udder is given 9 points. It should be attached high and wide, and continue this width until the udder floor. Teat placement is given 5 points. Teats should be spaced evenly and square with each quarter. Ideal teat position is perfectly vertical. The udder cleft is assigned 5 points. The rear suspensory ligament should be clearly visible and the rear udder should be split evenly into two halves. The fore udder is given 5 points and should be attached so that it blends smoothly into stomach of the animal. A rounded fore udder indicates a loose attachment. Teats are given 3 points and should be of moderate length and width. Cylindrical teats are desirable. Udder Balance is given 3 points. The udder should have a pleasing appearance. It should be level in the fore udder and balanced evenly between fore and rear udder. Dairy strength - 25% Dairy strength is defined as a combination of dairyness and strength. Dairyness is the appearance of angularity, and can be visible in several places, such as over the withers. The ribs are given 8 points and should be visible and flat appearing, with ample space between each rib. They should also show adequate spring of rib, which is the width that the ribs extend from the animal's body. The chest is given 6 points and should be "deep and wide". The barrel should be long, deep, and wide and is given 4 points. The thighs are given 2 points and should be wide and flat. They should appear lean and concave. The neck, given 2 points, should be free of excess skin and fat, appearing long and attached smoothly to the body. The withers are given 2 points and should be well defined and angular. The skin should be "thin, loose, and pliable" and is given 1 point. Rear feet and legs - 20% Rear feet and legs are given 20% of the overall preference of a dairy cow. Movement of the animal is given 5 points. The animal should travel smoothly. The rear feet should almost replace the front in a normal stride length. From a side view, the animal should have a moderate hock set. This trait is given 3 points. From a rear view, the rear feet should be wide spread and square. This is given 3 points. The Dairy Cow Unified Scorecard states that rear feet should also have