386 THE ESSENTIALS OF AGRICULTURE 



Although not so compact or cylindrical in form as the Angus, 

 the Galloways correspond more closely to that type than to the 

 Shorthorn type. They are hornless and have a rounding, shaggy 

 poll. They have thick, heavy hides and are somewhat inclined 

 to be flat ribbed. The breed is characterized by a long, wavy, 

 brownish-black coat with a thick furry undercoat which makes 

 this breed peculiarly adapted to withstand the rigors of winter. 



499. Standpoints from which beef cattle are judged. There 

 are three standpoints from which beef cattle may be judged 

 that of the breeder, the feeder, and the butcher. Each of these 

 men represents a separate and distinct part in our system of 

 meat production and each places upon the animal certain require- 

 ments which are less keenly appreciated by the others. Any 

 system of judging which does not consider all of these stand- 

 points is incomplete. Since the ultimate purpose of beef-type 

 animals is to serve as food and since the requirements of the 

 butcher most nearly reflect those of the consumer, it is well to 

 study the animal from this standpoint first. 



500. The type the butcher demands. The butcher demands 

 an animal that will dress a large per cent of salable meat, all of 

 which is of good quality, but which has a large proportion of the 

 high-priced cuts. In order to dress out a large per cent of salable 

 meat, the animal must be compact and stockily built, low set, 

 broad, and deep-bodied, with small extremities. In the most 

 approved type the back is broad and practically level from the 

 top of the shoulder to the tail head, while the underline is low 

 and parallels the top line. Any tendency toward paunchiness, 

 ranginess, or coarseness of bone subtracts from the proportion 

 of salable meat and is severely condemned by the butcher. 



501. Must be well finished. The percentage of salable meat 

 and also the quality of the meat are markedly influenced by the 

 condition or fatness of the animal. Thin animals carry a much 

 larger proportion of waste than do fat animals. Very little of 

 the increased weight acquired by fattening is in the offal and a 

 large per cent of it is found in the high-priced cuts. This may 

 be ascertained by comparing the thickness of fat on the various 



