226 JUDGING FARM ANIMALS 



horse" describes the fleshing demanded in high-grade car- 

 casses. There is a clear distinction between thickness due 

 to fatness and that due to muscular flesh. 



Finish of beef carcass refers to the amount and distri- 

 bution of fat on tlie carcass, and to the quality of flesh 

 so far as it depends upon the degree of fatness. This 

 corresponds to condition in the live animal. Perfect finish 

 involves a smooth covering of firm white fat over the en- 

 tire carcass, with the greatest depth along the back, a 

 covering of white brittle fat on medium-sized kidneys, and 

 a lining of fat in flakes or rolls on the inner surface of ribs. 

 The depth of fat along the back should range from one- 

 fourth inch on 500-pound carcasses to three-fourths inch 

 on those of 900 pounds. The condition of the rounds and 

 shanks will shov/ the last degree of finish. The fat must 

 not be excessive at any point, especially over loin and ribs, 

 as this indicates either an overdone condition or a tendency 

 toward a thick, crusty covering, without good marbling. 



Quality of beef carcass especially relates to size, color 

 and softness of bone, smoothness and grain of flesh, color 

 and general appearance of carcass, and freedom from 

 coarseness. Quality depends chiefly on smoothness, grain 

 and color. Eough, uneven flesh detracts from the appear- 

 ance and usefulness of the beef. Coarse-grained, stringy, 

 fibrous flesh is usually an indication of poor breeding, ad- 

 vanced age or improper nourishment. Grain and firmness 

 are lacking in immature beef. That which is very young 

 seldom has "substance" or marbling, and is high in per 

 cent of water. The quality of bone is judged from the 

 chine, breastbone and ribs. The bones should be as 

 small as consistent with weight of carcass. They are also 

 an important indication of age. The fat should have a 

 clear white color, and the flesh a bright, rich red. A fiery 

 red carcass indicates that the blood was poorly drained. 

 Very yellow fat is an indication of Jersey or Guernsey 

 blood. 



