10105C Cooperative Extension Service July 2002 Prepared by:

Stephen R. Schafer

4-H and Youth Specialist Livestock, Equine, Poultry, and Rabbit Programs University of Wyoming Cooperative Extension Service

Reviewers

Milt Green County Coordinator, Wind River Reservation University of Wyoming Cooperative Extension Service

Brett Moline County Coordinator, Albany County University of Wyoming Cooperative Extension Service

Eric Peterson Agriculture and 4-H Extension Educator, Sublette County University of Wyoming Cooperative Extension Service

Wayne Tatman County Coordinator, Goshen County University of Wyoming Cooperative Extension Service

Bill Taylor County Coordinator, Weston County University of Wyoming Cooperative Extension Service

Rindy West 4-H Program Associate, Campbell County University of Wyoming Cooperative Extension Service

Editor

Karol Griffin College of Agriculture Office of Communications and Technology

Graphic Designer

Tana Stith College of Agriculture Office of Communications and Technology

Acknowledgments

Some of the material (both information and illustrations) for this publication came from 4-H beef project manuals published by California, Colorado, Louisiana, Nebraska, Oklahoma, and other state Cooperative Extension Service presses. Information also came from Modern Livestock and Poultry Pro- duction (second edition, 1983) by James R. Gillespie and Animal Health, Livestock, and Pets; the 1984 Yearbook of Agriculture. These contributions are greatly appreciated.

Mention of products, companies, or individuals, is made with the understanding that no discrimination is intended, and no endorsement implied by the University of Wyoming Cooperative Extension Service. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Glen Whipple, Director, Cooperative Extension Service, University of Wyoming, Laramie, Wyoming 82071. Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered with- out regard to race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orienta- tion, and marital or familial status. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audiotape, etc.) should contact their local UW CES Office. To file a com- plaint, write the UW Employment Practices/Affirmative Action Office, University of Wyoming, P.O. Box 3434, Laramie, Wyoming 82071-3434. Table of contents

Introduction...... 1

Selecting a beef project...... 1

Parts of the beef calf...... 2

Beef terms...... 3

Beef cattle breeds...... 3

Housing, care, and feeding...... 5

Health care...... 9

Fitting and grooming...... 10

Showing the beef calf...... 12

Identify the beef calf parts...... 16

Introduction In keeping with the name of the project, The 4-H beef project is an exciting and the market steer project participant pur- educational opportunity for 4-H members, chases a young calf, feeds and cares for it, especially in Wyoming, where the beef fits and grooms it, shows it, and finally sells cattle business is such a large part of the the steer. agriculture industry in Wyoming. As a The club member who chooses the breed- matter of fact, it is the largest and most ing beef project also feeds, cares for, fits, valuable segment of all animal production grooms, and shows the calf. However, in in Wyoming. contrast to market steer project partici- pants, breeding beef project participants Selecting a beef project exhibit breeding cattle (bulls, cows, and There are two main types of beef projects: heifers), which are not sold at the county (1) breeding beef and (2) market steers. fair youth sale. The club member is able to The breeding beef project is designed for return home with these cattle and contin- 4-H members with an avid interest in beef ues to care for them to produce calves. cattle, cow/calf production, and the beef These calves are then kept to show, sell to industry as a whole. The market steer market, and/or sell to other club members project is designed for club members inter- for their projects. ested in , but to a lesser degree.

1 Parts of the beef calf Before you can identify and select a high Selecting a calf to show is as important as quality calf, you must know what one the feed and care that you give the calf looks like. The first step in this process is once you bring it home. The beef project to learn the important parts of a beef calf. should begin with a healthy and high qual- The drawing illustrates the most important ity calf. parts of a beef calf.

