PROGRESSIVE BEEF CATTLE RAISING 



Two carcasses cutting up similar to those discussed in 



the foregoing paragraph would yield wholesale cuts as 

 follows: 



Steer No. i Steer No. 2 



Cut Wt. cut Price per Value Wt. cut Price per Value 



per cwt. lb. per cwt. lb. 



Round 24 $0.10 $2.40 22 $0.08 $1.96 



Loin 18 .28 5.04 16 .26 4.16 



Flank 3.5 .06 .21 4 .06 .24 



Suet 3.5 .10 .35 4 .10 .40 



Rib 10 .26 2.60 8 .24 i.Q2 



Chuck 25 .08 2.00 27 .08 2.16 



Plate 13 .045 .585 14 .045 .63 



Shank 3 .045 .135 5 .045 .225 



Total.. $13.32 $11.695 



In this case two differences of importance exist between 

 the two steers, percentage of valuable cuts and quality of 

 cuts. The difference is expressed as $1.62 per hundred, 

 or $10.53 on a 65o-pound carcass. Retail stores will 

 take the carcass of the first steer at an advanced price 

 because the retailer can make more from it himself, and 

 because he can dispose of it to a better class of trade. 

 The next paragraph shows how these differences are 

 reflected to the producer. 



The following actual cases taken 

 The Relation of from animals killed in January, 1922, 

 Carcass Price to by Armour and Company show how 

 Hoof Price the demand for different classes of 



meat is transformed into the value of 

 steers on foot. Only animals of good breeding and 

 finish can make the class of beef represented by carcass 

 No. i, and the majority of them weigh from 1 100 pounds 

 up, although there is no reason why animals of this 

 quality cannot be produced in the cornbelt at 950 pounds 

 for example, when fed from birth. The second class of 

 steer comes more usually from average stock. In the 

 particular instances here quoted, the steer purchased 

 by our buyers to meet the 12 cent trade demand weighed 



Page Sixty-one 



