Types and Market Classes of Live Stock 39 



mum fleshing and provides the most attractive form. The width 

 should be carried as uniformly as possible from hips to end of rump. 

 As the tail-head is approached, there is bound to be some rounding off, 

 yet this does not mean that the end of the rump need be narrow or 

 peaked. Rather it should be wide and plumped out with flesh. Beef 

 cattle very frequently exhibit roughness about the tail-head or at the 

 end of the rump on each side of the tail, due to the accumulation of 

 patches or gobs of fat. Smoothness here indicates better fleshing 

 qualities. 



Fig. 5. — The right pattern. Chenoweth Jock, Shorthorn senior steer calf, 

 grand champion at the 1922 International Show. Bred, fed, and shown by W. J. 

 and B. A. Thomas, Shelbyville, Ky. Weight 1,010 pounds. Sold for $1.25 per 

 pound. This calf was exceptionally good in the development of the high-priced 

 cuts and in his form and quality. Note his blocky form, straight lines, trim middle, 

 long level rump, broad smooth tail-head, and heavy hindquarters. 



The thigh begins at the border of the rump and extends down the 

 outside of the leg. It should be wide and full from every angle of view, 

 and come down with some bulge on the outside to where the thigh 

 naturally narrows. The fullness and thickness should carry down as 

 close to the hock as possible. Viewed from the side, the thigh 

 should be very wide, and when the animal is viewed from the rear 

 there ought to be much thickness from side to side. 



