164 FARM ANIMALS 
7. Best -beef cuts.—-Quite naturally, the best cuts of 
beef would be expected in those regions where little mus- 
cular action occurs. Hence the neck, legs, stomach and 
head are not store places of meat. Not only do we find 
little meat in these regions, but that which is obtained 
is least in demand and of an inferior quality. The choice 
cuts are derived from the sides, the loins and the upper 
region of the thighs. In these parts not only is found 
the best beef, but here the greater part of the salable 
portion of the slaughtered ox is stored. 
Men who make it a business of fattening and of breeding superior 
strains of beef cattle are at all times endeavoring to develop this 
tendency of some races to deposit their increase in those regions 
from where the most valuable cuts of beef are obtained. 
FRONT, REAR AND SiDE OF BEEF ANIMAL 
8. As producers of human food.—While both beef and 
dairy products are human necessities, the dairy cow is a 
much more economical provider of human food than the 
ox, A dairy cow yielding at the rate of 20 pounds of 
milk daily, in one week manufactures milk nutrients in 
the following totals: Protein, 5.1 pounds; sugar, 6.4; 
fat, 4.9; mineral matter, 1.1; or a total of 17.5 pounds. 
On the other hand, a steer gaining slightly over two 
pounds a day, or 15 pounds a week, supplies in meat only 
five-ninths as much. The steer’s weekly contribution is 
