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
