JERSEYAUSTRALIA Guide to Conformation Classification and Judging
CONTENTS WHY CONFORMATION MATTERS...3 DAIRYNESS....3 STRUCTURE OF A JERSEY....4 WHAT TO LOOK FOR....5 COMPARISONS IN CLOSEUP.... 6,7 PART 1. SHOW JUDGING...8 WHY SHOW?...8 THE JUDGE S ROLE....8 HOW TO BECOME A JUDGE....9 JUDGING ETIQUETTE...9 GUIDELINES FOR JUDGING....10 THE JUDGE S COMMENTS....11 MASTERING THE MIKE...11 KEEPING THINGS ETHICAL....12 INTERBREED CLASSES....12 JUDGING DRY HEIFERS...13 THE PARADERS CLASS... 14 PART 2. ON-FARM JUDGING...14 WHY HOLD ON-FARM CHALLENGES?....15 HOW TO JUDGE AN ON-FARM CHALLENGE....15 ON-FARM CHALLENGE JUDGING SHEET....16 PART 3. CLASSIFICATION...17 WHY CLASSIFY?....18 HOW TO BECOME A CLASSIFIER...18 AWARDS, POINTS AND CONDITIONS.... 19 CLASSIFICATION SHEET...19 2
INTRODUCTION We are often asked How can you judge cows on their appearance? Isn t it milk yield that counts? Yes, milk is the end product but there are many physical traits that combine to make some cows more milky and therefore better value than others. Experienced cattle judges hold an image of an ideal cow in their minds and compare actual animals against it before ranking them in order. Becoming a judge means gaining this skill along with many others such as observation, decision making, diplomacy and public speaking. This guide can help almost anybody to become the kind of judge who is invited back again and again. The first step is to study the parts of a cow to see that ideal dairy cow in your mind. WHY CONFORMATION MATTERS Conformation means the form or structure of an animal. The requirements of today s Australian Jersey have changed from sixty years ago when Jerseys were farmed to supply butter factories and protein didn t even figure in herd recording. Today protein is valued more highly than butter fat. To meet these new challenges the modern Jersey is a taller, harder working cow than her Jersey Island ancestor. Our standards for judging Jerseys have evolved as science and experience have demonstrated to the dairy industry the structure dairy cows need to perform efficiently in an evolving industry. Sixty years ago high, wide pin bones were thought necessary to support a high, wide back udder. Today we look for pin bones slightly lower than the hips for easy calving. The strength of the back udder has more to do with the suspensory ligament than with bone structure. In another example, feet and legs have gained enormous importance now that larger herds have further to walk on bigger farms. Modern feeding programs can affect hoof structure, and higher production per cow adds stress to the udder s supporting ligaments. Judging criteria are more practical than ever before and influenced by environmental as well as industry requirements. In Australia, stature or height is needed to enable cows to carry full udders clear of mud and hooves, yet in Denmark, where most herds are housed, excessive stature is considered a fault. Any judge or classifier, therefore, needs to stay in touch with new discoveries and trends. More important though; is to be in touch with cows, literally, to handle, milk and ideally breed Jerseys to gain and maintain the deep-seated knowledge that no amount of instruction can provide. DEFINING DAIRYNESS The words dairyness and dairylike may not appear in dictionaries but are freely used among breeders and judges. Together with dairy character and just plain dairy they refer to the attributes that distinguish cattle bred for milk from cattle bred for beef. Some dairy cows are so programmed to milk that they work themselves to the point of frailty and low resistance. The ideal Jersey balances refinement with enough strength to stand up to the rigours of her working life. 3
Dairy cows generally look their best for showing or classification 6-10 weeks after calving. The body has recovered its balance, dry-cow condition has been milked off and the udder fills readily at peak production. With experience a judge or classifier can tell the difference between coarse bone and the condition visible late or very early in lactation. While judges must judge what they see on the day, a classifier is recording an official assessment of a cow and might have to make allowances for less than ideal timing. STRUCTURE OF A JERSEY COW A cow s appearance depends largely on the underlying framework. PARTS OF A COW: It is important to know the correct terms and precise parts they refer to. 4
Head traditional broad, dished face is no longer a priority. Today s main requirement is leanness, with a wide muzzle for grazing. The lower jaw must be visible from both front and side. Jerseys with badly undershot jaws can be deregistered. A calm, confident gaze indicates placid temperament. Neck long, blending smoothly into the shoulder. No double chin or pronounced brisket. Chest Broad rather than pinched between too-close front legs. Withers (usually referred to as Shoulder) A sharp ridge indicates ready conversion of feed into milk. Back Strong, straight and reasonably level with no dip at the loin. The spine holds up organ attachments and the weight of a growing foetus. Barrel The body between shoulder and rump should be long, deep and wide. Ribs Springing outwards from the spine allow more room for food processing. Rib