2 Beef cattle terms registered: an animal whose name and as- Understanding the vocabulary used by signed number have been recorded in the beef cattle producers, exhibitors, and record books of its respective breed asso- judges is also a necessary step in learning ciation; this record also includes the name about beef cattle selection and production. and assigned numbers of the calf’s sire and Knowing the terms listed below will dam greatly assist you when communicating sire: the father of a particular animal with people in the beef cattle business. steer: a calf that has been castrated breed: a group of animals with common ancestry and with similar characteristics yearling: an animal between one and two that are passed on from generation to gen- years old eration Beef cattle breeds breeder: owner of the parents of the There are several breeds of beef cattle. calves when they were mated Breed characteristics; such as frame size, bull: an uncastrated male calf weight, color or colors, color pattern, pres- ence or absence of horns, ear length, and calf: a newborn, infant, or young beef ani- hair length vary quite widely. Breeds also mal have a wide variation in characteristics that calving: the process of giving birth are much harder to see and/or measure; such as meat quality, mothering ability, castrate: to remove the testicles growth rate, and fertility. Taking these and cow: a female that has had at least one many other factors into consideration, it calf becomes quite clear that is there no such thing as the “perfect breed.” crossbred: an animal with parents of dif- ferent breeds The characteristic that makes a breed pref- erable in one location, is quite likely to be dam: the mother of a particular animal the same characteristic that makes it unde- heifer: a female that has not produced a sirable in another location. A good ex- calf ample is the Brahman. This breed is very resistant to heat, humidity, and items re- market steer: a calf that is raised for meat lated to these environmental factors (such and weighs within the market weight pa- as huge numbers of insects); thus this rameters – it must also still have its baby breed and/or breeds derived from it (milk) teeth (Brangus, Santa Gertrudis, Gelbray, etc.) polled: an animal that does not produce are highly desired in the southern United or grow horns States. However, these cattle do not do well in cool, cold, or wintery climates; thus purebred: an animal with same-breed par- they are not as desirable in Wyoming. ents and that could be recorded in an asso- Wyoming producers prefer cattle that are ciation registry longer haired and more adapted to the

3 cold and snow–breeds like Hereford, Angus. The official name is Aberdeen- Polled Hereford, Angus, Limousin, and Angus, as the breed originated in these two . counties in Scotland. Angus were first im- ported to the United States in 1873. They What does all this mean to the 4-H mem- are polled and black, except for an occa- ber? It means that the breed selected by sional white spot near the navel. They were the 4-H member is a choice based on per- selected solely for production characteris- sonal preferences, because each breed has tics, resulting in good milking ability and its strengths and its weaknesses. When high quality carcasses. They are also a making your choice, consider the follow- smaller-framed breed. ing questions: Red Angus. This breed is essentially the • Are the breeds being considered avail- same as the Angus, except for the red able? color. • What are strengths and weaknesses of Charolais. This breed was developed in each breed being considered? east-central . Charolais are white to • Does this breed fit my climate and envi- light-cream in color and may be polled or ronment? horned. They are large framed and heavily muscled, because they were originally bred • Are feedstuffs and feed resources readily as draft (work) animals. Therefore, they available? produce very lean carcasses and have a su- • What are the availability and size re- perior growth rate. They are often used as quirements of housing facilities? the terminal (last) sire in crossbreeding programs. • Is my preference for carcass quality (meat) or for reproductive traits (milk- Gelbvieh. With origins ing and mothering ability)? in Austria and West Ger- many, Gelbviehs are Over 100 breeds of cattle exist in the golden to light tan in world, and 40 to 50 breeds are fairly popu- color and are one of the lar in the United States. Of these, about few breeds that was actu- 11 breeds are fairly common in Wyoming: ally bred as a tri-purpose Angus, Red Angus, Charolais, Gelbvieh, animal (meat, milk, and Hereford, Polled Hereford, Limousin, draft). They have good maternal traits Maine-Anjou, Salers, Shorthorn, and Sim- (fertility and milking ability) and a good mental. It is with these breeds that a Wyo- growth rate. ming 4-H member would probably have the most success in locating a calf to use as Hereford. This breed a 4-H project. Each of these breeds will be originated in England discussed briefly so that a more informed but has easily adapted to decision on breed selection can be made. the range conditions of the western United States. Herefords are horned and have a red

