112 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



judge them. If a dairyman is a good judge of a dairy cow he knows her 

 form, knows the forms that are be st for dairying purposes. It is the same 

 in regard to beef cattle. 



This first chart simply gives the various parts of the animal. They 

 are all numbered, head, the shoulder, loins, and rump, etc., etc. A man 

 going into the beef business ough t to have a chart of this kind, and find 

 out and ascertain what the good p oints and desirable points are and then 

 study his animals. If they do not conform to those requirements, turn 

 those all down. 



Now I have an illustration here that I want to call your attention to. 

 Here is the cut of a beef steer supposed to weight 1200 pounds, and marl? 

 ed off ta show the manner in whi ch a beef animal is cut up for the retai . 

 trade in Chicago, and perhaps in other cities, with the weight of each cut 

 and the price per cut marked on each one. These prices I obtained a year 

 ago, but I don't think they have changed since then. Now, what is the 

 lesson to be learned from that? If you run over these figures you will 

 make this discovery. Here are three cuts, ribs 68 pounds at 18 cents, 

 porterhouse 25 cents, and sirloin 34 pounds at 18 cents. If you take the 

 total of these three pieces and compare it with the balance of the animal 

 you will find this: That 28 per cent of the parts are equal to 64 per cent 

 of its value, or, in other words, one-third of this carcass is worth two- 

 thirds of the balance. Take the three cuts from the shoulder to the hips,, 

 the part of the animal that only ^veighs one-third of the carcass, and it 

 is worth two- thirds of it. The stock men, the beef men here will ap- 

 preciate this. It shows that if you are going to get the highest price for 

 your beef, you must have an animal with a broad, strong back. The 

 more of that high-priced meat you have, the more you will get in return* 



Just look at the contrast there is between the beef animal and the 

 dairy animals in the back. That explains to you why your dairy animals 

 will not sell in the market for the beef, because they don't have this high 

 priced meat in the back. 



Here is a representative Gray Hereford steer and the other a Jersey. 

 These steers were put on feed and fed the same. I think they consumed 



