TYPES AND MARKET CLASSES OF LIVE STOCK 65 



instance. The gains made by the dairy steers were not dis- 

 tributed on the body in such a way as to command the highest 

 prices. The beef-type steers made a large proportion of their 

 gains on theback, loin, and hind quarters, while the dairy- type 

 steers showed but little increase in thickness on these parts. 



The beef-type steers were far more profitable to the feeder, 

 for although both lots made approximately the same total gains, 

 and although the average of the four dairy-type steers com- 

 pared with the average of the four beef-type steers shows that 

 the former made his 600 pounds of gain cheaper by $1.70 than 

 did the latter, nevertheless this 600 pounds gain of the beef 

 steer brought $7.18 more on the market. When $1.70 is de- 

 ducted from $7.18, there is left $5.48 profit in favor of the beef 

 animals, or a total of nearly $22 for the four head. Nor does 

 this represent all the financial advantage of the beef-type steer, 

 for the value of the initial weight (685 Ibs.) of the beef steer was 

 increased to a greater degree by feeding than was the value of 

 the initial weight of the dairy-type steer. The report of the 

 experiment furnishes no initial valuations, hence a complete 

 accounting in this regard cannot be made. 



Following are given the weights of the cuts from the car- 

 casses, expressed in percentages of the total carcass weight; 

 also the wholesale and retail prices of these cuts: 



Weights in Wholesale price Retail price 

 percentages per Ib. per Ib. 



Beef Dairy Beef Dairy Beef Dairy 



NOTE: S, sirloin; P, porterhouse. 



It will be observed that the carcasses were cut up into 

 a greater number of parts than result from the regular method 

 of cutting explained in the previous chapter, but the differences 

 in the cuts are not great enough to prevent a full understanding 

 of the above table. 



