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Evaluating Degree of Muscling
Degree of muscling in heifers should be evaluated
through the center of the quarter first, then base
width (width between the rear feet) as the heifer
walks, and finally by considering the shape over
the heifer's top (a butterfly top shape is desired).
It is critical to always compare base width at the
ground to top width. On a lean animal that is heavy
muscled, base width and top width will be equal.
Remember that fat can mask, change, hide and sometimes
invent shape, resulting in a mistake in correctly
evaluating muscle.
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Very Narrow
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Average width
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Good width
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These three pictures illustrate heifers that
are light muscled, average muscled, and heavy
muscled. Note the differences in thickness of
quarter and base width. Heavy muscling is preferred
provided it does not restrict movement or give
indication of causing problems in production.
The grooved top in this heifer reveals a large
ribeye muscle on each side of the backbone. A
light muscled calf would have the backbone as
the highest point, with the remainder of the back
tapering off from the backbone to form the shape
of an upside down V.
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