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SOUTHEAST MISSOURI
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Consignment list (pdf*) |
Consignor List (pdf*) |
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An Overview of Frame, Muscle, and Body Condition Scores on Replacement Cows |
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pdf* - You'll need |
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FRAME SCORE
The frame size is calculated by estimating what the heifer will weigh as a mature cow when carrying 0.2" of backfat at the 12th rib with an average gut fill.
Each grade is divided into tenths, with a tenth equal to 20 lbs. Thus, a Medium 0 will weigh 900 lbs., a Medium 50 will weigh 1,000 lbs. and a Medium 100 will weigh 1,100 lbs. and so forth. Somewhat different is the Large 100 which indicates those females will weigh more than 1,300 lbs. when mature.
| USDA FRAME | Mature Weight (lbs.) |
| Large | 1,100-1,300+ |
| Medium | 900-1,100 |
| Small | 700-900 |
| Show-Me Select heifers are graded by certified MDA/USDA graders and must meet the minimum requirements of a Medium 0 which is 900 lbs. mature weight with 0.2" of backfat at the 12th rib. |
MUSCLE SCORE
The muscle thickness is based on the kind of calf the cow would be expected to produce when bred to a bull of the same inherent muscular characteristics. There are 4 different muscle scores: 1, 2, 3, and 4. A 1 correlates to a thicker muscled animal with 4 being the thinnest muscle. Each score is broken into tenths, similar to the frame score, with a 1-100 being the thickest and a 1- 10 almost a number 2 muscle.
Show-Me Select heifers must meet a minimum muscle score of a 2-0 applied by certified MDA/USDA graders based off of the USDA Feeder Cattle Standards.
BODY CONDITION SCORE
A body condition score (BCS) basically describes the degree of fatness of an animal. A numerical range of 1 to 9 identifies varying degrees of fat cover. Live weight, because of varying gut fills and pregnancy status, is not a determing factor for body condition. In other words, animals of similar weights may differ dramatically in BCS. A score is given based on fat cover in the brisket, on the ribs, back, hooks and pins, and around the tail head. The optimum range for BCS is 5 through 7.
| BCS | Description |
| 1 | Severely emaciated. Little evidence of fat deposits or muscling. |
| 2 | Emaciated. Little evidence of fat but some muscle in hindquarters. |
| 3 | Very thin. No fat on ribs or brisket. Backbone easily visible. |
| 4 | Thin, with ribs easily visible but shoulders and hindquarters still showing fair muscling. Backbone visible. |
| 5 | Moderate to thin. Last two or three ribs can not be seen unless animal has been shrunk. Little evidence of fat in brisket, over ribs, or around tailhead. |
| 6 | Good, smooth appearance; Some fat deposits in brisket and over tailhead. Ribs covered and back appears rounded. |
| 7 | Very good flesh, brisket full. Ribs very smooth. |
| 8 | Obese, back very square, heavy fat pockets around tailhead. Square appearance. |
| 9 | Rarely observed. Very obese. Mobility may be impaired by excessive fat. |
Show-Me Select heifers bred to calve in the spring must weigh a minimum of 800 lbs. and receive a minimum BCS of 5 if selling in the Fall/Winter sales.