4 body with a white face, underline, and Shorthorn. This is one switch. They are noted for being muscular, of the oldest breeds in having high quality carcasses, and for the United States, arriv- crossing well with other breeds. The Here- ing from England in the ford-Angus cross is one of most common 1780s. It has a medium and highest quality crosses known. It is so frame size and is a dual- well known that the calves are simply purpose breed (milk and know as a “black-baldy” because the body meat) that is red, white, is black and the face is white. or roan in color. It is best known for its fleshing ability and maternal qualities. Polled Hereford. This breed is essentially the same as the Hereford, except that the Simmental. This breed originated in Swit- cattle are polled. zerland and first came to (via Canada) in 1967. Simmental cattle Limousin. Developed in Southwest are a cream to light red color, with white France, Limousins first came to the faces. They are large framed and devel- United States in 1969. Cattle from this oped as dual purpose (meat and milk) ani- breed have a medium to large frame and mals. In a crossbreeding program they are vary in color from tan to gold, red, and usually used to add size and growth, as even black. are known for well as to increase milk production. producing heavily muscled and lean car- casses. Housing, care, and feeding Maine-Anjou. This Successful cattle producers have to take breed was developed in care of many details in order to ensure that France as a dual purpose their animals are comfortable. After all, a breed (milk and meat). comfortable calf is more likely to be Maine-Anjou cattle healthy and grow efficiently. There are five have well-marbled (fat main items that influence or affect the within the meat which comfort level of the beef calf: (1) high gives tenderness and flavor) carcasses and quality housing, (2) environmental con- are thus recognized as a meat breed. They trol, (3) clean feed, (4) fresh water, and are large framed and noted for a fast (5) the company of its owner because of growth rate. the tender loving care (TLC) provided.

Salers. This is a dual-purpose (carcass and The housing for beef animals may be maternal traits) breed that was developed simple and inexpensive, or it may be as in south-central France. have elaborate and as expensive as you want to a hair coat that is red, long, and curly. make it. Either way, it must be functional They have gained popularity because of – both for you and for the calf. The hous- calving ease and because they cross quite ing must provide protection from the heat well with Herefords. and sun, as well as protection from the wind, rain, and cold. It should also be large enough to accommodate both the calf and

5 the people who need to enter the pen to As previously discussed, environmental care for it. Some key items to remember control tends to go along with housing. when building the shed and pen are: Since cattle prefer temperatures of 50 to 60 degrees, there are two areas of concern • The shed should provide both ventila- when discussing environmental comfort: tion in the summer and protection from (1) cold and/or wet weather and (2) hot the cold winds and drafts of winter. It and/or dry weather. In cold and/or wet should also be well drained. If these weather, a place to get out of the weather conditions are not met, the calf will not (the shed) must be supplied. In extremely be as comfortable, not eat properly, and cold weather, a source of heat may also be not grow as quickly or efficiently. required. Perhaps the easiest and most ef- • Dirt floors that are well bedded and fective way to provide heat is with addi- dry are preferred for cattle. Wood and tional bedding and the use of heat lamps. other materials are also acceptable, but Safety note: To avoid a possible fire hazard, make sure that plenty of bedding is pro- an adult should set up the heat lamps. vided. Regardless of the floor you choose, or already have, change the In hot and/or dry weather, a source of bedding at least once a week. shade (the shed) must be provided. Also, double-check to make sure that the drink- • The shed, pen, and exercise area should ing water is cool, clean, and fresh. If the be dog-proof. shade and drinking water are not providing • Design the feeding area so that you can enough relief, additional cooling must be easily re-arrange the feeding pens and/or provided. Usually an electric fan is all that divide them into larger or smaller units. is needed. However, if this is insufficient, a sprinkler or mister system used in conjunc- • Design the shed to allow for easy feed- tion with the fan should provide enough ing and watering and to keep the area cooling. as clean and dry as possible. This helps lessen the chance of bacteria buildup, Safety note: Water and electricity are not a resulting in a healthier calf. Fresh air good mix. Therefore, an adult should set up and sunshine will help kill bacteria and the fan and sprinkler or mister system. keep the pen fresh, so open the doors Cool, clean, and fresh drinking water must and windows on pleasant days. be available at all times. If you use an au- • A young calf will grow, so build the tomatic watering system, check the system shed tall enough to allow for future daily. After all, if it isn’t working, it isn’t growth. Also, put latches and locks automatic. As a result, the calves would where you can reach them, but not not be getting the water they need. If you where the cattle can get to them. use a bucket, pan, or tank; make sure to change the water several times each day. No matter how old or healthy the calf is, it The drinking water should never be al- will not do very well without a proper place lowed to get hot. to live. A calf needs a proper home as well as proper care, feeding, and watering.

