THE TYPES 177 



taller, finally, buys ribs and loins of such quality of meat as 

 will secure for him the most generous patronage of those 

 consumers who appreciate and pay for the best meats. 



Type is therefore the primary consideration of the 

 breeder ; early maturity, feeding and rapid fattening capac- 

 ity, of the feeder ; dressing percentage and distribution of 

 the weight in the carcass, of the butcher ; and quality, of the 

 man who cuts the carcass on the block. . 



Economy in production is a matter of type, early ma- 

 turity, rapid fattening and dressing percentage. Quality 

 of the product depends upori the breeding, feeding, age 

 and dressing of the animal and the. cutting of the carcass, 

 and consists of texture, color, consistence, distribution 

 and proportion of the fat and lean and the percentage of 

 meat to bone. 



186. The block type. — Prime carcasses of meat are 

 produced by immature, unsexed animals, more commonly 

 males, of the block type fed to their optimum degree 

 of ripeneSs. The block type is characterized by a blocky 

 or rectangular form set on short legs and furnished with 

 thick flesh (Fig. 87). 



187. Early maturity. — There is a marked difference 

 in the extent to which individuals will develop in the 

 same period of time. Interest on investment, labor and 

 feed must all be charged against gross receipts to de- 

 termine the net profit returned by any block animal, 

 and these three important profit factors are all reduced 

 in the case of the early maturing animal. 



188. Rapid fattening is usually correlated with early 

 maturity but should be distinguished from it. One 

 animal matures rapidly, fattening readily at the same time ; 

 another may mature slowly, then fatten quickly, after 

 once mature ; still another may reach maturity promptly. 



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