Suggested Scale of Points for Judging Beef Animals
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SUGGESTED SCALE OF POINTS FOR JUDGING BEEF ANIMALS
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| a. General 40 marks
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1.
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Form
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Straight top line and underline; deep, low and well sprung ribs
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10 marks
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2.
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Conditions
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Development of muscle and degree of fattening
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10 marks
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3.
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Weight
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According to age and trade requirements
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10 marks
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4.
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Quality
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Fine hair, mellow skin, uniform finish, sufficient firmness to indicate large ratio of muscle
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10 marks
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b. Hind quarters 36 marks
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1.
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Back
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Straight, smooth and even
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10 marks
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2.
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Loin
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Thick and broad
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8 marks
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3.
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Thigh
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Full and well finished
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4 marks
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4.
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Hip bones
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Smooth and well covered
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2 marks
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5.
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Rump
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Long, wide, even and smooth
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3 marks
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6.
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Pin bones
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Well apart, not too prominent
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2 marks
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7.
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Flank
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Fuller level with underline
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2 marks
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8.
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Legs
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Fine bone, straight and short
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2 marks
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c. Fore quarters 22 marks
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1.
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Ribs
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Well barreled, thickly fleshed
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8 marks
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2.
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Chest
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Large girth and full crop
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4 marks
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3.
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Shoulders
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Well fleshed, meat and smooth
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3 marks
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4.
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Shoulder vein
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Full
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2 marks
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5.
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Neck
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Short and thick
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2 marks
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6.
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Brisket
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Well forwarded and side
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1 marks
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7.
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Legs
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Straight and fine shank
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2 marks
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d. Head 5 marks
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1.
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Muzzle
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Broad, wide jaw and large
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2 marks
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2.
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Face
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Short and broad
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1 mark
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3.
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Horns
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Fine
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1 mark
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4.
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Ears
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Medium sized ears
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1 mark
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Total
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100 marks
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Last modified: Wednesday, 15 September 2010, 11:49 AM
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