JUDGING BEEF TYPE OF CATTLE 



247 



Fig. 136. "The back of the beef animal should 

 be wide and level." 



the back, are not 

 fleshed over so 

 deeply or readily 

 as over the remain- 

 der of the back. 

 The loin is the mus- 

 cular portion of 

 the back that lies 

 just in front of the 

 hips. It should be 

 broad and thick, 

 and give evidence 

 of ample strength. 

 Any depression 

 here is undesirable, 

 indicating physical 

 weakness, the kid- 

 neys being located 



directly below the loin. A very slight arch across the loin, 

 so that not the slightest depression will be possible just in 

 front of a line between the hips, is highly desirable. The 



loin being the part 

 of the back from 

 which the highest 

 priced meat is se- 

 cured, should log- 

 ically be as broad 

 and heavy-fleshed 

 as possible. 



The ribs should 

 be long and widely 

 arched. A combi- 

 nation of length 

 and arch gives a 

 capacious middle, 

 with ample room 



Tig. 137. "The loin is the muscular portion of , , , , 



the back that lies just in front of the hips." >* heart and JungS. 



