Types and Market Classes of Live Stock 41 



be clean-cut, presenting a chiseled appearance. The heads of many- 

 animals do not exhibit that "finishing touch" which characterizes the 

 head expressive of refinement. Heavy bone, large rough joints, and 

 heavy horns show lack of quality. One of the best indications of qual- 

 ity is the hide, which should be found pliable, easily stretched, and 

 only medium thick when rolled up in the hand. The hair should be 

 soft and fine. 



Quality is again shown by the smoothness of the animal, both in 

 frame and in fleshing. Coarse shoulders, rough hips, and rough, un- 

 even flesh show lack of quality. Quality and good breeding are usually 

 found together, and certainly the animal with quality is the most de- 

 sirable type for the producer as well as for the consumer. Well-bred 



Fig. 7. — A steer with excellent lines. Two-year-old Aberdeen-Angus steer, 

 Blackrock, grand champion at the International Show in 1905. Fed and exhibited 

 by Iowa State College. Weight 1,650 pounds. Sold for 25 cents per pound. This 

 steer has straight side lines and a trim middle. He is free from paunch iness. 



animals respond best when fed out for the market. Coarse, rough 

 animals yield unattractive carcasses and inferior cuts of meat. 



Animals are sometimes found which possess too much quality. In 

 such cases there is a delicacy of make-up; quality is purchased at the 

 expense of constitution. Extreme quality is also purchased at the 

 expense of size, for over-refined animals are usually undersized. The 

 proper degree of quality represents the middle ground between two 

 extremes, each of which is undesirable. This middle ground is difficult 

 to define; it may be said that all the quality is wanted which may be 

 had without sacrifice of constitution and proper size. 



The fleshing of beef cattle is of the highest importance. The fact 

 that the butcher's block is the ultimate end, and beef the ultimate 



