jr DOING BEEF CATTLE 65 



then buying them at a proper price. The skill lies gener- 

 ally in being able to estimate the possibilities of improve- 

 ment in the animals selected ; and to do this with any de- 

 gree of certainty, calls for a practical 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 paral- 

 lelogram, the lines being true in every direction. 



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

 characteristic of the hindmost 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 characteristics of vigorous feeders, which may 

 be accounted for by the supposition that in the stout in- 

 dividual the blood currents 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 hips and rough, open shoulders 



