THE TYPES 195 



will be formed directly in accordance with the amount 

 of a fattening ration fed. 



214. The type of the feeder steer (Fig. 98) . Short, 

 broad heads, wide, flat backs, muscular necks and thighs 

 even though thin, sappy hides, full heart girths and lym- 

 phatic dispositions which render the cattle only sufficiently 

 aggressive to get all the ration due them, then disposed to 

 lie down and grunt and grow are the features upon which 

 the selection of feeders is based. It is essential to know the 

 fat steer which is the feeder's outcome before passing judg- 

 ment upon the thin prospect. 



216. Method of inspection. Beef cattle are first 

 viewed from in front, noting their scale, width and low 

 station, then the size, dimensions, proportions, contour 

 and features of the head. Passing to the side the lines 

 are observed, noting especially any sag in the back, droop 

 of the rump or prominence at the tail head, lack of fullness 

 in either crops or fore flank, trimness of under line, and 

 depth of hind flank ; then the head in profile, the shortness 

 of the neck, fullness of the shoulder vein, thickness and 

 character of the covering over the back and loin, on the 

 outside of the shoulder, in the crops, on the mid rib, and 

 at the juncture of the back and the loin, as determined by 

 handling, and the length, levelness and smoothness of the 

 rump, setting on of the tail and depth and fullness of the 

 hindquarters. From the side the hide is handled just over 

 the back rib and midway down. The rear view covers 

 the width of the animal throughout and especially of the 

 shoulders, back, loin, rump, thighs and twist, and the 

 fullness, depth and closeness in the seam of the latter. 

 The opposite side is observed in the same order as the 

 first. The legs of a fat steer, ready for the slaughter, are 

 of little account. 



