. Agriculture for southern schools. Fig. 188. — Showing the Beef FormViews from behind and from the side. and somewhat like that of a brick set on edge Avith theedges and corners rounded off (Fig. i88). The best cutsare those from the upper part of the body, especially in theregion of the loins. The back and loins of a beef animal,therefore, should be broad and deeply covered with 290 BEEF CATTLE 291 The hind quarters must be fleshy. Cows of the beefbreeds usually give only enough milk for their calves. Most beef breeds that are popular in the United Statesoriginated in England and Sco
. Agriculture for southern schools. Fig. 188. — Showing the Beef FormViews from behind and from the side. and somewhat like that of a brick set on edge Avith theedges and corners rounded off (Fig. i88). The best cutsare those from the upper part of the body, especially in theregion of the loins. The back and loins of a beef animal,therefore, should be broad and deeply covered with 290 BEEF CATTLE 291 The hind quarters must be fleshy. Cows of the beefbreeds usually give only enough milk for their calves. Most beef breeds that are popular in the United Statesoriginated in England and Scotland. A mature cow of thebeef breeds often weighs 1500 pounds or more, or nearlytVkfice the weight of a scrub or Jersey cow. The malessometimes weigh more than 2500 Fig. -A Hereford Even grade animals of the beef breeds are better thanscrubs because they grow larger, mature earlier, and afforda larger proportion of valuable meat. All these advantagescan be obtained by the purchase of a pure-bred sire. 292 AGRICULTURE
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