EVOLUTION OF THE BEEF CATTLE INDUSTRY 241 



of the total weight. It is thus seen that the proportionate 

 amounts of the parts designated in the two tables vary 

 somewhat with the method of making the cuts. Based on 

 the universal practice of cutting meat, the former table 

 represents more nearly the usual method of preparing or 

 cutting the beef animal for block-distribution purposes. 



Determination of Age. — Like the horse, the age of cattle 

 can be determined by observing the eruption and appearance 

 of the milk and permanent incisor teeth. While the age 

 can thus be determined very satisfactorily, it is only in rather 

 exceptional instances that the teeth are used as an index in 

 arriving at the age attained. The teeth of cattle are some- 



Fig. 102. — Chucks, showing some of the cheaper cuts of beef. 

 (Photograph by author.) 



what different from those of the horse, as the incisors, eight 

 in number, appear only in the lower jaw. The teeth are 

 not firmly imbedded in the jaw as in the horse, but are rather 

 set in cartilage, so as to allow of rather free movement. 

 As the teeth are not opposed by incisors in the upper jaw, 

 this is necessary. Instead of having teeth in the upper jaw, 

 it is provided with a pad or cushion for crushing the feed 

 when opposed by the incisors in the lower jaw. 



The two sets of incisor teeth appear in cattle in the follow- 

 ing order, and it is by this eruption and appearance that the 

 age may be determined up to about the ten-year stage. 

 At birth the calf usually has four incisors, the third pair 

 appearing about the tenth or twelfth day, and the corner 

 pair from the latter time up to the thirtieth day or there- 

 16 



Digitized by Microsoft® 



