202 MANUAL OF FABM ANIMALS 



rump should be long from the hips to the tail-head, with pin- 

 bones and thurls rather high and wide, but not prominent. The 

 rump should be level and free from hoUowness. The thighs 

 should be full and fleshed well down to the hock, with twist full. 

 The fat steer. — In choosing a fat steer, one must keep in mind 

 the demands of the butchers. They desire a steer to dress with 

 a relatively small percentage of offal; with a relatively large 

 percentage of meat in the region of fche valuable cuts ; and an 

 animal that is in the proper condition to slaughter, that is, 

 neither over nor under fed. Fullness at the base of the tonlgue 

 and just in front of the point of the shoulder, a full twist, a 

 large mellow cod (scrotum), a full, thick flank that stands out 

 and rolls as the animal walks, fullness at the tail-head and along 

 the rump, indicate that degree of fatness essential to the highest 

 quality of beef. 