bones should be wide and flat, wide apart and angled towards the rear. Skin Thin, loose and pliable. Rump Long and broad to accommodate a wide pelvis. Pinbones Wide apart and set slightly lower than hips for easy calving. Thurls Centred between hips and pins. Thighs lean and wide apart to accommodate the udder. Legs Each pair wide-set, for heart-room and udder-room. From behind, rear legs should look straight with no suggestion of incurving hocks. From the side, not so straight as to be inflexible ( posty ) but with only a slight angle at the hock. Feet Short, strong, compact and rounded. Pasterns steep, well off the ground. WHAT TO LOOK FOR Gait Smooth with minimal udder movement. Udder Always the most important area. Should be soft-textured with prominent veining; collapsible when milked out. Evenly balanced with no tilt, carried above hock level, its size in proportion to the cow s body and age. Rear udder High, firm and uniformly wide. Jerseys carry more milk in their back quarters than in their front. Front udder Moderately long. Smoothly blended unto the barrel with no bulging. Udder ligaments The medial suspensory ligament is a tough, fibrous web of tissue attached to the bottom of the pelvis. It extends from the top of the rear udder through the udder floor to the front attachment, fanning through the udder to hold it in position against the weight of milk that would otherwise drag it down. The lateral suspensory ligament hooks into the udder floor on either side. Aside from the gradual stretching expected in hardworking older cows, the suspensory ligament can collapse like old elastic or even break. If this happens the udder floor sags, forcing teats so far to the side that milking becomes difficult or impossible. A pronounced cleft between back teats indicates a strong suspensory ligament. Teats Moderate length and width, set plumb at the lowest point of each quarter for easy drainage. Even in size and placement. The front pair may be slightly visible at the outside edges of the rear pair when viewed from behind. Milk Veins Prominent under the belly are an indicator of udder efficiency. So much for the details. Ideally each part will blend harmoniously into a balanced whole, pleasing to the eye as well as to the bank manager. An additional trait called style or elegance helps enormously in the show ring to display conformation to its best advantage. Animals with serious flaws and abnormalities are seldom seen at shows. Flaws are listed in part 3, Classification. 5
6 COMPARISONS IN CLOSEUP
Broken and bulgey Intermediate Desirable Narrow Intermediate Desirable width Low Intermediate Desirable Too wide Too close Desirable Broken Intermediate Desirable Strong Division Too deep Desirable Mature Cow Desirable First Calver 7
SHOW JUDGING Today s show ring has evolved from the traditional agricultural show for which cows were led on the halter to a local showground. Now they might travel hundreds of kilometres to a specialised dairy show or fair. Washing and brushing are merely the prelude to professional preparation known as fitting which includes all-over clipping, creative hair styling and technical feeding regimes. The breeder in the dustcoat has been superseded at the halter by professional young cattle handlers in dazzling white shirt, tie and cream trousers. With the influence of global genetics showing has become a specialised and expensive business and is as popular as ever. WHY SHOW? 1. It is still the best way of displaying Jerseys to a public unaware that cows come in different colours. 2. It allows breeders to see each others best cows which helps in selecting bloodlines to use. 3. Healthy competition encourages the breeding of better cows. 4. Success can generate worthwhile publicity and increase the value of your stock. 5. It is an appealing way of introducing young people and newcomers to the industry to the pleasure of handling Jerseys. 6. A show is a social event, providing a welcome break from often solitary farm work. 7. It is the glamour aspect of breeding, showing off cows as dressed-up as brides; a spectator sport for breeders. 8 THE JUDGE S ROLE Judges are invited by an event s organisers, often from an approved list or on a nomination from the breed society. Traditionally they are unpaid although contribution may be made towards travel/accommodation expenses. Lunch is normally provided. To be invited to judge is a tribute to your ability or reputation or, in the case of novice judges, to their enthusiasm and potential ability. Good judges are always in demand. A typical judging job entails inspecting every entry, choosing the required number of placegetters in each class and explaining the choices to exhibitors and spectators. A high standard of behaviour and courtesy is called for. An efficient judge will have: 1. Enthusiasm for cattle combined with hands-on experience 2. Knowledge of how a cow functions and current standards of conformation 3. An observant and discerning eye 4. A good short-term memory 5. The ability to concentrate and make decisions without dithering 6. Modest public speaking skill Not all judges have these attributes, especially in the beginning. In fact, learning and practising judging can be a useful way of developing them.
