20 Veterinary Elements. 



The crest is the upper part of the neck from the ears to 

 the withers. 



The brisket or breast (12); the shoulder tops (11) by 

 some authorities are termed crops in cattle, although the 

 usually accepted location by most people is that indi- 

 cated by the number 13. 



The withers have already been mentioned, 11 shows 

 the location clearly enough. 



The arm is located about the line dividing the shoulder 

 from the leg in the figure. 



The fore-arm is pointed out by the number 24, the can- 

 non or shin by the number 23, the hoofs or claws by num- 

 ber 25, the coronet being the soft elevation at the upper 

 part of the hoof. 



The fore-flank is located just behind the elbow, shown 

 by number 30, the fore-ribs (26); in beef cattle 29 and 

 30 constitute the plates; 27 constitutes the location of the 

 back-ribs, the upper portion sometimes being termed the 

 coupling, the flank is shown by 28. The chine (14) in- 

 cludes that part of the back from the loins (16) to the 

 shoulders. The hips or hooks (17) are the front bounda- 

 ries of the rumps (cattle), croup (horses), indicated by 18; 

 19 shows the hip joint or thurl. In the retail beef trade 

 the porterhouse and sirloin cuts are taken froni the loin 

 cut; tenderloin steak is taken from the inside and just 

 beneath the ribs on either side of the spinal column, is 

 furnished by the psose muscles, if this is done the por- 

 terhouse cut is spoiled; the rib roast is got from the spot 

 26, the fore-ribs. The rib and loin cuts are divided be- 

 tween the twelfth and thirteenth ribs, and the loin sepa- 

 rated from the round at the point of the hip. The divis- 



