What makes a perfect dairy cow? It takes a trained eye to notice bovine features that hold great promise for the milking parlor. A tight udder, yes, but also the more subtle points: lean thighs, a sweeping rear slant to the ribs, a long neck, a fluid stride. And a skilled judge has to back up numeric scores by stating reasons in terms the dairy industry recognizes.
In other words, dairy judging takes some training. And that’s what students receive when they participate in the UW–Madison Dairy Judging Program, run through the CALS Department of Dairy Science. Students hailing from the Dairy State have a long, proud history of success, winning nearly a dozen national dairy judging team championships and scores of individual awards.
That success is extremely gratifying to coach Chad Wethal, who feels that the program offers students benefits well beyond academic credit. Dairy judging, he says, allows students to develop their decision-making and verbal communication skills—and it helps them build confidence.
“I am always amazed at how much they learn from each other,” notes Wethal. “There are many life skills that are built through participating in this program, but the key benefit is the camaraderie that is built within the team. Students can expect to form lifelong friendships with their fellow teammates.”
Students attest that the benefits run deep. “You get to see all of your work and determination pay off when you realize just how much you have learned, not only about cows but also about yourself,” says Laura Elliott BS’12, whose team placed first at a major show.