32 TYPES AND MARKET CLASSES OF LIVE STOCK 



straight line from front to rear. The fleshing over the ribs 

 should be thick, smooth, and even, and the hind flank should 

 be well filled with flesh so that when the hand is placed under 

 it and lifted, it is found to be thick, full, and heavy. If the 

 front and hind flanks carry down properly, the underline will 

 be straight, as it ought to be. 



At this point it is well to state that while the middle of a 

 beef animal should be wide and deep, a distended condition of 

 the paunch is not desirable. When this occurs, the animal is 



Fig. 3. Correct Type in the Fat Steer. 



Two-year-old Aberdeen- Angus steer, Victor, Grand Champion at the 

 International Live Stock Show in 1911. Fed and exhibited by Iowa State 

 College. Sold for ninety cents per pound. 



referred to as "paunchy." The lines of the middle, both at 

 the sides and along the belly, should be straight and trim, giving 

 a neat, tidy appearance. Given good arch and depth of rib, 

 a steer may be straight and trim in his middle without sacrificing 

 proper feeding capacity, and such animals suit the butcher 

 much better than paunchy ones, because an excessive paunch 

 means much waste when the animal is slaughtered. 



