“A WELL-SPRUNG RIB”

Sun (Auckland), Volume I, Issue 246, 7 January 1928, Page 23

“A WELL-SPRUNG RIB”

PROFITABLE BEEF DIGESTIVE CAPACITY NEEDED It lias been estimated that about 10 per cent, of the total weight of the beef carcase is rib, but this cut is responsible for 22. S per cent, of its total value. . This fact is pertinent in establishing the value of a good rib, but .to the producer of breeding beef cattle the proper development of rib has even greater significance. Every description of th© form of the ideal beef type animal includes such terms as “wide,” “deep,” “medium length.” “rectangular in shape,” “smooth,” “straight lines,” “well-balanced,” “symmetrical,” etc. A good rib is an important factor in helping a particular animal to meet these qualifications. A well-sprung rib makes for width, and a long rib for depth, the result of both being a roomy, capacious body, so essential for the handling of laige amounts of feed, contends a writer in the “American Hereford Journal. Without this digestive capacity no animal can qualify as an efficient beetmaking machine. The 13 pairs of ribs in a beef animal should be placed close together, tli Q last pair being close to the hips. The animal, then, which has a good rib will not only be wide and deep but also of medium length, Since th? spacing of the ribs will determine, to some extent, at least, the animal's length. This close spacing is a material aid in bringing about the smoothness ot tieshing desired in the finished product. , a good development of rib makes for a wide, deep chest, a large liearteirth and lull lore-flanks, the kind ci conformation which is essential for a rugged, strong constitution, the value of which should be appreciated by the livestock breeder. Width and depth of chest also contribute to the symmetry and balance of the animal, an? a well-sprung, deep rib will prevent th? depression just behind the shoulder or a tucked-up fore flank which destroys the straight top and bottom line, not to mention the equally important straight sidelines desired. Aside from the utility values mentioned, the value of a beautitul front, which in the beef animal accompanies a smoothly laid, well-fleshed shoulder and a strong arch of rib which leaves little or no depression back of the Shoulder, should not be overlooked as ? factor in attracting the attention of breeders in both the show and sale rings. Such a conformation gives to the animal a style And gracefulness of carriage which has commercial value.