. Productive agriculture . Courtesy of the Agricultural Exension Department, Purdue University,Fig. 64. — A typical beef type; bricklike in conformation from side, front, and top view. features of the head are correlated with similar features in therest of the body. (See Figures 64 and 65.) The Valuable Cuts. — The picture (Fig. 66) shows the way asteer is cut for the retail beef trade. It is taken from FarmersBulletin, No. 711, and shows the Chicago retail dealers methodof cutting beef. It should be studied because it shows wherebeef cattle ready for slaughtering should be well formed andfini
. Productive agriculture . Courtesy of the Agricultural Exension Department, Purdue University,Fig. 64. — A typical beef type; bricklike in conformation from side, front, and top view. features of the head are correlated with similar features in therest of the body. (See Figures 64 and 65.) The Valuable Cuts. — The picture (Fig. 66) shows the way asteer is cut for the retail beef trade. It is taken from FarmersBulletin, No. 711, and shows the Chicago retail dealers methodof cutting beef. It should be studied because it shows wherebeef cattle ready for slaughtering should be well formed andfinished. The region from which the porterhouse steak, prime BEEF CATTLE 147 of rib, and sirloin cdts are taken is important. A broad, well-finished back is a sign of a great amount of meat in the region ofthese valuable cuts. There are some cuts which are actuallyworth less after the steer is slaughtered than they were when thesteer was alive. A steer of good quality, that is of fine bone, skin, and hair, well. Courtesy of the Agricultural Extension Department, Purdue University,Fig. 65. — An inferior feeder. finished and evenly, firmly, and smoothly fleshed, weighing1200 pounds, will dress out about 800 pounds (about 66f%),and of this about 700 pounds of meat can be eaten. Carefuljudging of beef cattle and a close study of the score card willaid a great deal in placing proper estimates upon the differentsections of a beef type. (See Exercise 2.) 148 PRODUCTIVE AGRICLTLTURE RUMP\ 7ct5. A^*l»\l30 tts\ 68 lis. \ ^^ ? P™Y^V 6cts\all4cts\20cts^ »I24«/ ROUNDPLATE \^J^ / l^ilis , ?21ks. The Beef Breeds. — All the typical beef breeds have thecharacteristics pointed out in the above paragraphs. They varyslightly in different sections of the country, in temperament, in color, in milk production, andin other minor points. For amore extended discussion referto other texts, and especiallyto Types and Breeds of FarmAnimals, by C. S. Plumb. Themost important breeds of beef
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