Lot II. 



2. This carcass was well covered and smooth, classed as a 

 good butcher's carcass. .. . 



4. Not well covered and very uneven. The fat on the outside 

 found in patches, an undesirable carcass. 



6. A good carcass, well covered and smooth. 



8. This carcass was well covered and classed as a good carcass. 



10. This was a very smooth, thick and well covered carcass. 

 Classed as a No. I carcass. 



14. This carcass was smooth and well covered but weak in the 

 loin, poorly fleshed and thin. Classed as a fair carcass. 



16. This carcass was fairly well covered, with a good round, 

 weak in the loin, and heavy front quarter. 



18. Bare over the hind quarters, high hook joints and thin and 

 weak in the loin. ' 



20. This carcass fairly smooth and very well covered. Classed 

 as a fair carcass. 



22. Good carcass, smooth and well covered. 



The following is the comment that was made by the man in 

 charge of the killing room and Mr. Wettock, general manager of 

 the William Zoller Packing Company, after cutting the carcass. 



"From outward appearance these carcasses appeared as being in 

 good first class condition, well covered on the outside and plenty 

 of fat on the inside. They did not break out near as well as was 

 expected. The color of the meat was dark and the fat and lean 

 were not well mixed, there being only a small amount of fat in the 

 inside. These cattle were what would commonly be termed short 

 fed or warmed up cattle, due to the short time the cattle were on 

 feed and to the breed." 



The experts in the packing house were apparently able to make no 

 distinction between the two lots, and it would appear from this test that 

 a wider difference in rations will be necessary if any variations in car- 

 cass are to be made. 



Effect of Shelter 



Experiments made at this Station during the last six years, at 

 the Missouri Experiment Station and elsewhere, have indicated that 

 steers can be fattened more economically during cold weather in an 



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