JUDGING BEEF CATTLE 



235 



In judging fat cattle, either by tlie score card or other- 

 wise, the general appearance should be first considered. As 

 one walks about the animal, or as it may be observed in 

 parade, the size is compared with what one thinks it should 

 be for its age requirements, while special note is also taken 

 as to the general form, quality, and condition. The subject 

 of weight is a comparative one, but in judging it is customary 

 to discriminate against the animal that is too small for its 

 age or that shows evidence of being naturally undersized. 



Figure SO. — The points of a beef animal, Reprodueed from "Judging Faiin 

 Animals," by the author. 



The form of the beef animal, as indicated by the score 

 card, should show breadth, depth, and compactness. Then, 

 if this includes an excellent degree of fatness over the body, 

 known as condition, the butcher will obtain from such a 

 carcass the greatest percentage of the most valuable cuts. 

 Some writers on live stock have compared the body of fat 

 cattle to a rectangle, when viewed from one side. The body 

 of the animal, excepting the head, neck, and legs, would 

 very well fill a rectangular form. Viewed from either the 



