Judging
Judging is an optional 4-h activity but is fun and beneficial for the 4-h member to do. We take a class of 4 of something and place them, giving our reasons. In Chilliwack district we mainly judge livestock such as horses, market rabbit, dairy cows, and other animals. We also have non-animal classes. It could be anything from pencils to bouquets of flowers. We have a few members from Chilliwack go on to judge at South Coastal judging weekend.
Benefits of Judging
-Teaches how to weigh the merits of one thing with another,in the end to make a decision.
-Teaches what good products are.
-Teaches how to measure quality in products.
-Creates new interest in new products and methods.
-Teaches clear thinking.
-Teaches what good products are.
-Teaches how to measure quality in products.
-Creates new interest in new products and methods.
-Teaches clear thinking.
How to Judge
Envision the Ideal Animal
Study the diagrams in your 4-h Judging manual to learn the different parts of the animal and the main points to consider. Form a mental picture of the ideal animal. You can do this by studying the illustrations in your manual. Give the most attention to the most valuable parts of the animal. In market animals concentrate on the quality and finish of the animal. In breeding stock concentrate on breed character, body structure, and the ability of the animal to move around. Livestock judging requires continual practice. Participate inas many judging contests and practices as you can. Study the winning animals to learn what judges are looking for.
Develop a System
Develop a system as you learn to judge. When you first see a class, get a good comparision of the animals. Stand back about 8 m. so you can see all of the animals at one time. From this distance study the class from the rear, the front and the side. Compare the animals with your "ideal" and decide which is most like it. Then compare each animal with every other. As you compare the animals in the class, look at the same part of all th animals. For example, decide which hog has the largest ham by looking at the hams of all the hogs, one right after the other.
Look for the big faults or outstanding qualities and make the easy placings first. This may be the top animal, the bottom animal, or simply breaking the class into pairs.
Remember, your first impression is usually the best.
Move in on the class for close inspection and handling after studying the class from a distance. When you complete your close inspection, move back out and review the class from a distance again. Then place the class. Write your reasons and hand in your card.
Do your own judging. The only way you can become a good judge is to make your own decisions.
The Judging Class
In a judging class there should always be 4 animals. If they are not visibly numbered, they are always numbered from left to right as the animals are viewed from behind.
As you judge, you will divide them into three pairs. You compare 1st place with 2nd place, 2nd place with 3rd place, and 3rd place with 4th place. Realize that you actually have 5 animals in mind- the 4 animals you are judging, and the ideal animal.
Beef
Market Steer judging is a visual method of evaluating and placing steers based on the ratio of lean red meat to fat, indications of carcass quality and total lean meat in the steer. Body type, indications of muscling, amount of fat, skeletal structure, and other visible are used to evaluate the potential carcass value and lean meat on the steer. Steer are placed using these visible traits. To defend your placings, you must know: (1) what type of animal, muscling, and fat cover you are looking for, and (2) terms to describe the animals in the classes you placed.
Dairy
The main function of the dairy cow is to produce milk. Her appearance does not always indicate her ability. There is no substitute for production records. However, a cow's appeareance does tell us about her potential wearing ability, or longevity.
In judging Dairy Cows, consider these four main points:
- general appearance
- dairy character
- body capacity
- mammary system
Goat
In judging dairy goats the following general points should be kept in mind. Appearance should be feminine and alert. The coat should be fine and short, the hide loose and pliable.
Horse
To become a good judge of horses you must have keen eyes and must train yourself to observe quickly and accurately. You must also have a good memory and develop reasoning powers and good judgment. Above all you must become familiar through experience and observation with the appearance and characteristics of good animals of the various types, classes and breeds.
Study your manual to learn the parts of the horse, correct placing of feet and the general conformation of the various breeds.
Rabbit
When judging a class of rabbits, you should know if the class is breeding stock or market animals before you start judging. In a breeding stock class one must look for breed characteristics; characteristics that will be passed on to the offspring. In a market class the main concern is meat. Is the animal ready for market? Specific Breed characteristics are not as important.
Sheep
The main points to consider in judging a class of market lambs are conformation, muscling, finish, quality, and carcass yield.
Swine
In judging swine, you need to know the major parts. You also need to know the various wholesale pork cuts. Both are important in determining the value of the market hog or the potential merit of the breeding animal.
Reasons
You give reasons to compare the differences in the animals you judged. You want your reasons to be impressive, interesting and sincere. Your reasons should be brief; place emphasis on the big or main points in the class. Th prime point you want to make is WHY you placed one animal over another. Through comparison, you tell why.
- Do not claim strong points for one animal unless it has them. Claim the points where it is superior, and then grant the other animal it's points of advantage.
- Emphasize the major differences strongly.
- Be concise and definite.
- Use correct terms for each class and breed.
- End reasons strongly.
- Write or print neatly.
- Use short, complete sentences.
- Spell words correctly.
- Use a clipboard to hold your cards and write on.
