Ronnie & Jeannette Hurst

Judging Classes

Most people think judging is only done on livestock. There are many other classes that can be judged and learn how to place classes.

Plants, meat cuts, paintings, art and crafts, photography and produce, just to name a very few. As long as you have a set class of four items, you can make a class.

Judging provides youth with a excellent opportunity to develop communication, decision making and organizational skills and enhance their confidence and self-esteem.

This activity is like any other endeavor, not all have the same ability, so do not be impatient, but work hard.

Ideally you will understand the parts in question, ideal conformation, angle, carcass value or other economical important traits.

The scoring system used in the judging portion of most events involves the use of cuts (subtractions) from a perfect score of 50. Cuts have point values assigned to them and indicate the differences in the livestock. There are three cuts in a class, with one assigned to each pair. The total cuts can be no more than 15.

Classes are always started from left to right. Just like you read a book. They will be number 1,2,3 and 4. You should place the class in the order you like and mark your card at the appropriate place. If you like the animal in the number 3 place best, then that should be first on the card. If the number 1 animal is last place and the worst you have seen, then place it last. Find the square that has 3 first place and 1 4th place. Now place your middle pairs. You can use the number 2 for 2nd place and the number 4 for 3rd place. When you have found the correct line up of number placing mark the card. You should have marked 3,2,4 and 1.

Oral Reasons

I think it is easy to describe oral reasons as simply a creative writing report on a class of 4 items. You learn terms and put them together, apply them to different animals or products and write up a report.

Major points would be applied to the score if your reasons contain accurate statements, conciseness of statements, completeness, emphasis, vocabulary, terminology, variation, grammar, delivery, enunciation, voice inflection, modulation of your voice, logical organization, eye-to-eye contact, non-verbal communication, posture and personal presentation.

Use basic parts and terminology at first to learn organization skills. List traits that are the most important.

Many classes are based on performance data of an animal. This means the important features such as birth weight, weaning weights, feed utilization, finish, weight of litters or some other information will be given to you on paper. You can judge the class from the paper.

It is good to start your format off with "Madame or Sir" (when addressing the reasons judge), I place this class of "NAME OF CLASS HERE"(make sure you understand what the name of the class is) 4,3,2,1.

Oral Reasons Format

You should end your reasons with "and for these reasons I place this class of NAME OF CLASS HERE 4,3,2 and 1.

You would then start with something like this example set of orals.

I selected 4 and placed the speckled faced ewe lamb first because she was the typest, best framed, longest lamb in the class. In reference to my top pair, I selected 4 over 3 because she was leaner, had more muscle volume, and was structurally correct. 4 was has an smooth, eye appealing frame style. I admit, however that 3 was clearer in the front than 1. In my middle decision, I preferred 3 over 2 because of the black pelted wether's advantage in top width. I would fault the 2 lamb for not having the width in the twist area. However, 2 more closely followed the frame type of the ewe lamb I placed at the top of the class. In reference to my final comparison of 2 & 1, I chose 2. Although I recognize that 2 was lighter in muscle capacity and was the heaviest lamb in the class, I placed him over 1 because he carried the inside muscle down into the stifle. I am critical of 1 and placed the white and black ewe lamb last because she was the shortest in frame, with more finish overall and was heavier in the shoulders. For these reasons I place this Class of Market Lambs 4,3,2 and 1.