Beruflich Dokumente
Kultur Dokumente
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
-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐
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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
2
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.
3
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.
4
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.
5
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.
6
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)
7
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)
8
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
9
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:
Comb-‐Used
to
groom
the
animals
after
being
handled
by
the
judges.
However,
for
short-‐
haired
cattle
a
wipe
cloth
should
be
used
instead.
10
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.
11
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.
12
Breeds:
Most
show
animals
are
cross-‐breeds
of
the
following.
1. Hereford
2. Angus
3.
Shorthorn
13
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.
14
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
15
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
16
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.
17
Breeds
• Holstein:
• Brown
Swiss:
• Jersey:
18
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
19
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.
20
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
21
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
22
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
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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