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Stud
y G
uide
fo
r Jud
ging
M
eat G
oats
1
2
Key
s Po
ints
for J
udgi
ngM
eat G
oats
1.E
valu
ate
mea
t goa
ts fi
rst f
rom
the
grou
nd u
p an
d th
en fr
om th
e ru
mp
(rea
r) fo
rwar
d.
2.R
ank
the
traits
for t
heir
impo
rtanc
e.
3.E
valu
ate
the
mos
t im
porta
nt tr
aits
firs
t.
4.E
limin
ate
any
easy
pla
cing
s.
5.P
lace
the
clas
s ba
sed
on th
e vo
lum
e of
the
impo
rtant
trai
ts.
3
Ran
king
of T
raits
for J
udgi
ngM
eat G
oats
1.D
egre
e of
mus
clin
g.
2.S
ound
ness
and
stru
ctur
al c
orre
ctne
ss.
3.D
egre
e of
fini
sh (f
at c
over
).
4.C
apac
ity (v
olum
e).
5.B
alan
ce.
6.S
tyle
.
7.Fr
eshn
ess.
4
5
Eval
uatin
g D
egre
e of
Mus
clin
gD
egre
e of
mus
clin
g in
mea
t goa
ts is
bes
t eva
luat
ed
by c
onsi
derin
g:
1.Th
ickn
ess
thro
ugh
the
cent
er o
f the
leg.
2.W
idth
bet
wee
n re
ar fe
et w
hen
the
goat
st
ands
and
wal
ks.
3.W
idth
, dep
th, a
nd le
ngth
of t
he lo
in.
!W
ide
topp
ed g
oats
with
a lo
ng h
ind
sadd
le in
rela
tion
to fr
ont s
addl
e is
de
sire
d.
6
Eval
uatin
g D
egre
e of
Mus
clin
g�
Cen
ter L
eg W
idth
�
Wid
e an
d Th
ick
Mus
cled
Nar
row
and
Th
in M
uscl
ed
7
Eval
uatin
g D
egre
e of
Mus
clin
g�
Cen
ter L
eg W
idth
�
Thic
kA
vera
geA
vera
geTh
in
8
Eval
uatin
g D
egre
e of
Mus
clin
g�
Wid
th o
f Loi
n �
Wid
e an
d Fl
at O
ver
Top
Nar
row
and
S
teep
Ove
r To
p
9
Eval
uatin
g D
egre
e of
Mus
clin
g�
Leng
th o
f Loi
n �
Hin
d S
addl
eFr
ont S
addl
e
"H
ind
sadd
le s
houl
d be
at l
east
as
long
as
front
sad
dle.
10
11
Eval
uatin
g So
undn
ess/
Stru
ctur
e
Sou
ndne
ss a
nd s
truct
ural
cor
rect
ness
in m
eat g
oats
is
bes
t eva
luat
ed b
y co
nsid
erin
g:
1.Fe
et a
nd to
es2.
Kne
es3.
Hoc
ks4.
Pas
tern
s5.
Leve
lnes
s of
top
12
Eval
uatin
g So
undn
ess/
Stru
ctur
e�
Feet
and
Toe
s �
Feet
Tur
ned
Out
(U
neve
n To
es)
Big
Fee
t with
E
ven
Toes
13
Eval
uatin
g So
undn
ess/
Stru
ctur
e�
Past
erns
�
Nic
e, S
trong
Pas
tern
sW
eak
Pas
tern
s
14
Eval
uatin
g So
undn
ess/
Stru
ctur
e�
Kne
es �
Nic
e, S
traig
ht K
nee
Buc
k-K
need
15
Eval
uatin
g So
undn
ess/
Stru
ctur
e�
Hoc
ks �
Nic
e S
et to
Hoc
ksTo
o M
uch
Set
to H
ocks
16
Eval
uatin
g So
undn
ess/
Stru
ctur
e�
Leve
lnes
s of
Top
�
Leve
l Top
ped
Wea
k To
pped
17
18
Eval
uatin
g Fi
nish
#U
niqu
e ch
arac
teris
tics
of m
eat g
oats
:!
Goa
ts d
epos
it fa
t fro
m th
e in
side
to th
e ou
tsid
e.!
Goa
ts d
o no
t mar
ble
(do
not d
epos
it in
tram
uscu
lar f
at).
