Tulare County Fair Educational Booklet

2010
Educational Handbook:

A Guide to Livestock at the Fair

Adriene Henderson
Krista Scarbrough

Mike Trevor
Brad Smith

Vince Bonafede

Professor Jacky Eshelby

TABLE OF CONTENTS

Introduction -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 3

General Exhibitor Regulations -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 4

Large Animals -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 5

 Swine Showmanship -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 5

 Market Swine -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 7

 Cattle Showmanship -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 10

 Market Cattle -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 12

 Dairy Showmanship -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐Pg. 15

 Sheep Showmanship -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 20

 Market Sheep -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 22

 Goat Showmanship -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 24

 Market Goat -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 26

Small Animals -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 28

 Rabbit -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 28

 Cavy -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 29

 Pygmy Goat -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 30

 Poultry -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 31

Works Cited -‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐ Pg. 32

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INTRODUCTION

The purpose of this booklet is to serve as a teaching tool for educators
who desire to inform their students about the livestock at the fair. Agriculture
Education Days happen at many fairs but this booklet is the perfect aid for
those that cannot attend and do not have the base knowledge themselves.
Agriculture is the number on industry in the nation and this teaching tool
aims to spark more interest in youth, encouraging them to participate in
livestock exhibiting.
Included is an overview of the different animals that can be found at
the fair. It is important to know the difference between exhibiting the
animals in showmanship classes versus market classes. When competing in a
showmanship class the focus lies on the exhibitor and their ability to handle
animal. When competing in a market class the focus lies solely on the body
composition of the animal.

Division Characteristics:

Market

 Focused on animal’s appearance, with attention to muscle, structural
composition, frame, style, and balance.
 Animals are determined either market-‐ ready or non-‐market ready.
 Still important to maintain control of animal, allowing the judge to examine it
thoroughly.

Showmanship

 Judged on your ability to exhibit an animal to its best advantage.
 Success is based on how well one control’s the animal.
 Practice is the key to successful showmanship.

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GENERAL EXHIBITOR REGULATIONS

Exhibitor Age: (See local fair Exhibitor Guide for location-specific Rules and Information.)

Primary 4-H Members & Independent Exhibitors: youth five (5) to
less than nine (9) years on January 1, 2010. Individuals five (5) to less than
nine (9) years as of the current year may not exhibit Beef, Sheep, Hog, Dairy
Cattle or Dairy Goats and may not participate in the Junior Livestock Market
Divisions or Auction.
Independent Junior Exhibitors: Ages nine (9) through thirteen (13)
must compete in 4-‐H Divisions. Ages fourteen (14) through nineteen (19) must
often compete in FFA Divisions. (See additional Independent Junior Exhibitor
information in the Local Rules and Information section.)

Exhibitor Appearance: (Adapted from Yuba-Sutter Fair Exhibitor Guide)

Junior Livestock Exhibitors must wear the appropriate uniform of
their respective organization when showing and selling livestock:
FFA show uniform white pants, white dress shirt, the
official FFA Jacket with the official FFA four-in-hand necktie.
Shirts must be tucked in and have short or long sleeves (not
sleeveless).
4-H show uniform white pants and white dress shirt. Shirt
must be tucked in and have short or long sleeves (not sleeveless). The
4-‐H tie or scarf and hat must be worn. Independent Exhibitors must
wear white pants and white dress shirts. Shirts must be tucked in and
have short or long sleeves (not sleeveless). Belt is optional for added
neatness. Leather shoes or boots should be worn for safety and
appearance. If the animal steps on your foot, it is much easier for the
hog's foot to slip off a leather boot. Do not wear anything that may
take the judge's concentration away from the animal.

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SWINE SHOWMANSHIP

General Rules:

 Animal Ownership: Swine must have been owned by and under the
management and direct care of the exhibitor for at least sixty (60)
consecutive days prior to opening day of fair.

Equipment Needed:
 A driving tool is required to guide or drive the hog. You can use a
livestock cane, whip, riding crop, or stick.

 You should use a small hand brush to brush the hog if needed in the
show ring. The brush needs to be small enough to fit in your back
pocket.

 Use a spray bottle of water to groom and cool the hog. Do not take
the bottle into the ring during the show. Your need for the spray
bottle is discussed later in this publication.

