Body Condition Scoring Beef Cows


Resource: 


Dr. Rick Rasby, University of Nebraska - Lincoln.
Dr. Jim Gosey, University of Nebraska - Lincoln

Part II: A Practical Guide To Body Condition Scoring
 
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Ribs are fully covered and are not noticeable to the eye. Hindquarters are plump and full. Noticeable springiness over the foreribs and on each side of the tailhead. Firm pressure is now required to feel the transverse processes. Brisket has some fat.
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