#M
eat g
oats
sho
uld
be le
an a
nd tr
im.
!Th
ey s
houl
d al
so h
ave
bloo
m.
!Le
an m
eat g
oats
that
are
unt
hrift
y ar
e di
scou
nted
.
19
Eval
uatin
g Fi
nish
Lean
but
U
nthr
ifty
20
Eval
uatin
g Fi
nish
Lean
with
B
loom
21
22
Eval
uatin
g C
apac
ity o
r Vol
ume
Cap
acity
in m
eat g
oats
refe
rs to
the
com
bine
d vo
lum
e of
:
1.B
ody
wid
th.
!O
pen
rib s
hape
and
goo
d ba
se w
idth
de
sire
d.2.
Bod
y de
pth.
!G
ood
dept
h de
sire
d.3.
Bod
y le
ngth
.!
Goo
d le
ngth
des
ired.
23
Eval
uatin
g C
apac
ity o
r Vol
ume
�B
ody
Wid
th �
Nar
row
Wid
th
(Fla
t-Rib
bed)
Wid
e B
ased
(O
pen-
Rib
bed)
24
Sha
llow
Bod
ied
Dee
p B
odie
d
Eval
uatin
g C
apac
ity o
r Vol
ume
�B
ody
Dep
th �
25
Eval
uatin
g C
apac
ity o
r Vol
ume
�B
ody
Leng
th �
Sho
rt B
odie
dLo
ng B
odie
d
26
27
Eval
uatin
g B
alan
ceB
alan
ce in
mea
t goa
ts re
fers
to h
avin
g th
e co
rrec
t pr
opor
tions
of:
1.B
ody
wid
th.
2.B
ody
dept
h.
3.B
ody
leng
th
28
Eval
uatin
g C
apac
ity o
r Vol
ume
Unb
alan
ced
Ale
rt!!
Nar
row
B
ased
Sho
rt an
d S
hallo
w-B
odie
d
29
Eval
uatin
g C
apac
ity o
r Vol
ume
Nic
ely
Bal
ance
d
Wid
e B
ased
Exc
elle
nt D
epth
an
d Le
ngth
of B
ody
30
31
Eval
uatin
g St
yle
Mea
t goa
ts w
ith s
tyle
will
exh
ibit
the
follo
win
g:
1.A
long
, lev
el to
p lin
e.
2.A
long
nec
k th
at s
its h
igh
on th
e sh
ould
er.
3.A
cle
an b
reas
t.
4.A
sm
ooth
, nea
t sho
ulde
r tha
t ble
nds
smoo
thly
from
nec
k to
fore
rib.
32
Eval
uatin
g St
yle
Poo
r Sty
le!!
(Wea
k-To
pped
)N
ice
Styl
e (L
evel
-Top
ped)
33
Eval
uatin
g St
yle
Poo
r Sty
le!!
(S
hort,
Thi
ck N
eck)
Nic
e St
yle
(Lon
g, C
lean
Nec
k)
34
Eval
uatin
g St
yle
Poo
r Sty
le!!
(C
oars
e S
houl
der)
Nic
e St
yle
(S
moo
th S
houl
der)
35
Eval
uatin
g St
yle
Exc
elle
nt
Sty
leLo
ng, L
evel
To
p Li
ne
Sm
ooth
Sho
ulde
r Ble
ndin
g N
icel
y fro
m N
eck
to F
orer
ib
Cle
an B
reas
t
Long
, Cle
an
Nec
k S
ittin
g H
igh
on th
e S
houl
ders
36
37
Eval
uatin
g Fr
eshn
ess
Fres
hnes
s in
mea
t goa
ts re
fers
to h
avin
g:
1.A
n ap
pear
ance
of b
eing
hea
lthy
(not
un
thrif
ty).
2.A
sm
ooth
, slic
k ha
ir co
at.
38
Eval
uatin
g Fr
eshn
ess I�m
Not
V
ery
Fres
h
39
Eval
uatin
g Fr
eshn
ess Fres
h is
M
y M
iddl
e N
ame
40
Fina
l Tip
s fo
r Jud
ging
Mea
t Goa
ts
#R
emem
ber t
he im
porta
nt
traits
.
#K
now
wha
t �co
rrec
t� lo
oks
like.
#Lo
ok a
t lot
s of
mea
t go
ats.
#P
ract
ice
your
judg
ing
skills
.
41
