Types and Market Classes of Live Stock 



51 



ing. That great success has been achieved along this line is shown by 

 the highly finished cattle, sheep, and hogs coming from the hands of 

 the best stockmen. Fat is stored over the back, loin, rump, ribs, and 

 shoulders, forming a layer of clear fat just beneath the skin. It is 

 also stored about the internal organs, between the muscles, and within 



Fig. 11. — Prime steer carcass. Champion beef carcass at the 1917 Inter- 

 national Show, from Pandean Jr., an Aberdeen-Angus yearling steer, bred, fed, and 

 exhibited by Iowa State College. Live weight 1,185 pounds, dressed weight 789 

 pounds, dressing percentage 66.58, Carcass sold for 413^ cents per pound. This 

 carcass was practically ideal in every respect. Show carcasses of beef are dressed 

 with the tail on. 



the muscles among the muscle fibers. This storing of fat among the 

 muscle fibers gives the cuts of beef a marbled appearance, termed 



