The world's meat futureAn account of the live stock position and meat prospects of all leading stock countries of the world, with full lists of freezing works . nder prevailinghigh prices for feeds and moderate prices for beef. That thebest gains are made by calves about eight months old at thebeginning of the feeding period. That it pays to select thecalves carefully, taking only those that carry a fair amountof natural fleshing and that have never had a set-back. Thatbeef type and natural fleshing are the controlling factors indetermining the length of time and quantity of feed requiredto fi
The world's meat futureAn account of the live stock position and meat prospects of all leading stock countries of the world, with full lists of freezing works . nder prevailinghigh prices for feeds and moderate prices for beef. That thebest gains are made by calves about eight months old at thebeginning of the feeding period. That it pays to select thecalves carefully, taking only those that carry a fair amountof natural fleshing and that have never had a set-back. Thatbeef type and natural fleshing are the controlling factors indetermining the length of time and quantity of feed requiredto fit a calf for the block; calves of dairy type and calves of beeftype lacking somewhat in fleshing at the start ^vill not makegain comparable with that made by deep-fleshed, low-set, thick,bloeky calves that have never had their growth cheeked—calves ofthe thin-fleshed order incline to belly-fat, and do not coverdeeply Math flesh on the back and loin. The last conclusion isthat quietness in the food lot, gentleness in handling the calves,and careful attention to feeding regularly have nearly as muchto do with the final results as has the feed. CANADA 139. Points of Beef Cattle. Side View. 1. Muzzle. 2. Mouth. 3. Nostril. 7. Eye. 8. Ear 9. Poll. 10. Horn. 11. Neck. 12. Throat. 14. Top of chest, Top of shoulder. 17. Shoulder. 19. Point of shoulder. 19. Arm. 20. Shank. 21. Brisket. 22. Topline. 23. Crops. 25. Ribs or barrel. 26. Foreflank. or 27. Back or chine. 28. Loin. 29. Hind flank. 30. Underline, or bottom line. 31. Hip, point of hip, hook bone. 32. Rump. 33. Tailhead. 35. Buttocks. 36. 8. Navel.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcat, booksubjectsheep
