* ^ J 
ILLUSTRATED STOCK DOCTOR. 
up there will be no loss except bone. Let us now see what such an 03 
us we have shown will give. Jn the first place, his quarters will uress 
sixty-five per cent, of his gross weight. The loin above P and from 
theuco to the top of the shoulder above N~ will give most superior steak 
and roastiug-pieces. The shouldei*-point or neck-vein back of T and the 
thigh at 8 make the best smoking-pieces. The plates IF will make tho 
richest of corned beef, while 11, 8, and L (the rump, round and brisket) 
make the best pieces for packing— good thick, juicy meat, and in largo 
quantities. In fact such an animal will convert the food he eats into 
good beef, and plenty of it 
Proper Shape of Well-bred Fattening Stock. 
Cut off the head, neck, legs, and tail, and well-bred beef cattle will 
present the appearance of an oblong square. Thus there is ample room 
for the legs and viscera through the width of tho bosom and spring of 
the ribs, and this carries corresponding breadth behind, giving a broad 
loin and massive rump. Such an animal will feed heartily and kindly, 
satisfy the butcher when brought to the block, and be profitable to the 
feeder. Above we give four outlines showing animals made very fat, and 
