34 TYPES AND MARKET CLASSES OF LIVE STOCK 



possible; viewed from the side, the thigh should be very wide, 

 and when the animal is viewed from the rear there ought to 

 be much thickness from side to side. 



The twist is the fleshing between the hind legs, just as the 

 thigh includes the fleshing on the outside. It should be very 

 deep and full, filling in the space between the legs, and carrying 

 down as far as possible toward the hocks. The thighs and 

 twist furnish the third most valuable cut of the carcass and are 

 worthy of careful examination in judging. 



The hocks and legs, by their position, indicate the capacity 

 for fleshing in the twist and also on the thigh. If the hocks 

 are straight and properly placed, showing no special tendency 



Fig. 4. A Steer with Excellent Lines. 



Aberdeen-Angus steer, Blackrock, Grand Champion at the International 

 Live Stock Show in 1905. Fed and exhibited by Iowa State College. This 

 steer has straight side lines and a trim middle. He is free from paunchiness. 



to come together, they will be associated usually with more 

 heavily fleshed hindquarters than otherwise. It is important, 

 therefore, that the hocks stand squarely under the animal. 

 The shanks should carry straight down, and, as in front, they 

 should be short and show refinement in bone. The joints of 

 the leg should be clean-cut. 



The quality of the beef animal is shown in bone, skin, hair, 

 and head. Quality, which is synonomous with refinement, is 

 essential because it insures against coarseness of texture in all 



