68 TYPES AND MARKET CLASSES OF LIVE STOCK 



they are decidedly unsatisfactory to the feeder, because they 

 yield him little or no profit, and both breeder and feeder waste 

 their time in producing such a type of steer for beef purposes. 



In an earlier experiment at the Iowa Station, James Wilson 

 and C. F. Curtiss found the quantity of fat about the internal 

 organs of fat steers of the various breeds to be as follows: 



Breed Average dressed Loose Per cent, of loose 



weight tallow tallow to beef 



Shorthorn 1,092 145 13.3 



Hereford 1,022 129 12. 6 



Red Polled 990 125 12.6 



Galloway 1,088 147 13.5 



Angus -. 1,137 157 13.8 



Devon 815 123 15.0 



Swiss 1,017 119 11.7 



Holstein 862 155 17.9 



Jersey 880 166 18.8 



This table gives further evidence of the tendency of the 

 dairy breeds to deposit proportionately more fat about the 

 intestines, paunch, kidneys, and caul. Experiments at the 

 Kansas Station substantiate the results of the Iowa investi- 

 gations. (See also table on page 59.) 



Why the dairy steer lacks thick flesh. The experimental 

 results set forth above emphasize the lack of thickness in the 

 cuts from the dairy steer. In other words, the dairy steer is 

 decidedly lacking in muscular development. Mr. John Gosling 

 has continually emphasized this point in his annual meat demon- 

 strations at the Iowa State College. He has conclusively shown 

 that there is a very marked difference in the amount of muscle 

 or lean meat present at birth in calves of dairy ancestry as con- 

 trasted with those of good beef breeding, and he has also shown 

 that from a practical standpoint, at least, feeding does not 

 increase the relative proportion of muscle in the make-up of an 

 animal. His demonstration in January, 1918, included a beef 

 calf and a dairy calf, less than a week old, which were not selected 

 for veals, but were used to demonstrate the vast difference in 

 the natural flesh or muscle present at birth in these two types 

 of cattle. The accompanying illustrations show the difference. 

 There was no visible fat on either of them, but the beef calf 

 was thick, plump, and rounding, with muscles like the breast of 

 a quail, while the dairy calf was flat and thin in all parts. The 

 beef calf was thick in neck and arm, broad of back and loin, full 

 in rump, bulging in thighs, and carried his beef to the hocks. 

 The dairy calf was scrawny in his neck, ridgy along the spine, 

 narrow and shabby over the rump, and light and tapering in 



