Chest deep rather than wide, with good clearance and the brisket located at the height mid-way between the ground and the withers. The body should be proportioned marginally longer than tall, measuring slightly longer from the withers to the root of the tail than from the withers to the ground. Back level. Ribs should be well sprung from the spine, flattening on the sides so that the girth behind the elbows can be spanned by two hands - about 40 cms to 43 cms. The loins should be short, strong and deeply muscled.