GENERAL PROBLEMS IN BEEF PRODUCTION 453 



his hearty appetite, a well-fed feeder steer at first makes rapid gains and 

 requires only a moderate amount of feed for a pound of increase in 

 weight. Later, as he becomes fatter, his appetite loses its edge, and he 

 shows a daintiness in taking his food not at first noticed. Every pound 

 of gain now requires much more feed than formerly. This is not only 

 because the steer eats less feed per 1,000 Ibs. body weight and hence has 

 less available for making body tissue, but also because the gains at the 

 close of the fattening period are more concentrated ; i.e., they contain less 

 water and a larger proportion of fat. (123) 



An experienced stockman can easily tell the degree of fatness of an 

 animal. On thin cattle the flesh on the back and over the ribs and 

 shoulders is relatively hard and unyielding, while after proper fattening 

 the flesh feels mellow, yet firm and springy. Other indications that a 

 steer is well fattened are a fullness at the root of the tongue, a well-filled 

 flank, and a full ' ' twist ' ' and ' ' cod. ' ' If a steer is carried to an extreme 

 degree of fatness, as is often done in fitting for shows, the flesh will be 

 soft and blubbery, due to the large accumulation of fat. 



Not only are the gains exceedingly expensive when cattle are carried 

 to extreme fatness, but also carcasses from these animals do not meet the 

 desires of most consumers. The lean meat from such carcasses will, it 

 is true, be of the highest quality, but too large a proportion of the various 

 cuts will consist of masses of fat which are not usually eaten. It has been 

 pointed out in a previous chapter that the primary object of fattening 

 stock for slaughter is the improvement of the quality of the lean meat 

 thru the depositing of fat between the bundles of muscular fibers, and to 

 a less extent within the muscular fibers themselves. This gives the meat 

 from well-fleshed animals the characteristic ' ' marbled ' ' appearance. The 

 accumulation of the separate masses of fat in the carcass is only a neces- 

 sary accompaniment in the process. (122) 



Any excess fat beyond that which is required to make the meat attrac- 

 tive, juicy, and well-flavored is waste, because the consumer will generally 

 not eat it, tho it has been a heavy expense to the producer. In former 

 years, when cattle were usually fattened after they reached maturity, it 

 was necessary to carry them to a high finish to make the meat tender and 

 juicy. Now, however, with our changed methods of beef production in 

 which cattle are fattened while yet young and growing, such extreme 

 finishing is no longer needed. 



The demand for heavy, highly fattened steers is limited, even on the 

 large central markets, for most consumers can not afford this class of 

 beef. Usually on these markets such steers will bring some premium over 

 those which are well fattened, but not ' ' ripe. ' ' However, quite commonly 

 the difference in price is so small that it fails to offset the high cost of 

 carrying the steers to this degree of finish. The wise beef producer will 

 therefore keep posted with reference to the market prices of various 

 grades of cattle and sell his steers just as soon as they are sufficiently 

 well fleshed to return the most profit. While it would be a source of pride 



