How to Judge Dairy Cattle Information Booklet...How to Judge Dairy Cattle Information Booklet When...
Transcript of How to Judge Dairy Cattle Information Booklet...How to Judge Dairy Cattle Information Booklet When...
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How to Judge Dairy CattleInformation Booklet
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Virtual Junior Judging tips
Virtual Junior Judging tips
Virtual Junior Judging tips
There are two important judging techniques to master to become a successful judge: • Identify commercially relevant traits on which to comment and make sure your observations are
accurate • Identify differences between individuals to make comparisons in pairs
• Choose one end of the animal to begin your comments and move progressively to the other end
• The audience will easily follow your commentary if you organise your comments working from front to rear or rear to front
• Pick two or three important differences between the animals on which to make your comparisons
• Begin your appraisal with an overview of the class criteria and what you would expect to see as an ideal animal for that class
• Complete your commentary with a complementary summary of the class
You might also find the below link helpful when preparing for your virtual judging experience. https://agshowsaustralia.org.au/member-resources/national-competitions-guidelines/
How to Judge Dairy Cattle Information Booklet
When judging the Jersey dairy cows these are the key attributes you should be looking for:
SHAPE • The body is wedge shaped, being longer at
the rear than at the front• The top edge of the wedge is parallel to the
ground along the back of the cow, and the bottom edge slopes from the bottom of the teats to the brisket (between the front legs)
COLOUR• Fawn or dark mouse coloured
HEAD• Fine and long, well-dished face and wide
forehead• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be prominent, large and
bright• Muzzle should be broad with muscular lips
and strong jaws• Large open nostrils mean proper breathing
BODY• Straight and strong back level to a smooth tail
setting, with broad level loins• Rump should be long, level and broad
because this indicates that there is a long, level, broad udder
RIBS AND BARREL• The ribs should be well sprung and wide apart• A large barrel in length, breadth and depth is
desirable
TAIL• Tail is long and thin with a good switch. Thighs
should be flat and wide apart
LEGS• From the front, legs should look straight• They should be set squarely to support the
body• Legs should not cross or weave when walking• Dairy cattle need strong straight legs that are
not sickle-hocked
UDDER AND UNDERLINE • Four evenly placed teats of uniform size and
shape are required• Regularly and squarely placed• The udder floor should have a slight crevice
running from front to rear• The udder should blend into the body
How to Judge Dairy Cattle Information Booklet
dairy cattledairy cattledairy cattle
Jersey Cows
How to Judge Show Animals Information Booklet - Page 3
When judging the Jersey dairy cows these are the key attributes you should be looking for:
SHAPE • The body is wedge shaped, being longer at
the rear than at the front• The top edge of the wedge is parallel to the
ground along the back of the cow, and the bottom edge slopes from the bottom of the teats to the brisket (between the front legs)
COLOUR• Fawn or dark mouse coloured
HEAD• Fine and long, well-dished face and wide
forehead• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be prominent, large and
bright• Muzzle should be broad with muscular lips
and strong jaws• Large open nostrils mean proper breathing
BODY• Straight and strong back level to a smooth tail
setting, with broad level loins• Rump should be long, level and broad
because this indicates that there is a long, level, broad udder
RIBS AND BARREL• The ribs should be well sprung and wide apart• A large barrel in length, breadth and depth is
desirable
TAIL• Tail is long and thin with a good switch. Thighs
should be flat and wide apart
LEGS• From the front, legs should look straight• They should be set squarely to support the
body• Legs should not cross or weave when walking• Dairy cattle need strong straight legs that are
not sickle-hocked
UDDER AND UNDERLINE • Four evenly placed teats of uniform size and
shape are required• Regularly and squarely placed• The udder floor should have a slight crevice
running from front to rear• The udder should blend into the body
How to Judge Dairy Cattle Information Booklet
When judging the Guernsey dairy cows these are the key attributes you should be looking for:
APPEARANCE• Attractive, vigorous, feminine and large
COLOUR • Fawn and white, orange and white, dark
mouse and white
HEAD• Fine and long - not dished• The wide muzzle is pinkish coloured• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be full and placid
BODY• Strong and straight back
• Broad strong and level loins
SKIN• Hides should be mellow and flexible, pliable
and loose, not coarse and covered in fine silky hair
• The skin is generally yellowish, particularly inside ears and under flanks
NECK• Should be long and thin with a clean throat
CHEST• Low, deep and full between back of forelegs
LEGS AND FEET• Legs straight and short
• Feet medium sized, round and solid
HIND-QUARTERS:• Rump well set-in, level, hips wide apart and
not very fat
• Tail long and fine; set on a level with back
UDDER• Long and wide, deep but not hanging too
much; firmly attached to body; bottom nearly open, and slightly indented between teats; udder veins well developed and plainly visible
• Teats evenly placed, hanging perpendicular
dairy cattledairy cattledairy cattle
How to Judge Show Animals Information Booklet - Page 4
Guernsey CowsWhen judging the Guernsey dairy cows these are the key attributes you should be looking for:
APPEARANCE• Attractive, vigorous, feminine and large
COLOUR • Fawn and white, orange and white, dark
mouse and white
HEAD• Fine and long - not dished• The wide muzzle is pinkish coloured• Forehead is broad between the ears, which
should be medium sized and alert• The eyes should be full and placid
BODY• Strong and straight back
• Broad strong and level loins
SKIN• Hides should be mellow and flexible, pliable
and loose, not coarse and covered in fine silky hair
• The skin is generally yellowish, particularly inside ears and under flanks
NECK• Should be long and thin with a clean throat
CHEST• Low, deep and full between back of forelegs
LEGS AND FEET• Legs straight and short
• Feet medium sized, round and solid
HIND-QUARTERS:• Rump well set-in, level, hips wide apart and
not very fat
• Tail long and fine; set on a level with back
UDDER• Long and wide, deep but not hanging too
much; firmly attached to body; bottom nearly open, and slightly indented between teats; udder veins well developed and plainly visible
• Teats evenly placed, hanging perpendicular