HOW TO BECOME A JUDGE 1. Get in some private practice. Observe other judges at work and try to predict their actions. Which cows will they line up? What reasons will they give? When working with cows anywhere, imagine placing them in order of preference and rehearse your reasons. 2. Look out for judging and field days to attend. 3. Volunteer to serve as a show steward to a judge you admire. He or she will probably offer advice and answer questions if your enthusiasm is obvious. (Take care not to neglect the steward s duties or impede the judge). 4. Enter judging competitions. Many agricultural shows have them. If there is none in your area, approach the show society or nearest Jersey Cattle Club about holding one. 5. Apply to Jersey Australia for a learning position as an assistant judge. 6. Having gained some experience and confidence, volunteer to judge at a small show or field day. Good judges are in such demand that you may be invited before you can offer. Many show societies see the value of giving novice judges some experience. JUDGING ETIQUETTE 1. Reply promptly and graciously to an invitation. 2. Ask for the mobile phone number of a contact person in the show in case of emergency. 3. Dress appropriately for your role. While major show calls for business wear, smart casual will look right at a paddock show. Include a respectable hat if you ll be standing in the sun. 4. Check in 15-30 minutes before judging begins. 5. Avoid contact with the cattle and exhibitors before judging. 6. Check the schedule for any unusual classes or requirements. Ask if you have a deadline for finishing, perhaps before interbreed classes are due to start. 7. Organise with your steward where the line-ups are to be. 8. During judging, inspect every entry attentively, mindful of the effort spent in preparing it. 9. BUT, aim to do this without getting behind schedule. 10. If nobody else does so, begin your first comments by introducing yourself. Add a word of thanks for the invitation and maybe a compliment on the organisation or showground. 11. Visit the shed after judging. Speak with each exhibitor, answering any questions about the judging. Be diplomatic. There is usually something positive to be said of a cow whose owner considers her fit to show. Make a point of encouraging novice exhibitors and handlers. 12. Check out before leaving. Make sure you have done everything required of you. Thank the secretary or steward for help, refreshments, etc. 9
GUIDELINES FOR JUDGING 1. Standing in the centre of the ring, watch each animal enter. First impressions are the most important. 2. If you recognise any of the cows do your utmost to forget any prior knowledge of their performance and reputation. Concentrate solely on what you see. 3. As the class parades, observe and compare gait, head carriage, strength of pastern and firmness of the udder in motion. Your preferences will be forming. 4. Halt the class to examine each entry, allowing few seconds for the first to stand squarely. From the front, check the jaw, brisket and heart-room. 5. Moving to the side, assess rib spring and depth, sharpness of the shoulder, strength of loin and blending of udder into the body. Then check the other side for balance. 6. Stand behind the cow to assess pin width, teat shape and placement and udder cleft, alert for signs of banned enhancements. Check the udder for symmetry and balance. 7. Finally, have her walk forward to be seen in motion from behind. Mentally allocate her a category such as High, Medium or Low. 8. When all have been inspected parade them again briefly. At this stage some judges place cows in order as they parade. It is more considerate to call the top ones into a line-up. If the handlers are watching you as they should a simple gesture will suffice. Call in just your Highs if there are enough. Aim to place all entrants in a small class. In larger classes go just beyond the number of ribbons i.e. if there are five ribbons, place seven. Leave all the tail unplaced so that no one stands 20th out of 20. 9. Take one final look at the rest to be sure you haven t missed anything then concentrate on organising the placegetters. Do not deliberate too long over this. Unless close inspection has revealed any surprises, go with your first impressions. Use the details gained from inspection to explain your placings. You should be rehearsing this explanation as you line up the winners. 10. It is quite acceptable to swap positions in your initial line-up and to ask any two or three to parade together for further comparison, especially for a significant prize. 11. If you have trouble deciding, (a) Imagine yourself giving reasons either way. Which is more convincing? (b) Choose the cow you would rather take home. In judging, unlike classifying, there is some room for personal preference. The idea is to be consistent all day so that observers can see what type you are looking for even if their choice would be different. 12. Indicate to the steward that your decision if made and prepare to comment while the ribbons are awarded. 10