Scoring of the Judging Card
The placing score is marked out of 50 points. If you have the same placing as the official judge, you will recieve 50 points.If you do not agree, either partially, or completely, you will still recieve points. Dertermination of your points is based on a "split" or "margin of differences" between the animals in the class.
The reason score is also marked out of 50 points- one half of your total score- thus the importance of good reasons, either written or oral.
The judges will determine the value of your reason by;
Content
Accuracy
Emphasis
Completeness
Terms
Presentation
Study the diagrams in your 4-h Judging manual to learn the different parts of the animal and the main points to consider. Form a mental picture of the ideal animal. You can do this by studying the illustrations in your manual. Give the most attention to the most valuable parts of the animal. In market animals concentrate on the quality and finish of the animal. In breeding stock concentrate on breed character, body structure, and the ability of the animal to move around. Livestock judging requires continual practice. Participate inas many judging contests and practices as you can. Study the winning animals to learn what judges are looking for.
Develop a System
Develop a system as you learn to judge. When you first see a class, get a good comparision of the animals. Stand back about 8 m. so you can see all of the animals at one time. From this distance study the class from the rear, the front and the side. Compare the animals with your "ideal" and decide which is most like it. Then compare each animal with every other. As you compare the animals in the class, look at the same part of all th animals. For example, decide which hog has the largest ham by looking at the hams of all the hogs, one right after the other.
Look for the big faults or outstanding qualities and make the easy placings first. This may be the top animal, the bottom animal, or simply breaking the class into pairs.
Remember, your first impression is usually the best.
Move in on the class for close inspection and handling after studying the class from a distance. When you complete your close inspection, move back out and review the class from a distance again. Then place the class. Write your reasons and hand in your card.
Do your own judging. The only way you can become a good judge is to make your own decisions.
The Judging Class
In a judging class there should always be 4 animals. If they are not visibly numbered, they are always numbered from left to right as the animals are viewed from behind.
As you judge, you will divide them into three pairs. You compare 1st place with 2nd place, 2nd place with 3rd place, and 3rd place with 4th place. Realize that you actually have 5 animals in mind- the 4 animals you are judging, and the ideal animal.
Beef
Market Steer judging is a visual method of evaluating and placing steers based on the ratio of lean red meat to fat, indications of carcass quality and total lean meat in the steer. Body type, indications of muscling, amount of fat, skeletal structure, and other visible are used to evaluate the potential carcass value and lean meat on the steer. Steer are placed using these visible traits. To defend your placings, you must know: (1) what type of animal, muscling, and fat cover you are looking for, and (2) terms to describe the animals in the classes you placed.
Dairy
The main function of the dairy cow is to produce milk. Her appearance does not always indicate her ability. There is no substitute for production records. However, a cow's appeareance does tell us about her potential wearing ability, or longevity.
In judging Dairy Cows, consider these four main points:
- general appearance
- dairy character
- body capacity
- mammary system
Goat
In judging dairy goats the following general points should be kept in mind. Appearance should be feminine and alert. The coat should be fine and short, the hide loose and pliable.
Horse
To become a good judge of horses you must have keen eyes and must train yourself to observe quickly and accurately. You must also have a good memory and develop reasoning powers and good judgment. Above all you must become familiar through experience and observation with the appearance and characteristics of good animals of the various types, classes and breeds.
Study your manual to learn the parts of the horse, correct placing of feet and the general conformation of the various breeds.
Rabbit
When judging a class of rabbits, you should know if the class is breeding stock or market animals before you start judging. In a breeding stock class one must look for breed characteristics; characteristics that will be passed on to the offspring. In a market class the main concern is meat. Is the animal ready for market? Specific Breed characteristics are not as important.
Sheep
The main points to consider in judging a class of market lambs are conformation, muscling, finish, quality, and carcass yield.
Swine
In judging swine, you need to know the major parts. You also need to know the various wholesale pork cuts. Both are important in determining the value of the market hog or the potential merit of the breeding animal.
Reasons
You give reasons to compare the differences in the animals you judged. You want your reasons to be impressive, interesting and sincere. Your reasons should be brief; place emphasis on the big or main points in the class. Th prime point you want to make is WHY you placed one animal over another. Through comparison, you tell why.
- Do not claim strong points for one animal unless it has them. Claim the points where it is superior, and then grant the other animal it's points of advantage.
- Emphasize the major differences strongly.
- Be concise and definite.
- Use correct terms for each class and breed.
- End reasons strongly.
- Write or print neatly.
- Use short, complete sentences.
- Spell words correctly.
- Use a clipboard to hold your cards and write on.
Scoring of the Judging Card
The placing score is marked out of 50 points. If you have the same placing as the official judge, you will recieve 50 points.If you do not agree, either partially, or completely, you will still recieve points. Dertermination of your points is based on a "split" or "margin of differences" between the animals in the class.
The reason score is also marked out of 50 points- one half of your total score- thus the importance of good reasons, either written or oral.
The judges will determine the value of your reason by;
Content
Accuracy
Emphasis
Completeness
Terms
Presentation