Breeds of Cattle 107 
depth of body behind than in front. Viewed from the rear and 
top, she gradually widens from the chest to the hips. Viewed 
from the front and top, she gradually widens from the withers 
backward and downward to the abdomen. While this is the 
desired form and many superior cows possess it, yet exceptions 
occur, and many heavy milkers are not associated with this form. 
Fleshiness, however, is distinctly objectionable in the milking 
cow. 
176. The beef type. — In the beef type, the food goes to the 
production of flesh; hence a tendency to fatten is desirable. The 
quality of the flesh in different parts of the body varies widely. 
In the meat-market, flesh forming certain parts of the body is 
worth many times that from other parts. We demand therefore 
in the beef type, not only an animal with a tendency to take on 
fat, but this tendency must be accelerated in the region of the 
valuable cuts of meat. 
In general appearance, the form of the beef type resembles 
that of a brick set on edge. Viewed from the side, the top and 
bottom lines are parallel. There is no wedge shape; the animal 
is as deep in front as behind. Viewed from the rear and top, the 
withers and chest present an appearance almost as wide as the 
hip and rump. The animal is compact and broad of back from 
shoulders to hips. Cattle of the beef type are often referred to 
as “blocky,” indicating compactness and squareness of form 
(Fig. 45). 
There are several breeds belonging to each of these types, some 
of which are better suited to perform their function than others. 
The dairy breeds that are the more perfectly adapted to milk 
production are spoken of as the major dairy breeds, while those 
that are not so well suited to milk production are called the minor 
dairy breeds. In like manner, we have the major and minor 
beef breeds, the former signifying those breeds of beef cattle that 
are the better adapted to the production of beef. 
