The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1909-06-17

Early maturity, one OF the qualities
looked for among growers OF baby beef,
has been found to be, not so much a
breed characteristic as a quality belong
ing TO certain types of all the beef breeds,
says Farm, Stock n Home. Animals
that mature early run slightly smaller
than their breed and are generally OF finer
| quality. II added to this they are good
| feeders n assimilate all they eat they
will prove economical feeders. They should
nave compact form, fine bone, soft pliable
skin and a good digestive capacity indi-
Gated by well sprung ribs and wide chest.
The butchers ideal type as to prohts
is a valuable index TO feeders and points
to an animal that develops q large per
| cent of meat in those cuts that sell for
the highest prices. Thickness of flesh
over the back and loins carried well down
over the ribs and well-rounded hind guar
tiers with flesh to the hacks are the quail
| ties which make the animal of most value
| on the block. N"
It has been found by experiment that
while the dairy type or scrub type OF
steer could be made to gain as much
pound for pound as the steer OF pro-
nounced beef conformation, In the former
the flesh accumulated about the internal
organs In tallowy masses while the beef
| steer laid on flesh in places most in de-
mand for high priced cuts. From a
butchers standpoint pure breeds, grades
and scrubs are all alike, provided they
possess the beef type. From a feeders
standpoint, however, beef ancestry is val
liable to insure against a chance OF de-
veloping undesirable qualities in finish
ing.
The average feeder is often puzzled to
know what is meant by the ex-
preston, heard in the stock yards,
such as lack of finish" ''over
done and prime Consumers demand
lean meat. Fat or tallow by itself as a
| food is considered unwholesome and I'M
| palatable. Lean meat, however, without
a due admixture of fat is dry, hbrous and
favorless. The ideal cut, therefore. is the
one In which fat and lean are interviewer
In such proportions that while the lean
forms the basis for nourishment it is rem
dered juicy, tender and palatable by a
proper blending of fat.
when just the right amount of fat is
| interviewer between the lean to complete
Iy fill out the muscle, the meat Is known
as prime" When the proportion OF fat
is said TO lack finish and when the fat
Is SO excessive that Ii Is In layers and
Jumps the meat is said to be oVer-done.
In a prime animal the flesh is evenly dis
| tributed over the steer, and is springy
| and mellow to the touch. II in denting
the side with the finger the dent fingers
| some time, the animal Is oyerdone and
| the meat will bring a smaller price on
the block. Lack of finish is marked by
a too firm touch, one wanting In elasticity.
The passing of the range and the cor
| sequent narrowing of margins In steer
| feeding necessitates more careful breed
ing and more intelligent buying IL cattle
raising Is to continue profitable. Breed
ing to distinctly beef sires n from de-
cided beef type cows Is so rarely prac-
ticed to any large extent that feeders
! are forced to go to a large central mar
ket to select steers OF uniform type. Steers
of various types cannot, be subjected to
the same system of feeding with assured
results. ...' ..
In neishborhoods where cooperative
breeding is followed such steers may be
secured for uniformity of type is not an
attainment of one years mating, however
judicIous. II can only be secured by Sc
Of distinct individual merit. This method,
which at first glance looks like an expen-
sive proposition, Is really the only eco
nomical thing to do. All of the leading
breeds of beef cattle are bred with the
same end I'm view, to produce the early
maturing animals that can stand heavy
feeding; will rake rapid and economical
gains and when fat yield the highest grade
OF beef. .. -..t#.. N.
The value of distinctly beef sires Is not
| denied, but the expense is often quoted az
a deterrent. II a bull is owned co-oper-
atively the cost is reduced to a minimum,
but it has been found to pay in herds
| where the bull is individually owned. 1t
has been computed that a sire should get
30 calves per year for at least five years.
II the value OF his calves Is increased but
81 per head this amounts to $50. Such
increase is a very low estimate, being only
10 cents per hundred on a 1.oo~pound