10105CJuly 2002Cooperative Extension Service

Prepared by:

Stephen R. Schafer

4-H and Youth SpecialistLivestock, Equine, Poultry, and Rabbit Programs

University of Wyoming Cooperative Extension Service

Reviewers

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

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

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

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

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

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

Editor

Karol Griffin College of AgricultureOffice of Communications and Technology

Graphic Designer

Tana Stith College of AgricultureOffice of Communications and Technology

Acknowledgments

Some of the material (both information and illustrations) for this publication came from 4-H beefproject manuals published by California, Colorado, Louisiana, Nebraska, Oklahoma, and other stateCooperative 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 1984Yearbook of Agriculture. These contributions are greatly appreciated.

Mention of products, companies, or individuals, is made with the understanding that no discrimination isintended, 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 orprogram 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 cattle 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

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IntroductionThe 4-H beef project is an exciting andeducational opportunity for 4-H members,especially in Wyoming, where the beefcattle business is such a large part of theagriculture industry in Wyoming. As amatter of fact, it is the largest and mostvaluable segment of all animal productionin Wyoming.

Selecting a beef projectThere are two main types of beef projects:(1) breeding beef and (2) market steers.The breeding beef project is designed for4-H members with an avid interest in beefcattle, cow/calf production, and the beefindustry as a whole. The market steerproject is designed for club members inter-ested in beef cattle, but to a lesser degree.

In keeping with the name of the project,the market steer project participant pur-chases a young calf, feeds and cares for it,fits and grooms it, shows it, and finally sellsthe steer.

The club member who chooses the breed-ing beef project also feeds, cares for, fits,grooms, and shows the calf. However, incontrast to market steer project partici-pants, breeding beef project participantsexhibit breeding cattle (bulls, cows, andheifers), which are not sold at the countyfair youth sale. The club member is able toreturn home with these cattle and contin-ues to care for them to produce calves.These calves are then kept to show, sell tomarket, and/or sell to other club membersfor their projects.

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Parts of the beef calfSelecting a calf to show is as important asthe feed and care that you give the calfonce you bring it home. The beef projectshould begin with a healthy and high qual-ity calf.

Before you can identify and select a highquality calf, you must know what onelooks like. The first step in this process isto learn the important parts of a beef calf.The drawing illustrates the most importantparts of a beef calf.

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Beef cattle termsUnderstanding the vocabulary used bybeef cattle producers, exhibitors, andjudges is also a necessary step in learningabout beef cattle selection and production.Knowing the terms listed below willgreatly assist you when communicatingwith people in the beef cattle business.

breed: a group of animals with commonancestry and with similar characteristicsthat are passed on from generation to gen-eration

breeder: owner of the parents of thecalves when they were mated

bull: an uncastrated male calf

calf: a newborn, infant, or young beef ani-mal

calving: the process of giving birth

castrate: to remove the testicles

cow: a female that has had at least onecalf

crossbred: an animal with parents of dif-ferent breeds

dam: the mother of a particular animal

heifer: a female that has not produced acalf

market steer: a calf that is raised for meatand weighs within the market weight pa-rameters – it must also still have its baby(milk) teeth

polled: an animal that does not produceor grow horns

purebred: an animal with same-breed par-ents and that could be recorded in an asso-ciation registry

registered: an animal whose name and as-signed number have been recorded in therecord books of its respective breed asso-ciation; this record also includes the nameand assigned numbers of the calf ’s sire anddam

sire: the father of a particular animal

steer: a calf that has been castrated

yearling: an animal between one and twoyears old

Beef cattle breedsThere are several breeds of beef cattle.Breed characteristics; such as frame size,weight, color or colors, color pattern, pres-ence or absence of horns, ear length, andhair length vary quite widely. Breeds alsohave a wide variation in characteristics thatare much harder to see and/or measure;such as meat quality, mothering ability,growth rate, and fertility. Taking these andmany other factors into consideration, itbecomes quite clear that is there no suchthing as the “perfect breed.”

