66 TYPES AND MARKET CLASSES OF LIVE STOCK 



On the basis of the above figures we are able to determine 

 the relative profits of the beef- and dairy-type steers to the 

 wholesaler or packer. This is shown as follows: 



Beef steers Dairy steers 



Cost of 4 live steers $242.52 $170.64 



Cost of killing at $1.50 per head .... 6. 00 6. 00 



Cost of carcasses and offal $248. 52 $176. 64 



Received from sale of hides, tallow, and tongue. . . 36. 13 30.27 



Cost of dressed beef $212 .39 $146. 37 



Cost of dressed beef per Ib 0715 . 0583 



Actual wholesale returns when beef was sold 232. 61 179. 83 



Margin between cost and selling price of dressed 



beef .... 20.22 33.46 



The last item in the above table is interesting. It shows 

 that there was $20.22 margin for the beef -type steers and $33.46 

 for the dairy-type steers, or a difference of $13.24 in favor of 

 the dairy-type cattle. If this difference in margins were applied 

 to the live-weight price of the dairy-type steers, their price per 

 cwt. would have been 28 cents higher; in other words the dairy- 

 type steers would have brought 4 cents per pound, instead of 

 3^< cents. 



At a meat demonstration in January, 1904, conducted by 

 Mr. John Gosling, some further important differences were 

 brought out between the cuts from the dairy- and beef-type 

 carcasses. Mr. Gosling is recognized as one of the leading 

 authorities on meats in this country. In grading the carcasses, 

 he placed three of the beef-type carcasses as No. 1, and the 

 other as No. 2. Two of the dairy- type carcasses were graded 

 No. 2, and the other two as No. 3. The color of the flesh was 

 fairly good in all eight of the carcasses, although in the Jersey 

 carcasses it was somewhat dark. The external color (or color 

 of the fat) was good in all except one a Jersey which killed 

 very yellow. The other Jersey killed very white, although, as 

 a rule, carcasses of Jerseys or grade Jerseys are very yellow. 

 The spines in the backbone of the dairy-type carcasses were 

 hard, indicating the early maturity of the dairy type. They 

 were much more cartilaginous in the beef-type carcasses, although 

 the ages were nearly the same. The fore-ribs from the dairy- 

 type steers were light and lacking in marbling. The Holstein 

 ribs lacked depth, and were very irregular and rough. The 

 dairy-type steers carried more kidney fat or suet; this is a cheap 

 product which increases the dressing percentage, but reduces 

 the value of the carcass when excessive. 