THE JUDGE S COMMENTS This is where you justify your decisions. It does not mean describing the winners because those present can see for themselves. The aim is to explain why you consider No. 1 better than No. 2 and preferable to No.3. Your reasons should compare the entries. That means using terms such as sharper, stronger, broader words ending in er. Avoid the words good and better which do not explain anything. Consider the phrase tracking well on a good set of feet and legs. At best it is mildly descriptive. Now substitute stands wider at the back on stronger pasterns than the heifers below her. The second is a thoughtful and precise comparison. To comment on a class then: 1. Assemble your own words 2. Avoid clichés, jargon and empty phrases 3. Compare, don t just describe and praise 4. Speak more slowly and deliberately than in a normal conversation 5. Be specific, precise and positive Comments are given after the ribbons have been presented. Each placegetter begins walking out past the spectators as she is discussed. Begin with something like in this class of in-milk 2 year olds first and second were hard to separate. The heifer standing first has more width in the back udder and is a little cleaner over the shoulder... or This heifer is a clear winner due to greater capacity and dairyness than any other in the class... If the winner has a fault, or a lower placegetter has one outstanding attribute, acknowledge this (it s called a grant) and say why other factors outweighed it. Keep comments brief and watch for audience restlessness that means you have lost their attention. Sixty seconds is long enough for most regular classes. There s time to be more expansive on the championship line-ups. Also-rans can be discussed privately in the shed afterwards. MASTERING THE MIKE Be grateful for a microphone. It will save you from hoarseness at the end of the show. Check beforehand on the optimum distance between your mouth and this particular microphone. Or observe where the microphone steward stands and whether his or her voice sounds faint (too far away) or distorted (too close) and choose your distance accordingly. Keep the microphone between yourself and your audience. Talk across the top of it rather than looking down, and use normal volume. 11
KEEPING THINGS ETHICAL Every exhibitor, fitter and judge needs to know what constitutes unethical practice in show preparation. Jersey Australia prohibits any treatment that artificially alters conformation. Such treatments include; surgery, injections, insertion under the skin or into the udder, and applications that change the natural set of the teats. Veterinary treatment is permitted, as are false tail switches. In extreme cases such fraudulent enhancements have caused suffering, death or ruin to valuable cows. In any case they bring showing and fitting into disrepute. Although eradicating bad practice is not the judge s role, judges do have a responsibility not to encourage it. Watch out, then, for such signs as: Teats that appear stiff or incurved. They might have been glued into position. A rear udder unnaturally high and full. It could have been injected with an irritant to cause swelling. An udder that seems to bounce or ripple possibly pumped with air. A cow appearing high or on tip toe as from an illegal stimulant. Some suspicions can be checked out manually. A pumped-up udder feels like bubble wrap. An injected rear attachment is tender to touch, causing the cow to flinch if you gently pinch it. Glued teats can be sprung by running a finger down the inside. Judges faced with fakery may go as far as they see fit in demoting fixed animals. What they must not do is make accusations that could embarrass the wrong people or leave themselves open to a charge of slander. This is one situation where ambiguous comments are called for. Say this cow lacks texture in the rear udder or not as strong in teat placement and the message will get through where it counts. INTERBREED CLASSES Sooner or later every breed judge will be asked to judge or co-judge an interbreed class. There are two aspects here. 1. Good dairy cows come in all breeds and this is the time to be colour-blind. 