368 AGRICULTURE 



favors the production and carrying of flesh; (2) supplies 

 the best proportion of good cuts of meat on the block; (3) 

 indicates good constitution and feeding capacity. 



The form of beef animals. Instead of the wedge con- 

 formation of the dairy cow, beef cattle should in their shape 

 present a series of rectangles; that is, they should be 

 "blocky." The body is reasonably long, and deep, with 

 short sturdy legs. The whole form presents a plump, full- 

 shaped appearance. The back is broad and straight, with 

 ribs well arched to give breadth to the body. The quarters 

 are well filled and thick. The skin is pliable, rather thick, 

 and the coat smooth and glossy. 



Judging beef cattle with the score-card. Because of 

 the difference in type between dairy and beef cattle, it is 

 best to use separate score-cards in judging them. Secure a 

 score-card from your state college of agriculture or the 

 United States Department of Agriculture. After studying 

 it and judging one or more animals under the direction of 

 the teacher, each member of the class should judge several 

 beef animals from the home herd, asking his father to help 

 in the judging. 



Beef breeds. Among the chief breeds of beef cattle in 

 the United States are Shorthorns, or Durhams, Herefords, 

 Aberdeen-Angus, and Galloways. Several different breeds 

 have also developed a polled, or hornless type. Except for 

 the lack of horns, the polled breeds closely resemble the 

 parent breed from which they were derived. 



Feeding beef cattle. Feeding grain and roughage 

 to beef cattle is a more profitable way to market them than 

 to sell them off the farm. In this way the fertility of the 

 soil is also conserved, and better crops produced. 



The fattening ration for cattle is slightly different from 

 the dairy ration, the nutrient ratio for beef being 1 : 7 as 