The characteristic that makes a breed pref-erable in one location, is quite likely to bethe same characteristic that makes it unde-sirable in another location. A good ex-ample is the Brahman. This breed is veryresistant to heat, humidity, and items re-lated to these environmental factors (suchas huge numbers of insects); thus thisbreed and/or breeds derived from it(Brangus, Santa Gertrudis, Gelbray, etc.)are highly desired in the southern UnitedStates. However, these cattle do not dowell in cool, cold, or wintery climates; thusthey are not as desirable in Wyoming.Wyoming producers prefer cattle that arelonger haired and more adapted to the

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cold and snow–breeds like Hereford,Polled Hereford, Angus, Limousin, andSalers.

What does all this mean to the 4-H mem-ber? It means that the breed selected bythe 4-H member is a choice based on per-sonal preferences, because each breed hasits strengths and its weaknesses. Whenmaking your choice, consider the follow-ing questions:

• Are the breeds being considered avail-able?

• What are strengths and weaknesses ofeach breed being considered?

• Does this breed fit my climate and envi-ronment?

• Are feedstuffs and feed resources readilyavailable?

• What are the availability and size re-quirements of housing facilities?

• Is my preference for carcass quality(meat) or for reproductive traits (milk-ing and mothering ability)?

Over 100 breeds of cattle exist in theworld, and 40 to 50 breeds are fairly popu-lar in the United States. Of these, about11 breeds are fairly common in Wyoming:Angus, Red Angus, Charolais, Gelbvieh,Hereford, Polled Hereford, Limousin,Maine-Anjou, Salers, Shorthorn, and Sim-mental. It is with these breeds that a Wyo-ming 4-H member would probably havethe most success in locating a calf to use asa 4-H project. Each of these breeds will bediscussed briefly so that a more informeddecision on breed selection can be made.

Angus. The official name is Aberdeen-Angus, as the breed originated in these twocounties in Scotland. Angus were first im-ported to the United States in 1873. Theyare polled and black, except for an occa-sional white spot near the navel. They wereselected solely for production characteris-tics, resulting in good milking ability andhigh quality carcasses. They are also asmaller-framed breed.

Red Angus. This breed is essentially thesame as the Angus, except for the redcolor.

Charolais. This breed was developed ineast-central France. Charolais are white tolight-cream in color and may be polled orhorned. They are large framed and heavilymuscled, because they were originally bredas draft (work) animals. Therefore, theyproduce very lean carcasses and have a su-perior growth rate. They are often used asthe terminal (last) sire in crossbreedingprograms.

Gelbvieh. With originsin Austria and West Ger-many, Gelbviehs aregolden to light tan incolor and are one of thefew breeds that was actu-ally bred as a tri-purposeanimal (meat, milk, anddraft). They have good maternal traits(fertility and milking ability) and a goodgrowth rate.

Hereford. This breedoriginated in Englandbut has easily adapted tothe range conditions ofthe western UnitedStates. Herefords arehorned and have a red

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body with a white face, underline, andswitch. They are noted for being muscular,having high quality carcasses, and forcrossing well with other breeds. The Here-ford-Angus cross is one of most commonand highest quality crosses known. It is sowell known that the calves are simplyknow as a “black-baldy” because the bodyis black and the face is white.

Polled Hereford. This breed is essentiallythe same as the Hereford, except that thecattle are polled.

Limousin. Developed in SouthwestFrance, Limousins first came to theUnited States in 1969. Cattle from thisbreed have a medium to large frame andvary in color from tan to gold, red, andeven black. Limousin cattle are known forproducing heavily muscled and lean car-casses.

Maine-Anjou. Thisbreed was developed inFrance as a dual purposebreed (milk and meat).Maine-Anjou cattlehave well-marbled (fatwithin the meat which

gives tenderness and flavor) carcasses andare thus recognized as a meat breed. Theyare large framed and noted for a fastgrowth rate.

Salers. This is a dual-purpose (carcass andmaternal traits) breed that was developedin south-central France. Salers cattle havea hair coat that is red, long, and curly.They have gained popularity because ofcalving ease and because they cross quitewell with Herefords.

