BEEF TYPE OF CATTLE 203 



from front or side, are essential. The toes will point nearly 

 straight forward when the legs are correctly placed. Closeness 

 of knees indicates a narrow chest. Fine bone and smooth joints 

 point to superior quality. The front shank bone of a mature animal 

 of the beef class should show refinement at its narrowest point. 

 The back of beef cattle carries an immense weight, supported 

 at fore and hind quarters. It should thus be very strong and 



Fig. 78. The Hereford bull March On VI and the heifer Bouquet. These show 



beef form in a pronounced degree, especially as viewed in front. From photograph, 



by courtesy of the National Stockman and Farmer 



level to sustain this burden. As the highest-priced meats on 

 the carcass are found in the back, it is important that the ribs 

 be well arched, so that a broad back is provided to carry as much 

 meat as possible, thus adding to the value of the animal. Great 

 width is desirable from the point of the shoulders to the hips, 

 and as viewed from front or rear along the back there should 

 be much breadth covered uniformly with mellow flesh. Dimples 

 or tucks in the back, rough spots, and uneven patches of fat 

 detract from the value of this part. 



The ribs should not only be well sprung but be long and 

 carried down to help na^^ S^P«?-ieH(febody. This goes with the 



