DairyNZ Body Condition Scoring videos

How to Body Condition Score

Body condition scoring is a simple process. However, it is important to calibrate the eye by first condition scoring cows "hands on" at the dairy. Then you are ready to BCS in the paddock:

Line up 15 cows with a range of BCS

• Put your hands on the important body parts
• Feel the amount of fat cover over the various body points and the difference between the cows. Note that gut fill can give visual impression of condition over the ribs; it is, therefore, important to feel the amount of fat cover.
• Average the different areas to come up with the BCS for that cow.

Critical Points for Body Condition Scoring

What to look at when you condition score cows

• Backbone - Is it flat or is there a ridge? Can you see or easily feel notches?
• Long ribs - Can you see or easily feel the ribs? If visible how many can you see?
• Short ribs - Can you see the short ribs? What do they feel like? Are the rib ends sharp or rounded?
• Hip bones - Are the hip bones rounded or angular?
• Rump - Is the area between the pins and hip bones, flat, sunken or hollow?
• Pin bones - Are they pointed, "tap" like or rounded?
• Tailhead - Is there a hollow between the tail head and pin bones? Is it a deep V or shallow U shape?
• Thigh - Is the area indented, flat or rounded? Is the muscle structure defined.