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Judge’s Criteria:

You must thoroughly wash your hog, and be sure there is no
remaining dirt, shavings, etc. Hair can be trimmed if desired, but be
careful to not trim too short to prevent difficulty for the packers
following the animal’s sale.

Just before entering the ring, mist the hog with water from your spray
bottle. Brush the hog's hair the way the part naturally falls; this will
give the hog the appearance of a meatier top. Generally avoid spraying
oils on the hog, which can make it too hot.
Show Ring Tips: (Adapted from Mississippi State University)

1. Be prompt and on time for your class.
2. Drive the hog 10 to 15 feet in front of the judge, only using the
driving tool when it is needed.
3. Always keep the hog between you and the judge. When you move
or change directions, switch the driving tool to the other hand.
4. Be aware of "danger zones" to avoid, such as groups of other hogs
or the corner of the show ring.
5. If you are selected to be penned, do not stop showing. Work your
hog toward the pen area, and drive it into the designated pen, closing
and latching the gate behind you.
6. Maintain eye contact with the judge. Good eye contact ensures you
will not miss a cue to be penned or to follow some other request.
Additionally, the judge is more likely to look at your hog.
7. Be ready to answer questions about your project. The judge may
ask any number of questions about your animal and the swine
industry to find out what you have learned from your swine project.
8. Continue to show the hog as you leave the ring when the show is
completed. Listen to the judge's comments to improve your next
experience in the ring.

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MARKET SWINE

General Rules:

 May show either a gilt (female) or barrow (male) swine.
 Sale Weight: 200-‐260 pounds. (For top weight limits, see local fair Exhibitor Guide.)
 Animals judged market ready must sell in the Jr. Livestock Auction.
 Animals judged not market ready are required to be removed from the
grounds.

Judge’s Criteria:

1. Structural Correctness:

A hog should move with ease and take long strides. There should be no
angles to their joints. Below is an example of proper structure: (from Rich
County 4-H)

2. Muscle:

“Muscle refers to meat or the amount of meat within each individual market
swine. Muscle can be evaluated in several areas. When viewing the side, it is
important to look for the expression through the shoulder and forearm.
However, it is the view from behind and down the top that gives the
evaluator the most accurate view. Remember, muscle is bulging and roundish
in shape. Thus, when viewing a hog from behind it is imperative to look for
these types of shapes down the top, from stifle and throughout all portions of
the ham.” (Chris T. Boleman, Texas A&M University)

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3. Breed: The list below includes some of the most common breeds shown
today. These breeds are determined largely by judge’s preference. (Images from
National Swine Registry)

1. Hampshire 3. Duroc

2. Landrace 4. Yorkshire

Animal Anatomy: (from Nita Judd)

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Products Produced: “Everything but the Oink!” is a common phrase, since
virtually every part of a hog is used to make a variety of products. The following is a
short list of products known to contain swine by-‐products:
 Fabric softener
 Crayons
 Lipstick
 Anti Freeze
 Rubber
 Insulation
 Chalk
 Floor Wax

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CATTLE SHOWMANSHIP
Equipment needed:
Halter-‐Use the halter to lead. When walking on the left side of the animal,
use your right hand. Grip your lead so your thumb is pointing upwards and
you little finger is nearest the chain which ensures your wrist—which is
stronger—is in control.

Show Stick-‐The show stick can be used to:
 Help in placing and setting the feet.

 Keeping the top of the animal level.
 Controlling and calming the animal.

Comb-‐Used to groom the animals after being handled by the judges.
However, for short-‐ haired cattle a wipe cloth should be used instead.

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Show Tips: (Adapted from California 4-H website)

1. Begin work with your calf at a young age to develop a strong relationship with
trust.
2. Walk into the ring on the left side of your steer with your lead strap shortened.
3. Carry show stick in your left hand in a vertical position.
4. Keep the steer in line with 3 feet of space from the next animal.
5. When setting the calf put the lead strap in your left hand and the show stick in
your right hand.
6. When the judge begins to examine your animal, rub the show stick under the
animal’s stomach to calm it.

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MARKET CATTLE
General Rules:

 This competition is focused on the appearance and body composition of your
animal.
 It is important that the animal is handled well, but the judge’s main focus is
on the animal itself.
 The steers must be between about 1000 and 1400 pounds depending on the
fairs.

