I'M THE WORLD'S MEAT FUTURE 



the requirements <»f both feeder and butcher due consideration, 

 a standard ol perfection has been built up. in which each part 

 of the animal is afforded a numerical value according to its 

 importance. The following score-card agreed upon by many 

 of the foremost demonstrators and instructors in animal hus- 

 bandry will be of value to students who desire to become pro- 

 ficient in the judging of beef cattle : — 



Score-card for Beef Steer 



General appearance, 40. 



Weight, according to age L0 



Form, straight topline and underline ; deep, broad, 



low set, stylish 10 



Quality, firm handling, hair fine, pliable skin, dense 



bone, evenly fleshed 10 



( ondition, deep even covering of firm flesh, especially 



in the regions of valuable cuts 10 



Head and neck, 7. 



.Muzzle, broad, mouth large, jaw wide, nostrils large 



Eyes, large, clear, placid 



Face, short, expression quiet 



Forehead, broad, full 



Ears, medium size, fine texture 



Horns, fine texture, oval, medium size 



Neck, thick, short, throat clean 



Forequarters, 8. 



Shoulder vein, full 2 



Shoulders, covered with flesh, compact on top, smooth 2 



Brisket, advanced, breast wide 1 



Dewlap, skin not loose and drooping 1 



Legs, straight, short ; arm full, shank fine, smooth . 2 



Body, 32. 



Chest, full, deep, wide, girth large, crops full 4 



Ribs, long, arched, thickly fleshed 8 



Back, broad, straight, smooth, even 10 



Loin, thick, broad 8 



Flank, full, even with underline 2 



