How do you classify your cattle?

Basing on physical appearance this will be  some sort of a guide on how to classify the quality of your cattle

Severely emaciated; starving and weak; no palpable fat detectable over backbone or ribs; tailhead and individual ribs prominently visible. Normal production systems cannot maintain cattle in this condition

Emaciated; but not weakened; visible muscle tissue atrophy particularly in hindquarters; backbone, tailhead and ribs prominently visible

Very thin; no fat over ribs or in brisket; backbone sharp and easily visible, slight muscle atrophy

Borderline; individual ribs noticeable but overall fat cover is lacking; increased musculature through shoulders and hindquarters; hips and backbone slightly rounded versus sharp appearance.

Moderate; increased fat cover over ribs, generally only 12th and 13th ribs are individually distinguishable; tailhead full, but not rounded.

Good; back, ribs and tailhead slightly rounded; slight fat deposition beginning to appear in brisket.

Fat; cow appears fleshy and carries fat over the back, tailhead and brisket; ribs are not visible; area around vulva, rectum and udder contain moderate fat deposits.

Very fat; squared appearance due to excess fat over back, tailhead, and hindquarters; extreme fat deposition in brisket over ribs, around vulva, rectum and within udder.

Obese; similar to very fat, but to a greater degree; majority of fat deposited in udder limits effective lactation. Under normal production systems cattle in this condition score are rare.

Now which cattle are you?

Pictures and text courtesy of Crystalyx