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WISCONSIN BULLETIN 224 



grass and usually sell somewhat better than the latter on the 

 market. ; jj ! j ] 



Class HI. Butcher Cattle. Cattle in this class are just what 

 the name implies. They are cattle that are immediately slaugh- 

 tered at the market where they are sold. The range in quality 

 and price on the cows is extreme, running from the worn-out, 

 dilapidated, cheap old "canner," to the good, robust, well- 

 finished, well-bred, high-priced fat cow. 



Heifers in this class are generally not mothers; and range 



FIGURE 11. A DROVE OF WESTERN CATTLE ON CHICAGO MARKET 



These cuttle sell well because they are of good quality and are uniform iu 

 type, weight, and condition. 



quite widely in quality, finish, and price. The good ones some- 

 times sell as well as some of the good steers, and have been gain- 

 ing rapidly in popularity and price the past few year's, due to the 

 increasing price of good steer stuff on the market. 



Bulls are also classed as butcher stuff ; and good ones showing 

 breeding, quality, and finish, demand good prices. The real 

 heavy bull weighing upward of 2,200 pounds is not so popular as 

 the bull weighing from 1,800 to 2,000 pounds, due to the fact that 

 killers cannot handle such large carcasses to good advantage. 



Class IV. Feeders and Stackers. Feeders are cattle that will 

 make up the beef class after being fed 60, 90, 120, 180 days or 

 more. 



