Carcass and Market Beef Registration are due February 1, 2021.  As we start the 2021 registrations, BCYF will be using the paper entry forms for Carcass and Market Beef.  You can pick up an entry form at the drop box outside of the Fair Office.  Completed forms can be placed back in the drop box or mailed to BCYF  PO Box 7  Berrien Springs, MI 49103 by February 1, 2021.


MARKET BEEF                        Dept. 4 – Div. 2



1st     LIVE Beef Evaluation Show

When: Sunday, Aug. 8th  3:00 p.m.

Where: BCYF Beef Wash Rack

Weigh in begins at: 2:00 p.m.

2nd     HANGING Beef Carcass Evaluation Show

When: Friday, Aug. 13th

Where: To Be Determined

Time: To Be Determined

MUST register for class by Feb. 1st, 2021

  1. Class Minimum 2 beef, maximum of 10 beef due to limited space. In such an event if more than 10 beef are registered, BCYF beef superintendents will conduct a lottery drawing and inform the exhibitors by February 5th, 2021 of chosen participants.
  2. Only ONE tagged Beef will be allowed per Exhibitor at weigh in for Beef Carcass class.
  3. NEW: At weigh-in, if you tag a Carcass Beef and a Market Beef (steer or market heifer), you are allowed to switch the two – either Carcass Beef to Market Beef or Market Beef to Carcass Beef.  If you switch the Carcass Beef to Market Beef – it will be shown as Crossbred, Dairy or Market Heifer
  4. Exhibitor is responsible for the processing fees and must have processing sheets filled out before end of Live show. Exhibitor is expected to take their own meat or have a buyer lined up to take it.
  5. Only Champion and Reserve Champion Beef Carcass will be allowed to sell in the Large Animal Auction and will be sold AS LIVE WEIGHT only. Exhibitor MUST be present at the Auction of their animal.  Champion and Reserve will be determined the night of the Carcass evaluation.
  6. Live show will take place at 3 p.m. at the BCYF wash rack. Exhibitor can use the beef barn wash rack to wash beef and groom.  Grooming chutes are allowed to groom the animal and chutes are expected to be removed by end of the LIVE show.  Beef animal is expected to be clipped prior to and not the day of show at the fair.   Exhibitor must present and show their own beef.
  7. Exhibitor will be responsible for their own transportation to both evaluations.
  8. Exhibitor must wear appropriate clothing/shoes at BOTH evaluations. Jeans, button down shirt and boots are proper attire, anything else is not acceptable.  No hats allowed.
  9. After completion of LIVE show all Beef will be loaded out and shipped to Pease Packing, Scotts, MI for slaughter, then prepared for hanging BEEF Carcass Evaluation show. BCYF will provide trucking to this location.  NO private loads will be allowed.

Premiums: A-4.50, B-3.00, C-2.25 (except Champions)


  1. Beef Carcass Class


All Market Beef Classes will be divided into weight classes based on number of entries.


Premiums: A-4.50, B-3.00, C-2.25 (except Champions)

Rosettes awarded to 1st & 2nd place winners

  1. 50% Shorthorn Market Steer
  2. 100% Hereford Market Steer
  3. 100% Angus Market Steer
  4. Simmental Mkt. Steer – 50% or more Simmental
  5. Chianina Market Steer
  6. Crossbred Mkt. Steer – 50% or more beef breeding
  7. Dairy Market Steer (100% Dairy)
  8. Market Heifer (100% Beef Breed)