JUDGING BEEF CATTLE 65 



from this work is the skill of the purchaser in selecting ani- 

 mals that will make good feeders and then buying them at a 

 proper price. The skill lies generally in being able to esti- 

 mate the possibilities of improvement in the animals selected; 

 and to do this with any degree of certainty, calls for a prac- 

 tical knowledge of the conduct of animals in the feed lot 

 where the reasons for the points are unfolded and tested. 



112. Form of the Feeder. The best feeding steers are 

 comparatively wide, round and deep ribbed. The steer that 

 stands high from the ground, light in the flanks and shallow 

 in the heart girth rarely makes a good feeder. In type the 

 form of the store steer should fill out a parallelogram, the lines 

 being true in every direction. 



It should be broad and deep in front and this should be 

 characteristic of the hind most parts as well. As much 

 width as possible is desirable if it is not accompanied with 

 roughness over the shoulder or the hips or hooks. It is not 

 expected, however, that a store steer should be as level and 

 smooth in form as the finished animal ready for the block. 

 Stoutness of form with depth of body are usually the char- 

 acteristics of vigorous feeders, which may be accounted for 

 by the supposition that in the stout individual the blood cur- 

 rents have less distance to travel and consequently the 

 circulation is more active. 



113. Quality. The possession of quality does not seem to 

 have much influence on the feeding ability of the steer though 

 it has a marked effect on the value of the steer after being 

 fattened. Animals of quality usually fatten more quickly 

 than those that are rough and coarse, though if the latter 

 are exceptionally vigorous, which is generally the case, they 

 will sometimes make greater gains than those having quality 

 because of delicacy. Quality in the steer means fine bone, 

 soft, mellow hide and silky hair; while such attributes as a 

 very rough, heavy frame, coarse joints, prominent, ragged 



