would mean the rst and last pair were easy placings because they had a higher cut the needs to decide how difcult itplace wasthat to place each pair. The number value given for the placings. difculty in placing a pair isas known as a cut. The judge will giveto a higher cut on easy placings with a given lower cut on difcult An example ofwith cuts cut. The judge will give a higher cut on easy placings with a lower cut on difcult placings. An example of cuts would be middle pair being a will difcult as a cut. The judge give placing. a higher cut onrst easy placings with a lower on difcult placings. An ofwith cuts the would be 7-2-5. This would mean that the and last pair were easy cut placings because they had a example higher cut 7-2-5. This would mean that the rst and lastrst pair were easy placings because they had a higher cut with thecut middle When scoring, always use your placing as and the guide. You will then compare your placing to a the ofcial placing would be 7-2-5. This would mean that the last pair were easy placings because they had higher withpair the middle pair being a difcult placing. being a When difcult by setting aplacing. table of six comparisons like inas the examples. Thewill six then comparisons are your 1st place animal to your 2nd middle pairup being a difcult placing. scoring, always use your placing the guide. You compare your placing to the ofcial placing by th th th st nd place animal, your 1stalways tosix your 3rd,your yourplacing rst to your 4guide. , your You 2nd to your 3rdcompare , your 2nd toyour your 4 , and your 3rdto toyour your24 . When use as the will then your placing to the ofcial placing setting upscoring, a table of comparisons like in the examples. The six comparisons are 1 place animal When scoring, always use your placing as the guide. You will then compare your placing to the ofcial placing by setting st nd st nd nd th rd th After writing down six comparisons askto this question to 2 each comparison: I placed ___1 over ____ is that correct? If by setting up a table of comparisons like in the examples. The comparisons are your place animal to your 2 place animal, your 1the tosix your 3rd, your rst your 4th, your tosix your 3rd, your 2 to your 4 , and your 3 to your 4 . st nd up a table of six comparisons like are place animal place animal, st rd in the examples. The th six comparisons nd rd your 1 nd th to your 2 rd th the answer is down yes, you do not lose points. If the answer is to no, you loose the cutI total between those two numbers in the place animal, your 1 to your 3 , your rst to your 4 , your 2 to your 3 , your 2 to your 4 , and your 3 to your 4 . After writing the six comparisons ask this question each comparison: placed ___ over ____ is that correct? If st rd nd th th your to your 3rd , your rst to lose your 4th, out your 2nd to your 3 , your 2 to your and 3rd tothose your 4 .that After writing ofcial placing. Once you have gured many points you have dropped, youyour will subtract that from After writing the sixnot comparisons ask this question each comparison: I, placed ___ over ____ isnumber correct? If the1 answer isdown yes, you do points. Ifhow the answer isto no, you loose the 4 cut total between two numbers in fty. the down the six comparisons ask this question to each comparison: I placed ___ over ____ is that correct? If the answer This will result in your nal score. Here are examples to you helphave you understand. Always remember, PRACTICE MAKES the answer is yes, youyou do not lose points. Ifsome the answer is no, loose the cut total between those two numbers inisfty. the ofcial placing. Once have gured out how many points dropped, you will subtract that number from yes, you do not lose points. Ifscore. the answer is no, you losepoints the to cut total between those two in the ofcial from placing. PERFECT! ofcial placing. Once you have gured how many you have dropped, you willnumbers subtract that number fty. This will result in your nal Here out are some examples help you understand. Always remember, PRACTICE MAKES Once you have gured out how many points you have dropped, you will subtract that number from fty. This will in This will result in your nal score. Here are some examples to help you understand. Always remember, PRACTICEresult MAKES PERFECT! your nal score. Here are some examples to help you understand. Always remember, PRACTICE MAKES PERFECT! PERFECT! Example 1 Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 If you placed the class 2-3-1-4, your score would be gured as follows: Example 1 Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 Example 1 Ofcial Placing: 3-2-4-1 7-2-5 If you placed the class 2-3-1-4, your score would Cuts: be gured as follows: If you placed the class 2-3-1-4, your score would be gured as follows: Placing Your Answer Points deducted Placing Is 2 over 3? Placing 3? Is 2 over 1? Is Is 2 2 over over 3? 1? 4? Is Is 2 2 over 1? 4? 3 over 1? Is Is 2 3 over over 4? 1? 4? Is 3 over 1? Is 3 1 over 4? Is Is 3 1 over over 4? 4? Is 1 over 4? Example 2 Example 2 Example 2 YourNO Answer Your YES Answer NO NO YES YES YES YES YES YES YES NO YES NO Score: 50 - 12 = 38 NO- 12 = 38 Score: 50 Score: 50 - 12 = 38 Points deducted -7 Points deducted -7 -7

