Types and Market Classes of Live Stock 73 



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

 cattle. If this difference in margins were appHed 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-tj^De carcasses as 



Fig. 18. — Dairy-type steer. Holstein steer in the Iowa experiment. His flat 

 ribs, ridgy back, and angular appearance are characteristic of steers of dairy breeding. 



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 car- 

 casses 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 car- 

 casses, 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 



