58 
BULLETIN 905, U. S. DEPARTMENT OF AGRICULTURE. 
sible in the little-used muscles of the back and loin. The high- 
priced cuts from the back and loin, in fact, do form a slightly larger 
percentage of the dressed weight in beef steers than in common ones. 
The greater value of the meat from steers of beef breeding is largely, 
however, ascribed to the somewhat elusive element quality. 
If the greater use of purebred bulls is merely to improve the average 
quality of beef and not to increase the quantity produced in the 
country with a given consumption of feed, it may seem to be of no 
very great importance. It appears, however, that in this case 
superior quality really means greater food value. The essential 
differences between a beef steer and the average scrub are probably 
brought out most thoroughly in an experiment by Dr. H. P. Armsby 
and J. A. Fries (Bureau of Animal Industry Bulletin 128). 
An Aberdeen-Angus steer was fed in comparison with a scrub. 
The utilization of the feed was investigated by the most thorough 
methods. In agreement with the usual results, there was little 
difference in gains or cost per pound of gain. The beef steer dressed 
out better — 60 per cent comparted with 54.5 per cent — and the loin 
formed 17.5 per cent of the dressed weight, compared with 16.4 per 
cent in the scrub, which had more weight in the cheaper cuts. The 
beef steer, though greater in height and length of body at a year of 
age, was reached or passed by the scrub later in those respects. The 
beef steer, however, greatly surpassed the scrub in girth of body. 
Evidently the scrub continued growing for a longer time in bone and 
