THE BRISKET. 



anteriorly, but not closing the entrance into the chest. That pro- 

 cess, or first division of the sternum, has a joint. It admits of a cer- 

 tain degree of lateral action only. It materially assists the walking 

 or other action of the animal, and appears to be absolutely necessa- 

 ry, when we consider the vast accumulation of flesh and fat about 

 these parts ; and especially that singular collection of them, the 

 brisket. 



The muscles which are most concerned in giving bulk to the 

 breast are the transverse pectorals. They form the grand prominences 

 in front of the chest, and extend from the anterior extremity of the 

 sternum to the middle of the arm. 



The great pectoral (fig. 13, p. 209,) arising from the lateral 

 and the posterior part of the sternum, may be considered more as a 

 continuation of the muscles of the brea-^^t, extending laterally and 

 backward. 



THE BRISKET. 



This is a singular portion of the breast of the ox, to which, very 

 properly, much importance has been universally attached, although, 

 perhaps, on false grounds. It has been considered as a part of 

 the anterior wall of the chest, and as a proof of its depth and capaci- 

 ty. This is altogether erroneous. It is a mere appendix to the 

 chest. It is a projection of substance, partly muscular, but more 

 cellular and fatty, from the anterior and movable division or head 

 of the sternum, extending sometimes from 12 to 20 inches in front 

 of it, and dipping downward nearly or quite as much. It is no 

 proof of depth of chest. It is found of a great size in all the im- 

 proved cattle, varying in size in different breeds, and in different cat- 

 tle of the same breed ; and it was always looked for and valued in 

 the better specimens of the old cattle. It is, at least, a proof of 

 tendency to fatness. A beast that will accumulate so much flesh 

 and fat about the brisket, will not be deficient in other points. 



It is very probable that this may be carried too far. An enor- 

 mously projecting brisket may evince a more than usual tendency to 

 fatten ; but not unfrequently a tendency to accumulate that fat irreg- 

 ularly — to have it too much in patches, and not spread equally over 

 the frame. Many examples of this must present themselves to the 

 recollection of the grazier, and especially in some of the short- 

 horn breed. In a very few instances it has been almost fancied that 

 this enormously projecting brisket was a defect, rather than an ex- 

 cellence ; at least, that it somewhat impaired the uniform beauty of 

 the animal, if it did not diminish his sterling excellence. 



The brisket should be prominent as well as deep ; perhaps on one 

 account more prominent than deep, €or it will then be more likely, 

 either before or by the time it arrives at the posterior border of the 

 elbow or fore-arm, to have subsided to the thickness of the fatty and 



