Cattle 1853 - Lewis Family Farm

THE BRISKET.
anteriorly, but not closing the entrance into the chest. That pro-
cess, or first division of the sternum, has a joint. It admits of a certain
degree of lateral action only. It materially assists the walking
or other action of the animal, and appears to be absolutely necessary,
when we consider the vast accumulation of flesh and fat about
these parts ; and especially that singular collection of them, the
brisket.
• The muscles which are most concerned in giving bulk to the
breast are the transverse pectorals. They form the grand prominences
in front of the chest, and extend from the anterior extremity of the
sternum to the middle of the arm.
The great pectoral (fig. 13, p. 209,) arising from the lateral
and the posterior part of the sternum, may be considered more as a.
continuation of the muscles of the breast, extending laterally and
backward.
THE BRISKET,
This is a singular portion of the breast of the ox, to which, very
properly, much importance has been universally attached, although,
perhaps, on false grounds. It has been considered as a part of
the anterior wall of the chest, and as a proof of its depth and capaci-
ty. This is altogether erroneous. It is a mere • appendix
to the
chest. It is a projection of substance, partly muscular, but more
cellular and fatty, from the anterior, and movable division or head
of the sternum, extending sometimes from 12 to 20 inches in -front
of it, and dipping downward nearly or quite as much. It is no
proof of depth, of chest. It is found of a great size in all the improved
cattle, varying in size in different breeds, and in different cat-
tle of the same breed ; and it w^s always looked for and valued in
the better specimens of the old cattle. ' It is, at least, a proof of
tendency to fatness. A beast that will accumulate so much flesh
and fat about the brisket, will not be deficient in other points.
' It is very probable that this may be carried too far. An enor-
mously projecting brisket may evince a more than usual tendency to
fatten ; but not unfrequently a tendency to accumulate that fat irreg-
ularly—to have it too much in patches, and not spread equally .over
the frame. Many examples of this must present themselves to the
recollection of the grazier, and especially in some of the shorthorn
breed; In a very few instances it has been almost fancied that
this enormously projecting, brisket was a defect, rather than an ex-
cellence; at least, that it somewhat' impaired the uniform beauty of
the animal, if it did not diminish his sterling excellence.
perhaps on one
The brisket should be prominent as well as deep ;
account more prominent than deep, for it will then be more likely,
either before or by the time it arrives at the posterior border of the
elbow or fore-arm, to have subsided to the thickness of the fatty and