VAN PELT'S COW DEMONSTRATION 



regions of the animal. Here they are distributed in the form 

 of beef and fat over the shoulders, chine, back, loin, ribs, rump, 

 thighs and twist. 



There is a reason for this. 



For hundreds of years there have been successful breeders 

 of beef cattle who have striven to create an animal that would 

 consume a great volume of food and digest and carry it to 

 those portions of the body where it is assimilated and manu- 

 factured into beef. They have bred animals for this purpose 

 because they have been advised that the aim of all their ef- 

 forts in creating pure-bred beef cattle is the steer, and his 

 end is the block. 



Through the packer they have learned that the most 

 valuable cuts of the beef animal are to be secured from the 

 portion of the animal above a line drawn through the longi- 

 tudinal middle of the body. This the packer has learned from 

 the retailer who, in turn, has learned that the consumer ap- 

 preciates and is willing to pay larger price for cuts secured 

 from these parts than for those from the underline known as 

 chuck and flank steaks. 



Milk Production Sacrificed 



The breeder of beef cattle has been very successful in 

 his operations, and the market toppers and prize winning 

 show steers and other beef animals of the present day show 

 yards have been the result. Milk has been sacrificed be- 

 cause the milk-making nutrients, which are largely the same 

 as beef-making nutrients, have been carried to other parts of 

 the body than where milk is manufactured, for a cow never 

 made a pound of milk in any part of the body except the udder. 



On the other hand, over in Holland and on the Jersey 

 and Guernsey Isles and in the County of Ayr, Scotland, 

 there have been breeders equally intelligent who for even 

 a greater length of time have striven to create an animal 

 that would consume a great volume of food, digest and as- 

 similate it and send the digested, nutrients around to the 

 udder, where the manufacturing process of milk and butter- 

 fat production are carried on. 



That they have been successful in their operations is 

 evidenced by such cows as Murne Cowan, Sophie 19th, Tillie 

 Alcartra, Auchenbrain Brown Kate IV, Duchess Skylark 

 Ormsby, all world's champion cows. This, of course, has 

 been accomplished by sacrificing the production of beef in 

 the same manner as the successful creator of beef animals 

 has sacrificed the production of milk. Experiments that have 

 been conducted show that the dairy-bred steer will make as 

 great an amount of gain from a given amount of feed as will 



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