228 JUDGING BEEF AND DUAL PURPOSE CATTLE 



final disposition of the beef animal is on the block, where 

 the crucial test is made. Lack of development in the parts 

 mentioned cannot fail to escape the eye of the butcher who 

 pronounces final judgment and who therefore signifies the 

 value of animals, this being based directly on their general 

 conformation as above described. 



Fleshing Qualities. — In judging cattle it is not possible to 

 have too much natural flesh, meaning lean meat, providing 

 it is properly distributed. This is largely a factor which is 

 transmitted in the animal and should therefore be a guide 

 in selecting a breeding animal, as well as a block animal, 

 from which the most desirable returns are anticipated. A 

 clear distinction should be made between a wealth of natural 

 flesh and a soft, flabby covering which accumulates with 

 high feeding and excessive condition. In examining an 

 animal in the show ring the judge should search for those 

 points which will enable him to determine between fat 

 accumulation and natural flesh development. Patchiness, 

 soft, flabby flesh, rolls and ties, are very objectionable, 

 indicating lack of quality and the general smoothness 

 desired. These points are significant both in the breeding 

 animal and the feeder, as in the former such undesirable 

 qualities are transmitted and in the latter they are seriously 

 objectionable on the block. An animal either in high or low 

 flesh should show a straight, even contour and be firm and 

 uniformly covered with flesh and fat. 



Quality. — The flesh of the beef animal is one of the most 

 important products which enters into the trade for human 

 consumption. While a large percentage of the slaughtered 

 beef, especially that utilized on local markets, represents 

 the products from the lower grades of cattle, there are 

 other important markets to be supplied wherein the standard 

 of quality is an important consideration. This attribute 

 is essential, not only in the production of a better quality 

 of meat to satisfy the demands of the trade, but it is signifi- 

 cant of a generally higher price level for those producing it. 

 A clear-cut, refined animal possesses important attributes 

 which signify the presence of this characteristic. 



The head should show clear-cut character, clean facial out- 



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