6 In the winter, make sure that the water Concentrates are grains such as corn, oats, does not freeze. This is important because wheat, and etc., and they have more en- beef cattle, like other animals, will not grow ergy or calories than roughages, which are properly without sufficient water. Regard- higher in fiber. less of the season, all watering equipment The Crude Protein (CP) content of beef should be checked and cleaned on a regular cattle rations is the most practical and basis to ensure that it is providing plenty of common measurement available to evalu- cool, clean, and fresh water. ate and compare the quality of beef cattle Proper nutrition and feeding of the beef feed. The amount of protein in beef ra- calf are the primary areas of concern for tions is much more important than protein most 4-H members. However, with the quality. Regardless of the quality of the commercial feeds that are available today, protein fed, it is changed into useable nu- nutrition is not as much of a concern as it trients by the bacterial action in the rumen used to be. The biggest issues with feeding of the beef stomach. For this reason, cattle are making sure that the feed is clean and can effectively utilize lower quality feeds fresh, as well as making sure that the feed and rations. pans and feeders are clean. Properly harvested legume hays (clover To evaluate rations, you must first under- and alfalfa) have a protein content of 12 to stand a few simple concepts and terms 20% and, when used as a complete ration, about feeds and rations. Ration is the total will provide adequate to surplus protein for combination of foods that the animal is most beef cattle. However, CP is not the consuming. Feed is a mixture of feedstuffs. only factor that must be considered when Feedstuffs are classified as either concen- evaluating and comparing beef rations. trates or roughages. Roughages are forages Total Digestible Nutrients (TDN) must such as clover, alfalfa, and other grasses. also be considered. TDN is a measure of

7 energy or calories in the feed. TDN is a Table 1 shows the relationship between more accurate measurement of the con- calf size, CP and TDN requirements, and centrates or grain in the ration because feeding requirements. To simplify this these feedstuffs are relatively low in CP (8 table, consider the following example: if to 11%), but high in TDN (70 to 90%). (for the last 60 to 70 days of the project) the calf is on full feed (about 20 to 22 Therefore, in order for a beef cattle ration pounds per day), is gaining about two to provide a complete diet, it must have pounds a day, is eating about 10 pounds of the correct balance of crude protein and feed per 1 pound of weight gain, and ap- total digestible nutrients. Thus, both pears healthy; the calf is probably in good roughages (hay and/or pasture) and con- health. However, if the steer is eating 20 centrates (grains) must be provided to en- to 22 pounds of feed per day, but is not sure the proper nutrition for beef cattle. gaining much weight; you may have a Most cattle producers also provide a min- health problem to identify and correct. eral block as a safe-guard against possible nutritional deficiencies.

Table 1. Show steer feeding table

*Weight of Crude protein Total digestible Pounds of feed Feed fed as % of steer percent - CP nutrients - TDN fed per day body weight

400 to 600 14 to 16 75 to 80 10 to 14 3.0 to 3.5 pounds percent percent pounds percent

600 to 800 12 to 14 70 to 75 14 to 18 2.5 to 3.0 pounds percent percent pounds percent

800 to 1000 10 to 12 70 to 75 18 to 22 2.3 to 2.5 pounds percent percent pounds percent

1000 pounds 10 to 12 65 to 70 22 to 24 2.0 to 2.3 and up percent percent pounds percent

* Figures for heifers will be about the same. The biggest difference will be that the figure for feed consumed per day will be a smaller number. Thus, the amount of weight gain per day will also drop, from about two pounds per day to about one and a half pounds per day.

8 If you feed according to the guidelines and A healthy calf will be alert, recommendations shown in Table 1 and frisky, playful, bright- follow the items listed below, you should eyed, and appear happy have very few feeding problems and a to see you. A healthy more successful and enjoyable beef cattle calf will drink plenty project. If you have questions or concerns of water and eat regarding the care or feeding of the calf, with eagerness. contact your local Cooperative Extension The stool (ma- Service office for assistance and advice. nure) will be about the consis- • Begin by feeding small amounts of the tency of pudding and ration. moist, but not runny and • Feed only what is required. watery. The breathing will not be loud or la- • Feed a balanced ration. bored. The normal body • Feed at the same time each day, and try temperature of a healthy calf is about 101 to feed about twelve hours apart. degrees.

