Arizona republican. [volume] (Phoenix, Ariz.) 1890-1930, 1902-03-30


pounds of corn and 546 pounds of hay
for the Angus, 1,13S pounds of corn
and 504 pounds of hay: for the Jersey,
9S6 pounds of corn and 59S pounds OF
hay: for the Holstein, SIC pounds of
corn and sos pounds of hay; for the
red scrub, 40 pounds of corn and 491
pounds of hay; for the spotted scrub.
1,O43 pounds of corn and co. pounds of
hay. The gain in pounds was: The
shorthorn. 395; the Angus, 2SS; the
Jersey, 34S; the Holstein, Al; the red
scrub. 435: the spotted scrub. 9o6.
At the close of the feeding a leading
feeder and shipper was called in 10
place a valuation on each steer. The
value of each steer for each 100 pounds
was: The shorthorn, $50; the Angus.
1928; the Jersey. $500; the Holstein. |
$500; the red scrub, $3.15; the spotted
scrub, $3.75. On Saturday a week ago, !
the steers were slaughtered and the
Kansas City expert. who had selected
them, was on hand to demonstrate to
the students OF the college the points
for and against each beef. During his
demonstration he said:
The steers have done pretty much as
1 expected. The dairy cattle did bet
ter. perhaps. The Angus dressed 27.5
per cent in high priced meat; that is,
in ribs and loin. When cattle dress
80 or 81 per cent high grade meat
they're considered extremely fine. To
m eli
per cent which I consider remarkable. !
The red common steer gave 25.6 per
cent, while the spotted steer, with &
light strain OF shorthorn, gave 27.3, !
nearly . per cent more. which shows
the asceadancy that bit OF good blood
brought. When the Two were bought /
the red gave the best promise.
One cause for the big gain in the
common cattle was their age, each be-
ing nearly a year older than any of
the others. a steer 312 years old and
weighing 1,105 will take on weight
much more rapidly than a young one
who has yet to make muscle and sineN.
Notice the lack OF fat in the Angus
rib; there's not sufficient covering On
the back. a hotel in city would re-
fuse that meat. That's d trouble with
the Angus; he is slow to ripen on foot
and it takes long to turn his muscle
into fat. When the Angus does ripan
however. his meat is tie acne CT lex
cellence.
Now look at this from the shorthorn.
Notice the difference? There is an ad-
mixture Of fat, but not too much.
When We cut this the Manhattan
butcher remarked, critically: "a lit
tie wasty." He would have preferred
it without the streaks of fat running
through. In the city that little waste
is not considered; the hotel chef de-
mands it, for he knows he is making
it up many times in flavor and juciness.
See, too, the meat in the shorthorn is
lighter in color, approaching that Of
veal That indicates tenderness. which
the deep red meat generally lacks. An
other thing about the Angus: As We
approach the shoulder the depth of the
chuch becomes create If you're will
ing to wait for the Angus he'll bring
fine meat, but it's apt to be a long
wait.
The lines of fat in the meat expand
the flesh, improving the grain and
you'll often see breeders pointing out
the rounded shoulders on their ami
mails. In the HOlstein here the flesh
above the shoulder blade is very thin
/ the Jersey exceeding it. and many
breeders would criticize the Holstein
for the lack. In fact, that meat over
the shoulder blade is of little value:
the juicy meat is under the shoulder
blade. The breeders are so proud of
the rounded shoulders that a painter
of cattle, of whom we all know, simply
| fills the skin everywhere in his pic
lures. He does it to please his patrons
and his cattle no longer look like cat
/ tie. He has reached the extreme where
obesity in cattle is given a prize in the
/ dressed beef contests at the shows. Fat
! is necessary in beef cattle, but it ran
! be overdcne- They can talk to inc
about the handsome carcass" but
when they're too handsomely fat to be
edible they're no good.
Concerning the value of the different
rations, the expert paid high tribute
TO alfalfa, which Arizona ranchmen
and cattlemen can appreciate Il can't
tell You young folks too much about
the value of alfalfa for havoring beef. IS
he said There is nothing improves
meat so much as grass, and alfalfa is
next TO it
h