388 



THE ESSENTIALS OF AGRICULTURE 



symmetry. This general view should enable him to form at 

 once an opinion regarding size, weight, and general confor- 

 mation, condition, and quality. A detailed examination should 

 then be made. 



505. The head. The head should be free from either coarse- 

 ness or delicacy. It should be broad and short, with a broad, 



FIG. 196. The principal cuts of beef 



The solid lines show where the cuts would be made for the wholesale trade, and the 



dotted lines where additional cuts would be made for the retail trade. The prices per 



pound given vary from time to time, but their relation to one another is fairly constant. 



The percentage figures give the proportional amount of meat of each kind 



full forehead and clean-cut face. The eye should be large, 

 clear, and placid. The face from the eye to the muzzle should 

 be short and refined. A slightly dished face is preferable, but 

 a straight profile is not objectionable. The muzzle should be 

 broad, with large mouth and moderately thin lips. The nostrils 

 should be large. The lower jaw should be strong and heavily 

 muscled, making a full cheek. An ear of medium size and fine 

 texture is considered an indication of quality. These points of 