Judge’s Criteria: (Adapted from University of Kentucky Agripedia)
The cattle are judged on muscle, structural correctness, frame size,
style and balance. The animal should move with ease in a smooth
manner. An animal that is complete in their frame size with good
muscle development is ideal, the more muscle the animal has
maximizes the profit for the seller.
 A good head carriage, a broad neck that is even on the
shoulders and in line with the spine.
 A long straight body with a slight bend in the back.
 The cattle must have strong legs that are sturdy. They
shouldn’t show signs of being cow-‐hocked, bow-‐legged, or
sickle-‐hocked because this could be a sign of serious injury for
the animal.
 As much rib extension as possible and a deep bodied steer
ideal.

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Breeds: Most show animals are cross-‐breeds of the following.
1. Hereford
2. Angus

3. Shorthorn

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Animal Anatomy:

Products produced:
 Muscles are used for dietary needs, including different steaks,
ribs, hamburger, and hot dogs.
 Hinds and hair are used for leather products, baseball gloves
and baseballs, paint brushes, wallpaper, and furniture glue.
 Fats and fatty acids are used in lipsticks, shampoos, deodorant,
running shoes, fishing waders, and floor wax.
 Bones, horns, hooves, blood and gelatin are used in china
dishes, ice cream, camera film, dog food, and fire extinguisher
foam. Lastly, the cattle pancreas is used in many medicines.

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DAIRY SHOWMANSHIP

Judge’s Criteria:

Dairy Cow: Dairy cow are judged on 5 categories: Frame, Dairy Character, Body
Capacity, Feet and Legs, and Udder. Scores range from 50-‐100, with breed variation.
Generally, 90+ is considered excellent, 85-‐89 is very good, etc. and down to poor.

Frame- 15% (Adapted from University of Minnesota)
Rump, Stature, and Front End receive primary consideration when evaluating
Frame.
 Rump-‐ long and wide throughout with pin bones slightly lower than
hipbones.
 Stature-‐ height, including length in the leg bones. A long bone pattern
throughout the body structure is desirable. Height at the withers and
hips should be relatively proportionate.
 Front End-‐ adequate constitution with front legs straight, wide apart and
squarely placed. Shoulder blades and elbows need to be firmly set
against the chest wall. The crops should have adequate fullness.

Dairy Character- 20% (Adapted from University of Minnesota)
Major consideration is given to general openness and angularity while maintaining
strength, flatness of bone and freedom from coarseness. Consideration is given to
stage of lactation.
 Ribs-‐ wide apart. Rib bones are wide, flat, deep, and slanted toward the
rear.
 Thighs-‐ lean, incurving to flat, and wide apart from the rear.
 Withers-‐ Sharp with the chine prominent.
 Neck-‐ long, lean, and blending smoothly into shoulders.
 Skin-‐ thin, loose, and pliable.

Body Capacity- 10% (Adapted from University of Minnesota)
The volumetric measurement of the capacity of the cow is evaluated with age taken
into consideration.
 Barrel-‐ long, deep, and wide. Depth and spring of rib increase toward the
rear with a deep flank.
 Chest-‐ deep and wide floor with well-‐sprung fore ribs blending into the
shoulders.

Feet and Legs-15% (Adapted from University of Minnesota)
 Feet-‐ steep angle and deep heal with short, well-‐rounded closed toes.
 Rear Legs: Rear View-‐ straight, wide apart with feet squarely placed. Side
 View-‐ a moderate set (angle) to the hock.
 Hocks-‐ cleanly molded, free from coarseness and puffiness with adequate
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flexibility.
 Pasterns-‐ short and strong with some flexibility.

Udder- 40% (Adapted from University of Minnesota)
The udder traits are the most heavily weighted. Major consideration is given to the
traits that contribute to high milk yield and a long productive life.
 Udder Depth-‐ moderate depth relative to the hock with adequate
capacity and clearance. Consideration is given to lactation number and
age.
 Teat Placement-‐ squarely placed under each quarter, plumb and properly
spaced from side and rear views.
 Rear Udder-‐ wide and high, firmly attached with uniform width from top
to bottom and slightly rounded to udder floor.
 Udder Cleft-‐ evidence of a strong suspensory ligament indicated by
adequately defined halving.
 Fore Udder-‐ firmly attached with moderate length and ample capacity.
 Teats-‐ cylindrical shape and uniform size with medium length and
diameter.
 Udder Balance and Texture-‐ should exhibit an udder floor that is level as
viewed from the side. Quarters should be evenly balanced; soft, pliable
and well collapsed after milking.

