IMS LABORATORY MANUAL OF AGRICULTURE 



accompanying photograph, Fig. 20, shows the location of 

 the points described on the score card that should be ob- 

 served in judging a beef animal. 



General Appearance 40 Per Cent. The value of an animal 

 as a meat producer depends upon its form, quality, condition, 

 and weight. Form has reference to the shape of the animal. 

 The shape of the animal should be such that it will carry 

 the maximum amount of the most valuable cuts of meat. 

 Quality is determined by the condition of the bone, hair, 

 skin, and flesh. Good quality means that the animal has 

 clean bone, soft, mellow skin, general refinement of features 

 and appearance, and all parts of the body covered thickly 

 and evenly with firm, mellow flesh. Condition refers to the 

 finish of the animal. The animal is said to be finished when 

 it is fat. A fat animal will produce a higher per cent of 

 dressed meat, and the meat is more valuable because it is 

 more tender and palatable. 



In addition to these factors the weight of the animal for 

 its age should also be considered. Estimate the weight of 

 the animal before weighing and record your estimate on the 

 blank in the score card. Take the animal to stock scales 

 if possible and determine its actual weight. 



Head and Neck 7 Per Cent. Examine the general appear- 

 ance of the head and neck. Note the size of muzzle ; the 

 muzzle should be broad, the mouth large, and the nostrils 

 large and open, for these qualities denote a good feeder. 

 The neck should be short, broad, and refined, and in correct 

 proportion to the rest of the body. 



Forequarters 9 Per Cent. The shoulder should fit smoothly 

 into the body without too much prominence of shoulder 



