THE SCORE CARD 175 



undesirable in the meat producing animal. Steers with 

 projecting hips are hard to fatten and do not finish smoothly. 



The rump Hes back of the hips. From this region some 

 very good cuts of meat are obtained. Length and width 

 here are desirable. A sloping riunp is objectionable, because 

 it detracts from the form of the animal. If too high at the 

 tail head, the rump is likely to be narrow and the tail head 

 patchy and prominent. 



The sharp bones at either side of the tail head are called 

 pin bones. These should be far apart to conform to the 

 general width of the animal, and should be smoothly covered 

 with flesh. 



The thighs consist of the thigh bones and the meat on the 

 outside of them. In this region, the steer should be plump, 

 wide, and deep. Even in the thin animal, one should look 

 for well-developed muscles. 



The twist is the name applied to the muscles on the inside 

 of the thigh bones. In this region look for plumpness and 

 depth. The thighs and twist taken together constitute the 

 quarters of the animal from which the round steaks are cut. 

 Fullness in the quarters is very desirable. 



USE OF the' score CARD 



The score card is always made use of by the student of 

 hve stock judging, but it is seldom used by the expert in the 

 show ring. The total score for any animal is 100. While 

 animals may approach perfection, none attain it, so that a 

 score of 100 is impossible. In scoring live stock no cuts 

 should be less than one fourth of one point for imperfections. 



When the points and their relative value have once been 

 fixed in mind the score card may be dispensed with and the 

 animals judged by direct comparison. 