Exhibitor:

The oral presentation should be approximately one and a half to two minutes
in length. Beginning contestants should start with a shorter more basic set of
reasons that they feel comfortable giving without reference to notes. As they
gain experience and confidence, the reasons can be expanded. (from Suwannee
River Youth Fair)

• Organize reasons in the following order:
o State the class (age and breed)
o Your Placing
o Placing comparisons with at least one grant for each placing
o Re-‐state the class and placing
o Optional opening and closing statements can be added to reasons as
contestant gains experience for the oral presentation

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Equipment Needed:

De-‐shedding tool: gently massages and calms your animal while removing
undercoat and loose hair.

Leather Neck Strap: The only this thing the cow should be wearing when being
showed.

Show Tips (from MSU CARES)

As the exhibitors lead their animals slowly, with short steps, around the show ring,
they should continually watch the judge and their animals to show it to the best
advantage. Exhibitors may “circle” a nervous animal and regain their same position
by turning toward the center of the ring and return. Exhibitors should not crowd the
animal in front nor interfere with the animal behind. (Adapted from Oklahoma
Cooperative Extension Service)

• It is important the exhibitor learn to watch the animal and the judge at all
times. Do not be distracted by persons and things outside the ring. Keep your
animal under complete control at all times.
• Quickly recognize the conformation faults of the animal you are leading, and
show to overcome them. You may be asked to exchange with another
exhibitor and show a different animal.
• A rolled leather halter is recommended; color is optional but should
complement the breed of animal. The halter should fit properly and be placed
correctly on the animal. The noseband should fit across the bridge of the nose
midway between the eyes and the muzzle. A leather halter with leather or
chain lead is preferred.

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Breeds

• Holstein:

• Brown Swiss:

• Jersey:

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Animal Anatomy: (from huhs.org)

Products Produced (from livestockexpo.org)

• Butter – a solid made from fat, air, and water when cream is churned; butter is
80% fat
• Buttermilk – cultured milk made by adding certain bacteria to sweet milk
• Cheese – food made from fermented milk curd that has been compressed and
usually aged
• Evaporated milk – pasteurized milk that is vacuum-‐heated to remove 60% of
water; it is then homogenized, fortified with Vitamin D, and sealed in
containers for long, room-‐temperature storage
• Ice cream – a sweetened, frozen food containing cream or butterfat and
flavorings
• Ice milk -‐ a sweetened, frozen food containing skim milk and flavorings
• Low-‐fat milk – milk that contains only 1-‐2% butterfat
• Skim milk – or fat free milk (milk with less than 0.5% fat)
• Sour cream – a product made from cream and bacteria that form lactic acid
• Whole milk – milk containing 3-‐4% butterfat (no butterfat has been removed)
• Yogurt – a fermented, semisolid food made from milk and the cultures of two
certain bacteria

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SHEEP SHOWMANSHIP

General Rules: (from Sheridan County 4-H and FFA)

There is no artificial color, paint or powder to be allowed on the sheep. The slapping
or lifting of labs in the showing ring is never allowed—lambs must keep all feet on
the ground during inspection and handling. If judges find exhibitors to place the feet
on any other surface a warning will be given first, with disqualification for a second
offense. The last rule and regulation worth noting is drenching the animal as a
source of nutrition is not allowed; drenching is only allowed with the approval by a
licensed veterinarian.

Equipment Needed: (from Goats4H.com)

Sheep shears can be bought in two different forms: machine and blade. The
purpose of shears is to cut the wool layer away from the sheep while
preserving the quality. Mechanical sheers are more expensive but make for
an easier job to shear the wool from the sheep. Blade shears are relatively
inexpensive and work in the same way as scissors. Blade sheers are in more
limited use today as they leave more wool on the sheep compared to
mechanical.

