Judging beef cattle
By: E.H. Thompson
Series: Farmers' bulletin / United States Department of Agriculture -- no. 1068; Farmers' bulletin (United States. Department of Agriculture) -- no. 1068.
Publisher: U.S. Dept. of Agriculture
Published: 1919
Place of publication: Washington, D.C
Language: eng
Number of pages: 23
Subjects: Beef cattle; Grading
Description: "The art of judging is the foundation of all beef-cattle shows and is largely the means of determining the value of cattle offered in public sales. Each breeder, in order t attain the greatest degree of success must be a good judge wo that he can mate individuals and get the best possible offspring. A thorough knowledge of judging feeders is important in view of the fact that profit in cattle feeding usually depends upon buying the right cattle. Without ideals stock judging can not be successful. The ideal beef type, for example, in the fat animal consists in a low-set body which is broad, deep and smooth, with level lines and covered with a thick, even covering of firm flesh. In addition to this general beef form, a good quality of hair, hide and bone, together with general character and style, is importnat because it serves as an index to the quality of the meat."--Page [2].
Notes: Cover title.

Bibliography: p. 23.
Table of contents: title: Good judgment valuable to buyer and feeder; title: qualifications of a judge; title: Beef type : definition and description; title: Points of the beef animal; title: Parts of the beef carcass; title: Classification used in judging beef cattle; title: Score card for fat and feeder cattle; title: Score card for breeding cattle; title: Procedure in judging; title: Comparative judging.