MEAT PRODUCTION 40 1 



When animals are being fattened, it has been shown 

 that the profit usually made comes from the increase in 

 value of each pound of the live weight at the time of 

 purchase (see p. 384). Theoretically, therefore, the high- 

 est profit should come from animals which weigh the most, 

 but to this there is the offset; first, that animals lighter 

 because younger gain more on less feed, and second, that 

 they usually sell for more, relatively, when finished. It is 

 probably true that generally more is paid relatively per 

 pound for the lighter animals, which so far offset the 

 "eturns. 



It has been shown that condition as to the amount of 

 flesh carried by animals when put upon feed influences 

 gains (see p. 377). But it usually influences profits in 

 another way, that is, through the lower price for which 

 such animals can be purchased. Because of this, more 

 profit is sometimes made from feeding animals so mature 

 that they are no longer profitable for breeding uses. When 

 cattle are purchased young and lean, in the opening of the 

 grazing season, they usually make large gains relatively 

 and give profitable returns for the season's grazing be- 

 cause of the light weight of the sparely covered frame at 

 the time of purchase 



The influence of the cost of food is discussed on 

 page 382. The duration of the finishing period is largely 

 influenced by such considerations as the flesh condition 

 when the animals are put on feed, by the relative cost 

 of food and the finished product resulting from it, and 

 by the comparative fitness of the animals for medium 

 or high finish. The higher the condition of animals when 

 fattening begins, the shorter relatively is the period re- 

 quired in which to finish them and vice versa. The sav- 

 ing thus effected in the food of maintenance may go far 

 to offset the difference in cost between lean and less lean 

 animals when purchased for feeding. The higher the 

 value of the foods fed and the lower the value of the 

 finished product, the greater the necessity for curtailing 



