No. 7. DEPARTMENT OP AGRICULTURE. 589 



PAPERS READ AT ANNUAL MEETING OF THE 

 PENNSYLVANIA LIVESTOCK BREEDERS' 

 ASSOCIATION, HELD AT PITTSBURG, PA., 

 FEBRUARY 5, 6, 1908. 



HOW THE CHAMPION CARCASS WAS MADE. 



By C. Li. TAGGART, Washington, Pa. 



During the short time that I was feeding and caring for the steer 

 "Sqnlre Good," that was the Grand Champion carcass at the last 

 International Exposition, there were some things that naturally 

 came to my mind with regard to where this steer would stand in a 

 show where such a large crowd of the best cattle of all the best 

 breeds of both Canada and the United States would be found. But 

 there was one thought that did not occur to me, and that was, should 

 I win, I would be asked by the Pennsylvania Livestock Breeders' 

 Association to give an account of how it was done. And I certainly 

 consider it an honor to be asked by this Association to do so. As 

 this was the first Champion Steer that Pennsylvania ever sent to the 

 International Exposition, and as you are all trying to breed the 

 best stock you can, I hope that what I may say will be of interest 

 to vou. 



While I will try to give a short account of how this champion 

 was made, do not understand that I am laying down rules to go by 

 for making champions, for the feed and care you give one animal 

 will not likely be exactly right for any other. I think it necessary 

 that some facts should be given concerning the price paid, the 

 premium won, and some statements from the judge, and also the 

 butchers who bought the carcass, so as to make it clear to every 

 one that "Squire Good" did not win the double ribbons because of 

 any mistake of the judge, or by any game of chance, but won them 

 because he was the best. 



This carcass was sold at auction for 17^c per pound, or $128.21 for 

 the carcass, and won $210 in premiums. There were thirty-one head 

 in the contest, all older than he. The price per pound paid for the 

 carcass was 5^c higher than any other carcass in the contest sold for, 

 and 24c higher than the champion carcass in 1006 sold for. The 

 champion carcass of 1906 and 1907 were both judged by the same 

 judge, and sold to the same butchers. The judge pronounced the 

 1907 carcass one of the best he had ever seen. The butchers who 

 bought it said that they paid the highest price for it that they ever 

 I)aid for beef in their experience of twenty years. All this is cer- 

 tainly evidence enough to prove that Pennsylvania can, and has, 

 produced just as good beef as any that was ever sold at auction at 

 any international show at Chicago, and on making inquiry of one 

 that should know I have not found any one that has any record of 

 one selling for as much per pound. 



