626 IOWA DEPARTMENT OF AGRICULTURE. 



To permit further study of these types and also to show how beef 

 carcasses dress and cut up, a carcass demonstration was given to the 

 stock judging classes. The animals chosen for this work were eight 

 college steers that for the past year had been in a "beef vs. dairy type" 

 experiment. The dairy type was represented by two Jersey and two 

 Holstein steers, the beef type by two Hereford and two Angus steers. 



Monday, January 11th, Mr, John Gosling, of Kansas City, Mo., an ex- 

 pert judge of beef both on foot and on the hooks, judged the eight ani- 

 mals to be in the slaughter test. He placed the Angus first and fourth; 

 Hereford second and third; Holsteins fifth and seventh; Jerseys sixth and 

 eighth. Hero, a white Shorthorn international prize winner, was slaugh- 

 tered with the other steers to show the carcass composition of an over- 

 ripe steer. The carcasses were bought by the Agar Packing Company 

 of Des Moines at the following prices per hundred, live weight: The 

 Jerseys, $3.65; Holsteins. $3.85; Angus, $4.75; Herefords, $5.00; Short- 

 horns, $5.75. 



The animals were slaughtered on the 12th and the carcass demon- 

 stration was given in the class room Thursday the 14th. So great was 

 the interest — not half those desirous of seeing the carcasses and hearing 

 the lecture being able to get Into the judging room — that the forenoon 

 lecture was repeated in the afternoon. This was certainly one of the 

 greatest dressed beef demonstrations "'Uncle John" has ever given, an all 

 day lecture on beef. 



Mr. Louis Young, one of the head cutters of a leading retail meat 

 shop of Chicago, cut up one side of each of the nine carcasses under Mr. 

 Gosling's direction. The other half of each carcass was hung in the class 

 room, each one clearly labeled, so the full half of each beef could be 

 studied during the progress of the lecture. 



The carcasses, when judged, showed the same placing the live ani- 

 mals had received. 



Mr. Young made the loin and rib cuts of the nine animals, which 

 were placed on trays on a table and became the subject of a very in- 

 structive lecture, wherein the desirable and undesirable points of each 

 were clearly pointed out. Mr. Gosling gave the students a unit standard 

 to judge from, by exhibiting a rib cut of a yearling Hereford steer, the 

 choicest specimen of beef he could find in Kansas City. It had a marbled 

 appearance with the fat evenly distributed throughout the lean, giving 

 tenderness and flavor to the roast. 



Mr. Gosling showed the difference in meat composition in the beef 

 and dairy types, and also between the breeds in each type; with charts 

 he illustrated the seven block cuts, and then had each cut shown for each 

 animal studied; explained how character of bone and flesh indicated age; 

 explained how age of cattle are told by their teeth, illustrating with 

 teeth of animals slaughtered. He showed what porterhouse, sirloin and 

 other cuts are, and where located on the animal; what the "eye" of the 

 beef is, and showed the fat vein in the meat. 



The demonstration was a complete success, and the information 

 given was of such value that a bulletin will be issued by the Animal 

 Husbandry Department covering this work. 



