336 



Effective Farming 



mal with the greatest proportion of high-priced cuts and the 

 smallest proportion of low-priced cuts. The different cuts of 

 beef with the relative wholesale prices of normal times are 



FIG. 131. Points of beef cattle, front and rear views. 4, lips; 5, face; 

 6, forehead; 15, neck vein, or shoulder; 18, point of shoulder; 21, brisket; 

 24, girth ; 34, pin bones ; 35, buttocks ; 37, twist ; 39, purse. 



shown in Fig. 133. The best animal from the butcher's stand- 

 point is one with the greatest development of the upper half 

 of the body and the smallest amount of head, neck, legs, and 



waste. Such an ani- 

 mal is most nearly 

 approached in the 

 parallelogram form 

 of the beef animal. 

 The feeder of beef 

 cattle looks for an 

 animal that will 

 have this form when 

 the feeding period is 

 finished, and he de- 



FIG. 132. A prime steer. The lines show the 

 parallelogram shape desired in beef cattle. 



sires an individual 

 of good feeding ca- 



