BODY
- The brisket and body should be very capacious, with full sides, well rounded ribs and
very deep from the shoulders down to its lowest part, where it joins the chest. It should
be well let down between the shoulders and forelegs, giving the dog a broad, low,
short-legged appearance.
| Wide shoulders, barrel ribs, and a
narrow pelvic area give the Bulldog a "pear-shaped" body. |
| Brisket well let down between the forelegs. Fullness
of the brisket can be observed in front of the forelegs from sideview. |
CHEST - The chest should be very
broad, deep and full.
UNDERLINE - The body should be well ribbed up
behind with the belly tucked up and not rotund.
| Well tucked up behind the ribs. |
BACK & LOIN - The back should be
short and strong, very broad at the shoulders and comparatively narrow at the loins.
A back of correct length
creates a balanced appearance and facilitates correct bulldog movement.
Bulldogs appear to be slightly longer in body than their height at the shoulder. |
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