Mechanical Blade

In addition to shears there are many pieces of daily equipment that is
needed. Some of these daily supplies include: a halter, shampoo, a grain
container, hoof trimmers, and a scrub brush. Also, it is common to use baby
wipes to clean the inside of a lamb's ears and the groin area. Other optional
equipment includes sweaters to keep the skin taut and blankets to keep them
clean at show time.

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Show Tips

 Have complete control over the animal at all times.
 Have your animal clean and properly groomed.
 The animal’s rear should be facing the judge.
 The exhibitor should be facing his animal with each hand grasping a check. At
this point the exhibitor can be kneeling, squatting, or which position they
prefer to control the animal. The exhibitor should be far enough away from
the animal so that the judge can see the whole animal.
 The animal should be standing on level ground.
 When the judge comes up to view the animal from the right side the exhibitor
should be kneeling or squatting on the left side near the head with his or her
hand under the animals jaw.
 When the judge moves to the front of the animal the exhibitor should move
to the animals left shoulder.
 The judge will now move to view the left side of the animal at which point the
exhibitor should move to the right side of the animal. At this point many
exhibitors lose control of the animal as they try to stretch their arm too far.
 Once the judge is done on this side the exhibitor must move the animal into
line while keeping it a proper distance away from the judges and other
animals in line.

Breeds:

1. Columbia Sheep 2. Hampshire Sheep

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MARKET SHEEP

General Rules: (from Sheridan County 4-H and FFA)

 Lambs entered into market may be either ewes (female) or wethers (male).
 Classes are set up by using natural or logical weight breaks. Market lambs
must weigh 100 pounds and any lamb heavier than 145 pounds will be
considered 145 pounds. Any market lamb that is less than 100 pounds will
be put into the feeder lamb category.
 Market lambs must have one of their ears tagged with a State ear tag.
 Lambs showing signs of rectal prolapse or surgical tail removal will be
disqualified. Speckled face lambs must show mottling or black and white
color on the face and/or black speckles on the face, ears and below the knee
joint. The order of showing at a market will be Blackface, Speckled Face,
White Face, and Overall.

Judge’s Criteria: (from Sheep201)

Judging is based on four main aspects: type, muscling, finish and balance. Type is
defined as the weight of the sheep. Muscling includes thickness through leg, amount
of muscle (heavy muscled sheep rated higher), natural thickness over the top and
legs when spread wide apart. The finish of the animal is being fat enough to have a
high carcass grade (but not too fat), having .15-‐.25 inches of back fat covering the rib
eye muscle, no sign or prominence of bones, and not having too supple of a feeling to
the touch. Balance includes the overall appearance of the animal and the definition
in the straightness of lines. (from Purdue University)

Carcass
Quality grades indicate the palatability and eating characteristics of the
lamb’s meat. The grades are Prime, Choice, Good, and Utility. Fatter lambs are
usually graded Prime.

Age, weight, and sex
The average weight of a lamb in the U.S. to market and sell for slaughter is
about 135 pounds. Lambs are marketed between the ages of 2 and 14
months. Two-‐month old lambs are sold as hot house lambs. A hot house lamb
is a milk-‐fed lamb that is usually born out-‐of-‐season (fall or early winter) and
raised indoors.

Shrink (drift)
Shrink is the loss in a lamb’s total body weight during shipping. A lamb’s
shrink is mostly loss of stomach contents or “gut fill” during the first 20
hours off feed. After the first 20 hours, the lamb’s body compensates for
restricted water and feed intake by drawing moisture and nutrients from
carcass tissue. Young lambs tend to shrink more than older lambs. On
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average 5 to 8 month old lambs will shrink at least five percent from farm to
market weight. Some buyers use a "pencil shrink" before purchasing the
lamb. The method of pencil shrink is subtracting 3 to 4 percent of the scale
weight. When making marketing decisions, shrink needs to be considered as
a cost. Shrink can be reduced some with proper handling.
Animal Anatomy:

Products Produced: (from Purdue University)

From the Intestines
Once cleaned, intestines can be used as casings for foods such as sausages and
frankfurters. Instrument strings can also be made from the intestines.

