JUDGING BEEF CATTLE 



175 



of-ribs. If we view the steer from behind, the rump and 

 quarters fill out into one of the heaviest and meatiest parts, 

 comprising 23 per cent of the carcass, and ranking third in 

 value of the different cuts. Thus we see that the more com- 

 pletely the frame of the animal is developed in these parts, 

 and covered with a thick, smooth, uniform layer of good 

 meat, the greater its value will be for beef. The head, 



Fig. 99. 



Feeling for thickness of flank of beef animal. Photograph by the 

 author. 



neck, belly part, and legs are rated as cheap meat, and there- 

 fore these parts need not be heavily developed. The ani- 

 mal with big paunch and long leg is discriminated against 

 by buyers, who realize that in killing, considerable waste is 

 sure to result. High-class fat cattle will kill out as much as 

 70 per cent, or even more, carcass to offal, while a common 

 or inferior animal of leggy conformation will dress around 50 



