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Objectives
1)
Be able to understand the scoring system used in a livestock judging contest and to be able to tabulate your individual scores.
2)
Learn to prepare a logical, coherent set of notes that allow you to present an effective set of oral reasons.
3)
To present articulate, structured oral reasons.
4)
Interpretation of individual performance data and EPD.
5)
Recognition and the ability to identify various parts of a live animal and subsequent portions of a carcass.
6)
To understand the mechanics of valuation of a market animal.
7)
Develop the confidence to compete in a structured livestock contest.
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Scoring System
Understanding your placing scores, and how they are determined, is the first step in being able to appreciate how you performed in practice or in a contest. Calculating placing scores is often difficult for the inexperienced livestock judge. It often causes confusion and uncertainty. However, with a little practice and experience it can become second nature. The first step in scoring a placing card is knowing the "official" placing. This is the ranking that is designated by the individual(s) that is deciding what the correct placing is on that day. In practice, it is usually your coach. There are 50 points available on each class, thus a perfect score (or a ranking that agrees with the official placing) equals 50 points. In addition to deciding the correct order, the officials also determine the "cuts" or the degree of difficulty within the class. A cut is placed between both animals within a pair. A low numerical cut (1 or 2) indicates that the officials thought that was a tough pair. A moderate numerical cut (3 or 4) indicates that the officials thought this was a logical decision. And finally, a large numerical cut (5 or higher) reflects what the officials viewed as a very easy decision. The total of the three cuts cannot exceed 15 points. Example: Official Placing Cuts Sample Placing 4–3–2–1 2 5 3 4–2–3–1

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