190 LIVE-STOCK JUDGING 



of any but beef type. The type of steer that favors 

 greatest weight in the carcass, least waste and the greatest 

 proportion of weight in the most valuable cuts is that which 

 conforms to a block or rectangle, being low set on short 

 legs, with top and under lines parallel, the square bris- 

 ket and hindquarters outlining a parallelogram in profile, 

 while the broad, flat back and loin and wide ends complete 

 the rectangle (Fig. 95). 



209. Conformation of the beef steer. The head of 

 the beef steer serves as an index to the rest of his make-up 

 and should therefore be the opposite of that of the dairy 

 cow, i.e. short, broad and deep, with a more placid, even 

 lazy expression of countenance ; the eyes large, full and 

 clear; the muzzle broad, the nostrils large; the ears of 

 medium size, set high and carried alert ; the horns sym- 

 metrical but not coarse, or a sharp, well-defined pole ; the 

 neck as short as possible, thick, yet not heavy in the 

 throat, especially full in that region where the neck 

 blends with the shoulder, termed the shoulder vein; the 

 shoulders well laid in, thickly covered, the side of the 

 shoulder being one place that is especially liable to be 

 bare, broad across the top, without being rough or open 

 but so well covered as to be compact and smooth at 

 this point ; chine broad and level with a thick covering of 

 mellow flesh, also straight, showing no sag toward its 

 juncture with the loin ; ribs well sprung, deep and thickly 

 covered, especially on the fore rib, that region designated 

 as the crops, a round, deep rib also contributing to the 

 heart girth and abdominal capacity; chest deep, full, 

 level on the floor and square at the brisket ; loin broad, 

 thick, smooth, no rolls, level, with no sag or tie where it joins 

 the back ; flank deep and full, making a straight under 

 line; hips broad, level, smooth and not prominent; 