-5 -5 -5

Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 If you placed the class 4-3-1-2, your score would be gured as follows: Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 Ofcial Placing: 3-2-4-1 7-2-5 If you placed the class 4-3-1-2, your score would Cuts: be gured as follows: If you placed the class 4-3-1-2, your score would be gured as follows: Placing Your Answer Points deducted Placing Is 4 over 3? Placing Is 4 over 3? 1? Is Is 4 4 over over 3? 1? 2? Is 4 over 2? Is 4 3 over 1? 1? Is Is 4 3 over over 2? 1? 2? Is 3 over 1? Is 3 1 over 2? Is Is 3 1 over over 2? 2? Is 1 over 2? Your NO Answer Your YES Answer NO NO YES NO YES NO YES NO YES YES YES NO NO- 18 = 32 Score: YES 50 NO- 18 = 32 Score: 50 Score: 50 - 18 = 32 Points deducted -7, -2 Points-7, deducted -2 -7,-2 -2 -2 -2 -2, -5 -2, -5 -2, -5

Example 3 Example 3 Example 3

Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 If you placed the class 1-4-2-3, your score would be gured as follows: Ofcial Placing: 3-2-4-1 Cuts: 7-2-5 Ofcial Placing: 3-2-4-1 7-2-5 If you placed the class 1-4-2-3, your score would Cuts: be gured as follows: If you placed the class 1-4-2-3, your score would be gured as follows: Placing Your Answer Points deducted Placing Is 1 over 4? Placing 4? Is 1 over 2? Is Is 1 1 over over 4? 2? 3? Is 1 over 3? Is 1 4 over 2? 2? Is 2? Is 1 4 over over 3? 3? Is 4 over 2? Is 4 2 over 3? Is Is 4 2 over over 3? 3? Is 2 over 3? Your NO Answer Your Answer NO NO NO NO NO NO NO NO NO NO NO- 44 = 6 Score: 50 Score: NO 50 - 44 = 6 Score: 50 - 44 = 6 Points deducted -5 Points-2, deducted -5-5 -5 -2, -5 -7, -2, -5 -2, -5-5 -7, -2, -2 -7,-7, -2, -5 -2-2 -2 -7, -7-2 -7, -2 -7 -7

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Sharp Practices
Showing and judging dairy cattle is a very important part of promoting and advertising for dairy breeders throughout the nation. However, it is only advantageous to the breeder when everything is done fairly. Sharp practices are procedures which are considered to be unethical in the showing of dairy cattle. Examples include misrepresenting the age and/or milking status of the animal or setting the teats with a chemical preparation.

As a judge, it is important that you are aware of sharp practices. Depending on the severity of the act, exhibitors may be barred from showing or given discrimination in a class if caught using unethical practices. Glancing over the PDCA Show Ring Code of Ethics before you judge will remind you of the dos and donts in the showring and allow you to effectively place each class.

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Judging Dairy Goats

Breeds
The American Dairy Goat Association recognizes six breeds of dairy goats: the Alpine, Saanen, Toggenburg and Oberhasli (known as the Swiss breeds); the Nubian (developed in England by crossing Indian or Egyptian goats with native British goats); and the LaMancha (developed in the U.S. by crossing the earless dairy goats from Spain and Mexico with breeds in the United States). Correct conformation of dairy goats is essential for a productive and successful herd. Functional type is signicant for productivity, longevity, and resistance to disease. It is important to evaluate the differences of goats as they relate to each other as well as how they relate to the breed ideal.

