Jr. Department No. 25 through No. 28, Swine, Sheep, Lamb

DEPARTMENT NO. 25
JUNIOR SWINE

C0-Chair Richie Boring & Kelly Boring
Ownership/Possession Date: May 1 of current year
Tagging Date: May 1 – 10
Judging: Tuesday, 9:00 am, Coliseum (Showmanship)
Judging: Wednesday, 9:00 am, Coliseum (Live Show)

RULES:

1.  All Jr. Fair swine must be in their pens on the fairgrounds no later than 8:00 pm Sunday.
2.  Soaps, shampoos and conditioners suitable for human or livestock use are permitted with the exception of whitening or color altering products.
3.  Any fly spray products may be used on an animal until midnight prior to show day. ONLY the fly spray product provided by the Fair Board may be used after midnight on day of show, through conclusion of the show.
4.  Breeds will be shown together.
5.  An exhibitor MAY NOT show the same animal in both breeding and market classes.
6.  Single market hogs must weigh at least 220 lbs. and not more than 290 lbs. in order to sell.
7.  Those market hogs that are over and under the weight limits will be judged for premiums, but will not be eligible for a trophy. This will be done in a separate class.
8.  All market hogs must have been owned and cared for by the Junior exhibitor since May 1 of the current year.
9.  All market hogs will be weighed Monday of the fair, beginning at 8:00 am to determine the specific weight class and sale weight. A maximum of 2 market hogs/exhibitor (including carcass hogs) may be brought to the scales to be officially tagged. ONLY 1 pen/exhibitor for market and/or carcass will be allowed!
10.  All market hogs MAY be clean clipped on the head and tail ONLY.  All other body hair MUST be at least a half inch long. Animals not meeting this requirement are ineligible to place or sell, and are also ineligible to accept the packer bid.  This is in accordance with Ohio Exhibition Rules.
11.  The Grand Champion and Reserve Grand Champion market hogs will go from the sale directly to be slaughtered.

Class 1: Senior Swine Showmanship (15-18 years)
Class 2: Intermediate Swine Showmanship (12-14 years)
Class 3: Junior Swine Showmanship (9-11 years)
Class 4: Novice Swine Showmanship (8-11 years)
Class 5: Gilt farrowed January  through April 30 of current fair year
Class 6: Gilt farrowed August 1 through December 31 of previous year
Class 7: Mature Sow farrowed prior to August 1 of previous year
Class 8: Single Market Hog

DEPARTMENT NO. 26
JUNIOR SWINE CARCASS CONTEST

Co-Chair Richie Boring & Kelly Boring
Ownership/Possession Date: May 1 of current year
Tagging Date: May 1 – 10 Weigh-In: Monday, 8:00 am
Judging: Monday, 6 pm, Coliseum 

RULES:
1.  Rules listed on Jr. Swine Department also apply, unless changed below.
2.  Hogs must have been in the exhibitor’s care by May 1.
3.  Exhibitors are limited to one entry, which must be made by July 1 at the Extension Office.
4.  Only one market hog per exhibitor may be weighed in as an entry.
5.  Entries must be brought to the fairgrounds no later than 8:00 pm Sunday.  Live hogs must be between 220-290 lbs.  to be eligible for the carcass contest.
6.  The Live Show will be conducted at 4 pm on Monday.  The top 20 hogs from the Live Show will be slaughtered for carcass evaluation.  Exhibitors whose hogs are slaughtered will be assessed a $30 entry free.
7.  The remaining hogs will be released to go home or remain for the Jr. Fair Market Hog Show on Wednesday.  Carcasses must have no more than 1.3″ back fat, a minimum of 4.5 sq. inch loin eye, and a minimum 29 1/2″ carcass length, or they will be disqualified.
8.  Any animal found to be P.S.E. (Pale, Soft, Exudative) by the Official Carcass Judge will be automatically docked 3%.
9.  Exhibitors, who have an animal selected to be slaughtered, must have a parent sign a paper acknowledging that they understood rule number 7 and will assume full responsibility for a disqualified carcass.
10.  The Swine Carcass Champion and Reserve Champion must be sold at the Jr. Fair Livestock Sale.
11.  Any carcass animal must be turned on sale day.  If you are keeping your animal, you must declare by 10 pm on Monday.
12.  Results, which will be announced Thursday night, will be based on carcass evaluation.
Class 1:  Single Carcass Hog

