52 TYPES AND MARKET CLASSES OF LIVE STOCK 



feeding period of 8 to 10 months, and in some cases even longer. 

 A 3 to 6 months feeding period gives a carcass which suits the 

 consumer better, and such a plan is undoubtedly more profitable 

 to the feeder, because the first gains a steer makes are acquired 

 much more cheaply than the last ones. This does not mean 

 that the farmer should send thin cattle to market; it means there 

 is a place to stop in the feeding of a bullock which results in 

 greatest profit to the producer and best satisfaction to the con- 

 sumer. A smooth and firmly finished steer is the sort this 

 implies. As bearing on the matter of cost of gains, the Kansas 

 Station* found the grain required for 100 pounds of gain with 

 fattening steers for different periods to be as follows: 



Grain for Increase of 



100 Ibs. gain feed required 



Up to 56 days 730 pounds of grain. 



Up to 84 days 807 pounds of grain. 10 per cent. 



Up to 112 days 840 pounds of grain. 15 per cent. 



Up to 140 days 901 pounds of grain. 23 per cent. 



Up to 168 days 927 pounds of grain. 27 per cent. 



Up to 182 days 1000 pounds of grain. 37 per cent. 



These figures indicate the heavy cost of thoroughly fat- 

 tening a steer, and the importance of selling as early as possible. 



5. Marbling. The highest quality of beef is that which 

 contains the largest proportion of well-marbled lean. 



6. Color of lean meat. The meat from grass-finished 

 cattle is often dark in color. Grain feeding gives the best color 

 a bright, rich red. Dark color is due to the presence of much 

 blood in the tissues. Anything which causes the blood to flow 

 into the tissues in large quantities results in dark color. Exer- 

 cise or excitement will bring about this condition, hence the 

 dark-colored flesh of western range cattle, and of grass-fed cattle 

 in general, is not due to the nature of the food, but to the amount 

 of exercise made necessary in ranging about at pasture. Stags 

 and bulls kill out dark because of their restlessness, and of heifers 

 in heat the same is true. Dark carcasses break down (decom- 

 pose) quicker than light-colored ones, and consumers object to 

 the appearance, hence butchers have two good reasons for dis- 

 liking a dark-colored carcass. 



7. Color of fat. A clear white color of fat is desired. An 

 unattractive yellow color is rather frequently met with. Some 

 packers believe the yellow color is due to the kind of feed upon 



* Kan. Bui. 34. 



