JUDGING BEEF CATTLE 



181 



the cannon bone with the horse, should be reasonably fine 

 and short, an important indication of quality. When the 

 front legs stand well apart, we usually find plenty of chest 

 capacity. The body of the beef animal requires large size 

 and capacity, the wide back giving room for the valuable cuts 

 already described. Fullness and depth of body also go with 

 the digestive capacity sought for in a good feeder. A study 

 of the body capacity and value should be made from one side 

 and from above the animal, to observe the thickness and 

 spring of rib. Emphasis may be placed on this last feature, 

 for a well-sprung, long rib means thickness and depth of 

 body. Shortness of coupling from the hip to the nearest 

 rib is also important, if we are to have compactness of form. 

 An examination of the hind quarter is made from a point 

 opposite the thigh, and from directly behind. Good length 

 from the hips to the end 

 of the body near the tail, 

 to what are caUed the pin- 

 bones, is important; for 

 here we find large, heavy 

 muscles of very good qual- 

 ity for meat. The longer, 

 broader, and fuller this 

 part, the more flesh one 

 should expect to find. The 

 thighs, which extend to the 

 hocks, should show length 

 and thickness. From a 

 side view, the distance 

 from the point of hip to 

 the hock should be great, with the hind flank appear- 

 ing low down. From the rear, the thighs should appear 

 thick, and straight of edge on the outer part, with 



Fig. 104. Roan James, reserve grand 

 champion steer, 1910 International Exposi- 

 tion. Shown by Jas. Leask, of Canada. 

 Photograph by courtesy The Farmer. 



