Judging Market Steers

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Judging Market Steers
Developed by Richard Coffey, Extension Swine
Specialist, University of Kentucky Kevin Laurent,
Extension Associate, University of
Kentucky Warren Beeler, Kentucky Department of
Agriculture
Edited for Georgia by Frank B. Flanders Georgia
Agriculture Education Curriculum Office March 2002
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Steps to Judging Market Steers
Slide 1
1. Evaluate steers from the ground up and from
the rump (rear) forward 2. Rank the
traits for their importance 3. Evaluate the most
important traits first 4. Eliminate any easy
placings in the class 5. Place the class based
on the volume of the important traits
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Ranking of Traits for Market Steers
Slide 2
1. Degree of muscling 2. Degree of finish (fat
cover) 3. Growth capacity 4. Soundness and
structural correctness 5. Balance 6. Frame size
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Growth Curves for Market Steers
Slide 3
Phase III - Fat
Phase I - Frame
Phase II - Muscle
Weight of animal
1,400 lbs
900 lbs
Age of animal
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Evaluating Degree of Muscling
Slide 4
Degree of muscling in steers is best determined
by evaluating 1. Thickness through the
center of quarter 2. Width between rear
feet when steer stands and(or)
walks 3. Shape over the top (butterfly
shape desired)
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Evaluating Degree of Muscling
Slide 5
Thin Muscle
Average Muscle
Thick Muscle
Super Thick
Good width
Very good width
Very narrow width
Average width
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Evaluating Degree of Finish
Slide 6
Areas to consider when evaluating degree of
finish include 1. Top line 2.
Underline 3. Body depth 4.
Brisket 5. Tailhead 6. Udder or cod 7.
Shoulder 8. Over the ribs
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Evaluating Degree of Finish
Slide 7
Smooth over top
Fat tailhead
Miss Fatty
950 lbs 0.8 inches backfat Choice 50 4.0 yield
grade
Udder fat
Loose underline
Full brisket
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Evaluating Degree of Finish
Slide 8
Trim tailhead
Clean over ribs
Mister Muscle
1,250 lbs 0.2 inches backfat 1.6 yield
grade Standard quality grade
Empty brisket
Indentation behind shoulder
Tight, clean underline
Shallow rear flank
Empty cod
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Evaluating Degree of Finish
Slide 9
Nice brisket
Too trim
Full brisket (near ideal)
Empty brisket (lacks finish)
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Evaluating Degree of Finish
Slide 10
Near ideal
FAT ALERT !!
Cod fat
Tailhead fat
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Evaluating Growth Capacity
Slide 11
Market steers with high growth capacity will be
1. Wide through the chest 2. Wide
between feet when walking or standing 3.
Uniform in their body depth 4. Open through
the ribs 5. Long bodied
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Evaluating Growth Capacity
Slide 12
Good growth capacity
Open rib shape
Uniform body depth
Wide chested
Long bodied
Wide walking
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Evaluating Soundness andStructural Correctness
Slide 13
Sound and structurally correct animals will
have 1. Flexible, clean, flat joints
2. Long powerful stride 3. Strong
pasterns 4. Good set to hocks and knees
5. Big feet that sit flat on the ground
6. Long, straight top line 7. Long,
level rumps
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Evaluating Soundness andStructural Correctness
Slide 14
Good set to hock
Sound and structurally correct
Good set to knee
Strong pastern
Strong pastern
Big, square feet
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Evaluating Soundness andStructural Correctness
Slide 15
Poor structure
Short, steep rump
Weak top
Long, straight top line
Good structure
Long, level rump
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Evaluating Balance
Slide 16
L Balance refers to market steers having the
correct portions of width, depth, and
length Width, depth, and length
should be in equal
proportions that blend together
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Evaluating Balance
Slide 17
NO BALANCE ALERT !
Too short
Too light in hindquarters
Heavy fronted
Too shallow in rear flank
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Evaluating Balance
Slide 18
Clean necked
Good fronted steer
Smooth shoulder
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Evaluating Balance
Slide 19
Well Balanced Steer
All the parts (width, depth, and length) fit
together nicely
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Evaluating Frame Size
Slide 20
L The optimum steer for todays market should
be medium framed and finish at about 1,200
lbs Large framed steers will get too
big before developing adequate
finish Small framed steers will be
early maturing and get too fat
before they reach optimum weight
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Evaluating Frame Size
Slide 21
Im too big
1,400 lb large framed steer with no finish
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Evaluating Frame Size
Slide 22
Im too small
900 lb small framed steer with too much fat
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Evaluating Frame Size
Slide 23
0.4 Backfat 13.5 in2 Ribeye Low choice
quality grade 2.8 Yield grade
Im just right
1,250 lb medium framed steer with proper finish
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Example Market Steer Class I
Slide 24
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Slide 25
2
1
3
4
Placings By Traits
Official Placing 2 - 4 - 3 - 1 Cuts 3 - 5
- 6
Muscle 2-4-3-1 Finish 2-1-4-3 Capacity
2-4-3-1
Structure 4-3-2-1 Balance 4-2-3-1 Frame
2-4-1-3
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Example Market Steer Class II
Slide 26
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Slide 27
1
2
4
3
Placings By Traits
Official Placing 4 - 1 - 2 - 3 Cuts 4 - 3
- 6
Muscle 2-4-1-3 Finish 1-4-2-3 Capacity
4-1-2-3
Structure 4-1-2-3 Balance 2-4-1-3