Livestock producers and breeders rank livestock on their ability to produce high quality, efficient breeding animals and market-worthy offspring.

To be able to effectively evaluate breeding and market animals is of vital economic importance for the animal markets. The same traits used to evaluate high-grade slaughter animals are also important in the grading of breeding stock.

When we judge livestock we classify them as:

Superior livestock
Average livestock
Inferior livestock

We are looking for the most desirable traits to fit our particular market and genetic needs. The "Livestock Judging Manual" indicates that some of the most prevalent traits necessary to score a better rating are:

Live weight
Fat depth
Muscling

and many more. The most important of which is muscling given that an animal with more muscle will produce more desirable meat for the average consumer, and therefore can be sold at higher prices.

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