Types and Market Classes of Live Stock 



219 



The front legs should be short and straight, the shanks fine, and 

 the joints not too large. The knees show some tendency to come to- 

 gether, but this should not be marked. Attention should be given to 

 the pasterns which should carry up strong, and to the feet which should 

 be well developed, strong, and point directly forward. 



The back furnishes one of the valuable cuts of the carcass. It 

 should be very wide, short, and straight, and should be thickly, firmly, 

 and evenly fleshed. When the hand is pressed down upon the back 

 it should exhibit no dip or weakness, but carry up level and strong. 

 In thin sheep the backbone is marked by a sharp ridge; in well-fattened 

 animals the back is smooth, the backbone being covered; while in very 

 fat animals the flesh may be thickened on either side of the middle line 



2.4 



Mouth 



Nostril 



Face 



Eye 



Forehead 



Ear 



Neck 



Fig. 71.— Points of the sheep. 



8. Shoulder 



9. Breast 



0. Fore leg 



1. Fore flank 



2. Top of shoulders 



3. Back 



Loin 



Hip 



Rump 



Thigh 



Hind leg 



Pastern 



26 



14. Ribs 



18 and 24. Leg of mutton 



21. Dew claw 



22. Foot 



23. Dock 



24. Twist 



25. Hind flank 

 Belly 



to such an extent that a groove is found down the middle of the back 

 instead of a ridge. 



The ribs must have a strong arch to give width to the back, and 

 they should carry down deep to afford a large chest and good feeding 

 capacity. They should be placed close together along the side, the 

 last pair coming close to the hips. The covering of flesh on the ribs 

 should be thick, even, and firm. The side should be straight and even, 

 the belly should be straight and trim, and the hind flanks should be 

 well let down. 