DEPARTMENT NO. 27
JUNIOR SHEEP
Co-Chair: Dean Throckmorton and Taundra Householder
Ownership/Possession Date: May 1 of current fair year
Tagging/Weigh-In Date: First Saturday in May of current fair year

Judging: Thursday, 9 am, Coliseum

RULES:

1.  All breeds will be shown together.
2.  The same animal may not be shown in both breeding and market classes.
3.  All market lambs must have lambed (dropped Jan. 1 through April 30 of current year).
4.  All market lambs must be clean shorn.
5.  Single market lambs weighing less than 90 lbs. will not be sold at the Junior Livestock Sale.
6.  Market lambs must have been on feed and cared for by the Junior exhibitor since May 1 of the current year.
7.  All market lambs will be weighed Monday, of the fair, to determine specific weight class and sale weight.
8.  Soaps, shampoos and conditioners suitable for human or livestock use are permitted with the exception of whitening or color altering products.
9.  Any fly spray products may be used on an animal until midnight prior to show day.  ONLY the fly spray product provided by the Fair Board may be used after midnight on day of show, through conclusion of the show.
10.  Classes 11, 12, and 13 are not eligible for Champion Breeding Ewe trophy.
11.  The Grand Champion and Reserve Grand Champion market lambs will go from the sale directly to be slaughtered.

Class 1:  Senior Sheep Showmanship (15-18 years)
Class 2:  Intermediate Sheep Showmanship (12-14 years)
Class 3:  Junior Sheep Showmanship (9-11 years)
Class 4:  Novice Sheep Showmanship (8-11 years)
Class 5:  Yearling Ram, born on or after August 1, two years prior and on or before September 1, of previous year
Class 6:  Fall Ram Lamb, born after September 1 , and on or before December 31 of previous year
Class 7:  Spring Ram Lamb, born on or after January 1 of current year
Class 8:  Yearling Ewe, born on or after August 1, two years prior and on or before September 1 of previous year
Class 9:  Fall Ewe Lamb, born after September 1, an on or before December 31 of previous year
Class 10: Spring Ewe Lamb, born or after January 1 of current year
Class 11: Yearling Crossbred Ewe Lamb, born after August 1, and on or before September 1 of previous year
Class 12:  Fall Crossbred Ewe Lamb, born after September 1, and on or before December 31 of previous year
Class 13:  Spring Crossbred Ewe Lamb, born on or after January 1 of current fair year
Class 14:  Single Market Lamb – ewe or wether

DEPARTMENT NO. 28
JUNIOR LAMB CARCASS CONTEST

Co-Chair Dean Throckmorton & Taunder Householder
Ownership/Possession Date: May 1 of current fair year
Tagging/Weigh-In Date: First Saturday in May of current fair year
Judging: Monday, 2:30 pm, Coliseum

RULES:

1.  Rules listed on Jr. Sheep Department also apply unless changed below.
2.  Lambs must be in possession of the exhibitor by May 1 of current year.
3.  Lambs must weight at least 90 lbs. and no more than 135 lbs.
4.  Exhibitors may enter one lamb and sell one lamb in the livestock sale. Lambs may not be withdrawn after live placing.
5.  The top ten lambs will be selected from the live evaluation for entry in the carcass contest.  The exhibitors of these lambs will be charged $25 to pay the kill cost.
6.  The final placing will be from the grade and yield of the carcass.  Lambs must grade at least good to sell in the livestock sale.
7.  Minimum standards to sell are
Fat thickness range:
30-50 lb. Carcass ~ .10-.25 in.
51-75 lb. Carcass ~ .10-.35 in.
Minimum Loin Eye Size: According to Weight
Carcass Weight ~~Sq. In.
35-42 ~~~~~ 1.8
43-44 ~~~~~ 1.9
45-46 ~~~~~ 2.0
47-50 ~~~~~ 2.1
51-54 ~~~~~ 2.3
55-58 ~~~~~ 2.4
59-62 ~~~~~ 2.5
63-66 ~~~~~ 2.6
67-70 ~~~~~ 2.7
8.  Exhibitors who have an animal selected to be slaughtered must have a parent sign a paper acknowledging that they understood rule number 6 and will assume full responsibility for the disqualified carcass.
9.  Member and/or family member must be present to view carcass evaluation video on Thursday of the fair at the announced time and location.
10.  Weigh-ins will begin at 8:00 am on Monday.
Class 1:  Single Carcass Lamb