Beef
This normally has four teats.
What is the udder?
This part of the horse's hoof isn't just for hopping!
What is the frog?
Don't cut this funny growth off the breast of your Tom turkey -- it's supposed to be there!
What is the beard?
A rabbit has 28 of these in its jaw.
What are teeth?
When judging, we want this part to be longer, deeper, and wider - but especially longer.
What is the loin?
The hind quarter can be measured by the length between these two uniquely nick-named bones.
What are the "hooks" and the "pins"?
What are two of the three horse parts that a rider might plait?
What are the forelock, mane, or tail
This part will be larger on a Mediterranean breed, but smaller and less prone to frostbite on a northern breed.
What is the comb?
What is the hip.
The term for removing the tail is also the term for this nearby body part.
What is the dock?
This frontal part of a beef steer should not be wasty, even though it makes a very tasty slow-cooked cut.
What is the brisket?
One easily visible sympton of laminitis is when this part gets thick and solid.
What is the crest?
This part has primary, secondary, and covert feathers.
What is the wing?
This is a pouch of loose skin or fat that hangs under a doe's chin or neck.
What is the dewlap?
When clipping your sheep, you want to leave as much hair as possible from this point to the hoof.
What is the hock?
Generally, we want this part to be longer, straighter, and wider.
What is the topline?
A horse's height is measured in hands at this point.
What are the withers?
This part of the bird is the only orifice from which poultry vacate -- eggs and waste -- and should be kept clean to avoid parasites and infection.
What is the vent (or cloaca)?
A rabbit shower would flip a rabbit on its back to show that these parts "sit straight" and are not cambered.
What are the feet?
If your sheep sets up too straight or too far back on this part, it might indicate structural problems.
What is the pastern?
The two parts of this are called "claws."
What is the hoof?
This part of a horse's body shares its name with the part of a bridle that goes around it.
What is the throatlatch?
Be careful that this part, where food is stored after it is swallowed, doesn't get impacted -- it will be visible on the right side.
What is the crop?
You don't want this part to be pointy at all. If it's "pointy" it does not mean it's a correct peak!
What is the topline?
We want at least two of these four parts to be thick, muscular, and meaty.
What is the leg?