BASIS OF PROFITABLE STOCK BREEDING 8l 



toeing in nor out. If a joint is too fleshy, puffiness 

 is apt to occur, or a form of spavin is apt to exist. 



Beef cattle, when of correct type, show a dis- 

 tinctly meat-producing formation. The animal is 

 broad of back from shoulder points to hips, has a 

 wide, deep body, short and somewhat thick neck, and 

 rather a broad, thick, fleshy hindquarter. Viewed 

 from one side the top and bottom lines of the body 

 run nearly parallel, with the back quite level. 

 Cattle of this type are commonly referred to as 

 blocky, indicating compactness of form. The head 

 must have a strong, broad muzzle, indicating 

 superior grazing and feeding qualities. The nos- 

 trils should be broad, forehead broad and reason- 

 ably full, the horns refined, ears neat and attached 

 to the head without coarseness. 



The breast and chest are most important in beef 

 animals. The breast should be carried well forward 

 and be broad and full in the bosom. The chest, 

 which lies between the shoulders and just back of 

 them, should be full at the crops, showing much 

 spring of ribs, and also well filled out in the front 

 flanks. Too much depression behind the shoulders, 

 or a narrow, contracted lower chest indicates lack 

 of constitution. The front legs should have wide, 

 muscular attachments. They should be short, 

 coming straight down, viewed from the front 

 or side. Closeness about the knees indicate a nar- 

 row chest. Fine bone and smooth joints are an 

 evidence of superior quality. 



The back of beef cattle carries an immense weight. 

 It must, therefore, be strong. All the high price 

 meats on the carcass are found on the back, so that 

 it is important that the ribs be well arched, to carry 

 as much of this high price product as possible. The 

 hindquarters, viewed from behind, should be thick. 



