By Chad Weaver

Agriculture 1-4

Dairy Science / Dairy Judging

Preparing and Presenting Oral Reasons

2007 Chevrolet Corvette CAR # 2

2007 Porsche 911 Turbo Car # 3

2007 Mercedes-Benz SL CAR # 4

Dodge Viper

CAR # 1

2-YEAR OLD SPORTS CAR CLASS

Preparing for Oral Reasons

• Take accurate notes on the class.• Notes should include:

1. name of the class

2. your placings

3. general appearances of the class

4. descriptive points pertaining to each pair in the placing.

5. key points you would like to stress

Presenting Oral Reasons

• Speak with a clear, confident voice.• Stand straight with feet in a comfortable position.• Never use notes.• Avoid excess body movement.• Stay within the allotted 2 minutes.• Use good voice control, including speed and volume.• Introduce the class before beginning points.

Dairy Judging CDE2003

Georgia FFA State Event

By: Joan Jackson, and Dr. Frank Flanders

Georgia Agricultural Education Curriculum Office

Georgia Department of Education

April 2003

Next

Cow #1

Next

Click here to return to Main Page

Class 4: Holstein 4 Year Old Cows

Cow #2

NextPrevious

Class 4: Holstein 4 Year Old Cows

Cow #3

NextPrevious

Class 4: Holstein 4 Year Old Cows

Cow #4

Next

Previous

Class 4: Holstein 4 Year Old Cows

Click the pictures to enlarge. Click on correct placing below.

1234 3124

1243 3142

1324 3214

1342 3241

1423 3412

1432 3421

2134 4123

2143 4132

2314 4213

2341 4231

2413 4312

2431 4321

NextPrevious

Class 4: Holstein 4 Year Old Cows

4

3

21

Cow #1

Cow #1

Cow #2

Cow #1

Cow #3

Cow #3

Cow #4

Cow #4

More Traits and Terms for Clarity

• Balance of symmetry - proper proportions and blending of parts.

• Clean - free from fat

• Cow-hocked - rear legs turned so that the hocks are close together and feet point out when viewed from the rear.

• Body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.

What other terms might you use?

Dairy Breeds and SelectionTraits and Selection Terms

• Quality - overall smoothness, blending of shoulders, and refinement of head and bone.

• Spring of rib - amount ribs arch out from the backbone.

• Type - combination of characteristics that make an animal most useful for a specific purpose.

• Sickle-hocked - rear legs too curved when viewed from the side.

Dairy Breeds and SelectionTraits and Selection Factors to Consider

• General appearance - Cows with good general appearance are attractive, have femininity, vigor, stretch, scale and a harmonious blend of all parts. Evaluate all parts of the cow when considering general appearance.

• Dairy character - Dairy character refers to a combination of characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality.

Dairy Breeds and SelectionTraits and Selection Factors to Consider

• Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.