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American Dairy Goat Association Standard Score Card

The American Dairy Goat Association provides a Unied Scorecard to evaluate dairy goats. The scorecard has four major breakdowns with different points values for Senior Does, Junior Does and Bucks. The breakdowns are listed below.

General Appearance
Attractive framework with femininity or masculinity. Breed characteristics and overall body composition.

Dairy Character
Angularity and general openness throughout. Freedom from excess esh.

Body Capacity
Relative to the size and age of the animal, providing ample capacity for feed intake and production.

Mammary System
Strongly attached and high quality udder, indicating high production and longevity. American DairY Goat Association Senior Doe Scorecard General Appearance Stature 2 Head & Breed Characteristics 5 Front End Assembly 5 Back 8 Legs, Pasterns & Feet 15 American DairY Goat Association Buck Scorecard General Appearance Stature 2 Head & Breed Characteristics 8 Front End Assembly 10 Back 10 Legs, Pasterns & Feet 25

35

55

Dairy Character 20 Neck, Withers, Ribs, Flanks, Thighs & Skin Body Capacity Chest 4 Barrel 6 10

Dairy Character 30 Neck, Withers, Ribs, Flanks, Thighs & Skin Body Capacity 15 Chest 7 Barrel 8

Mammary System 35 Udder Support 13 Fore Udder 5 Rear Udder 7 Balanced, Symmetry & Quality 6 Teats 4 American DairY Goat Association Junior Doe Scorecard General Appearance Stature 2 Head & Breed Characteristics 10 Front End Assembly 8 Back 12 Legs, Pasterns & Feet 23

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Dairy Character 30 Neck, Withers, Ribs, Flanks, Thighs & Skin Body Capacity Chest 7 Barrel 8 15

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BREED SPECIFICS
ALPINE
The Alpine dairy goat is a medium to large size animal, alertly graceful, and the only breed with upright ears that offers all colors and combinations of colors, giving them distinction and individuality. They are hardy, adaptable and thrive in any climate while maintaining good health and excellent production. The hair is medium to short. The face is straight. A Roman nose, Toggenburg color and markings, or all-white is discriminated against. This breed is composed of several varieties, including the British, Rock, and Swiss Alpine, but the French Alpine is by far the most numerous.

LAMANCHA
The LaMancha was developed in the U.S. It has excellent dairy temperament and is an all-round sturdy animal that can withstand a great deal of hardship and still produce. Through ofcial testing this breed has established itself in milk production with high butterfat. The LaMancha face is straight with the ears being the distinctive breed characteristic. There are two types of LaMancha ears. In does, one type of ear has no advantage over the other. 1. The gopher ear is described as follows: an approximate maximum length of one inch, but preferably non-existent, and with very little or no cartilage. The end of the ear must be turned up or down. This is the only type of ear which will make bucks eligible for registration. 2. The elf ear is described as follows: an approximate maximum length of two inches is allowed, the end of the ear must be turned up or turned down. Cartilage shaping the small ear is allowed.

NUBIAN
The Nubian is a relatively large, proud, and graceful dairy goat of Oriental origin, known for high quality, high butterfat, and milk. The head is the distinctive breed characteristic, with the facial prole between the eyes and the muzzle being strongly convex. The ears are long, (extending at least one inch beyond the muzzle when held at along the face), wide and pendulous. They lie close to the head at the temple and are slightly out and well forward at the rounded tip, forming a bell shape. The ears are not thick, with the cartilage well dened. The hair is short, ne, and glossy. Any color or colors, solid or patterned, is acceptable.

