FEEDING AND CARE OF BEEF CATTLE 307 



tions of the western grazing district a still less intensive system is 

 followed, the steers not being sold until 3 years of age. However, 

 the tendency is ever toward hurrying the beef animal to the block, 

 and while 4- and 5-year-old steers were once common on the range, 

 but few now reach that age. 



QUESTIONS 



1. Into what two phases is beef production largely divided? 



2. Define margin and show by example the margin necessary to prevent loss, 

 in fattening steers. What factors influence the margin required? 



3. Discuss the food requirements of fattening cattle. 



4. What are the advantages and disadvantages of fattening 2-year-olds com- 

 pared with calves or yearlings? 



5. How does the degree of finish affect the cost of gains? 



6. What factors affect the length of time required to fatten cattle? 



7. Discuss the effects of limiting the allowance of concentrates during the 

 fattening period. 



8. Wherein do beef-bred steers excel scrubs and dairy-bred steers for beef 

 production? 



9. Briefly discuss each of the following: (a) shelter for fattening cattle; (b) 

 the self feeder; (c) water and salt requirements; (d) pigs following steers; 

 (e) cost of fattening. 



10. How should beef breeding cows be fed and cared for? 



11. Describe various methods of raising beef calves. 



12. How should calves be fed for veal? 



13. Discuss the feeding of growing beef cattle. 



14. What have you learned concerning fattening cattle on pasture? 



15. Discuss the production of baby beef; the fattening of yearlings; the fatten- 

 ing of cattle two years old or over. 



