Judging Beef Cattle. 



15 



reflection of the rest of the body. To most experienced cattle 

 feeders a view of the head is sufficient to tell whether the animal is 

 a good one. 



The head should be broad and short, because those qualifications 

 accompany a thick, low-set, blocky body, while a long, narrow face 

 usually accompanies a narrow and upstanding body and other 

 features which are undesirable in a beef animal. The muzzle should 

 be broad and the mouth large, because they indicate a good appetite. 

 The nostrils should be large and open, showing good lung capacity. 

 The eyes should be clear, prominent, and have a docile appearance, 

 indicative of a quiet temperment. The face should be short and the 

 jaws strong and wide apart at the base. As viewed from the side 

 the profile of the head should show a wide angle. The ears should 

 be medium sized, of fine texture, and covered with fine, silky hair. 

 If horns are present they should be small or medium sized and free 

 from undue coarseness. 



The neck should be short, thick, and blend smoothly with the 

 shoulders. The top line of the neck and the back should form a 

 straight line. The throat should be clean and the dewlap light. A 

 long, narrow, ewe-shaped neck is undesirable because it is often 

 associated with poor feeding qualities. 



C. FORE QUARTERS. 



The fore quarters include the shoulder vein, shoulders, brisket, 

 and legs. The fore quarters should be well proportioned so as to 

 form a smooth connecting link between the neck and body. Coarse- 

 ness in the fore quarters should be avoided, but a fullness of the 

 various parts is desirable. 



The shoulder vein should be full and the shoulders smooth, com- 

 pact, and evenly covered with flesh so that the neck fits snugly into 

 the body. This part should be free from coarseness and the shoulder 

 blades should be practically hidden from view. The brisket should 

 be medium sized and prominent enough to make the body appear 

 rectangular as viewed from the side. Freedom from coarseness is 

 desired in the brisket. The legs should be short, straight, set well 

 apart, and show refinement, which acts as an indication of quality 

 and a high dressing percentage in the carcass. 



D. BODY. 



The body of the animal contains the most valuable cuts of beef. 

 Included under this heading are chest, ribs, back, loin, and flank. 

 In general the body should be broad and deep with the underline and 

 the top line parallel or nearly so. The body should be well rounded 

 with well-sprung ribs but free from paunchiness. 



The chest of a good individual should be wide, deep, and have a 

 large girth. The crops must be full so that there is no depression 



