. Cyclopedia of farm animals. Domestic animals; Animal products. 48 ANIMAL TYPES AND SCORE-CARDS are very distinct, but merge into one another and are then sometimes called dual-purpose cattle. Beef type.—The cattle belonging to this type are. Fig. 45. Parts of the cow. 1, muzzle; 2, face; 3, forehead; 4. throat; 5. neck: 6, dewlap; 7, shoulder: 8, wethers; 9, back; 9i, crops; 10, chine; 11, ribs; 12, fore ribs; 12i, fore flank; 12,12i, chest; 13, belly; 14, Hank; 15. loin; 16, hips; 17, rump: 18. setting of tail; 19, thurl or pin bone; 20. quarter; 21, thigh; 22, hock; 23, switch; 24, leg; 25
. Cyclopedia of farm animals. Domestic animals; Animal products. 48 ANIMAL TYPES AND SCORE-CARDS are very distinct, but merge into one another and are then sometimes called dual-purpose cattle. Beef type.—The cattle belonging to this type are. Fig. 45. Parts of the cow. 1, muzzle; 2, face; 3, forehead; 4. throat; 5. neck: 6, dewlap; 7, shoulder: 8, wethers; 9, back; 9i, crops; 10, chine; 11, ribs; 12, fore ribs; 12i, fore flank; 12,12i, chest; 13, belly; 14, Hank; 15. loin; 16, hips; 17, rump: 18. setting of tail; 19, thurl or pin bone; 20. quarter; 21, thigh; 22, hock; 23, switch; 24, leg; 25, stifle; 26, udder; 27, teat; 28. forearm; 29, knee; 30, shank; 31, hoof. deep and full in every part. A well-sprung rib giving a broad back with large heart-girth gives increased room for the valuable meat cuts. The back is broad, straight and of medium length. The loin, carrying, as it does, the highest quality of flesh, is justly regarded by consumer, butcher and feeder alike as the one most important part of the entire animal. The hips are smooth and wide apart. The rump of the beef animal is long, level and wide. A full, thick and well - fleshed thigh will not be overlooked, and with such a thigh the twist will extend well down, giving the general appearance of very short legs when the animal is viewed from behind. A detailed description of the beef animal is given in the score-card fol- lowing. distinguished by their ability to produce a fine quality of beef. Consumers pay a high premium for the choicest cuts of beef, and those animals which supply the largest proportion of these choice cuts are the most in demand and bring the highest prices in the cattle market. The gen- eral form of the beef animal is broad, straight, deep and compact. The top and bottom lines should be straight, the legs short, the back broad and thickly covered with flesh. The qualities most desired in the finished animal are supplied by a carcass that possesses the smallest percentage of offal or
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