• Do not skip a feeding or vary feeding An unhealthy calf will have a decreased ap- times. petite. It will not drink as much and will not be frisky or happy to see you. The calf • Gradually increase the amount fed. Do will also appear listless, depressed, not increase feed by more than half a shrunken, and dull-eyed. It may also have pound per day. a hump or arch to its back and will most • Gradually change from one ration to likely be standing away from the rest of another. Mix them together (first more the herd. The stool may be very dry and of the original and then more of the hard (constipated) or just the opposite – new one) and make the change over a 5 very watery and loose (scours). The to 7 day time period. breathing may be hard, fast, and labored. • If the calf goes off feed, start over by The body temperature may be higher than reducing the amount fed. Then, slowly normal (any temperature higher than 102 bring the calf back to full feed by degrees is considered a fever). gradually increasing the amount of feed If you think the calf is sick, there are two given at each feeding. very important steps to follow: (1) tell your parents, and (2) separate the sick ani- Health care mal from the other calves. After getting In order to have a successful beef calf advice from a veterinarian or other profes- project, it is extremely important to start sional, follow that advice very carefully. with a healthy calf and to maintain the health of the calf throughout the project. Many diseases and health problems may Therefore, you must be able to identify affect the beef calf. Most of these are fairly the difference between a healthy beef calf easy to control, once you know what the and an unhealthy beef calf. problem is and provide the proper treat-

9 ment. Also, most health problems can be avoided or kept to a minimum by follow- ing these seven steps:

• Buy only healthy calves from healthy herds.

• Keep all vaccinations up-to-date.

• Maintain a de-worming program.

• Clean the shed and pen at least once a week.

• Clean the waters and feeders at least once a week – twice a week is much feels very hard and concrete. Fat, also better. known as cover or finish, gets deposited on beef cattle in certain areas and in a certain • Watch the calf closely and on a daily ba- sequence (front to rear and top to bot- sis for signs of sickness and ill-health. tom). By knowing this sequence and ob- • Inform your parents if you think that serving or feeling these areas, it is possible the calf is sick. to estimate how fat the calf is or is not get- ting. The areas to check for fat deposit are Fitting and grooming the ribs, fore flank, rear flank, and Fitting and grooming does not start at the tailhead. To ensure that proper condition is show or even during the week of the show; achieved and maintained, it is important it starts the day you bring the calf home. that you learn this before adjustments are Fitting the beef calf means feeding, water- made to the calf’s feed, feeding, or exer- ing, halter breaking, and otherwise caring cise routine. for the calf so that it achieves and main- Even though proper condition has the tains proper condition. same meaning or standard for all beef Proper condition means that the calf is nei- calves, they do not all achieve proper con- ther too fat nor too thin. Through experi- dition at the same time or in the same ence you can learn what varying amounts manner. Some calves will start to get fat at of fat (or lack of fat) a young age and others will remain lean all look and feel like. Fat the way to market weight. Calves that start feels soft and loose. to get fat at a young age must be removed Muscle or meat feels from full feed and put on a restricted diet hard and firm. Bone (less feed per day). These calves should also be exercised at least 10 to 15 minutes each day in addition to the 15 to 20 min- utes per day that they were receiving to achieve and maintain show condition. Calves that naturally stay lean can be left on full feed throughout the whole project,

10 but they should also receive the normal 15 Finally, if the calf has not had its final clip- to 20 minutes of exercise needed per day ping, this should be done a day or two be- to achieve and maintain show condition. fore show day. If you have clipped the calf a time or two before the final grooming, Calf grooming can be divided into three both of you will have a much better idea categories or uses: washing, clipping, and of what to do and how to do it. Therefore, foot care. Equipment and items needed for the final clipping and grooming will look washing are a halter (for leading and tying presentable for the show ring. The first the calf), hose and/or pail, scrub brush, step in clipping a calf is to wash it. Wash- mild soap or detergent, and some way to ing involves wetting the animal, soaping dry the calf—livestock blow dryers are rec- and scrubbing (gently, but firmly), and ommended for beef cattle projects. thoroughly rinsing the calf. Items needed for foot care are foot trim- Washing note: The cleaner the calf, the mers or grinders and foot care medication easier it will be to clip and the longer the for after the trimming. clipper blades will stay sharp (because they Items recommended for clipping include are not getting dulled by dirt particles). livestock clippers and/or sheep shears (use Therefore, make sure that the calf is extra 20 to 22 tooth combs in the sheep shears), clean. small animal clippers (for use on the ears and face), oil for the clippers, hand shears or scissors (for the hard to reach places such as the flank, elbow, twist, brisket, etc.), a spray bottle (for wetting the hair), a grooming chute (for holding and con- trolling the calf while it is being clipped and groomed), and an extension cord.

