This class introduces the principles of Livestock Evaluation. Both market and breeding animals of beef cattle, meat goats, sheep and swine will be taught. Identification of parts, breeds, markings and other general descriptions for these species will be discussed. The importance of proper selection for current industry standards will be studied. There will be a basic introduction into the livestock judging team, including marking cards, point systems and putting on contests. Reasons and terminology will be given both in person and by recordings for all species.
Notes
Taught Pass/No Pass.