1.
DESCRIPTION
OF A MATURE SENEPOL BULL OR COW:
A. GENERAL APPEARANCE:
a.
Size and trueness to type, character and masculinity.
b.
Symmetry, carriage, Top- and Underline.
c.
Quality of Skin, Hair and Bone.
i.
There must be uniformity in conformation; the various parts of the body must be in
proportion to one another.
ii.
The cow must be true to type and show her dual purpose
qualities, being beefy and having good milk indications.
iii.
The size must be correct according to age.
iv.
The animal must show Character and Quality. A well-boned frame is a recommendation.
v.
Top- and Underlines should be good and even.
vi.
The bull must show masculinity and move well.
vii.
The skin should be fine and soft to the touch,
denoting quality.
viii.
The colour should be even and preferably dark red.
B. HEAD:
i.
In the case of the bull, it should be decidedly
masculine and strong.
ii.
The head should be fine, neat and polled.
iii.
The forehead must be well dished and deep from frontal
bones to jaw.
iv.
The eyes should be full and lively, but not prominent.
v.
The nostrils must be set well apart.
vi.
The muzzle should be broad with well fitting jaws.
C. NECK:
i.
The neck should be neatly attached to the shoulders
and the head.
ii.
It should be clean with not too much loose skin.
D. SHOULDERS, WITHERS AND CHEST:
i.
The shoulders should be sloping and well fixed to the
body, especially at the withers.
ii.
The vertebrae forming the withers must project
slightly above the shoulder blades and be level with the rump.
iii.
The withers should not be too heavy and should be
strong.
iv.
The brisket should be deep, wide and be well formed.
v.
The chest should be well rounded and wide between the
fore legs.
E. BACK, LOIN, CROPS AND CHINES:
i.
The back should be level, strong and broad. It must be well fleshed.
ii.
The loin should be wide, strong and deeply fleshed.
iii.
The junctions of back to loin and loin to rump should
be strong.
iv.
The crops (i.e. just behind the shoulders) should be
well filled and level with the shoulders.
F. HEART-GIRTH, SPRING OF RIB, BARREL AND
DEPTH OF FLANK:
i.
The heart-girth should be deep and well filled.
ii.
The ribs must be well sprung.
iii.
The barrel should be well rounded and deep.
iv.
The flank should be deep and well filled and must form
an even underline with the barrel.
G. HINDQUARTERS, RUMP, HIPS, PINBONES, THURL
AND THIGHS:
i.
The rump should be level, square and flat, showing
length and breadth.
ii.
The hips should be evenly rounded and not prominent.
iii.
The pinbones should be set
well apart and be well covered.
iv.
The thurl must be broad,
well set up and well fleshed.
v.
The hindquarters should be long from hip to pinbones and not patchy at the rump ends.
vi.
The thighs should be deep and well fleshed.
H. TAIL
SETTING:
a.
The tail-head should be well set in and level with the
top line.
b.
The tail should be long, broad and tapering finely to
a good switch.
I. TWIST AND
BUTTOCKS:
i.
The animal should be well let down in the twist.
ii.
The buttocks should go well down on the second thigh.
iii.
The second thigh should be broad and well fleshed on
the outside.
J. LEGS,
HOCKS, HOOFS, STANDING AND WALKING:
i.
The legs should be at the four corners of the body
well set apart.
ii.
The hocks should be strong. Sickle or cow hocked animals show weakness.
iii.
Viewed from behind there should be good width between
the legs. They should be squarely placed
and straight when standing.
iv.
The hoofs should be medium sized and deep with toes
even.
v.
The bull and the cow should walk well, with free
movement.
K. MALE
ORGANS AND RUDIMENTARY TEATS:
i.
The male organs must be well developed.
ii.
The rudimentary teats should be placed well apart, be
well forward and well developed.
L. UDDER AND
TEAT PLACEMENT:
i.
The udder should be well developed and well attached.
ii.
The udder should come well up between the hind legs
and run well forward.
iii.
The floor of the udder should be flat without being
cut up between the quarters, and should be level with the floor of the barrel.
iv.
The teats should be of moderate size, set evenly at
the four corners of the udder and should hang vertically.
M. MILK
INDICATIONS:
i.
The milk veins should be well developed on the udder,
run well forward and enter the body cavity through large milk wells.
ii.
The hair on the udder and in the twist should be
silky.
iii.
In heifers there should be ample skin folds in the
twist to make for a good udder and udder tissue should be well developed.
2.
DISQUALIFICATIONS:
A. Any colour
other than red in the male and female excepting white on the udder and in small
amounts on the bottom line. White in the
switch of either a male or female is permissible.
B. Horns,
slugs, abortive horns or any horny substance adhering to the skin over the seat
of the horns.
C. An
undershot or overshot jaw, short or crooked tail or any other deformity.
3.
OBJECTIONS:
A. Any hairs
other than red except in the switch or on the bottom line.
B. Defective
quarters on the udder.
C. Defective
eyes.
D. An uneven
or light colour.