Shorthorn. This is oneof the oldest breeds inthe United States, arriv-ing from England in the1780s. It has a mediumframe size and is a dual-purpose breed (milk andmeat) that is red, white,or roan in color. It is best known for itsfleshing ability and maternal qualities.

Simmental. This breed originated in Swit-zerland and first came to North America(via Canada) in 1967. Simmental cattleare a cream to light red color, with whitefaces. They are large framed and devel-oped as dual purpose (meat and milk) ani-mals. In a crossbreeding program they areusually used to add size and growth, aswell as to increase milk production.

Housing, care, and feedingSuccessful cattle producers have to takecare of many details in order to ensure thattheir animals are comfortable. After all, acomfortable calf is more likely to behealthy and grow efficiently. There are fivemain items that influence or affect thecomfort level of the beef calf: (1) highquality housing, (2) environmental con-trol, (3) clean feed, (4) fresh water, and(5) the company of its owner because ofthe tender loving care (TLC) provided.

The housing for beef animals may besimple and inexpensive, or it may be aselaborate and as expensive as you want tomake it. Either way, it must be functional– both for you and for the calf. The hous-ing must provide protection from the heatand sun, as well as protection from thewind, rain, and cold. It should also be largeenough to accommodate both the calf and

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the people who need to enter the pen tocare for it. Some key items to rememberwhen building the shed and pen are:

• The shed should provide both ventila-tion in the summer and protection fromthe cold winds and drafts of winter. Itshould also be well drained. If theseconditions are not met, the calf will notbe as comfortable, not eat properly, andnot grow as quickly or efficiently.

• Dirt floors that are well bedded anddry are preferred for cattle. Wood andother materials are also acceptable, butmake sure that plenty of bedding is pro-vided. Regardless of the floor youchoose, or already have, change thebedding at least once a week.

• The shed, pen, and exercise area shouldbe dog-proof.

• Design the feeding area so that you caneasily re-arrange the feeding pens and/ordivide them into larger or smaller units.

• Design the shed to allow for easy feed-ing and watering and to keep the areaas clean and dry as possible. This helpslessen the chance of bacteria buildup,resulting in a healthier calf. Fresh airand sunshine will help kill bacteria andkeep the pen fresh, so open the doorsand windows on pleasant days.

• A young calf will grow, so build theshed tall enough to allow for futuregrowth. Also, put latches and lockswhere you can reach them, but notwhere the cattle can get to them.

No matter how old or healthy the calf is, itwill not do very well without a proper placeto live. A calf needs a proper home as wellas proper care, feeding, and watering.

As previously discussed, environmentalcontrol tends to go along with housing.Since cattle prefer temperatures of 50 to60 degrees, there are two areas of concernwhen discussing environmental comfort:(1) cold and/or wet weather and (2) hotand/or dry weather. In cold and/or wetweather, a place to get out of the weather(the shed) must be supplied. In extremelycold weather, a source of heat may also berequired. Perhaps the easiest and most ef-fective way to provide heat is with addi-tional bedding and the use of heat lamps.

Safety note: To avoid a possible fire hazard,an adult should set up the heat lamps.

In hot and/or dry weather, a source ofshade (the shed) must be provided. Also,double-check to make sure that the drink-ing water is cool, clean, and fresh. If theshade and drinking water are not providingenough relief, additional cooling must beprovided. Usually an electric fan is all thatis needed. However, if this is insufficient, asprinkler or mister system used in conjunc-tion with the fan should provide enoughcooling.

Safety note: Water and electricity are not agood mix. Therefore, an adult should set upthe fan and sprinkler or mister system.

Cool, clean, and fresh drinking water mustbe available at all times. If you use an au-tomatic watering system, check the systemdaily. After all, if it isn’t working, it isn’tautomatic. As a result, the calves wouldnot be getting the water they need. If youuse a bucket, pan, or tank; make sure tochange the water several times each day.The drinking water should never be al-lowed to get hot.

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In the winter, make sure that the waterdoes not freeze. This is important becausebeef cattle, like other animals, will not growproperly without sufficient water. Regard-less of the season, all watering equipmentshould be checked and cleaned on a regularbasis to ensure that it is providing plenty ofcool, clean, and fresh water.

