EVOLUTION OF THE BEEF CATTLE INDUSTRY 227 



evidenced by the smooth, compact, even finish character- 

 istic of an animal best suited to market demands. 



The head should be broad, long, and clearly outlined, 

 the muzzle large, and the eyes clear and prominent. The 

 neck should be short and compact and should blend evenly 

 into the head and shoulders. The width of the animal 

 should be uniformly developed from the forequarters to 

 the buttocks. The thighs should be broad and thick, the 

 quarters well filled, and the twist full and low. 



Fig. 92. — Fat steer, illustrating thiok-fleshing characteristics, quality 

 and finish. 



The most valuable cuts in the beef animal are taken from 

 the loin, ribs, and thighs. This makes it necessary to empha- 

 size the development of an animal in these regions. Coarse- 

 ness about the head, neck, and forequarters is objectionable, 

 as it still further reduces the value of the already cheapest 

 cuts, and, in addition, the value of the best cuts, because 

 of the close association with the value of these parts. 

 Such a condition usually has associated with it a narrow 

 back and loin, rough, undeveloped quarters, high flanks, 

 shallow body, and lack of natural flesh in general. The 



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