FOND DU LAC COUNTY FAIR

weight. The champion class will be comprised of
the top two animals from each of the beef breed
weight classes and the Champion and Reserve
Champion Dairy steer.
A champion and a reserve champion dairy
steer will be determined from the first and
second place animals in each of the dairy steer
weight classes.
All steers must have been born after January
1 st of the previous year.
Reference the “Animal Health”’ “General
Guidelines”’ and “Meat Animal Sale” sections for
further market beef animal requirements.
Class No. Premiums: $8.00 - $7.00 - $6.00 - $5.00
1. Beef breed market steer
2. Dairy breed market steer
Special Market Show Awards
Trophies will be awarded for the Grand and
Reserve Champion Steer and the Champion
Dairy Steer.
Rate of Gain Contest
A rate-of-gain contest will be held for
qualifying market steers (those with an official
initial and final weight).
Trophies for the Champion and Reserve
Champion Rate-of-Gain market beef animals will
be awarded. Additionally, the Market Livestock
Committee will sponsor cash awards for the
rate-of-gain contest. Cash awards will be based
on the number of entries as follows: 10 or lessawards
of $15 and $10: 11-20 entries-awards of
$15, $10, $5, and $5: 21 and over-awards of
$15, $10, $5, $5, and $5.
DIVISION 16 – Showmanship Contest
Open to any youth showing Junior Beef
Cattle. Member must show own project animals.
Entry must be made on County Fair Entry Form.
Most recently completed Grade Level
designates classes.
Class No. Premiums: $3.00 - $2.50 - $2.00 - $1.50
1. Grades 3 and 4
2. Grades 5 and 6
3. Grades 7 and 8
4. Grades 9 and 10
5. Grades 11, 12, and 13
Champion Showman, first place winners from
Entry Numbers 1 through 5.
DIVISION 17 – Beef Carcass Contest
Steers must be exhibited in a live market
class to be eligible for the carcass show.
For an animal sold in the market livestock
sale, the buyer has the right to choose where he
wants to send the animals. If the buyer chooses
to have the animal sent to the carcass contest,
they must consent to having the animals
shipped to Brandon Meats for processing.
The market livestock committee reserves the
right to deny carcass participation of eligible
animals if space is limited at the meat locker.
Selections will be made based on predetermined
performance criteria.
The beef carcass evaluation program will be
held the Thursday following the Fair from 7:30 to
9:00 p.m. at Brandon Meats, Brandon.
Carcass contest cash premiums and awards
provided by the Livestock Committee will only be
paid to exhibitors attending the carcass
evaluation program. Checks must be cashed by
December 31 of the same fair year.
Class No. Premiums: $6.00 - $5.00 - $4.00 - $3.00
1. Beef Carcass Contest
DIVISION 18 – Poster or Photography
To receive premium for a poster of
photography, your animal may not be exhibited
at the Fair because of injury, illness, or death.
Exhibitor must enter the class on Fair entry form.
Follow the guidelines for Vet Science. Judging
will be face-to-face the Thursday prior to
opening of the Fair. Captions and titles for
photography are optional.
Class No. Premiums: $2.00 - $1.75 - $1.50 - $1.25
1. Poster (11”x14”) on the Reproduction and
Growth (photos may be used)
2. Poster (11”x14”) Diseases; Causes,
Medications and Prevention
3. Poster (11”x14”) on the History of the Breed
4. Any Other Poster or Photography relate to
the project
Special Awards
Trophies will be awarded for the Champion
and Reserve Champion Beef Carcasses.
Additionally, the Market Livestock Committee
will sponsor cash awards for the carcass
contest. Cash awards will be based on the
number of entries as follows: 10 or less-awards
of $25 and $10; 11-20 entries-awards of $15,
$10, $5, and $5; 21 and over-awards of $15,
$10, $5, $5, and $5.
DEPT. 3 – JUNIOR SWINE
Junior
Be sure to read “Animal Health Regulations”.
Refer to Index.
Swine exhibited must be cared for and
shown by the exhibitor. Each exhibitor can show
only one breed. An exhibitor may exhibit a
maximum of two spring boars and a maximum of
two spring gilts.
All stalls fees for swine will be $1.00 per
head and must be paid when entry tags are
picked up.
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