JUDGING BFKF TYl'K OF (' ATTI.K 2|g 



giving tin 1 compact frame. In scoring the ribs, the judge 

 should emphasize the necessity of length, hut from a 

 butcher's point of view a wide, well covered back is more 

 important, for here he gets his valuable cuts, rather than 

 lower down on the ribs. So in the show ring, the wide, 

 well-covered back should receive more credit than the long 

 rib without the desired arch. The flanks also are indicators 

 of constitution, capacity and condition. The full front 

 flank, without depression back of the arm, is associated 

 with a wide, strong lower chest, and good constitution. 

 The rear flank that is well let down, or deep, as it is some- 

 times called, goes with depth of body and feeding capacity. 

 Shallow bodied, short ribbed animals are always high in the 

 rear flank. From a side view, the lower line of body from 

 front to rear flank should be quite low and straight. This, 

 of course, is not possible always with old animals, that 

 develop some paunchiness, even though well filled in the 

 flanks. The hind flank of beef cattle thickens and takes 

 on fat as feeding progresses and, as has already been observ- 

 ed, is an indicator of condition or finish. Fat cattle, when 

 walking, show a bulging fullness in the hind flank, indi- 

 cative of finish that is easily seen by the experienced stock- 

 man. 



The hindquarters of the beef animal represent a very 

 important meat-producing part of the body, for here we 

 find the greatest percentage of meat to bone to be found 

 in the carcass. Therefore, beef cattlemen usually take 

 special interest in the conformation of this part. The hips 

 of the beef animal, sometimes called " hooks " or "huckle" 

 bones, should be of good size, though not too angular and 

 prominent. Youatt states 5 that "without being ragged 

 (rough or angular), they should be large, round rather 

 than wide, and presenting, when handled, plenty of muscle 

 and fat. ' ' They should be well placed in the back, and on 

 the line of a strong arch of ribs. The ideal condition is to 

 have them smoothly covered with flesh. If they are too 



6 Cattle, 1860, p. 12. 