From Horns, Hooves, & Bone
Products include bone charcoal for high grade steel, shampoo and conditioner, bone
china, collagen and bone for plastic surgery, horn and bone handles, adhesive tape,
marshmallows, piano keys, and gelatin desserts (ice cream, yogurt, jello, etc).

From Manure
Many valuable minerals are found in the manure such as nitrogen, phosphorous,
and potassium carbonate. The manure is a valuable part of fertilizer.

From Fats & Fatty Acids
Sheep fat and fatty acids are sometimes added to dog and chicken feeds. The fat is
also used to make items like paraffin, crayons, candles, and floor wax. Every day
items like makeup, tanning lotion, shaving cream, contain sheep fat and fatty acids.

From Wool
The wool can create products like artists brushes, insulation, and rug pads. A
baseball’s core is wrapped with yards of tightly wound wool and covered by
cowhide.
23
GOAT SHOWMANSHIP

Equipment Needed:
A Collar is needed to guide or drive the goat. An Angora goat does not
need a collar and should be led out with its horn.

Clippers are suggested to make any last second touch ups on the day of
the showing.

Small link chain used to lead the goat into and around the ring.

Judge’s Criteria:

Health and appearance are essential to goat showmanship. Make sure
that the goat is on a well balanced diet, receives grooming and clippings
regularly, and is in prime shape and condition at the event. Clipping the
showmanship goat is to be taken very seriously as to not leave any
clipper marks.

The goat should have a collar that is inconspicuous and does not take
attention away from the goat. Chain leads work, however leashes are not
recommended.

24
Show Ring Tips: (Adapted from North Dakota State University)

1. Be prompt and on time for your class. Being prompt shows you are
organized and ready to work; it is courtesy to the other exhibitors.
2. Keep the goat’s head up Keep the collar high on the neck, just under
the jaw, and keep the head up at all times.
3. Walk slowly Imagine your goat just “loafing” around the barn, and
walk the animal at that pace.
4. Don’t crowd the animal in front of you Always maintain at least a
goat’s length between your animal and the animal ahead of you.
5. Be ready to answer questions about your project. Questions may
be easy and include such items as the weight, gender, breed, age, or
parts of the animal. They may also include carcass composition,
feeding and nutrition, or marketing systems.
6. Set your goat up in line, pose the feet squarely under the body with
the hind feet slightly spread. It is usually easiest to set up the hind feet
first.
7. Keep your hands off the animal as much as possible. Do not draw the
judge’s attention away from the animal to you.
8. Show your animals the whole time you are in the ring, until the judge
has dismissed the class.

25
MARKET GOATS

General Rules: (Adapted from Cleveland county livestock)

Exhibitors will be allowed to tag-‐in an unlimited number of goats, but only

show one goat.
 Market goats must have both ear tags when it comes to show. If the goat
loses one tag, the exhibitor must contact the Market Goat Chairman
immediately. If the goat loses both ear tags, it will not be eligible to show.
 The market goat must not weigh less than 60 pounds at the weigh-‐
in. Goats will have one opportunity to go across the official scales. If animal
does not make the weight, it may be (at exhibitor’s request) backed off the
scales; scales will be re-‐balanced, and animal will be re-‐weighed
immediately.
 It is recommended that all market goats should be slick shorn above the
hock and knee joints, excluding the switch, before being presented for
weighing at the show.
 Goats must be dehorned or their horns must be tipped at time of show.
 All goats must be carrying their milk teeth at the time of tag-‐in. Goats
showing either, or both, of the first pair of permanent incisors will not be
allowed to enter.

Breed: The list below includes some of the most common breeds shown today.
These breeds are determined largely by judge’s preference. (Images from Google)

1. Nubian (dairy) 3. Boers (meat)

2. LaMancha (dairy) 4. Kiko (meat)

26
Animal Anatomy: (from thekebun)

Products Produced:

 Meat goats are used for their meat and eaten.
 Angora goats are bred for their wool like sheep.
 Dairy goats are raised for their milk, which can be used for butter and
cheese. Horns of goats are still used to make tools such as spoons and
handles. Other uses for goats include the goat intestine, which is used in
making musical strings and human surgical structures. They also have
other uses such as hides used for rugs, skin for fine leather, gelatin,
fertilizers, surgical supplies, medicine, soaps, ceramics, pet food and in
some cases are used for making luggage and footwear. Goat meat from
younger animals is called kid or cabrito, and from older animals is
sometimes called chevon, or in some areas “mutton”.

