SUGGESTIONS ON SELECTION 



87 



can thereby be obtained, the relative proportions of bone, 

 lean meat, fat and other tissues, and the quality of the 



FIG. 13. Prime or standingjrib, front view. (Photograph by author.) 



FIG. 14. Prime or standing rib, rear view. (Photograph by author.) 



product. Unfortunately, a test of this kind is of indirect 

 value to the breeder. If such determinations could be made 