Before arriving at the show, the calf should have been washed and clipped a time or two. That way, it has some idea of what is happening and will not be as scared, ner- vous, or jumpy.

The feet should be trimmed a time or two before the show. The final trimming for the show should be done about 14 to 21 days before show day. This allows time for healing.

Health and safety note: It is highly recom- mended that a qualified and professional hoof trimmer perform the tasks of grinding the hooves and trimming the feet.

11 After washing the calf, place it in the Showing the beef calf grooming chute and dry it with a blow Showing the calf, like fitting and groom- dryer. When blow drying or clipping the ing, does not start at the show; it also starts calf, use vertical strokes on the legs and at home. It begins with the feeding, exer- horizontal strokes on the body and flank cising, washing, brushing, clipping, halter areas (see the drawing). breaking, and other tasks that you should Safety note: Livestock clippers (not sheep be doing from the very first day the calf shearers) are recommended for use by arrives at its new home. Proper feeding younger exhibitors because they are less likely gets the calf to the desired show weight. to cut themselves or the calf. Exercising the beef calf gets it in show condition (lean, not fat) and in show ring Following these guidelines will result in shape (able to walk for a long period of the calf having a more uniform appear- time without tiring).Washing, brushing, ance. Use the small clippers to remove the clipping, and other grooming techniques hair and whiskers from around the calf’s make the calf neat, clean, and otherwise ears, eyes, and face. presentable to the judge.

Grooming note: No amount of grooming Training the calf to work with you begins can correct or make up for a poor job of by earning its trust and confidence, and by feeding, care, and management of the beef making friends with it. This is accom- calf. plished by playing with it, brushing it, and

12 otherwise spending time with it. When the lower the calf’s head (very slightly) by calf stops running from you when you en- pulling down on the lead strap (to cue the ter the pen, it is ready to start the exercise calf). When the back feet and legs are set, and training routine. return the head to its normal position.

The first step is to catch the calf. Since Now that the calf has all four feet and legs calves are shown with a halter, the second in the desired position (and this is fairly step is to get them used to wearing a halter easy, if it was practiced at home), they and lead strap. This is usually accom- must be kept in the proper position. This is plished by putting them on for short peri- done by standing on the left side of the ods of time and then gradually increasing calf and keeping it relaxed (but alert) by the time that the calf has them on. scratching or rubbing its belly with the show stick, talking to it (very softly), Safety note: During these sessions, the calf slightly wiggling the lead strap, or by some should never be left unattended. other subtle method. This is followed by gently talking to it, When the feet and legs are set; the back, petting it, and rubbing it: rub down the neck, and head must be placed and main- back, sides, neck, and legs – this is to sim- tained in a straight line. This is accom- ply get the calf used to you and to being plished by getting the head straight with touched. The fourth step is walking with the neck, which almost automatically the calf. After the calf is accustomed to be- aligns these with the back. To get the head ing caught, haltered, touched, and walked; and neck straight is fairly easy: simply push the next step is to teach it to set-up. Set- or pull on the lead strap. When everything ting-up means getting each leg to come is in the desired position, “lock it” in place straight down from the body. Many new by lifting up on the lead strap to make the exhibitors get this only half right. Remem- calf hold its head up. ber, straight not only means straight when the calf is viewed from the side, but also Now that the calf has all four feet and legs when it is viewed from the front and the in the desired position and its body is in a rear. When this is performed correctly, it is straight line, it must be kept in this posi- referred to as having the feet and legs tion. This can be accomplished by rubbing squarely under the body or “standing its belly with the show stick, softly speak- square”. It does not matter if you set the ing to it, and keeping the head held up. front legs first and then the back legs, or This will keep the calf relaxed (but alert) the other way around; either method is ac- and thus looking its best for the judge. ceptable. Also, always stand so that the judge can see the calf (not you) – keep the calf between When placing or setting the front feet and you and the judge. The only exception to legs, raise or lift the calf’s head (very this is when the judge crosses in front of slightly) by lifting on the lead strap (to cue the calf. At that moment, for a split sec- the calf so that it knows the front feet and ond, you will be between the judge and legs are being set). When the front feet the calf because the exhibitor always shows and legs are set, return the head to its nor- from the left side of the calf. This split mal position. To set the rear feet and legs, second is impossible to avoid.