Proper nutrition and feeding of the beefcalf are the primary areas of concern formost 4-H members. However, with thecommercial feeds that are available today,nutrition is not as much of a concern as itused to be. The biggest issues with feedingare making sure that the feed is clean andfresh, as well as making sure that the feedpans and feeders are clean.

To evaluate rations, you must first under-stand a few simple concepts and termsabout feeds and rations. Ration is the totalcombination of foods that the animal isconsuming. Feed is a mixture of feedstuffs.Feedstuffs are classified as either concen-trates or roughages. Roughages are foragessuch as clover, alfalfa, and other grasses.

Concentrates are grains such as corn, oats,wheat, and etc., and they have more en-ergy or calories than roughages, which arehigher in fiber.

The Crude Protein (CP) content of beefcattle rations is the most practical andcommon measurement available to evalu-ate and compare the quality of beef cattlefeed. The amount of protein in beef ra-tions is much more important than proteinquality. Regardless of the quality of theprotein fed, it is changed into useable nu-trients by the bacterial action in the rumenof the beef stomach. For this reason, cattlecan effectively utilize lower quality feedsand rations.

Properly harvested legume hays (cloverand alfalfa) have a protein content of 12 to20% and, when used as a complete ration,will provide adequate to surplus protein formost beef cattle. However, CP is not theonly factor that must be considered whenevaluating and comparing beef rations.Total Digestible Nutrients (TDN) mustalso be considered. TDN is a measure of

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energy or calories in the feed. TDN is amore accurate measurement of the con-centrates or grain in the ration becausethese feedstuffs are relatively low in CP (8to 11%), but high in TDN (70 to 90%).

Therefore, in order for a beef cattle rationto provide a complete diet, it must havethe correct balance of crude protein andtotal digestible nutrients. Thus, bothroughages (hay and/or pasture) and con-centrates (grains) must be provided to en-sure the proper nutrition for beef cattle.Most cattle producers also provide a min-eral block as a safe-guard against possiblenutritional deficiencies.

Table 1 shows the relationship betweencalf size, CP and TDN requirements, andfeeding requirements. To simplify thistable, consider the following example: if(for the last 60 to 70 days of the project)the calf is on full feed (about 20 to 22pounds per day), is gaining about twopounds a day, is eating about 10 pounds offeed per 1 pound of weight gain, and ap-pears healthy; the calf is probably in goodhealth. However, if the steer is eating 20to 22 pounds of feed per day, but is notgaining much weight; you may have ahealth problem to identify and correct.

Table 1. Show steer feeding table

*Weight ofsteer

Crude proteinpercent - CP

Total digestiblenutrients - TDN

Pounds of feedfed per day

Feed fed as % ofbody weight

400 to 600pounds

14 to 16percent

75 to 80percent

10 to 14pounds

3.0 to 3.5 percent

600 to 800pounds

12 to 14percent

70 to 75 percent

14 to 18pounds

2.5 to 3.0percent

800 to 1000pounds

10 to 12 percent

70 to 75 percent

18 to 22pounds

2.3 to 2.5percent

1000 poundsand up

10 to 12percent

65 to 70 percent

22 to 24pounds

2.0 to 2.3percent

* Figures for heifers will be about the same. The biggest difference will be that the figure for feedconsumed 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.

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If you feed according to the guidelines andrecommendations shown in Table 1 andfollow the items listed below, you shouldhave very few feeding problems and amore successful and enjoyable beef cattleproject. If you have questions or concernsregarding the care or feeding of the calf,contact your local Cooperative ExtensionService office for assistance and advice.

• Begin by feeding small amounts of theration.

• Feed only what is required.

• Feed a balanced ration.

• Feed at the same time each day, and tryto feed about twelve hours apart.

• Do not skip a feeding or vary feedingtimes.

• Gradually increase the amount fed. Donot increase feed by more than half apound per day.

• Gradually change from one ration toanother. Mix them together (first moreof the original and then more of thenew one) and make the change over a 5to 7 day time period.

