174 JUDGING CATTLE 



Ribs. — The ribs spring from the backbone and in the 

 beef animal are well arched and extend well out from it, 

 making a round and deep barrel. The ribs should be close 

 together and well covered with flesh. Since upon the 

 arching of the ribs depends the amount of meat the back will 

 carry, the spring of the ribs is very important. The flat 

 ribbed animal is never a good feeder. 



Back. — The back is the most important part to be con- 

 sidered in judging the steer. Here are located the best cuts 

 of meat, and here the judge gets his first impressions of the 

 value of the animal. Breadth and straightness of back 

 should be carefully considered. The broader the back the 

 more meat the animal will be able to carry. Straightness of 

 back indicates strength, and the covering of flesh upon the 

 back denotes the finish of the animal. 



Loin. — ■ The loin is the region that lies between the last 

 ribs and the points of the hips. This is the region of the 

 highest priced cuts of meat, and great width and thickness 

 of loin is desirable. The loin should be short and com- 

 pact. An animal long in the coupling is never a good 

 feeder and seldom produces a large proportion of high- 

 priced cuts. 



Flank. — The flank lies in front of the hind legs. This 

 should be well let down so that the underline will be straight. 

 If the animal is high in this region he is not only a poor 

 feeder but the rear quarters will not be large enough to pro- 

 duce a goodly amount of round steak. Thickness of flank 

 indicates finish. This region is one of the last places to 

 fatten, and if the steer is well filled in this part he is carrying 

 considerable flesh. 



Hindquarters. — The hips of the steer should be smoothly 

 covered. Projecting hips belong to the dairy cow and are 



