A Greenhorn's
Guide to Cutting
Published by permission from
Augusta Futurity
Let's face it. Some of you don't
know a Quarter Horse from a Quarter-Pounder. You're a city-slicker who's
interested in cutting but you're not sure what it's all about. It is with you in
mind that we put together this page. We call it... A GREENHORN'S GUIDE TO
CUTTING.
How it all began:
Cutting is a sport that has its origins on the cattle ranches of the Southwest
in the 1880s. Ranchers found that individual cows occasionally had to be
separated from the rest of the herd for branding, because of sickness, or to
sell.
The cutting horse was crucial to performing this task because of the natural
inclination of the cow to return to the herd. The horse had to be alert and
anticipate the cow's moves.
Cowboys soon began contests to test the abilities of their horses, and these
competitions grew and became more structured with rules and prizes given away.
These competitions are now called "cuttings".
A few things to know:
The most desirable cow to cut is one that is energetic and responsive, but
respects the horse. A calm, docile cow does not challenge the horse or allow it
to show the judges its true potential.
The judges credit a horse when it shows aggressiveness, courage, determination,
style and grace when cutting a cow.
The rider may not cue the horse in any visible way after the cow has been cut
from the herd. This includes certain kinds of spurring and using the reins.
What to look for:
A rider should have a loose posture when working a cow. his or her back should
be relaxed and bent, never rigid. This is called the cutter's slump.
The rider can hold the reins only with one hand. The second hand can be used
only to straighten the reins.
