224 JUDGING BEEF AND DUAL PURPOSE CATTLE 



quality of cattle placed on the markets. His knowledge of 

 animal form, therefore, should be exacting. It is within his 

 range of practical operations to increase form and quality to 

 the utmost. Whether this is done will be determined by the 

 knowledge which he acquires in properly applying these 

 agencies of improvement in the herd. Figures have been 

 cited where the increase of one pound on the total weight 

 of every finished meat-producing animal would mean an 

 increase of 172,437,403 pounds of edible meats. From this 

 statement it is readily imaginable how the most modern 

 methods of breeding, selection and feeding would bring a 

 greatly added profit, not only to the individual, but to the 

 beef cattle industry as a whole. Considered from the broad 

 viewpoint, there is still a field for improvement which is 

 magnified many times, compared with the- improvement 

 which has been made in the past. 



Beef Cattle Products and Their Uses. The uses of beef 

 cattle products are varied. In former years, before the advent 

 of modern abattoirs, practically the only parts utilized were 

 the carcass proper, the hide, and certain edible parts of the 

 viscera. Modern methods of killing and handling cattle 

 products have made it possible to utilize almost every part 

 of the carcass. This has been of special importance to the 

 producer and feeder, although in an indirect way. Their 

 interest lies directly in the improvement of animal form, 

 which in the beef animal involves a long, broad, deep body, 



EXPLANATION OF FIG. 91. 



Skeleton of cow, showing relation of bone and muscle: I.H., atlas; 7.H., 

 seventh cervical vertebra; I.E., first thoracic vertebra; 6.R., sixth rib; 12. R., 

 twelfth thoracic vertebra; 13.R., last rib; I.L., first lumbar vertebra; 6.L., 

 last lumbar vertebra; K, sacrum; I.S., first coccygeal vertebra; 6.K., sixth 

 costal cartilage; x, wing of atlas; 1, scapula; 1', cartilage of scapula; 2, spine 

 of scapula; 3, acromion; 4, humerus; 4', external condyle of humerus; 5 

 external tuberosity of humerus; 6, deltoid tuberosity; 7, ulna; 8, olecranon; 

 9, radius; 10, carpus; 11, accessory carpal bone; 12, metacarpus; 13, pha- 

 langes; 14, sternum; 14', manubrium; 14", xiphoid cartilage; 15, ilium; 

 16, external angle of ilium; 16', internal angle of ilium; 17, tuber ischii; 

 18, femur; 19, trochanter major; 20, patella; 21, tibia; 21', external condyle 

 of tibia; 22, tarsus; 23, distal end of fibula; 24, tuber calcis; 25, metatarsus; 

 26, phalanges. (After Ellenberger-Baum, Anat. f. Kunstler.) 



