TYPES AND MARKET CLASSES OF LIVE STOCK 31 



distance in front of the hip. In this description we shall use 

 the word in the score-card sense. The back furnishes one of 

 the high-priced cuts of beef, and always receives critical atten- 

 tion in judging. It is important, first of all, that the back be 

 very wide in order that it may carry the maximum amount 

 of meat. Beef cattle are never criticized for too much width 

 in this part. Width is secured when the ribs arch boldly from 

 the spinal column; if the ribs are not arched, the back must 

 necessarily be narrow. 



Fully as important as the width of back is the depth of 

 flesh which covers this part. When touched with the fingers, 

 great depth and mellowness should be found. No mere beauty 

 of outline or stylishness of appearance can ever make up for 

 lack of fleshing in a beef animal. The flesh must be there. 

 Dimples or ties, rough spots, or uneven patches of fat detract 

 from the value because the carcass of such an animal will be 

 rough in appearance and uneven in its covering of flesh. If a 

 wide back furnishes greater space for meat than does a narrow 

 one, then length of back might be advised for the same reason. 

 But a long back is not wanted because one of the outstanding 

 features of correct beef type is compactness, by which is meant 

 shortness from head to tail, and especially shortness from shoul- 

 der to hip. We naturally expect the back to be short, because 

 length there is associated with the undesirable rangy type of 

 animal too often found. 



The ribs should not only be well sprung, but should also 

 carry down with much depth to help make a roomy or capacious 

 body. A wide, deep middle is essential to digestive capacity. 

 Cattle have thirteen pairs of ribs. In beef cattle they should 

 be placed close together along the sides, and the last pair should 

 come as close to the hips as possible. This provides a frame- 

 work upon which the fleshing can be smoothly laid. When 

 there is much space between the ribs, a smooth fleshing is not 

 often found, for then the position of the ribs will be marked by 

 ridges and there will be hollows between them. When the dis- 

 tance is great between the last rib and the hip, it is impossible 

 to get that part filled out smoothly; instead there will be a large 

 "hunger hollow" r which detracts much from the appearance. 

 Once more, therefore, the necessity for compactness (shortness) 

 of middle is emphasized. 



The development along the side of the animal should be 

 such that all points fill out plump and smooth to meet the same 



