virtualyoungjudges

virtualyoungjudges

virtualyoungjudges

How to Judge Dairy CattleInformation Booklet

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Virtual Junior Judging tips

Virtual Junior Judging tips

Virtual Junior Judging tips

There are two important judging techniques to master to become a successful judge: • Identify commercially relevant traits on which to comment and make sure your observations are

accurate • Identify differences between individuals to make comparisons in pairs

• Choose one end of the animal to begin your comments and move progressively to the other end

• The audience will easily follow your commentary if you organise your comments working from front to rear or rear to front

• Pick two or three important differences between the animals on which to make your comparisons

• Begin your appraisal with an overview of the class criteria and what you would expect to see as an ideal animal for that class

• Complete your commentary with a complementary summary of the class

You might also find the below link helpful when preparing for your virtual judging experience. https://agshowsaustralia.org.au/member-resources/national-competitions-guidelines/

How to Judge Dairy Cattle Information Booklet

When judging the Jersey dairy cows these are the key attributes you should be looking for:

SHAPE • The body is wedge shaped, being longer at

the rear than at the front• The top edge of the wedge is parallel to the

ground along the back of the cow, and the bottom edge slopes from the bottom of the teats to the brisket (between the front legs)

COLOUR• Fawn or dark mouse coloured

HEAD• Fine and long, well-dished face and wide

forehead• Forehead is broad between the ears, which

should be medium sized and alert• The eyes should be prominent, large and

bright• Muzzle should be broad with muscular lips

and strong jaws• Large open nostrils mean proper breathing

BODY• Straight and strong back level to a smooth tail

setting, with broad level loins• Rump should be long, level and broad

because this indicates that there is a long, level, broad udder

RIBS AND BARREL• The ribs should be well sprung and wide apart• A large barrel in length, breadth and depth is

desirable

TAIL• Tail is long and thin with a good switch. Thighs

should be flat and wide apart

LEGS• From the front, legs should look straight• They should be set squarely to support the

body• Legs should not cross or weave when walking• Dairy cattle need strong straight legs that are

not sickle-hocked

UDDER AND UNDERLINE • Four evenly placed teats of uniform size and

shape are required• Regularly and squarely placed• The udder floor should have a slight crevice

running from front to rear• The udder should blend into the body

How to Judge Dairy Cattle Information Booklet

dairy cattledairy cattledairy cattle

Jersey Cows

How to Judge Show Animals Information Booklet - Page 3

When judging the Jersey dairy cows these are the key attributes you should be looking for:

SHAPE • The body is wedge shaped, being longer at

the rear than at the front• The top edge of the wedge is parallel to the

ground along the back of the cow, and the bottom edge slopes from the bottom of the teats to the brisket (between the front legs)

COLOUR• Fawn or dark mouse coloured

HEAD• Fine and long, well-dished face and wide

forehead• Forehead is broad between the ears, which

should be medium sized and alert• The eyes should be prominent, large and

bright• Muzzle should be broad with muscular lips

and strong jaws• Large open nostrils mean proper breathing

BODY• Straight and strong back level to a smooth tail

setting, with broad level loins• Rump should be long, level and broad

because this indicates that there is a long, level, broad udder

RIBS AND BARREL• The ribs should be well sprung and wide apart• A large barrel in length, breadth and depth is

desirable

TAIL• Tail is long and thin with a good switch. Thighs

should be flat and wide apart

LEGS• From the front, legs should look straight• They should be set squarely to support the

body• Legs should not cross or weave when walking• Dairy cattle need strong straight legs that are

not sickle-hocked

UDDER AND UNDERLINE • Four evenly placed teats of uniform size and

shape are required• Regularly and squarely placed• The udder floor should have a slight crevice

running from front to rear• The udder should blend into the body

How to Judge Dairy Cattle Information Booklet

When judging the Guernsey dairy cows these are the key attributes you should be looking for:

APPEARANCE• Attractive, vigorous, feminine and large

COLOUR • Fawn and white, orange and white, dark

mouse and white

HEAD• Fine and long - not dished• The wide muzzle is pinkish coloured• Forehead is broad between the ears, which

should be medium sized and alert• The eyes should be full and placid

BODY• Strong and straight back

• Broad strong and level loins

SKIN• Hides should be mellow and flexible, pliable

and loose, not coarse and covered in fine silky hair

• The skin is generally yellowish, particularly inside ears and under flanks

NECK• Should be long and thin with a clean throat

CHEST• Low, deep and full between back of forelegs

LEGS AND FEET• Legs straight and short

• Feet medium sized, round and solid

HIND-QUARTERS:• Rump well set-in, level, hips wide apart and

not very fat

• Tail long and fine; set on a level with back

UDDER• Long and wide, deep but not hanging too

much; firmly attached to body; bottom nearly open, and slightly indented between teats; udder veins well developed and plainly visible

• Teats evenly placed, hanging perpendicular

dairy cattledairy cattledairy cattle

How to Judge Show Animals Information Booklet - Page 4

Guernsey CowsWhen judging the Guernsey dairy cows these are the key attributes you should be looking for:

APPEARANCE• Attractive, vigorous, feminine and large

COLOUR • Fawn and white, orange and white, dark

mouse and white

HEAD• Fine and long - not dished• The wide muzzle is pinkish coloured• Forehead is broad between the ears, which

should be medium sized and alert• The eyes should be full and placid

BODY• Strong and straight back

• Broad strong and level loins

SKIN• Hides should be mellow and flexible, pliable

and loose, not coarse and covered in fine silky hair

• The skin is generally yellowish, particularly inside ears and under flanks

NECK• Should be long and thin with a clean throat

CHEST• Low, deep and full between back of forelegs

LEGS AND FEET• Legs straight and short

• Feet medium sized, round and solid

HIND-QUARTERS:• Rump well set-in, level, hips wide apart and

not very fat

• Tail long and fine; set on a level with back

UDDER• Long and wide, deep but not hanging too

much; firmly attached to body; bottom nearly open, and slightly indented between teats; udder veins well developed and plainly visible

• Teats evenly placed, hanging perpendicular