This class continues 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 advanced emphasis into the livestock judging team, including marking cards, point systems and putting on contests. The main focus will be on reasons and terminology as used in contest and public settings, and will be given both in person and by recordings for all species. Communication skills such as tone, speed, pauses, inflection, volume, body language and more will be studied and practiced. This class will be conducted both on and off campus, travel require.