Types and Market Classes of Live Stock 



37 



animal will be rough in appearance and uneven in its covering of flesh. 

 If a wide back furnishes greater space for meat than does a narrow one, 

 then length of back might be advised for the same reason. But a long 

 back is not wanted because one of the outstanding features of correct 

 beef type is compactness, by which is meant shortness from head to 

 tail, and especially shortness from shoulders to hips. We naturally 

 expect the back to be short, because length there is associated with 

 the undesirable rangy type of animal too often found. 



The ribs should not only be well sprung, but they should also 

 carry down with much depth to make a roomy or capacious body. A 



Fig. 4. — A model bullock. Black Ruler, Aberdeen-Angus senior yearling steer, 

 grand champion at the 1920 International Live Stock Show. Bred, fed, and shown 

 by Purdue University. Weight 1,340 pounds. Sold for $1.75 per pound. Note 

 his rectangular and blocky form, short legs, and the wealth of flesh spread evenly 

 over all parts. Note the good head, short neck, neat brisket, full shoulder vein, 

 smooth shoulder, deep rib, excellent quality, and stylish appearance. 



wide, deep middle is essential to digestive capacity. Cattle have 

 thirteen pairs of ribs. In beef cattle they should be placed close to- 

 gether along the sides, and the last pair should be as close to the hips 

 as possible. This provides a frame-work upon which the fleshing may 

 be smoothly laid. When there is much space between the ribs, a 

 smooth fleshing i§ not often found; the position of the ribs will be 

 marked by ridges and there will be hollows between them. When the 



