Well this is an interesting topic and all of what is written from here on out is just an expression of our own opinion based from personal experience. It should not persuade you either way in how to prepare your animals but it seems to be a hot topic in the industry and the idea is to show both sides of the coin.

Stephen comes from a family of Dairy Farmers (about 4th generation), And so although us coming in to breeding of beef cattle is new, the whole showing cattle and management is nothing new. Stephen's family have bred Stud Jersey Cattle for many generations and his parents spread their wings into the Holstein Fresian breed. I can still remember the first show I went to. I could not believe how much work went into preparing a cow but you know the sense of pride after the cow was ready was amazing.

As for a dairy cow this is how we get them ready. Cows are sorted after the mornings milking. They are washed, dried, clipped and rugged (if the weather permits). That is about 2 weeks prior to the show. Then a day or two before the show they are washed again. During the day over the two week period a couple of cows each day (depending on their previous show experience) would be tied up and hand fed and taught to lead for as long as necessary to make it competent in the ring. Yes they are clipped, they are bagged up (in dairy cows the udder is extremely important, so we may not fully milk a cow out etc to make sure her udder is in its best capacity in the ring) We also use hairsray amongst other things to do toplines and so the list goes on. There is preparation and there is preparation, we do not go over the top and hire in the professionals but if you want to win in the dairy ring then you have to compete.

Interestingly enough there are many differences between Dairy and Beef when it comes to being in the ring.

• In the ring with a dairy cow we walk backwards. The cow follows us and looks to us for direction. In the beef ring they walk next to the cows head.
• In the beef ring they carry a show stick/poker and it is used to stand the animal up when requested by the judge.When leading dairy cattle we stand them for the judge  manually with our hands by pressing certain places (pressure points I guess) we don't use any sticks or pokers.
• In beef cattle all animals wear a nose ring (even the girls) in the dairy cattle its only for bulls. But I do see it a small advantage as if used correctly it can give the leader greater control of the animal.

And now on to the ominous topic of clipping , or should I say fitting, highland cattle for show.

Below in an excert of an article from the Tarleton State University. It's an overseas article but in very general in it's approach

  There are different products and methods to train and groom different breeds. 
 
  Proper and workable equipment is also needed in preparing beef cattle. Clippers are
needed for the trimming of hair. There are basically three kinds; sheep heads, flat heads, and
barber clippers, and the type used will depend upon the desired effect. Other equipment
needed include: a rice root brush; a scotch comb; a blow dryer; a good water hose and
nozzle; a sturdy trimming chute (at least 6 feet in length and 3 feet wide); a tack box to store
small equipment; and a good quality black or brown show halter and a show stick to exhibit the animal. 
 
    Washing the animal should be done before clipping begins and no sooner than 1-2
days before the show. Most household dish washing soaps are used because they are mild
and rinse out easily. The animal should be rinsed thoroughly because excess soap on the
body can cause dandruff. After rinsing and half-drying, the animal should be placed in a
trimming chute and a fan placed behind them blowing the hair forward. Their back and top
line should then be parted and the tail hair combed upward. The body hair should be blown
forward from their round to their shoulder and neck. The legs should be brushed and dried
in an upward motion. After the hair is dry, it should be blown to a 45-degree angle for about
10-15 minutes to train and set the hair. Then the hair should be clipped. This is a very
important act since it actually consists in highlighting the animal's good areas and hiding its faults. 

The full version of this document can be downloaded from their website by CLICKING HERE

We have spoken to many people about their thoughts in regards to clipping in regards to highland cattle and we can see both sides

We see the benefits of clipping a highland being

• That you can excentuate the good points of animals and it will enhance the appearance if depth and width.
• That the animal looks "neater" as such, with less frizzy hair on the ends the animal look "looked after".

And then there really  is only one thing that is against it and that is

• The one thing people go to see when they go to look at a highland is there long hair and horns. So theoretically by clipping too heavily (almost shaving) the animal you are defeating the purpose of the breed, and that is to showcase its beautiful coat.

Personally we believe that in any good animal you should be able to take them out of a paddock and judge them as is. Not convinced?

Well in the dairy cows we have a thing called classification for both our Jersey and Holstein Fresian breeds. A qualified classifier come around to each farm (at a set fee) and classifies the animal. We have set out further down the page how classification works. The other thing we have is called an "On Farm Challenge." The competition differs from conventional livestock judging events in that cattle are assessed for their inherent structural correctness using a specially-developed linear score sheet, without grooming, photography or showing. This format means all breeders can compete against the best in their region or State on an equal basis. The judge travels around to each farm with an appointed escort and judges the animals enetered. Then winners are anounced at a venue where the competitors meet up, have dinner and hear the results. Some socities also show a video of all the animals.

The bottom line is whether you clip or whether you don't, what is most important is that the judge has a good understanding of the "Breed Standard" of the animal they are judging, this would ensure that it wouldn't matter if the animal has been clipped or not. An animal should never be judged on preparation above the breed standard. Animals that are shown are there to be judged on their standard and type first and foremost and only if they were 100% even on those levels should any type of preparation become an advantage.

However given the fact that you can use clipping to highlight the good and take the view off the bad, it would be wise to at least "trim" any unwanted hair to give the appearance of neatness this will give your animal a better fighting chance in the ring.

And if you really don't have the time but you do have the money you can employ a fiiting service that will come in and fit your animal for an average cost starting at around $500 depending on the provider at what services they are engaged for.

The following information comes from Veepro Magazine, December 1994, Volume 21

Classification of an animal is based on 2 things

1. the linear descriptive traits;
2. the general characteristics.

13 linear descriptive traits are measured (stature) or scored lineary. The linear descriptive traits are scored individually and objectively in a range of 1 to 9, which covers the biological extremes. The linear descriptive traits, together with an explanation of the scores, are given in table 1.

The advantage of linear scoring of conformation traits is that a very clear description is given of how the cow looks like.

The General Characteristics

Taking the scores of linear descriptive trails into account, the following general characteristics are judged: size, type, udder, legs and feet and final score (see table 2.)

The general characteristics give a linear qualification of the cow in relation to the conformation standard. The general characteristics are scored in the range from 65 to 100, according to the following qualifications:

The average score per general characteristic of cows classified is constant over the years and is set at 80 points. In other words, a score of 85 points for a general characteristic in 1995 is significantly better than in 1990, due to the progress made in conformation over the years.

The more the cow corresponds with the conformation standard (ideal cow), the higher the score.

There are some really handy files / ebooks on beef cattle showing including preparation.

These don't directly relate to the highland but you can get some really good ideas from them.

BEEF CATTLE SHOWMANSHIP
Celina R. Johnson and Brett Kaysen
Colorado State University

To Downoad a copy CLICK HERE

BEEF CATTLE HANDBOOK

Compiled by:
The Animal Science Extension Staff
Extension Specialists
Agricultural Extension Service
University of Tennessee
Knoxville, Tennessee

To Download a Copy CLICK HERE

BEEF GROOMING FITTING AND SHOWMANSHIP
Prepared for Webster and Clay County Youth Exhibitors by:
Duane A. Lienemann, UNL Extension Educator
Webster and Clay Counties
 
Special Credit to:  Texas A&M Cooperative Extension Service &
Sullivan Supply - Livestock and Grooming Supply Company

To Download a Copy CLICK HERE