The following points given by the Ayrshire Agricultural Association, 1853, "as indicating superior quality," will give an idea of the standard for Ayrshire cattle, as recognized by the leading breeders:
Head short, forehead wide, nose fine between the muzzle and the eyes; muzzle moderately large, eyes full and lively, horns widely set on, inclining upwards and curving slightly inwards.
Neck long and straight from the head to the top of the shoulders, free from loose skin on the underside, fine at its junction with the head, and the muscles symmetrically enlarging towards the shoulders.
Shoulders thin at the top, brisket light, the whole fore-quarter thin in front and gradually increasing in depth and width backwards.
Back short and straight, spine well defined, especially at the shoulders, short ribs arched, the body deep at the flanks, and the milk-veins well developed.
Pelvis long, broad and straight, hook [or hip] bones wide apart, and not much overlaid with fat, thighs deep and broad, tail long and slender, and set on a level with the back.
Milk-vessel [udder] capacious and extending well forward, hinder-part broad and firmly attached to the body, the sole or under surface nearly level. The teats from two to two and a half inches in length, equal in thickness, and hanging perpendicularly; their distance apart at the sides should be equal to about one-third the length of the vessel, and across to about one-half the breadth.
Legs short, the bones fine and the joints firm.
Skin soft and elastic, and covered with soft, close and woolly hair.
The colors preferred are brown, or brown and white, the colors being distinctly defined. Weight of the animal, when fattened, about forty imperial stones, sinking the offal [that is 560 pounds], the quarters or meat only.