The Ordway new era., 1920-05-07
Who is Do
Are Doing an Asset Of Special

prepared by the United States Depart
ment Of Agriculture,)
real need in agricultural regions
today is more widespread knowledge
Of how TO judge live stock properly
while the judging of the finest animals
is likely TO remain an art in which
relatively few persons can attain the
highest standing. nevertheless farmers
ms whole should be thoroughly famil
lar with the general principles of judg
ing stock. knowledge of this sort is
real asset.
The art of Judging beef cattle is the
foundation of all beef-cattle shows
md also is largely the means of de
termlning the value of cattle offered
in public sales. 1t serves MS n basis
for every man who buys and raises
cattle to seek improvement along we'll
recognized forms.
If breeder is not good Judge he
cannot mate individuals so as to get
the best possible offspring. Knowl-
edge may be obtained through long ex-
perlence, but a systematic course in
Judging may accomplish the same end
nt n cost of fewer mistakes and n
much shorter time. If farmer is n
competent judge of feeders, for ex-
ample. he can go to the market and
save the buying charges or commits
sions on deal which otherwise would
have TO be handled through commits
sion men.
For the man who feeds cattle for
commercial purposes. 1t Is more impor-
ant to study how to judge feeders
ihan fat cattle. Judging the former
requires more skill than judging the
latter.
Without standards. stock judging
cannot be made a success. The small.
est cattle owner as well as the man
who owns n large herd needs to be
familiar with the Ideal beef typo. This
animal, when fat, must have low
set body which is broad. deep and
smooth, with level lines, having n
thick, even covering OF firm flesh.
Hair, hide and bone of good quality.
together with general character and
style, also serve as an Indication of
lhe inner parts which cannot be seen.
In learning to judge beef cattle II
80 hNNeS'his " btNolut luulllliT WIFI
T the location and names of the different
parts of the animal. The names are
similar In all classes of live stock, and
can be learned easily by referring to
annotated illustrations or diagrams
The names of wholesale cuts of the
beef carcass correspond quite closely
10 those of the live animal. the only
Inference being that the wholesale car.
rnss contains fewer parts.
Three Glasses of Cattle.
From the butchers standpoint, cat.
fat cattle. feeders and breeding cat
lie. The first comprises animals ready
'or the butchers block; the second is
he unfinished product" and the third
constitutes the class from which the
others are produced. In fat cattle
,ne must Judge according to what the
rattle are at the time. In feeders, thu
animals which give promise of put
ling on the biggest and cheapest gains
and developing Into the best beef form
when fattened. are the ones desired. II
breeding cattle. the true beef form Il
,f prime Importance, but there mus
diso be hssuThnCt tiidt tne DeeI CHdr
acteristics will be transmitted to tn
offspring.
Judging Fat Cattle and Feeders.
Fat cattle. so-called. include steers
heifers, calves. cows. and bulls. Fa
steers and heifers constitute by ia
The largest percentage. Each mus
be considered from the butcher
standpoint. the finish and quality o
lesh being of prime Importance. Cat
lie bred especially for beef purpose
have tendency to produce marble
meat or to deposit layers of ia
throughout the lean. meat, while i
cattle bred exclusively for dairy pun
poses, the tendency is to deposit
surplus fat, principally around the II
lcrnal organs. where II becomes a re
atlvely cheap suet and does not ten
to Improve the quality of the lea
meat. In judging feeders. 1t must b
borne In mind that they are "unfir
lshed" cattle. and therefore do no
have the width and flesh covering o
fat cattle. In general, the same quail
fications apply to feeders us to ia
cattle, except that certain points o
the score card must be emphasize,
and others minlmized. The desirnbl
feeder is the one that will dress out
high percentage Of high-priced meat
when finished and slaughtered.
Breeding cattle. first Of all, mus