Types and Market Classes of Live Stock 



75 



muscular development. Mr. John Gosling has continually emphasized 

 this point in his annual meat demonstrations 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 contrasted 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 



Fig. 19. — Carcasses of beef and dairy calves. These calves were slaughtered 

 when less than a week old. Neither carcass showed any degree of fat. Note the 

 muscling in round, rump, loin, rib, shoulder, arm, and neck of the beef calf on the 

 left as compared to the dairy calf on the right. 



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 



