When evaluating body condition, make sure you are estimating the degree of fatness and flesh and not hair coat and gut fill. Some adjustment may also need to be made for age, as with advancing age more weight and condition is carried lower on the body rather than over the top line. Dairy types also tend to deposit more fat internally rather than in visible subcutaneous locations. In reality, the extremes are rarely seen and it is cattle scoring between 2 and 8 that are of concern and described below. No fat over ribs or in brisket.
Backbone is sharp and highly visible but some apparent muscling in hindquarters.
Borderline Score 4 - Thin Ribs visible with shoulders and hindquarter showing modest muscling. Backbone visible but rounded rather than sharp. Optimum Score 5 - Moderate Backbone is not visible, areas on side of tail head are full but not rounded. Only last two or three ribs can be seen. General good overall appearance.