Brisket extends to elbow. Ribs long and well sprung but not barrel shaped, extending well towards hindquarters. Loin short, muscular, wide and deep, with very little tuck-up. Slabsidedness, narrow chest, lack of depth in brisket, excessive tuck-up, flat or steep croup to be faulted. Tail bones extend to, but not below, the point of hock.
Shoulder blades long and well laid back with upper tips fairly close together at withers.
Upper arms appear about the same length as the blades, setting the elbows back beneath the upper tip of the blades, close to the ribs without looseness. Legs, viewed from the front, straight with good bone, but not to the point of coarseness. Pasterns short and strong, sloping slightly with no suggestion of weakness. Dewclaws on forelegs may be removed, but are normally left on. Excess hair may be trimmed to show natural size and contour.