CHAPTER IX 

 BEEF CATTLE 



A dairy cow is a cow that gives milk and makes beef. 

 A beef cow is one that makes beef and gives milk. Both 

 cows do both things, but one is better at one thing and the 

 other at the other. 



Most all of the advice given as to the dairy cow also applies 

 as to the beef cow. The latter should be of good size, consti- 

 tution, quality, capacity, length of body, etc., but in the withers 

 where the dairy cow shows general leanness and sharpness, 

 the beef cow should be fleshy, and broad and thick. The beef 

 cow should be heavily meated everywhere, but especially on 

 the back and the upper part of sides or ribs. These are the 

 parts from which the high-priced cuts come and should be well 

 filled with lean meat of fine quality. 



The udder or milk-making organ of the beef cow lacks the 

 development of that of the dairy cow. This frequently be- 

 comes one of the handicaps of the beef cow; often she does 

 not give enough milk to raise a good calf. For many beef 

 calves used for show purposes a nurse cow to help furnish 

 milk is provided. In breeding beef cattle the cow should at 

 least give milk enough to raise a good calf. 



Sometimes calves are "doubled up." Two calves are put 

 with a cow and the other cows are milked for dairy purposes. 

 Extra calves may be bought and put with a cow. This may 

 add greatly to the profit obtained from a herd. 



Dairy cows have the advantage of more economical pro- 

 duction and of greater returns per unit area but suffer a 

 disadvantage in comparison with beef cattle in that they re- 

 quire more labor and more expenditure for shelter. 



One man can care for and feed many times more beef cattle 

 than dairy cattle. Beef cattle are not milked daily in winter, 

 so do not lose so much heat. They, therefore, need less 

 shelter. They have calves which do the milking, but these 



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