JUDGIXG BEEF CATTLE 



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riage of brisket, ami length of leg are easily seen. The 

 brisket, being the portion that extends forward between the 

 fore legs, is the sternum proper, and with the best of fat 

 cattle is usually thick and prominent. Beginning at the 

 brisket, extending upward from the front of the neck, is a 

 thin fold of skin known as the dewlap, which is undesirable 

 to have in any great amount. As a rule, the dewlap is not 

 prominent on beef cattle, being more in evidence on lighter- 



Figure 95. — Judging beef cattle. Feeling covering at the shoulder. Photo- 

 graph by the author. 



fleshed stock, and in certain breeds. The front legs should 

 be short, and the feet stand squarely on the gi-ound, the 

 toes pointing straight ahead. The bone just below the knee, 

 known as the shank, which is termed the cannon bone with 

 the horse, should be reasonably fine and short, an important 

 indication of quality. When the front legs stand well apart, 

 we usually find plenty of chest capacity. The body of the 

 beef animal requires large size and capacity, the wide back 

 giving room for the valuable cuts already described. Full- 



