Live Stock Breeders' Association. 283 



breed has won its full share of the reserve championships in car- 

 load classes. 



Out of eight championships offered in the dressed carcass com- 

 petitions, four have been won by pure-bred Angus and three by 

 grade Angus beasts. Full details of the breeding of all the prize 

 winners at the first international are not available, but out of the 

 70 prizes awarded in the carcass competitions in the past seven 

 international shows, Angus or high grade Angus beasts have won 

 38, or more than one-half of all prizes offered in the carcass tests 

 in the past seven years. When to this is added every championship 

 offered in the carcass classes in the same time, it is evident that 

 the popularity of the breed in the individual show ring classes, and 

 in the carload lots, rests on the most solid of foundations — real 

 value on the block. 



An inquiry among the butchers and beef experts reveals the 

 fact that the chief reason for the high popularity of the Angus or 

 Angus grade steers are about as follows : 



1. They kill as high a percentage of dressed carcass as any 

 of our beef breeds. 



2. The carcasses are well proportioned, carrying as high a 

 proportion of weight in the valuable cuts as any breed. 



3. The fat is more evenly and uniformly distributed, es- 

 pecially in two-year old cattle, than in the case with either of the 

 other breeds of the same degree of fatness. 



4. The percentage of lean meat, or flesh element, is higher, 

 in proportion to the fat carried, than in either the Hereford or 

 Shorthorn cattle, and yet there is always in properly fattened 

 Angus an abundance of fat interspersed through the lean. The 

 ideal beef carcass is one very rich in lean, with plenty of fat 

 marbled through the lean, and with but a moderate covering of 

 outside fat — say one-half inch of outside fat evenly spread over 

 the carcass. The other beef breeds of cattle marble their lean well, 

 but the percentage of lean meat to fat does not run as high, on the 

 average, as in the Angus breed, and it is this characteristic (a 

 wealth of natural flesh) that the Angus has contributed in greater 

 degree than any other breed to help improve the beef cattle of 

 America. 



Our breed possesses as great hardiness and ruggedness as is 

 possessed by any breed. It has been bred from the outset for early 

 maturity and good feeding qualities, and may fairly be said to pos- 

 sess these desired attributes in as high degree as any breed. To all 

 these, which the Angus has contributed in common with the other 



