40 Types and Market Classes of Live Stock 



The twist is the fleshing between the hind legs, just as the thigh 

 includes the fleshing on the outside. It should be very deep and full, 

 filling in the space between the legs, and carrying down as far as 

 possible toward the hocks. The thighs and twist furnish the third 

 most valuable cut of the carcass and are worthy of careful examination 

 in judging. 



The hocks and hind legs, by their position, indicate the capacity 

 for fleshing in the twist and also on the thigh. If the hocks are straight 

 and properly placed, showing 'no special tendency to come together, 



Fig. 6. — Correct type in the fat steer. Two-year-old Aberdeen-Angus steer, 

 Victor, grand champion at the International Show in 1911. Fed and exhibited by 

 Iowa State College. Weight 1,610 pounds. Sold for 90 cents per pound. Note 

 his blocky form, straight top, deep middle, and heavy hindquarters. 



they will be associated usually with more heavily fleshed hindquarters 

 than otherwise. It is important, therefore, that the hocks stand 

 squarely under the animal. The shanks should carry straight down, 

 and, as in front, they should be short and show refinement in bone. 

 The joints of the leg should be clean-cut. 



The quality of the beef animal is shown in bone, hide, hair, and 

 head. Quality, which is synonomous with refinement, is essential be- 

 cause it insures against coarseness of texture in all parts, especially the 

 texture of the muscles. The head should be of medium size and should 



