TYPES AND MARKET CLASSES OF LIVE STOCK 37 



Condition. In comparison with dairy cattle, one of the 

 most distinctive features of beef cattle is their ability to fatten 

 easily and to deposit the fat in and around the muscles, there- 

 by making the meat tender and juicy. As pointed out above, 

 the feeding of beef cattle is largely a fattening process. The 

 practical feeder knows, however, that it is not profitable to 

 feed an animal up to his limit of fatness, because the last gains 

 a steer makes are most costly, and such animals do not suit 

 the consumer of beef as well as a steer fattened in moderation. 

 Thin cattle are characterized by a very firm fleshing, so that 

 when the finger-tips are pressed on the back and ribs the flesh 

 is found to be hard and unyielding. When such cattle are 



Fig. 5. A Feed-Lot Model. 



Prince Rock, a grade Aberdeen-Angus steer, fed and owned by Iowa 

 State College. Note the extreme depth of chest and middle in this steer, 

 giving him a strong constitution and great feeding capacity. His short legs 

 and blocky body indicate large gains on feed and quick maturity. 



properly fattened a decided change takes place; the flesh now 

 has a mellow, yet firm and springy feel, and is no longer hard 

 and unyielding. This firm, springy, and mellow condition in- 

 dicates that the steer is properly fattened from a market stand- 

 point. When feeding for show purposes, the fattening proceeds 

 further, and, if continued to excess, the fleshing becomes soft 

 and blubbery. To the fingers, such an animal seems incased 

 in blubber, and when the animal is slaughtered this is indeed 

 found to be true. 



