THE ANATOMY OF THE OX 211 



The external muscular development of the ox is in 



harmony with what might be expected in economic meat 

 production. The neck is made up of several long, strong 

 muscles. One powerful muscle extends from back of the 

 ears to the rib below the shoulder point, and as Youatt 

 says, 4 "however thin and deer-like we may wish the neck 

 of a favorite ox to be at the setting on of the head, we look 

 for plenty of muscle at the bottom of it, or we shall have 

 neither strength nor substance in any part of the animal. ' ' 

 The form of the upper part of the neck is due to the large 

 muscle covering this part and extending back over the 

 withers. The widest muscle of the back extends from the 

 shoulder along the side and over the back. This muscle 

 takes on considerable fat, especially behind the shoul- 

 ders. A thick muscle lies beneath the lower part of the 

 shoulder connecting the brisket and floor of the chest. 

 Another large and fairly thick muscle covers the lower 

 half of the rear part of the body, giving important sup- 

 port for the great weight of this region. On the hind- 

 quarter are several thick, meaty muscles. One of these 

 lies about the hip and pelvis. The thigh is covered by a 

 very thick muscle, which extends from the point of the 

 hip and stifle over much of the upper leg, being overlapped 

 at the rear of the hindquarter by a double muscle. On 

 the thickness of the thigh muscles depends largely the 

 type, whether beef or dairy, and whether the animal has 

 been fattened or not. From a beef point of view, these 

 thigh muscles cannot be either too thick or long. 



The heart of the ox weighs about five and one-half 

 pounds, and is slightly longer and less broad at its base 

 than that of the horse. It is situated on the left side at 

 the bottom of the chest cavity. 



The lungs of the ox weigh about seven and one-half 

 pounds, the right one weighing about half as much more 

 than the left one. The lungs lie between the front ribs 

 in the upper part of the chest. 



4 Cattle, 1860, p. 339. 