13 Showing tip: Attending showmanship clinics and workshops is a good way to learn more about recommendations and techniques. However, do not just attend – go home and practice what you have learned.

Training and practicing for showmanship involves preparing yourself as well as teaching the calf. You must know what to do and how to do it. You must also men- tally prepare yourself. If you lack poise and self-confidence in the show ring, the calf will sense that something isn’t right and will become confused and uncomfortable. Consequently, the calf will not respond to your cues. This will lead to further frustra- tion on your part and the result is a cycle of confusion and frustration between you and the calf.

Showing hint: Remember, showing involves the appearance and attitude of the exhibi- tor, the appearance of the calf, and the showing or showmanship of the calf. Also, be on time for your class and be courteous – not only to the judge and ringmaster, but also to your fellow exhibitors.

Preparing for the show ring includes:

• Wear clean, neat, and appropriate clothing. Showing note: While you are setting up the • Wear boots or hard shoes, not soft shoes. calf, keep an eye on the judge. You must keep the calf between you and the judge. • Carry a curry comb or rag in your Also, it is important to listen to the judge’s pocket. instructions. • Arrive on time for your class. As you practice each of these steps, you and • Know the calf’s tag number, weight, your calf will become a team. When you breed, and date of birth (calving date). feel confident and comfortable, ask some- one to act as the judge. He or she should • Know other relevant information such walk around the calf, handle it, and do any- as the average daily gain, ideal body thing else that you think might benefit you temperature, protein percentage of the and/or the calf. feed, etc.

14 • Know what the judge looks like and/or • Keep the calf between you and the is wearing. judge.

• Know what the ringmaster looks like • Keep the proper distance (about a calf and/or is wearing. length) between your calf and the other calves. Preparing the calf for the show ring includes: • When walking the calf, walk slowly.

• Wash the calf, either the night before • Walk by the left side of the calf’s head the show or the morning of the show. and keep your shoulder even with the calf’s head. • On show day, feed the calf at least two hours before show time, but only feed • When setting up the calf, do it quickly, approximately half of the usual amount. confidently, and smoothly. This keeps the calf attentive and alert. • If the judge touches your calf or if your • On show day, give about half the calf rubs against another calf, use the amount of water usually provided. This comb to re-smooth the hair and/or the prevents the calf from having a large rag to wipe off any dirt. girth and helps keep it active and alert. • Maintain eye contact with the judge. • Groom and brush the calf at least twice • Smile, relax, and enjoy what you are before show time. This brings out the doing. natural oils and removes the dust and dirt, resulting in a cleaner hair coat. • Keep yourself cool, calm, and collected; this helps to keep the calf under control. • Before leaving for the show ring, give the calf a drink of water and a final • Be humble when you win and gracious brushing. when you lose.

• Be calm and gentle with the calf while • Remember to thank the judge and con- on the way to the show ring and while gratulate the winners after the final in the show ring. placing.

Working as a team in the show ring includes:

• Be aware of the location of both the judge and the ringmaster, as well as any instructions they may give.

• Be courteous to the judge, ringmaster, and other exhibitors. Be sure to say “yes sir” or “no sir,” “excuse me,” and “thank you.”

• Know the calf’s location at all times, especially in relation to yourself and to the judge.

15 Identify the beef calf parts

1. ______11. ______22. ______

2. ______12. ______23. ______

3. ______13. ______24. ______

4. ______14. ______25. ______

5. ______15. ______26. ______

6. ______16. ______27. ______

7. ______17. ______28. ______

8. ______18. ______29. ______

9. ______19. ______30. ______

10. ______20. ______31. ______

21. ______

16 Notes

17 Notes

18