6^ IS". <J. AGRICULTURAL EXPERIMENT STATION. 



Marketable Condition. 



The quality of the meat obtained from a steer depends to a large ex- 

 lent upon the amount of fat the animal carries. However, it should not 

 be understood that a steer must have an overabundance of fat in order 

 to make prime beef, but they should be in sufficiently high condition to 

 give succulence and flavor to the meat. A prime grade of meat should 

 have among other important characterictics, a medium pad of outside 

 fat, and should be well marbled with fat between the muscular tissues. 

 Very few of the steers fattened in the State ever reach this condition. 

 In fact, the majority of them are sold just when the veteran corn-belt 

 cattle feeder would put them in the feed lot to fatten. This is a condi- 

 tion which must be overcome before the highest price can be obtained 

 for fat cattle. Before the markets will discriminate between the different 

 grades, classes and condition of cattle, they must have the different 

 grades and classes provided for discrimination. A well fattened animal 

 will dress out a larger percentage and a better quality of edible meat 

 than one in medium condition, and for this reason the markets will pay 

 more for the high grade well fattened animals. The situation may be 

 such that it will riot pay to put cattle in exceptionally high condition. 

 However, in the South, where the feeding period is of short duration, it 

 is necessary to push them to the limit of the feeding period in order to 

 get them in the best possible market condition. For this reason it is not 

 likelv that cattle fed on cottonseed meal will become too fat. 



I'n;. <). A brisket from a high grade s teer on the left, and a loin from a low grade cow on the right . 



The principal indications of a well fattened animal are a fullness at 

 the tongue root, at the base of the tail, a low well filled flank, a full twist 

 and cod, all <>f which aie correlated wilh the smooth, even and firm 

 covering of hodv fat, which gives the rotundity of form characteristic 

 of the fat animal. 



Preparation for Shipment, 



The preparation of cattle for shipment is very important. Xo matter 

 how well steers may look at home if they are not properly prepared for 

 shipment their shrinkage will lie heavy and their condition will not be 

 conducive to a roadv and satisfactory sale at the stock yards. 



From twelve to 1 wen fy-foiir hours before the cattle are loaded in the 

 car. the grain ration should he cut down very materially, and dry rough- 

 age iriven instead. This is especially true if corn silage is fed, which 



