CATTLE, HOW TO BET AND SELL. 
197 
Explanation. — A — Forehead. B — Face. C — Cheek. D — Muzzle. 
C Neck. F — Neck-vein. G — Shoulder-point. II — Arm. I— . 
Gambrel or hock. K— Elbow. L — Brisket, bosom or breast. iV— - 
Crops. C — Loin. P— Hip. Q— Rump. R— Pin-bone. 3— Round- 
bone, thurl or whirl. T — Buttock. U — Thigh, or gasket. V Flank. 
IF— Plates. X— Back, or chine. *F— Throat. Z — Chest. 
Where Good Beef Lie*. 
The prime parts of the ox lie, as shown in cut, from If to R, thence to 
iS, and back to W. Between P, Q and V are the primest parts. The 
second best are between M, S, T, V, W, and K. Between £ and U are 
valuable pieces for smoked or dried meat. The ribs between M, and S; 
the flanks V, W, and thence to the brisket K are good corning pieces. It 
will be seen that this animal has a very small proportion of offal, and a 
very lanje proportion of valuable meat, being full and broad in the loin, 
thick ribbed, with the rump massive, square behind, and carrying beef 
below the twist, or junction of the thighs, well down to the hocks. 
Buying eeding Stock. 
1 ho novice in buying stock should carefully note the shape and make 
up. To the superficial eye the superior animals when thin will appear 
worse than the inferior ones ; the bony parts will appear more prominent, 
and for this reason their breadth, when thin, will seem to be exaggerated ; 
this, fttowever, is only apparently so. An animal of no particular character 
may seem fairly smooth to the eye. Those accustomed to handling stock 
will know that superficial observation goes for little. The touch is what 
decides the value of an animal. The well-bred animal carries softer, 
smoother, and finer hair than the ill-bred one ; its breadth from the shoul- 
der to the rump gives it a bony appearance when thin, that in the scrub 
steer is partly concealed by the higher backbone and coarser hair. We 
arc now speaking of no particular breed, but of all breeds and crosses 
that have characteristic points enabling them to lay on flesh. The scale 
of points for Short-Horns will make a good study. The illustrations of 
fat cattle show what they should be when fat. The picture of the Devon' 
ox will show what a good feeder should look like off of good grass, and 
may be taken as the typo for our best native cattle. 
Analyzing the Carcass. 
In all first-class steers every part of the animal, except the bones, hide, 
tallow, and offal, will be good consumable flesh. The roasts, steaks, and 
corning pieces will bo of the best, so that when the four quarters are hung 
S' 
