JUDGING LIVE STOCK. 39 



This will not permit the butcher to come out even. But 

 suppose the steer had been broader backed, deeper fleshed, 

 and less paunchy. The dressing per cent, might have ranged 

 to 65%, giving 780 pounds of beef. The broader back, and 

 greater depth of flesh on back and loin might easily allow 

 the 60 pounds of increase to be entirely in the region of the 

 valuable cuts. Estimating then that the loins would weigh 

 145 pounds, the ribs 165 pounds, and the rounds 175 pounds, 

 the value of the carcass would rate as follows: 



780 pounds $80.90 



This will allow the butcher a profit of $9.00 and yet per- 

 mit him to sell the meat at the same prices, and this illus- 

 trates how all important the form, and the disposition of the 

 flesh on the body is in judging fat cattle. 



Another point of special importance is the quality of the 

 meat. As has already been stated, the fine grained meat is 

 more tender than the coarse, and in addition to this the ten- 

 derness is influenced by the fat interspersed through the 

 muscular tissue. This gives choice beef the characteristic 

 marbled appearance when cut, and it is evidenced in the liv- 

 ing animal, by the mellowness, or springiness of the flesh, 

 under the hand. 



To increase the weight of flesh and to give it the char- 

 acteristic tenderness desired, is the purpose of fattening 

 cattle, and the more perfectly the fat is mixed with the lean, 

 the more desirable it is. So marked a difference does fatten- 

 ing make in the edibility of the flesh, that a cut from the 

 chuck of a well fattened animal is more desirable than a 

 porter-house steak from one that is in thin condition. 



In judging fat cattle, then, the important considerations 

 are: 1st, the proportion of valuable parts to the less valu- 

 able. This we consider under Form. 2nd, the dressing per- 

 centage, or the relation between beef and offal, which we 

 consider under both Quality and Condition. 3rd, Condi- 



