THE OX AND THE COW 163 
are willing usually to secrete milk enough to support an 
offspring for a short time, but that duty performed they 
selfishly proceed along their chosen road of growing 
bigger and fatter. 
This tendency of making beef was long ago observed by cattle 
breeders and early made use of by them in the service of the human 
race. Beef was a tasty dish; it served as useful food and was 
demanded in increasingly large quantities. If races of cattle were 
more willing to manufacture beef than milk, then their disposition 
would be allowed a free and easy course. And today the business 
of making beef is one of the largest of human activities. 
6. The beef type.— 
The steer that will 
fatten readily is low- 
set, deep, broad and 
compact rather than 
angular, long-legged, 
gaunt, narrow and 
loosely put together. 
The broad, “compact 
form indicates good 
constitution. Low-set 
animals are good feed- BEEF TYPE 
ers. When viewing ane Contrast with dairy type on page 162. 
dividuals from the side, these of ideal beef conformation 
show a surprising evenness along the back and abdomen: 
the top and under lines are nearly parallel. Prominent 
hips, tail, head and shoulders are avoided, as smoothness 
of outline insures more and better beef. A good quality 
of beef is required at the dinner table; this character is 
externally indicated by a smooth, refined head, fine bones, 
“thin skin and a covering of silklike hair. The skin should 
be loose and mellow. Steer efficiency is indicated by a 
wide, deep chest, long and well-sprung ribs, compactness 
of form and fineness of bone. 
