34 



BRITISH BREEDS OF CATTLE. 



Before detailing the characteristic features of the different breeds 

 of British cattle, it is convenient, in order to prevent repetition, to 

 state briefly the general points which are considered desirable in 

 those kept for different purposes. 



Beef Cattle. The general appearance should be "gay" and 

 suggestive of " quality " ; the form compact and well balanced, 

 deep, wide and low set, as opposed to leggy. 



The head should be short, the forehead broad and full, especially 

 between the eyes ; the face straight, neither dished nor Roman, 

 although the large prominent open nostrils make the junction 

 with the broad full muzzle appear slightly concave; eyes large, 

 placid and clear, indicating a quiet temperament and a tendency 

 to fatten rapidly ; the lower jaw, deep, strong, and well covered 

 with muscle ; the horn, when present, fine in texture and refined 

 in form ; the ears, fairly large and mobile, of fine texture, neatly 

 joined to the head in slightly varying positions in different breeds, 

 well covered with fine silky hair inside as well as outside. 



The neck should be short or medium in length, fine and tapering 

 towards the head, to which it should join without thickness or 

 chokiness, but full at the " neck-vein " or " shoulder- vein," where 

 it merges with the shoulder, the blade of which should fit snugly to 

 the body with sufficient slope to give the animal an easy carriage ; 

 the upper line from the top of the shoulder to the poll almost 

 straight, except when it rises in the crest of the bull. 



The body should be moderately long, deep, rounded and barrel- 

 like, equally balanced, smoothly covered with firm flesh, especially 

 at the best cuts ; free from roughness at the shoulder points and 

 hip-bones ; and not patchy at the pin-bones or other parts. The 

 trunk from any point of view should closely resemble a rectangle ; 

 the upper and under lines should be straight ; the brisket projecting 

 well forward and low and wide, making the fore-legs stand well 

 apart. Narrow-chested animals are usually poor feeders, lacking 

 in the constitutional vigour necessary to make beef economically. 

 The loin should be thick and broad, the flanks full and deep ; the 

 ribs long and well sprung, thickly fleshed and both front and back 

 ones well let down ; there should be no depression at the heart- 

 girth behind the shoulder or above the flank in front of the 

 " hooks." The hind quarters should be full and well packed with 

 muscle, long from the hook-bones to the pin-bones, both pairs of 

 which should be well covered with flesh, and fairly wide apart, 

 though different breeds vary a little in this respect; the rump wide 

 and even, the tailhead smooth, with no part rising above the back 

 level ; the thighs broad, thick and full, well fleshed down towards 

 the hocks, and also in the inner thigh or twist. 



The tail should be fairly fine, set on squarely, so that it hangs 

 perpendicularly ; the legs straight, short and strong ; the bones 

 fine and the feet shapely. The skin should be of medium thickness 

 for the breed, and soft, mellow and elastic to the touch. The lines 

 of the well-balanced symmetrical body should not be sharp or 

 abrupt, but flowing, with a general balance to please the eye. 