2. While basic dairy conformation is universal each breed has its typical variation. In any interbreed class of in-milk heifers you are likely to find a Holstein the tallest, a Guernsey the leanest and narrowest, a Jersey the most mature and a Brown Swiss the least mature, also the sturdiest. Therefore each heifer must be assessed against her own breed standard before a fair comparison can be made, and that is beyond the scope of this guide. 12
JUDGING DRY HEIFERS Dry heifers are easier to show, having no udder to stock, but harder to judge for the same reason. You are judging potential rather than current ability. To add to the challenge, the yearling class is often the biggest at a show. Look for the same structural strengths as in a mature cow; lean head and neck, fine rather than coarse brisket (not to be confused with a narrow chest and inadequate heart room ), fine shoulder blade and hip bones, sloping rump with no hint of dip in the loin, legs slender without being frail, generous width between pinbones and between hocks, short strong hooves more upright than flat. While a long body is always desirable, excessive body depth may be a sign of overmaturity in a yearling. Look instead for moderate depth and capacious width with ribs springing out from the spine. Mammary development is so hard to predict that some judges place little importance on yearling udders. However, few will prefer a heifer with teats that are extremely long and thin or, even worse, tiny nubs on the edges of the immature udder. Ideal yearling teats are moderately sized, evenly spaced and point to the ground. The best indicators of a capacious back udder are generous vertical folds of skin set between lean, concave thighs. 13
THE PARADERS OR HANDLERS CLASS A parader s job is to present an animal to maximum advantage while watching out for the judge s directions. The ideal parader is so unobstructive as to be almost part of the animal, rather like a pianist accompanying a singer in the spotlight. This is the quality to look for when judging a parade class. The animals conformation is irrelevant, although their training and grooming count. A rule of thumb is to give 40% emphasis to preparation, 40% to technique and 20% to attitude. Preparation includes neat grooming and suitable dress for the handler as well as the animal (check that the halter fits). Technique includes unobstructive use of the halter and gaits to keep the animal walking smoothly with head held high but not strained. The handler may walk backwards or facing forward and should keep the halter strap looped out of the way. When directed to stand he or she should ease the animal into a balanced position with the halter or a hand on the shoulder. Attitude refers to the parader s behaviour towards the judge (alert and responsive without appearing over-anxious), towards the other competitors (courteous and considerate) and to the animals (sympathetic and encouraging, yet firm). As with other classes, first impressions count! When you halt each animal, remember it is posture and behaviour you are judging, not conformation. Do not ask entrants to swap animals unless; (a) they are closely matched or (b) one animal is playing up Give precise and helpful reasons for your placings so that entrants can learn from them. 14 PART 2: ON-FARM JUDGING The on-farm challenge is a competition for which the cows stay at home, the judge does the travelling and nobody gets dressed up. It is so popular that many organisers limit the number of cows a farm may enter. The only preparation required is to separate cows for judging from the rest of the herd, though it is common for their milking time to be adjusted if necessary for the judge to see their udders reasonably full. Fitting and halter-judging are banned. When judging is complete and placing decided, participants gather to share a meal with the judge and hear the results. Video footage or stills of the cows are usually shown at the time. For some years Jersey Australia has, in conjunction with a sponsor, organised local on-farm heats culminating in northern and southern finals for which a new judge travels between states. National champions enjoy considerable status.
