covering of these regions. The finished or ripe condition of the steer is shown not only by 

 the depth of covering- over all the regions mentioned, but by the fullness of the loose skin at 

 the tongue root, the dewlap, and the flank. If these skin-pockets arc well filled out it means 

 that the animal is well finished. The condition of the animal is one of the most important 

 points to the butcher. 



Making a Detailed Examination — Method of Procedure. 



In examining a fat animal, the method used should be one that will insure thoroughness 

 and completeness of inspection of all parts. To this end a systematic method is indispensable. 

 Some such method should be determined upon and used so continuously that it eventually be- 

 comes a fixed habit. The following method will be found satisfactory: 



First, observe the animal from in front, taking care to be far enough away that the true 

 proportion of parts is plain. Now notice the head for length, breadth, shape and freedom from 

 undesirable attributes, recalling to mind the description of the points of the head mentioned 

 in the score card. Then observe the general width displayed along the top of the animal. 

 Notice especially shoulder conformation, "low-setness," depth and width of chest, character of 

 dewlap, set and character of the front legs, and finally the symmetry and blending of the front 

 of the animal as a whole. 



Remaining in front of the animal, move a little to one side and observe all parts carefully 

 frorh the side view thus presented. Note the levelness of lines, depth of body, the "low-set- 

 ness," the compactness, the freedom from rough hips, and other coarse features. Notice espe- 

 cially the width and fullness of the crops and fore flank, the spring of rib, the width of back 

 and loin, the smoothness of hips, and the levelness, width and fullness of the rump. Do not 

 overlook the character of the shoulders. All these parts should approximate in form and char- 

 acter the things suggested by the score card — breadth and depth of body, fullness and depth 

 of muscle covering, and smoothness as well as compactness of conformation. Passing slowly 

 to a full side view, verify your former observations, taking care that nothing has been over- 

 looked or misinterpreted. 



Now step to the rear of the animal, and at least two paces from it. Observe carefully 

 the width and smoothness of shoulders; the width, levelness and evenness of the entire top- 

 line. Notice the width, thickness and depth of rump and thighs. Also observe the lowness 

 and fullness of the twist. 



In making this careful survey of the animal from the front, side and rear, not only must 

 the character of each individual point be noted, but the symmetry and proportion of the parts 

 must be kept in mind. The relative amount of the cheaper parts of the carcass must be com- 

 pared with the higher priced parts, and the factors of paunchmess, size of bone, coarseness of 

 head, amount of loose skin, etc., must be noted in order to make a careful estimate of how 

 these will affect the dressing percentage. 



After completing the inspection from the rear, pass on around to the other side of the 

 animal and observe from that side all points previously studied from the opposite side. Pass- 

 ing slowly to the front, examine the animal at the shoulder. With the hand, carefully feel the 

 top and side of the shoulder for depth and firmness of covering. Feel the tongue root and 

 dewlap to ascertain the amount of fat. Then handle carefully the covering of the crops, the 

 lower ribs, the back and loin. Ascertain the depth of loin by noting it at the side and pushing 

 the skin in a little at its lower edge. Handle also the filling of the rump and flank. Feel the 

 thighs for firmness and character of their fleshy covering. In making this examination with 

 the hand, note carefully the pliability ind softness of the hide and hair, as well as the firmness 

 and elasticity of the fleshy covering. These points are important in judging quality. Criticise 

 unevenness of covering and softness about the crops, loin or tail-head. Watch carefully for 

 rolls of fat on the ribs, edges of the loin, and about the rump and tail-head. 



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