EXERCISE 74 {Continued) 



butcher. Give a verbal description of how a* good feeder should appear. Contrast it with the type that 

 makes a poor feeder in stomach capacity, hair coat, mellowness of the skin, etc. 



The score card is not a set of rules. It is intended to help pupils to form an opinion and make their 

 judgment of the worth of an animal correct. After a pupil has become familiar with the points to be 

 considered and their relative worth he should undertake comparative judging. Constant observation 

 and practice in comparative judging will enable a student to place an exhibit of animals without recourse 

 to the score card. Practical judging resolves itself into the problem of weighing one fault against 

 another and comparing one virtue with another and quickly estimating values. Place an exhibit of 

 animals and give oral reasons for your placings. 



Questions. Name the qualities in a beef animal which the butcher most desires ; those which the 

 cattle producer emphasizes most. What is meant by quality in beef cattle ? How may it be detected ? 

 What does a lustrous hair coat denote? What part of the carcass brings the highest price? What 

 the lowest price ? What part of the body is last to be covered with fat ? How do you determine the 

 degree of fatness in beef cattle ? 



References. Waters, H. J. Essentials of Agriculture, pp. 381-392. Ginn and Company. Plumb, C. S. 

 Types and Breeds of Farm Animals, pp. 169-175. Ginn and Company. Vaughan, H. W. Types and Market 

 Classes of Live Stock, pp. 19-51. R. G. Adams and Company. 



SCORE CARD FOR BEEF CATTLE 



Standard of Excellence 



Score 



Possible 



Student's 



No. 1 



No. 2 



Corrected 



No. 1 No. 2 



Weight : estimated lb., according to age 



Form : straight top line and underline ; deep, broad, low-set ; compact, symmetrical 



Quality : hair fine ; bone firm but strong ; skin pliable ; mellow, even covering of firm flesh, especially in 



region of valuable cuts ; absence of ties and rolls 



Condition : prime ; flesh deep ; evidence of finish especially marked in cod, at tail-head, flank, shoulder, 



and throat ; absence of ties or rolls 



Head : clean-cut, symmetrical ; quiet expression ; mouth and nostrils large, clear, and placid ; face short; 



forehead broad, full ; ears medium size, fine texture, erect 



Neck : thick, short, tapering neatly from shoulder to head ; throat clean 



Shoulder vein : full 



Shoulder : well covered with flesh ; compact 



Brisket : full, broad but not too prominent ; breast wide 



Dewlap : skin not loose and drooping 



Chest : deep, wide, full 



Crops : full, thick, broad 



Ribs : long, arched, thickly fleshed 



Back : broad, straight, thickly and evenly fleshed 



Loin : thick, broad ; thickness extending well forward 



Flank : low and full 



Hooks : smoothly covered ; width in proportion to other parts, but not prominent 



Rump : long, level, wide, and even ; tail-head smooth, not patchy 



Pin bones : not prominent, width in proportion with other parts 



Thighs : full, fleshed well down to hock 



Twist : deep, full ; purse full 



Legs : straight, short ; arm full ; shank fine, smooth 



Total 



Animal 



Student Date 



[147] 