• If the calf goes off feed, start over byreducing the amount fed. Then, slowlybring the calf back to full feed bygradually increasing the amount of feedgiven at each feeding.

Health careIn order to have a successful beef calfproject, it is extremely important to startwith a healthy calf and to maintain thehealth of the calf throughout the project.Therefore, you must be able to identifythe difference between a healthy beef calfand an unhealthy beef calf.

A healthy calf will be alert,frisky, playful, bright-eyed, and appear happyto see you. A healthycalf will drink plentyof water and eatwith eagerness.The stool (ma-nure) will beabout the consis-tency of pudding andmoist, but not runny andwatery. The breathingwill not be loud or la-bored. The normal bodytemperature of a healthy calf is about 101degrees.

An unhealthy calf will have a decreased ap-petite. It will not drink as much and willnot be frisky or happy to see you. The calfwill also appear listless, depressed,shrunken, and dull-eyed. It may also havea hump or arch to its back and will mostlikely be standing away from the rest ofthe herd. The stool may be very dry andhard (constipated) or just the opposite –very watery and loose (scours). Thebreathing may be hard, fast, and labored.The body temperature may be higher thannormal (any temperature higher than 102degrees is considered a fever).

If you think the calf is sick, there are twovery important steps to follow: (1) tellyour parents, and (2) separate the sick ani-mal from the other calves. After gettingadvice from a veterinarian or other profes-sional, follow that advice very carefully.

Many diseases and health problems mayaffect the beef calf. Most of these are fairlyeasy to control, once you know what theproblem is and provide the proper treat-

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

• Buy only healthy calves from healthyherds.

• Keep all vaccinations up-to-date.

• Maintain a de-worming program.

• Clean the shed and pen at least once aweek.

• Clean the waters and feeders at leastonce a week – twice a week is muchbetter.

• Watch the calf closely and on a daily ba-sis for signs of sickness and ill-health.

• Inform your parents if you think thatthe calf is sick.

Fitting and groomingFitting and grooming does not start at theshow or even during the week of the show;it starts the day you bring the calf home.Fitting the beef calf means feeding, water-ing, halter breaking, and otherwise caringfor the calf so that it achieves and main-tains proper condition.

Proper condition means that the calf is nei-ther too fat nor too thin. Through experi-ence you can learn what varying amounts

of fat (or lack of fat)look and feel like. Fatfeels soft and loose.Muscle or meat feelshard and firm. Bone

feels very hard and concrete. Fat, alsoknown as cover or finish, gets deposited onbeef cattle in certain areas and in a certainsequence (front to rear and top to bot-tom). By knowing this sequence and ob-serving or feeling these areas, it is possibleto estimate how fat the calf is or is not get-ting. The areas to check for fat deposit arethe ribs, fore flank, rear flank, andtailhead. To ensure that proper condition isachieved and maintained, it is importantthat you learn this before adjustments aremade to the calf ’s feed, feeding, or exer-cise routine.

Even though proper condition has thesame meaning or standard for all beefcalves, they do not all achieve proper con-dition at the same time or in the samemanner. Some calves will start to get fat ata young age and others will remain lean allthe way to market weight. Calves that startto get fat at a young age must be removedfrom full feed and put on a restricted diet(less feed per day). These calves shouldalso be exercised at least 10 to 15 minuteseach day in addition to the 15 to 20 min-utes per day that they were receiving toachieve and maintain show condition.Calves that naturally stay lean can be lefton full feed throughout the whole project,

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but they should also receive the normal 15to 20 minutes of exercise needed per dayto achieve and maintain show condition.

Calf grooming can be divided into threecategories or uses: washing, clipping, andfoot care. Equipment and items needed forwashing are a halter (for leading and tyingthe calf), hose and/or pail, scrub brush,mild soap or detergent, and some way todry the calf—livestock blow dryers are rec-ommended for beef cattle projects.

Items needed for foot care are foot trim-mers or grinders and foot care medicationfor after the trimming.

