Mature female data is useful for determining female productivity and maintenance requirements.
Mature weight records can be collected at any time after yearling, but it is recommended that entire cow groups are measured at the same time. For genetic evaluation, it is best to have a weight at two years of age and again by or before six years of age.
Body Condition Scores
When to Condition Score Cows:
- Body condition scores should be taken at the same time as mature weight collection.
- BCS is typically best assessed around weaning/pregnancy-checking periods +/- 45 days of calf weaning.
- The ideal score should be 5 to 6.
- The same person should be scoring all animals for BCS in a contemporary group.
The greatest single factor influencing rebreeding performance of beef cows is body condition at calving. However, if producers wait until calving to manage body condition of their cow herd, they will find it very difficult and expensive to increase the body condition of a lactating cow. For cows on range, late summer/early fall is the time to monitor body condition and determine management strategies to get cows in the target body condition before calving economically.
Female represents a BCS of 6
Nine Point Body Condition Scoring System
Following is a description of the 1 to 9 body condition scoring system where a BCS 1 cow is extremely thin and emaciated and a BCS 9 cow is very fat and obese. Assign a cow a condition score in whole numbers (3, 4, 5, etc.).
Too Thin – 1,2,3
BCS 1 – Animal is severely emaciated. Tailhead and ribs are prominent and the animal appears weakened. No fat can be palpated over the ribs, spinous processes or hip bones. A BCS 1 animal is near death.
BCS 2 – Cow is emaciated, but tailhead and ribs are less prominent. Individual spinous processes are still sharp to the touch, but some tissue cover exists along the spine. Cow has little visible muscle tissue, but is not weak.
BCS 3 – Thin – Ribs are still individually identifiable but not quite as sharp to the touch. There is little fat on ribs or brisket, backbone is visible, some muscle visible.
Borderline – 4
BCS 4 – Borderline – All individual ribs are not longer visible. Last few ribs and backbone may be visible, but hindquarters still showing fair muscling. Individual spinous processes can be identified individually on palpation, but feel rounded rather than sharp. There is some fat cover over ribs, transverse processes and hip bones.
Optimum – 5, 6 7
BCS 5 – A BCS 5 cow is considered moderate in condition and has an overall good appearance. The last two or three ribs can be seen and some fat is apparent on the brisket, over the ribs and around the tailhead. Upon palpation, fat cover over the ribs feels spongy, and fat around the tailhead can be felt as well.
BCS 6 – Cow exhibits a good, smooth appearance, some fat in brisket, a high degree of fat is palpable over ribs and tailhead. Firm pressure must be applied to feel spinous processes.
BCS 7 – Very good flesh, cow appears fleshy and carries considerable fat, brisket is full, tailhead shows fat pockets, back appears square. Rounds or pones are beginning to be obvious.
Too Fat – 8, 9
BCS 8 – Obese, cow is very fleshy and over-conditioned. Back is square, brisket is distended, neck thick and body appears square. Cow has large fat deposits over ribs, around tailhead and below vulva. Rounds or pones are obvious.
BCS 9 – Very obese, with large deposits of fat in the udder, around the tailhead, over the ribs and in the brisket. Bone structure is not visible and cannot be palpated over the hooks and ribs. The cow appears blocky and mobility may be impaired due to excess fat. These animals are rarely seen.
