SIXTH ANNUAL YEAR BOOK — PART VIII. 643 



5. Muzzle broad, mouth large, indicates a good feeder. A wide ja\T 

 with strong muscling gives room for windpipe and gullet, and gives 

 strength to masticate the food. Large nostrils indicate good breathing 

 powers 1 point 



6. Eyes, large, clear and placid, means health, kindness, quietness and 

 good doing powers 1 point 



7. Face. A short face accompaines a short head, short neck and deep, 

 wide, blocky body 1 point 



8. Forehead broad and full, is an indication of braininess and good 

 feeding qualities. A short, broad head usually has behind it a short, 

 thick neck, and deep wide, low-set, blocky body 1 point 



9. Ears, medium size and fine, indicate quality and refinement 1 point 



10. Horns, fine texture, oval, medium in size. These characters are 

 an indication of refinement 1 point 



11. Neck, short, thick and throat clean. A thick, short neck goes 

 with a short, broad head, and low-down blocky body of the good feeding 

 steer 1 point 



12. Shoulder vein full. A full shoulder vein, with well covered 

 shoulders and thick flank, is an indication of good mucling throughout 

 the body of the steer and also goes with good constitution and good doing 

 qualities 2 points 



13. A shoulder covered with fiesh, compact on top and smooth. An 

 open shoulder is rough, while a narrow, wedge-shaped shoulder will not 

 cover. The last conformation usually goes with a narrow body, and witii 

 a poor doing steer 2 points 



14. Brisket advanced. The breast wide. A good wide breast, with a 

 fairly prominent brisket is an indication of constitution and good feeding 

 qualities in the steer. It adds also to his symmetry and balance . .1 point 



15. Dewlap, the skin not too loose and drooping. Too much dewlap 

 is a waste and oftentimes there is a collection of waste fat in this region 



1 point 



16. The legs are straight and short. This indicates strength and also 

 a minimum of waste in the carcass. The bone should be fine and smooth. 

 The arm strongly muscled. This indicates muscling throughout the steer 



1 point 



17. The chest full, deep and wide. The girth large and the crops full. 

 The chest is the heart and lung cavity, and a good heart and good lungs 

 are necessary in the good economic feeding steer. There should be nd 

 falling away behind the shoulders. The ribs should spring right out 

 from the back and be packed with muscles 4 points 



18. The ribs long, arched and thickly fleshed. This conformation 

 will give a deep body, wide back and thick cuts of meat 8 points 



19. The back, broad, straight, smooth and even. This conformation 

 will give a large place on which to carry a large percentage of the high- 

 priced roasts, porterhouse and sirloin steaks. Smoothness and evenness 

 do away with bunches of fat, which would have to be cut away on the 

 block and result in a loss to the butcher 10 points 



20. The loip, thick, and broad, because from this part is cut the high- 

 ' priced porterhouse steaks ... 8 points 



