A REVIEW OF BEEF PRODUCTION IN THE 

 UNITED STATES 



BY HERBERT W. MUMFORD, Chief in Animal Husbandry, and 

 Louis D. HALL, Assistant Chief in Animal Husbandry 



One hundred years have elapsed since beef-cattle production be- 

 came a prominent feature of American agriculture. A study of the 

 tendencies that have marked the development of the industry dur- 

 ing that period throws much light upon present and prospec- 

 tive conditions with which the cattle feeder has to deal. In this 

 brief sketch, general developments only can be considered, and the 

 more recent decades will receive chief attention. 



Two comparatively distinct periods constitute the history of beef 

 production in this country. Up to the Civil War, cattle feeding ac- 

 companied general agriculture in its gradual extension westward 

 thru the Ohio and Mississippi valleys. At the same time, the graz- 

 ing* industry spread from Texas over the great western plains. Im- 

 mediately after the war an enlarged beef demand in the East, to- 

 gether with improved facilities for the transportation of cattle and 

 distribution of beef, stimulated the production and marketing of 

 beef cattle and marked the beginning of modern conditions. The 

 general divisions of this review, therefore, may be designated as 

 the "Early History" and the "Recent Development" of the beef 

 industry. 



EARLY HISTORY 



Pioneers from the Allegheny region, and especially from the 

 Virginias, introduced the grazing and corn feeding 1 of beef cattle 

 into the valleys of southern Ohio and northwestern Kentucky near 

 the beginning of the iQth century. In 1805 the first fat cattle were 

 driven by Felix Renick from the then new country of the Scioto 

 valley, Ohio, 350 miles eastward across the Alleghenies to Balti- 

 more, where they found a profitable market. During the next de- 

 cade the trailing of cattle was extended to Philadelphia and New 

 York. The establishment of an outlet and the growth of the east- 

 ern demand for beef stimulated the cattle business in the Ohio 

 valley region and gradually extended it westward over Kentucky, 

 Indiana, and Illinois. Until the early fifties, it was customary to 

 take cattle to market on foot. In many instances, this meant a 

 drive of a thousand miles, requiring ten to twelve weeks. Indeed 

 it was not uncommon for cattle to be driven to the large eastern 

 cities from points as far west as Iowa and as far south as Texas. 



