8 



WISCONSIN BULLETIN 224 



of good cuts, and show refinement in parts that are not edible, in 

 order to reduce waste. Fineness of bone, lack of paunchiness 

 and a small head are thus desired by the butcher, but the steer 

 with light bone, small paunch and a frail head would be unable 

 to go through the feeding period and make economical gains. 



Even though the strong, vigorous, capacious feeder may not 

 turn out at the finish into the exact ideal of the butcher, he is 

 the one that puts on the largest and steadiest gains, endures 

 heavy feeding for the longest time, finally finishes out with the 



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FKiUKK X. TYPICAL WKST III (ill LAND CALF 

 A coat of hair adapted to inclement weather. 



greatest weight, and yields the highest percentage of prime beef. 

 Jn selecting feeders, there is perhaps no point more important 

 than the back. A wide, straight, strong back, with a well sprung 

 rib, is essential. (See Figure 4.) The girth of the steer should 

 be large that is, the distance around, the body back of the 

 shoulder should be as large as possible. This means more room 

 for vital organs and insures a better constitution than is other- 

 wise likely to prevail. Associated also with a large girth is a well 

 sprung I'ib, making a wide back on which there is room for the 

 deposition of a large quantity of high priced meat. There is also 

 greater depth of chest and greater digestive capacity with a large 

 girth. (See Figure 5.) 



