The Challis messenger. (Challis, Idaho) 1912-current, 1920-03-10

Farmers Are Doing, Ha
prepared by the United States Depart
ment Of Agriculture.)
A 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
as whole should be thoroughly famil-
lar with the general principles of judg-
ing stock. knowledge Of this sort Is
a real asset.
The art Of judging beef cattle is the
foundation Of all beef-cattle shows.
and also Is largely the means Of de-
termining the value Of cattle offered
In public sales. 1t serves as a basis
for every man who buys and raises
cattle to seek improvement along we'll
recognized forms. Es~s -
II breeder Is not a good judge he
cannot mate individuals so as to get
the best possible offspring. Knowl-
edge may be obtained through long ex-
perience, but a systematic course in
Judging may accomplish the same end
at cost Of fewer mistakes and
much shorter time. II q farmer Is a
competent judge Of feeders, for ex-
ample. he can go to the market and
save the buying charges or commits
sions On a deal which otherwise would
have TO be handled through commits
sion MEN.
For the man who feeds cattle for
commercial purposes, it is more impor-
tant to study how to judge feeders
than 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 large herd needs to be
familiar with the ideal beef type. This
animal, when fat, must have a low
set body which is broad, deep and
smooth, with level lines. having a
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
the inner parts which cannot be seen.
In learning to judge beef cattle 1t
IS necessary to become familiar with
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
to those Of the live animal. the only
difference being that the wholesale car
cass contains fewer parts.
Three Glasses Of Cattle. a
From the butchers standpoint, cat
tie may be divided into three classes
fat cattle, feeders and breeding cat
tie. The first comprises animals ready
for the butchers block; the second Is
the unfinished product" and the third
constitutes the class from which the
others are produced. In fat cattle,
one must Judge according to what the
cattle are ut the time. In feeders, the
animals which give promise Of put
ting on the biggest and cheapest gains,
and developing into the best beef form
when fattened, are the ones desired. In
breeding cattle, the true beef form is
Of prime Importance, but there must
also be assurance that the beef char
acteristics will be transmitted to the
offspring.
Judging Fat Cattle and Feeders.
Fat cattle. so-called, include steers,
heifers, calves. cows, and bulls. Fat
steers and heifers constitute by far
the largest percentage. Each must
be considered from the butchers
standpoint, the finish and quality Of
flesh being Of prime Importance. Cat.
tie bred especially for beef purposes
have a tendency to produce marbled
meat or to deposit layers of fat
throughout the lean meat. while in
cattle bred exclusively for dairy pur-
poses, the tendency is to deposit a
surplus fat, principally around the I'M
ternal organs. where 1t becomes a rel
atively cheap suet and does not tend
to improve the quality Of the lean
meat. In judging feeders, 1t must be
borne In mind that they are "unfin-
ished" cattle. and therefore do not
have the width and flesh covering Of
fat cattle. In general. the same quail
ications apply to feeders as to fat
cattle, except mat certain points Of
the score card must be emphasized
and others minimixed. The desirable
er.<1or 10 <ho oDo that mill Iroso ont =
high percentage Of high-priced meats
when finished and slaughtered.
Breeding cattle. 6rst Of all. mus