TYPES AND MARKET CLASSES OF LIVE STOCK 51 



of fat is put on externally at the same time, but the necessary 

 marbling is usually secured when one-half or three-fourths of 

 an inch of fat is laid on externally; after this point is reached, 

 the fat is largely stored externally, between the muscles, and 

 about the internal organs. A certain amount of outside fat is 

 necessary in prime beef in order to insure proper ripening in the 

 cooler, and also for proper roasting. In the lowest grade, such 

 as canners, outside fat is entirely lacking and such carcasses will 

 rot before they ripen. A carcass carrying soft, "gobby" fat 

 sells at a discount. Grass-fed cattle often yield carcasses that 

 are watery and flabby, with a marked lack of finish. Heifers 





Fig. 10. Well-Marbled Beef. 



Rib roast showing correct proportion of fat to lean, and a high degree 

 of marbling. 



carry a higher percentage of fat in all cuts than do steers. This 

 is one of the principal reasons why they often sell at a discount 

 in this country while in England they are not discriminated 

 against because the Englishman likes fatter beef. 



Cattle fed to a complete finish, as are the beef cattle ex- 

 hibited at the larger live-stock shows, carry a great excess of 

 external fat far too much to suit the average consumer. This 

 excess of tallow adds practically nothing to the value of the 

 carcass as food. In a way, the fat-stock shows set a wrong 

 example for feeders to follow. Such a finish results from a long 



