Loin:
Chest:
Sternum:
Tail:
LIMBS:
FOREQUARTERS:
Shoulders:
Forelegs. |
|
The loins should be short,
strong and deeply muscled.
Chest deep rather than wide, with good clearance
from the ground, enabling the brisket to be
located at the height mid-way betwen the ground
and the withers. Ribs should be well sprung from
the spine, flattering on the sides so that the
girth behind the elbows can be spanned by two
hands - about 40 cm to 43 cm.
Point of sternum clearly in front of the point
of shoulder.
May droop at rest. When moving should be erect
and if docked the tip should be on the same
level as ears.
Well sloped back and not heavily loaded with
muscles.
Straight in bone from the elbows to the toes
whether viewed from the front or the side. |