Items recommended for clipping includelivestock clippers and/or sheep shears (use20 to 22 tooth combs in the sheep shears),small animal clippers (for use on the earsand face), oil for the clippers, hand shearsor scissors (for the hard to reach placessuch 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 clippedand groomed), and an extension cord.

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

The feet should be trimmed a time or twobefore the show. The final trimming forthe show should be done about 14 to 21days before show day. This allows time forhealing.

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

Finally, if the calf has not had its final clip-ping, this should be done a day or two be-fore show day. If you have clipped the calfa time or two before the final grooming,both of you will have a much better ideaof what to do and how to do it. Therefore,the final clipping and grooming will lookpresentable for the show ring. The firststep in clipping a calf is to wash it. Wash-ing involves wetting the animal, soapingand scrubbing (gently, but firmly), andthoroughly rinsing the calf.

Washing note: The cleaner the calf, theeasier it will be to clip and the longer theclipper blades will stay sharp (because theyare not getting dulled by dirt particles).Therefore, make sure that the calf is extraclean.

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After washing the calf, place it in thegrooming chute and dry it with a blowdryer. When blow drying or clipping thecalf, use vertical strokes on the legs andhorizontal strokes on the body and flankareas (see the drawing).

Safety note: Livestock clippers (not sheepshearers) are recommended for use byyounger exhibitors because they are less likelyto cut themselves or the calf.

Following these guidelines will result inthe calf having a more uniform appear-ance. Use the small clippers to remove thehair and whiskers from around the calf ’sears, eyes, and face.

Grooming note: No amount of groomingcan correct or make up for a poor job offeeding, care, and management of the beefcalf.

Showing the beef calfShowing the calf, like fitting and groom-ing, does not start at the show; it also startsat home. It begins with the feeding, exer-cising, washing, brushing, clipping, halterbreaking, and other tasks that you shouldbe doing from the very first day the calfarrives at its new home. Proper feedinggets the calf to the desired show weight.Exercising the beef calf gets it in showcondition (lean, not fat) and in show ringshape (able to walk for a long period oftime without tiring).Washing, brushing,clipping, and other grooming techniquesmake the calf neat, clean, and otherwisepresentable to the judge.

Training the calf to work with you beginsby earning its trust and confidence, and bymaking friends with it. This is accom-plished by playing with it, brushing it, and

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otherwise spending time with it. When thecalf stops running from you when you en-ter the pen, it is ready to start the exerciseand training routine.

The first step is to catch the calf. Sincecalves are shown with a halter, the secondstep is to get them used to wearing a halterand lead strap. This is usually accom-plished by putting them on for short peri-ods of time and then gradually increasingthe time that the calf has them on.

Safety note: During these sessions, the calfshould never be left unattended.

This is followed by gently talking to it,petting it, and rubbing it: rub down theback, sides, neck, and legs – this is to sim-ply get the calf used to you and to beingtouched. The fourth step is walking withthe calf. After the calf is accustomed to be-ing caught, haltered, touched, and walked;the next step is to teach it to set-up. Set-ting-up means getting each leg to comestraight down from the body. Many newexhibitors get this only half right. Remem-ber, straight not only means straight whenthe calf is viewed from the side, but alsowhen it is viewed from the front and therear. When this is performed correctly, it isreferred to as having the feet and legssquarely under the body or “standingsquare”. It does not matter if you set thefront legs first and then the back legs, orthe other way around; either method is ac-ceptable.

When placing or setting the front feet andlegs, raise or lift the calf’s head (veryslightly) by lifting on the lead strap (to cuethe calf so that it knows the front feet andlegs are being set). When the front feetand legs are set, return the head to its nor-mal position. To set the rear feet and legs,

lower the calf ’s head (very slightly) bypulling down on the lead strap (to cue thecalf). When the back feet and legs are set,return the head to its normal position.

Now that the calf has all four feet and legsin the desired position (and this is fairlyeasy, if it was practiced at home), theymust be kept in the proper position. This isdone by standing on the left side of thecalf and keeping it relaxed (but alert) byscratching or rubbing its belly with theshow stick, talking to it (very softly),slightly wiggling the lead strap, or by someother subtle method.