WHY HOLD ON-FARM CHALLENGES? 1. On-farm judging suits breeders who lack the time, money or inclination to show although plenty do both. 2. It is an effective way of finding and feting outstanding cows that never get to shows. 3. It is a popular subject for Jersey promotion in newspapers. 4. Commercial farmers who see showing as irrelevant are more inclined to respect awards gained by cows in their work clothes. HOW TO JUDGE AN ON-FARM CHALLENGE 1. Judging is by invitation from the host Jersey Cattle Club or other organiser. It is done with the aid of a score sheet (See sample). Judges are provided with a driver (who may double as a photographer) and accommodation. 2. The usual standards of professionalism, courtesy and impartiality apply. As a visitor on someone s property do not criticise or comment on the cows. Questions may be asked for clarification. 3. Score sheets will be prepared for you, one for each animal. Ask for a copy in advance and practise using the scale on any group of cows. It is not standardised, being only a means of recording your impressions. Use a wide range of scores to avoid finishing with a lot of similar totals. 4. Cows should be judged on concrete, bare ground or mown grass in a confined area. If these requirements are not met you may request them. 5. Check each entry s identification, age and calving date to avoid confusion. 6. Compare the cow before with you an imaginary perfect cow and score her traits accordingly. 7. Jot down reminders that will help when giving judge s comments. Even notes on colour will help you recall individuals. 8. Remember your timetable and pace judging accordingly. 9. Help will be available for totalling score sheets but the final placings are up to you. In the case of a tie, reminder notes will come in handy as may video footage. If this is a heat it could come down to which cow looks more likely to be on form when the final judge comes around. 10. Judge s comments: this is one situation where description is called for, because your audience cannot see the subject in the flesh. Without rambling, you may comment more fully on challenge winners than when exhibitors are waiting around to enter a show ring. It is usual though not obligatory to pass on the score sheets to owners at the end of the proceedings. 15
Owner & Cow name AGE 6YRS+ /5YR/4YR/3YR/2YR GENERAL: HEIGHT GENERAL APP. CAPACITY DAIRYNESS MUZZEL/HEAD CHEST BODY LENGTH RIB LOIN NOTES/COMMENTS: RUMP: LEGS: UDDER: RUMP LENGTH RUMP WIDTH PINS REAR HEEL BONE REAR LEG SET TEXTURE FORE ATTACH REAR ATTACH (H) REAR ATTACH (W) UDDER DEPTH LIGAMENT TEATS SAMPLE On Farm Challenge Judging Sheet TOTAL:.. (Max Points 880) Height Ready Reckoner. 1 inch above average =2 points ½ inch = 1point. 44 inch 46 inch 48 inch 49 inch 50 inch 51 inch 52 inch 53 inch 54 inch Cows 24pts 26pts 28pts 30pts 32pts 34pts 36pts 38pts 40pts Heifers 26pts 28pts 30pts 32pts 34pts 36pts 38pts 40pts 16
PART 3. CLASSIFICATION To classify is to assign something to a category or class. Early forms of Jersey classification used the classes or awards C (commended), HC (highly commended), and VHC (very highly commended) which can still be seen on older pedigrees. Recently the more universal terms good (G), good plus (GP), very good (VG) and excellent (EX) were adopted, each followed by a number signifying point out of 100 (e.g EX 91). In Jersey terms classification is the official record of a cow s structure. It is to conformation what herd recording is to milk production. Two styles of assessment are used. The older style awards points in four categories: General Appearance (i.e overall impression, max 30 points), Head and Neck (15), Conformation (body and legs,20) and Udder, once rather pompously known as Vessel (30 points, subdivided into 15 for rear, 12 for front and 8 for teats). The total of points given determines the award. Fair (0-74), Good (74-79), Good plus (80-84), Very good (85-89), Excellent (90-100) (Conditions apply see table 1) Classifiers call this the bottom line. It is an approval rating of a cow s appearance as the words good and excellent imply. The other part of the assessment, added in the 1980s, is linear classification. It aims to record a detailed map of a cow s structure by measuring every attribute on a linear scale. Each line is marked 1-9 with the extremes written at either end. Thus the scale for stature looks like this: Tall 9 8 7 6 5 4 3 2 1 Short The number 5 represents average height. A tall Jersey might be deemed a 7 and a very tall cow 8 and so on through the categories. (See sample sheet). A separate section on the sheet