644 IOWA DEPARTMENT OF AGRICULTURE. 



21. The flank full and even with underline. A thick flank indicates 

 heavy muscling, and adds to the value of the loin cut, while its fullness 

 at finishing time indicates a high degree of fatness 2 points 



22. Hips. These bones are usually spoken of as the hooks, and while 

 they should be wide apart in order to make a wide loin, they should not 

 be prominent, but should be hidden away under thick muscles. .. .2 points 



23. The rump, long wide, even; that is, from the hooks to the pion 

 bones should be filled with muscles, so that good, thick cuts of sirloin can 

 be cut from this part. A high tail head is undesirable, because when the 

 half carcass is hung up it leaves a large amount of bone in evidence, and 

 detracts from the appearance of the side of beef. Patchiness means 

 bunches of fat around the pin bones. This is undesirable. They should 

 be smooth an even, as the bunches of fat would have to be cut off and 

 sold at a very low price, and would be very wasteful to the butcher 



2 point 



24. Pin bones, not prominent, but far apart. This gives width to the 

 hind quarters ' 1 point 



25. The thighs full, deep and wide. From these, thick cuts of round 

 steak are cut, and hence the desire for heavy muscling in these parts 



2 points 



26. The twist, deep and plump. The twist is the junction of the 

 thighs on the inside. The lower down the twist is carried, the larger 

 percentage of thick, juicy cuts can be taken from the inside of the thighs, 

 where the tenderest round cuts are made 2 points 



27. The purse full, indicating fatness. As the steer fattens, the 

 purse fills with fat, and this, with a full flank and a deposition of fat 

 along the spine, is an indication of finish 2 points 



28. The legs straight. Shank fine and smooth as explained above in 

 16 2 points 



The student does this work with the aid of the instructor. He fills 

 the column denoted by "student's score" at the top and makes his cuts 

 as his judgment would indicate to him. The instructor then goes over the 

 same, and in the corrected score puts down what he thinks the amount 

 should be cut under the different points named. 



Two instructors might differ a little in the cuts that would be made, 

 but the valuable part in connection with this work for he student is that 

 he give the correct reasons for the cuts that he makes. At the same time, 

 atter the student has worked at the score card for two or three lessons 

 and has had his score corrected every time by the same instructor, he 

 and the instructor, are getting more uniformity in 



their work. The score card, at the same time is instrumental in helping 

 the student to see things — not only to see things, but to see them sys- 

 tematically. For example, he looks at the steer from in front, from the 

 side, and from the rear, and sizes up his animal, estimates the weight, 

 and trains his eye to see the general form and outline of his steer. He 

 decides upon the type; whether he is high or low set, whether he is of the 

 deep, blocky type, so desirable in the beef animal intended for the block. 

 He studies the animal from the head, back, and down to the legs and feet. 