27
Small Animal Showmanship

Rabbits

Common Breeds

1. Netherland Dwarf 3. Mini Lop

2. New Zealand

Quick Tips

1. Rabbits must have a tattoo for identification in order to be
shown, most often in the left ear.
2. Carry the rabbit with its head should be tucked under
exhibitor’s arm, much like carrying a football.
3. When showing, examine: sides, rump, eyes, nose, teeth, chest,
abdomen, legs, sex, tail, and fur.

28
Cavy

Common Breeds

1. Abyssinian Satin

2. American

4. Teddy

Quick Tips

1. Cavy age classes typically range from Under Four (4) Months to
Over Six (6) Months of Age.
2. Cavies are judged on type, fitness, and cleanliness.

29
Pygmy Goat

Common Breeds

1. African

2. Nigerian Dwarf

Quick Tips

1. Doe (female pygmy goat) ages range from one (1) month to
over four (4) years of age. Wether (male pygmy goat) ages
range from one (1) month to over three (3) years of age.
2. During the show, exhibitors walk their goat by its collar,
counterclockwise around the ring. Exhibitors form a line with
their animals if the judge requests.

30
Poultry

Common Breeds

1. Rhode Island 3. Silkie

2. Feather Legged
Bantams

Quick Tips

1. Typically limited to ten (10) birds per exhibitor.
2. When showing the animal, bring the bird head first out of
its cage, with the head toward the exhibitor. Exhibitor
should open wings and examine various parts of the body
for the judge. The bird should also be walked on the table
for the judge to examine its movement.
3. Each bird must be leg banded with regulation bands that
must correspond to the number listed on the entry form.
4. A judge may excuse a bird from competition if it appears to
be fatigued, out of condition, injured, or unhealthy.

31
Works Cited
"4-‐H Market Steer Handbook:" Suwannee River Youth Fair. N.p., n.d. Web. 1 Jun
2010. <http://suwanneeriveryouthfair.org/pdf_beef/b12.pdf>.
Media, Integrated. College of Agriculture. 26 May 2010. Web. 25 May 2010.
<http://www2.ca.uky.edu/>.
"Misssissippi State University Coordinated Access to the Research and Extension
System." Mississippi Extension Service and Experiment Station - Mississippi
StateUniversity (MAFES) (MS) (Cooperative). 28 May 2010. Web. 30 May 2010.
<http://msucares.com/>.
"Premium Book -‐ Exibitors Guide." 13th District Agricultural Association Yuba-Sutter
County Fair. Web. 15 May 2010. <http://ysfair.com/premiumbook.html>.
"Rules and Regulation." CJLA. N.p., n.d. Web. 1 Jun 2010.
<http://californiajuniorlivestock.org/files_cjla/CJLARulesBooklet_0.pdf
National Swine Registry. Web. 14 May 2010. <http://www.nationalswine.com/>.
Schoenian, Susan. "Sheep 201: Lamb Marketing." Sheep 101 Home Page. 11 Feb.
2010. Web. 01 June 2010. <http://www.sheep101.info/201/lambmarketing.html>.
"Sheep 101: Raising Sheep." Sheep 101 Home Page. 14 May 2009. Web. 01 June 2010.
<http://www.sheep101.info/sheepproduction.html>.
"Sheep By-‐Products." Home Page. Web. 01 June 2010.
<http://ag.ansc.purdue.edu/sheep/ansc442/Semprojs/byproduct/sheep.html>.
"Sheep." Goats and More Goats. Web. 01 June 2010.
<http://www.goats4h.com/Sheep.html#costs>.
"Sheep Judging and Evaluation." Home Page. 2002. Web. 01 June 2010.
<http://ag.ansc.purdue.edu/sheep/ansc442/Semprojs/2002/judging/Page5.html>.
"Sheep Show." Sheridan County. N.p., n.d. Web. 1 Jun 2010.
<http://www.sheridancounty.com/info/assets/UWCES/Sheep%20Show201
pdf>.

32

Tulare County Fair Educational Booklet

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Show Ring Tips: (Adapted from Mississippi State University)

 Help in placing and setting the feet.

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