Judging Cattle 148 
year-olds, and older cattle. It may include steers, heifers, or 
bulls. : 
Veal calves. — This class includes all grades of veal calves. 
237. Cuts of beef. — The methods of cutting beef into parts, 
and the terms used to designate the different “ cuts” as these 
parts are commonly called, vary in different localities. However, - 
the preceding diagrams will'serve to show the parts of the ani- 
mal from which the cuts are taken. These may serve to aid in 
dealing with the meat market (Fig. 61). 
QUESTIONS 
1. How are farm animals classified in the entry list at fairs and shows? 
2. How does a cow’s mouth differ from that of a horse? 
3. Why should a dairy cow be of triple-wedge shape and spare? Is 
a dairy cow highest at the withers or at the croup, and why? Why should 
the tail be long? 
4. Contrast the four major dairy breeds in respect to the shape and 
size of the udder, teats, and milk veins. 
5. Why is an open or loose organization of advantage to the dairy 
cow? What are the external indications of such an organization? Why 
is a mild temperament desired in the dairy cow? : 
6. Why should the beef animal be of parallelogramic form and fleshy ? 
Why should the steer be thick-fleshed over the back, loin, and rump? 
7. Contrast the four major beef breeds in form. Which is the most 
desirable, and why? 
8. Why should a drove of fat steers be uniform in age, weight, type, 
condition, and quality when shipped to market? 
9. Why is the heavy developed brisket looked upon with less favor 
than formerly, particularly in Hereford cattle ? 
10. In judging feeding cattle, what disposition should be made of the 
condition of flesh? Assuming that other characters are equal, should 
thin cattle be given the preference, and why? 