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SAANEN
The Saanen dairy goat originated in Switzerland. It is medium to large in size with rugged bone and plenty of vigor. Does should be feminine, however, and not coarse. Saanens are white or light cream in color, with white preferred. Spots on the skin are not discriminated against. Small spots of color on the hair are allowable, but not desirable. The hair should be short and ne, although a fringe over the spine and thighs is often present. Ears should be erect and alertly carried, preferably pointing forward. The face should be straight or dished. A tendency toward a Roman nose is discriminated against.

TOGGENBURG
The Toggenburg is a Swiss dairy goat from the Toggenburg Valley of Switzerland. This breed is of medium size, sturdy, vigorous, and alert in appearance. The hair is short to long in length, soft and ne. Its color is solid varying from light fawn to dark chocolate, with no preference for any shade. Distinct white markings are as follows: white ears with dark spot in middle; two white stripes down the face from above each eye to the muzzle; hind legs white from hocks to hooves; forelegs white from knees downward with dark vertical stripes below knee acceptable; a white triangle on each side of the tail; white spot may be present at root of wattles or in that area if no wattles are present. Varying degrees of cream markings instead of pure white acceptable, but not desirable. The ears are erect and carried forward. Facial lines may be dished or straight, never Roman.

OBERHASLI
The Oberhasli is a Swiss dairy goat. This breed is of medium size, vigorous and alert in appearance. Its color is chamoisee. Does may be black but chamoisee is preferred. Chamoisee is described as: Bay ranging from light to a deep red bay with the latter most desirable. A few white hairs through the coat and about the ears are permitted. Markings are to be: two black stripes down the face from above each eye to a black muzzle; forehead nearly all black, black stripes from the base of each ear coming to a point just back of the poll and continuing along the neck and back as a dorsal stripe to the tail; a black belly and light gray to black udder; black legs below the knees and hocks; ears black inside and bay outside. Bucks often have more black on the head than does, black whiskers, and black hair along the shoulder and lower chest with a mantle of black along the back. Bucks frequently have more white hairs through the coat than does. The face is straight or dished. A Roman nose is discriminated against.

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Weight Specications
Toggenburg: The smallest of the dairy goat breeds, they should be a minimum of 120 pounds and 26 inches in height. American LaMancha: The next smallest breed of goats, they should be a minimum of 28 inches and 130 pounds at maturity. French Alpine, Nubian and Saanen: should not be less than 30 inches or 135 pounds.

Color Discriminations
It is a moderate fault for a French Alpine doe or buck to be all white in color or to have Toggenburg color and markings. It is a moderate fault for a Toggenburg doe to have a few small white spots in her haircoat. It is a serious fault if the doe or buck has black color or a white stomach (except on the British Toggenburgs). If a Saanen goat is a dark cream color or has several small dark spots it is a serious fault.

Other Breed Discriminations

A straight face on a Nubian is a moderate fault. A Roman nose on anything other than a Nubian is a moderate to serious fault. A dished face or barely drooping ears on a Nubian are serious faults.

Terminology
Some of the terminology of judging dairy goats is similar to judging dairy cattle. Suggested terminology for placing dairy goats include:

Head
broader width of muzzle fuller nostrils brighter eyes more breed character about the head, stronger jaw especially in: neater in poll area 1) straightness (or curvature) of nose more femininity about head 2) length of ears leaner jaw 3) face markings

Shoulder Blades
smoother blending against the chest wall tighter junction of shoulder blades with the withers

Neck
longer, leaner neck blends more smoothly from the neck into the withers

Walk
walks more gracefully walks more powerful walks with more style walks more smoothly walks more easily walks with more impressive carriage

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Topline
stronger and straighter in the topline, blends more smoothly from especially in the: 1) withers into the chine area 1) chine 2) chine into loin 2) loin 3) loin into rump 3) rump smoother or fuller in the crops sharper or cleaner in the withers more nearly level in the loin wider, stronger in the loin The rump is: 1) more nearly level from: hooks to pins and thurl to thurl 2) wider 3) more nearly level with the tail head, and blends more smoothly 4) smoother blending of tail head with the rump

