86 JUDGING AND SELECTION OF LIVE STOCK 



can thereby be obtained, the relative proportions of bone, 

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



Fig. 13. — Prime or standing rib, 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 



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