The Neck: should be in proportion to the size of the animal and must blend smoothly into all body junctions, feminine in does and masculine in bucks, showing appropriate muscling.

The body: should be balanced and proportionate, with a sleek, elegant appearance.

Shoulder: Points of shoulder and elbow should be tight and blend smoothly with body allowing the forelegs to move smoothly against the ribs. Full at elbow. Refined bone with sturdy, clean molded joints. Withers, wedge shaped, set prominently above tightly assembled shoulders.

Front Legs and Chest: The brisket should be moderately prominent & low. Chest floor deep and wide, well sprung, open, long flat ribs with increasing width and angling towards the rear of barrel. Legs - short, strong, straight, set with good width apart.

Topline: Medium in length, deep, wide body increasing in width from heart girth to rear barrel; level top line and proportionately short, strong, broad back that is level along chine and loin

Rump and Hindquarter: Slightly sloping long, wide rump dropping slightly from hips to pins; wide almost flat between thurls; pins and hip bones set wide apart and well defined. Thighs from rear, clean and wide apart, highly arched, curving outward into the escutcheon to accommodate udder and attachment.

Udder: should be round and balanced. Attachment should be high and wide at the rear spreading foreward to underbelly, blending smoothly as viewed from the side and the rear. Medial suspensory ligament strong, clearly defining udder halves without dividing the udder, holding udder snugly against body and above hocks. The skin should be soft and pliable, with no lumps or scar tissue. A dry collapsed udder should be neat and retain its shape.
Teats: evenly sized and placed slightly forward, pointing down and slightly forward when viewed from side or rear.

Bucks must have two evenly placed rudimentary teats and a full, well attached, relatively even, appropriately sized scrotum and two evenly sized testicles. Sheath clean.

Hind Legs: Correct from all angles set wide apart, straight, strong and squarely underneath. Cleanly molded hocks, nearly perpendicular from hock to pastern, well defined tendons.

Pasterns: Medium length, well angled straight, strong, pasterns front and rear.

Feet: Feet short, neatly trimmed, compact, sloping hooves pointing directly ahead, heel as deep as toe.

Coat & Color: Any color or combination of colors is acceptable. Coat: all coat types are accepted, animals are shown in short, clipped, cashmere or sheltie coat.