s 



Farmers Bulletin 1068. 



importance, but there must also be a reasonable assurance that the 

 beef characteristics will be transmitted to the offspring. In general, 

 the same beef form will be found in each class, only in different 



degree. 



JUDGING FAT CATTLE. 



The class called fat cattle includes fat steers and heifers, calves, 

 cows, and bulls. Fat steers and heifers constitute by far the largest 

 percentage of fat cattle. Each must be considered from the butcher's 

 point of view and his ideal must be the deciding factor in placing the 



awards. 



In judging fat cattle the finish and quality of flesh are of prime 

 importance. A well-finished animal when of the right breeding has 



Fig. 5.— A choice feeder steer. Illustrating the desirable type as shown in a short face, wide forehead, large 

 muzzle, a short, thick neck, large heart girth, straight, wide back, low flank, and thick hind quarters. 



layers of fat interspersed among the tissues of lean meat. In this 

 connection it may be said that cattle bred especially for beef pur- 

 poses have a tendency to produce marbled meat or to deposit layers 

 of fat throughout the lean meat. In cattle bred exclusively for dairy 

 products the tendency is to deposit the surplus fat principally around 

 the internal organs, where it becomes a part of the relatively cheap 

 suet and does not tend to improve the quality of the lean meat. 

 There is also a difference in the quality of the fat. In the dairy 

 breeds it is more or less yellow, while in the beef breeds it is much 

 lighter in color and meets with more favor in the butcher trade. 



In fat cattle indications of a high dressing percentage are of impor- 

 tance. A pliable and medium-to-thin hide, fine bone, and soft, silky, 



