BEEF CATTLE 203 



Britain is largely devoted to arable farming and stock 

 fattening, while the western half is more noted for its 

 grass-land and dairy farming ; consequently it is in 

 the eastern half of England and Scotland that one 

 expects to see the house-fattening of cattle carried on 

 to the highest pitch of perfection, and in the western 

 half to find the best examples of grass-fattening of 

 cattle, as in Herefordshire and similar counties. 



Type of Animal required. It is essential to know 

 what are the outstanding points of a typical animal 

 for beef production, so as to enable one to breed or buy 

 store, a type that will give a good account of itself. 



The chief points are as follows : 



Head. Neat, and not too large. Forehead broad 



between eyes, and nostrils wide apart. 

 Neck. Clean cut at throat, and sloping gradually 



on to shoulders. 

 Shoulders. Not prominent along shoulder-blades, 



well covered with flesh, and sloping gradually 



on to barrel. 

 Body. Well filled up behind shoulders. Ribs well 



sprung and long, giving deep sides. The 



underline should be straight, and the flank 



come well down. 



Back. Straight and broad, with a strong loin. 

 Hind quarters. Should be as long and as 



square as possible. Hook-bones should not be 



prominent, and the line from the hooks to the 



shoulders along the arch of the ribs should 



make a very gentle curve. 

 Thighs. As well developed as possible, well fleshed 



down to the hock, giving a good second thigh 



and twist. 



