BEEF TYPE OF CATTLE 



171 



The front legs should have a wide muscular attachment of 

 arm at the shoulder, with plenty of room from armpit to armpit 

 below the chest. Short, well-placed legs, coming straight down, 

 viewed from front or side, are essential. The toes should point 

 straight forward, this indicating a proper position. Closeness of 

 knees indicates a narrow chest. Fine bone and smooth joints 

 point to superior quality. The front shank bone of a mature animal 

 of the beef class should show refinement at its narrowest point. 



FIG. 63. The Hereford bull March On VI and the heifer Bouquet. These 

 show beef form in a pronounced degree, especially as viewed in front. 

 Photograph from the National Stockman and Farmer 



The back of beef cattle carries an immense weight, supported 

 at fore and hind quarters. It should thus be very strong and 

 level to sustain this burden. As the highest-priced meats on 

 the carcass are found on the back, it is important that the ribs 

 be well arched, that a broad back be provided, to carry as much 

 meat as possible, thus adding to the value of the animal. Great 

 width is desirable from the point of the shoulders to the hips, 

 and as viewed from front or rear along the back there should 

 be much breadth, covered uniformly with mellow flesh. Dimples 



