LECTURE NO. 4- 



INDICATIONS OF CORRECT FORM COMMON TO THE 

 BEEF BREEDS. 



I. All the beef breeds have certain features of 

 form which they possess more or less in common. 



(1) These may be considered essential to good beef 

 production. 



(2) The differences between them relate more to size and 

 to breed peculiarities than to essential features of form. 



II. The more essential indications, important 

 perhaps in the order named, are : 



(1) A compact form, that is, one wide and deep 

 throughout and but moderately long in the coupling. 



(2) A good back, that is, one wide from neck to tail, well 

 fleshed and straight. 



(3) A good front quarter, that is, one wide, deep and full. 



(4) A good hind quarter, that is, one long, wide and deep. 



(5) Good handling qualities, as indicated in soft and 

 elastic flesh and pliant skin. 



III. Indications of correct form given in 

 detail. 



(1) Size The size should be medium to large for the 

 breed and the bone medium. 



(2) General Outline The body should resemble a par- 

 allelogram in shape and should be equally and smoothly 

 developed throughout. 



(3) Head The head should be medium in size, inclining 

 to short rather than to long, clean cut, broad between the 

 eyes, only moderately dished, and level across the top, save in 

 the polled breeds. 



(a) Nose, moderately fine, neither dished nor Roman and 

 of medium length. 



(b) Muzzle, broad, full, distinct and dewy. 



(c) Nostrils, large. 



(d) Eyes, large, full, clear and calm. 



(e) Horns, absent or varying according to breed, not 

 coarse and set on a level with the withers, back and tailhead. 



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