Body Capacity
Barrel Heart Girth: 1) deeper in heart girth 1) deeper in heart girth 2) greater spring of rib 2) wider in chest oor 3) longer body 3) more open in area of the elbow 4) deeper body 4) stronger in the brisket 5) more increase in depth of body back 5) more powerful in the chest to the ank area

Legs and Feet

straighter in forelegs neater and cleaner forelegs and knees shows more fullness at point of elbow more desirable shape of foot shorter pasterns more desirable rear leg set, when viewed from side and rear stronger in forelegs wider in forelegs stronger in the pasterns more desirable toe spacing shorter and stronger toe tracks straight from rear

Dairy Character
sharper in the withers more nely textured hair Rib: Skin: 1) wider in the rib 1) ner skin 2) atter in the rib 2) looser skin 3) more open in the rib 3) thinner skin 4) shows greater space between ribs 4) more pliable skin 5) longer rib deeper in the ank more perfectly molded in the thigh atter in the thigh leaner in the thigh more open in thigh muscling

Mammary System
more depth to udder more globular shape advantage in balance wider rear udder attachment wider fore udder attachment softer udder texture Teats: 1) are more even in size 2) are more desirable in size 3) more properly placed 4) less tendency to leak milk more capacious udder more desirable shape more symmetrical udder higher rear udder attachment tighter fore udder attachment less excess tissue in udder larger area of udder attachment stronger medial suspensory ligament stronger fore udder attachment milks down more completely more smoothly blended fore udder
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Evaluation of Defects
The evaluation of defects is important when judging dairy goats. The following is a list of defects: Broken or wry tail due to potential kidding (birthing) problems, slight discrimination.

Undershot or overshot jaw does not permit proper feed intake and chewing of food; slight to serious discrimination, depending upon degree of seriousness. Close-set hocks prevent proper space for udder carriage and puts a greater strain on pasterns; slight to serious discrimination. Poor udder attachments are a slight to serious discrimination. Scar tissue, poor quality texture and separation between halves of udder can also be defects if it effects the longevity of the dairy goat. Turned out or crooked feet are a moderate fault, along with enlarged knees and slight crampiness or lameness. Lacking size is a moderate discrimination. The larger the doe, the more milk she should give. Thus, a mature doe lacking size would be given moderate discrimination. See Breed Specics for more information regarding defects/faults of dairy goats. Presence of horns is a discrimination due to safety concerns. However, neatly dehorned animals are acceptable.

For more information, contact: American Dairy Goat Association 209 West Main Street - P.O. Box 865 Spindale, NC 28160 828.286.3801

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References
The Basics of Dairy Cattle Judging. University of Maryland Cooperative Extension Service. College Park, MD. 1989. Enhanced Classication System. Holstein Association. Brattleboro, VT. 2001. Constitution Bylaws Appendix. The American Dairy Goat Association. Spindale, N.C. 1994. 4-H Dairy Cattle and Dairy Goat Evaluation and Judging. Oregon State University Extension Service. July 1987. Dairy Cattle Judging. Clemson University Cooperative Extension Service. November 1989. Dairy Cow Unied Score Card. The Purebred Dairy Cattle Association. Madison, WI. 2003. Dairy Judging. Iowa State University Cooperative Extension Service. Ames, IA June 1978. The Dairy Judging Kit. California Polytechnic State University. San Luis Obispo, CA. 1984. Hartman, Dennis. Techniques of Judging Dairy Cattle, Fourth Edition Blacksburg, VA. 1979. Judging Dairy Cows and Heifers. The University of Tennessee Agricultural Extension Service. May 1990. Judging Guide. Hoards Dairyman. W.D. Hoard & Sons Company, Fort Atkinson, WI. 1987. Own a Dairy Goat. The American Dairy Goat Association. Spindale, N.C. 1981. Trimberger, Etgen, & Galton. Dairy Cattle Judging Techniques, Fourth Edition Prentice-Hall Inc. Englewood Cliffs, VA. 1987.

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