14 



Farmers Bulletin 1068. 



Each of the parts is subdivided into smaller divisions and given 

 a relative value. A brief discussion is given for each of the larger 

 subdivisions as well as the smaller ones. 



A. GENERAL APPEARANCE. 



The general appearance includes weight, form, and quality, and 

 condition. In comparing the general appearance of different animals 

 one must consider the relative merits of these points as a single unit. 

 The general' appearance is a fair index to the placing of the animal, 

 but the other details must be taken into consideration before a final 

 decision should be made as to the relative merits of different indi- 

 viduals. 



1. Weight. — The weight of an animal according to its age is con- 

 sidered important as an indication that the greatest possible growth 

 and fattening have been taking place ever since birth. Early maturity 

 is desired in beef cattle because it is highly importan t to have animals 

 which begin to put on flesh early and at the same time show size, 

 vigor, and quality. 



2. Form. — In judging fat steers the point of view taken must be 

 largely that of the butcher, and therefore the favored fat animal is 

 of the low-set, deep, broad, compact sort that will yield a large 

 quantity of valuable meat. A steer that is high on the legs, cut up 

 in the flank, and small in heart girth rarely makes a good feeder and 

 it is usually the case that such individuals do not develop into the 

 most desirable fat kind. 



3. Quality. — In a fat steer quality means fine, clean bone, soft, 

 mellow hide, fine, silky hair, and general refinement of features, 

 together with a covering of flesh which is smooth and firm over all 

 parts of the body. An animal having quality should in general 

 show the absence of coarse joints, prominent hips, rough shoulders, 

 or loose coupling. 



4. Condition. — This refers to the degree of fatness or finish which 

 is found in the animal. A good indication of the finish of an animal 

 is the fullness of the cod and the thickness of the flank. The cod is 

 considered to be the last place to take on fat and when it becomes 

 full the animal is generally well finished. In a well-finished animal 

 the fullness of the flank will cause the bottom line to be comparatively 

 straight. A well-fattened, medium-weight animal yields the best 

 returns in the feed lot and the most profit on the block. 



B. HEAD AND NECK. 



The head and neck are not of importance on account of the meat 

 they contain, but because they serve as an indication of the develop- 

 ment of the rest of the body. In the feeder or unfattened individual 

 the appearance of the head and neck can be taken as an index of the 

 feeding qualities of the animal. The head serves as a condensed 