When the feet and legs are set; the back,neck, and head must be placed and main-tained in a straight line. This is accom-plished by getting the head straight withthe neck, which almost automaticallyaligns these with the back. To get the headand neck straight is fairly easy: simply pushor pull on the lead strap. When everythingis in the desired position, “lock it” in placeby lifting up on the lead strap to make thecalf hold its head up.

Now that the calf has all four feet and legsin the desired position and its body is in astraight line, it must be kept in this posi-tion. This can be accomplished by rubbingits belly with the show stick, softly speak-ing to it, and keeping the head held up.This will keep the calf relaxed (but alert)and thus looking its best for the judge.Also, always stand so that the judge can seethe calf (not you) – keep the calf betweenyou and the judge. The only exception tothis is when the judge crosses in front ofthe calf. At that moment, for a split sec-ond, you will be between the judge andthe calf because the exhibitor always showsfrom the left side of the calf. This splitsecond is impossible to avoid.

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Showing note: While you are setting up thecalf, keep an eye on the judge. You mustkeep the calf between you and the judge.Also, it is important to listen to the judge’sinstructions.

As you practice each of these steps, you andyour calf will become a team. When youfeel confident and comfortable, ask some-one to act as the judge. He or she shouldwalk around the calf, handle it, and do any-thing else that you think might benefit youand/or the calf.

Showing tip: Attending showmanship clinicsand workshops is a good way to learn moreabout recommendations and techniques.However, do not just attend – go home andpractice what you have learned.

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

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

Preparing for the show ring includes:

• Wear clean, neat, and appropriateclothing.

• Wear boots or hard shoes, not soft shoes.

• Carry a curry comb or rag in yourpocket.

• Arrive on time for your class.

• Know the calf’s tag number, weight,breed, and date of birth (calving date).

• Know other relevant information suchas the average daily gain, ideal bodytemperature, protein percentage of thefeed, etc.

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• Know what the judge looks like and/oris wearing.

• Know what the ringmaster looks likeand/or is wearing.

Preparing the calf for the show ringincludes:

• Wash the calf, either the night beforethe show or the morning of the show.

• On show day, feed the calf at least twohours before show time, but only feedapproximately half of the usual amount.This keeps the calf attentive and alert.

• On show day, give about half theamount of water usually provided. Thisprevents the calf from having a largegirth and helps keep it active and alert.

• Groom and brush the calf at least twicebefore show time. This brings out thenatural oils and removes the dust anddirt, resulting in a cleaner hair coat.

• Before leaving for the show ring, givethe calf a drink of water and a finalbrushing.

• Be calm and gentle with the calf whileon the way to the show ring and whilein the show ring.

Working as a team in the show ringincludes:

• Be aware of the location of both thejudge and the ringmaster, as well as anyinstructions they may give.

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

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

• Keep the calf between you and thejudge.

• Keep the proper distance (about a calflength) between your calf and the othercalves.

• When walking the calf, walk slowly.

• Walk by the left side of the calf ’s headand keep your shoulder even with thecalf ’s head.

• When setting up the calf, do it quickly,confidently, and smoothly.

• If the judge touches your calf or if yourcalf rubs against another calf, use thecomb to re-smooth the hair and/or therag to wipe off any dirt.

• Maintain eye contact with the judge.

• Smile, relax, and enjoy what you aredoing.

• Keep yourself cool, calm, and collected;this helps to keep the calf under control.

• Be humble when you win and graciouswhen you lose.

• Remember to thank the judge and con-gratulate the winners after the finalplacing.

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Identify the beef calf parts

1. ____________________

2. ____________________

3. ____________________

4. ____________________

5. ____________________

6. ____________________

7. ____________________

8. ____________________

9. ____________________

10.____________________

11. ____________________

12. ____________________

13. ____________________

14. ____________________

15. ____________________

16. ____________________

17. ____________________

18. ____________________

19. ____________________

20. ____________________

21. ____________________

22. ____________________

23. ____________________

24. ____________________

25. ____________________

26. ____________________

27. ____________________

28. ____________________

29. ____________________

30. ____________________

31. ____________________

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Notes

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Notes