Full muscling in the hindquarters with some bulge. 6 Ribs are not seen. Hindquarters are plump and full. Fat cover on each side of tail head and in brisket. Noticeable sponginess over ribs and loin.
Firm pressure is required to palpate transverse processes of vertebrae.
7 Abundant fat over ribs and brisket. Pones of fat on each side of tail head. Ends of dorsal and transverse vertebral processes are difficult to feel. Back appears square and smooth. Only an outline of the hooks and pins is seen.