This is the place where all of the trait information about the animal is located. Most of these numbers will change with age, feeding, showing, etc
- Muscling traits are dependent on several variables. Everything from the genetics of the animal to the amount it is worked goes into determining its muscling. The top line is the quality of the animals back. The hindquarter, is the quality of the animals hind side. The stifle rating is the quality of the animals stifle muscle. The stifle muscle is the muscle that starts in the animals flank and goes up to its back.
- These traits refer to the quality of the frame of the animal and its structural correctness. most of these traits are constant and will not change much during the growth of the animal.
- Frame size and bone size refer to the quality of the animals skeleton. Each breed has an ideal frame size and bone size. If these traits get too large, they will be bad for the over all quality of the animal. These traits will not change as the animal ages.
- The shoulder, front leg and back leg rankings refer to both the length/width of these attributes and the size of the bone. Once again, if these attributes get too large, then it will be detrimental to the overall quality.
- Capacity refers to the thickness of the animals ribs and body. This characteristic is especially important on cows used for breeding. This shows how much room the animal is going to have for raising the calf. This is also important on steers, because if a steer has a lot of capacity then it has more meat.
- These characteristics are dependent on genetics and most importantly on feeding. Show steers should have good fat covering in all three areas, but they should not have too much.
- The area over the ribs is the first place that an animal starts putting on fat.
- When a calf starts getting alot of fat over the tail head, it means it is getting too fat.
- It is best to avoid fat over the brisket. This causes nothing but waste and is extremely undesireable.
Last Updated: 2/23/2007 5:27:02 PM