How to Use Livestock Scales
Livestock scales are an invaluable tool for farmers and ranchers across the globe. The worth of most market animals is based off their weight and how much they will sell for on the meat market, so knowing how much they weigh prior to shipping is essential. Using livestock scales to weigh unruly animals can be a bit of a challenge, but knowing in advance their weight prior to market day will give an estimate of their worth.
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Instructions
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How to Use Livestock Scales
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Clean your animals as much as possible before weighing them. Mud and feces can easily build on up on his coat, giving you an inaccurate reading. A quick rinse with the hose will clean him enough to remove any excess that will weigh him heavier than he actually is.
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2
Lay your scale flat inside your chute, checking carefully to make sure it is even. Most livestock scales are long and flat, making them ideal to slide inside a cattle chute. The chute lets you weigh one animal at a time and keeps him from moving too much, giving you a more accurate weight.
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3
Close the front of your chute and herd your first animal in, closing the back gate behind him. He may get nervous if he has never been in the chute before, but give him a couple minutes to relax and calm down. Record his weight in a notebook to keep accurate records of your stock. Open the front door and allow him to exit the chute at his own pace to avoid damaging the scale.
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Repeat the process with your remaining animals, recording each animal and his weight in your book. Be sure to write down a brief description of each animal or her tag number so that you know the weight of each animal and you can identify them later on.
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Evaluate the weight of your animals to determine if they are ready for market. If your animals are equal to or above current market weights, they are ready to be loaded and hauled to the sale. If any of your animals is underweight, withhold him from the sale and fatten him up to maximize the profit on all of your livestock.
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Tips & Warnings
Most market animals are ready to be sold between 12-18 months of age. This young age typically yields the most tender, highest quality meat. Animals, such as veal, are much younger and will go to market between the age of 3 and 6 months.
Use caution when dealing with large animals. Cattle that have never been handled can lash out in fear if they are handled too roughly, so move slowly and cautiously when handling your livestock.
