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Call Gerald on (07) 4129 7029 to book an evaluation or click here to fill out an online booking enquiry.

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Why not call into one of our farms and see the results for yourself. Just send us an email or give us a ring and arrange a time to suit...

Call Gerald on
(07) 4129 7029

How Do You Identify Them?

Superior animals are not difficult to identify.

  • Most livestock producers would be familiar with the traits that the system has identified as being important in producing these superior animals.


  • They may, however, not be as familiar with the importance that these traits play in producing superior animals.
  • Choice - This system has been developed to assist all producers in seeing that there are choices available as to how they select and plan their enterprise.


  • Balance - The key to producing these superior animals is in obtaining the correct balance between the traits.
  • These traits are not breed specific, though in some cattle breeds there have been found to be a higher percentage of superior animals. Though we haven’t done as much work with sheep and pigs, we would expect the same to be the case with these species.

  • To assist with identifying these superior animals, the company has published a book that identifies these traits with written characteristics and silhouetted pictures.
  • The company also provide an on farm evaluation service by trained evaluators who will grade animals for breeding purposes and for meat and milk production. These evaluators use both the visual and kinaesthetic sensory systems to identify and grade animals.


    • For further information on evaluating services, click on Our Services.



    • The System has identified 18 traits that it believes are the key to producing superior meat quality in animals.
    • These traits can be identified visually and kinaesthetically in one way or the other. Most are directly related to the animal’s conformation.


    • The only one that cannot be identified in this way is handling ability/temperament and this can be observed by watching the animal during handling.
    • All the other traits involve looking and or feeling certain parts of the animal’s body and detecting the difference between the animal you are observing and the ideal animal.


    • We believe that one trait is very important in evaluating both for breeding and for meat quality and that is hormonal activity. This trait gives a strong indication of how the animal is functioning internally and will affect such factors as milk quality and efficiency in breeding animals and taste and moisture in meat products.
    • The system has combined the linear measuring method of evaluation with some of the identified traits to add subjectivity to these traits.


    • The system has now added further key identification methods to recognise milk quantity and quality.


Click on “Order a Book” for a comprehensive description of how to identify each trait in detail.

For further information on evaluating services, click here.