lists recognised defects to be ticked if present. Damage caused by accident or environment is not penalised, only defects that are considered genetic. To see how the assessments work, imagine two equally worthy but very different 3 year olds. Both are rated EX90 yet their linear records illustrate their differences. Cow A is a compact type lucky to score 5 for stature, partly because her foot angle is low (3), but her mid-section is pretty correct and her udder superb. Cow B is a tall (7) and is very long (8), not deep (5) but well sprung in the rib (7). Linear type evaluation is vital to bull proving because it gives an overall picture of their daughters structure, allowing breeders to choose sires for specific traits. That is why classification of 2 year olds was introduced in the 1990 s. Before that, cows were not eligible until they reached three years and have had calved twice. The maximum bottom line score for a 2 year old is 88 points. She must be resubmitted aged 3 or more for a mature rating. All registered Jersey breeders are invited twice a year to apply for a classifier visit. A herd fee is charged per visit, plus the going rate per cow submitted. Jersey classifiers are also employed by Al companies for LTE Linear Type Evaluation of unregistered daughters of Jersey bulls in national proving schemes. 17
WHY CLASSIFY? 1. An independent expert opinion is of real value to new breeders and a useful second opinion for the more experienced. 2. No sale pedigree is complete without both production and classification data. 3. No bull can be registered with Jersey Australia unless its dam is classified. 4. Widespread daughter classification is vital in compiling sire ratings. 5. Classifiers get the best possible overview of breeding trends and new bloodlines through examining many cows in every state. 6. Being assigned to a different region for every tour means that classifiers see country and meet people they would otherwise never visit. HOW TO BECOME A CLASSIFIER Unlike judging, classifying has no room for personal preference. The aim is to be so accurate that all classifiers assessing a cow will score her exactly the same. Apart from dairy character and udder texture most traits are measureable. The scores for each trait are recorded on electronic recording devices called PALMS. Jersey Australia holds twice-yearly field days where its qualified classifiers meet to unify their skill. Would-be classifiers may apply to attend for training. They also may arrange to accompany a working classifier on tour to gain experience. Classifiers need the same skills of concentration, accurate and consistent decision making and speedy discernment as judges. They must be able to dismiss personal bias in favour of the party line through disagreements may be debated at the field days. Active Jersey breeders are preferred. They need physical stamina to work long outdoor days in all conditions and mental stamina to concentrate on hundreds of individual cows in quick succession. The average time allocated per cow is three minutes. Every qualified classifier must attend two annual field days and is expected to undertake two tours of duty per year, each entailing perhaps a week off-farm during spring and autumn. Tours are organised and travel/accommodation costs paid by Jersey Australia. Classifiers on tour are paid a daily rate. As official Jersey Australia representatives they are required to be punctual, courteous and helpful to members paying for their services. New classifiers are always needed! 18
AWARDS, POINTS AND CONDITIONS Any animal deemed to have its bottom jaw off the pad will be awarded X and deregistered. Mature Cow Awards (3 years and over, in milk, on second or subsequent lactation) Fair (F) 0 74 points Good (G) 75 79 points (udder minimum must be 23 points) Good Plus (GP) 80 84 points (udder minimum 25) Very Good (VG) 85 89 points (udder minimum 27) Excellent (EX) 90 100 points (udder minimum 30) Superior Type & Production (STP) To qualify a cow must hold an Excellent award and have produced a total of 1200kg protein. On reinspection she must gain a minimum 28 udder points. She must be in milk and may be requested to be milked out. Classifier must sight the cow s official production record. The STP carries the age at which it is gained: e.g. STP7. Three Year Olds The maximum a 3yr old can score is 91 points. Two Year Olds The maximum a 2 year old can score is 88 points and no award is attached. EXAMPLE 19
Jersey Australia Inc. Promoting and Developing the Jersey Breed. 20 Phone: (03) 9370 9105 admin@jersey.com.au www.jersey.com.au