Types and market classes of live stock . eeding cows.—A rather common practice isto buy thin cows showing evidences of beef breeding, turn themon pasture and breed them, rough them through the winter,and the next season, after their calves are weaned, fatten themoff for market, retaining the calves for feeding purposes. Suchcows are called stock and feeding cows. 118 Types and Market Classes of Live Stock Veal Calves. Veal calves are a by-product of the dairy industry. Mostof them are of dairy type and breeding, and are not profitableto raise for beef. The veal calves annually slaughtered in t
Types and market classes of live stock . eeding cows.—A rather common practice isto buy thin cows showing evidences of beef breeding, turn themon pasture and breed them, rough them through the winter,and the next season, after their calves are weaned, fatten themoff for market, retaining the calves for feeding purposes. Suchcows are called stock and feeding cows. 118 Types and Market Classes of Live Stock Veal Calves. Veal calves are a by-product of the dairy industry. Mostof them are of dairy type and breeding, and are not profitableto raise for beef. The veal calves annually slaughtered in theUnited States are nearly half as many as the cattle slaughteredfor beef, but their dressed weight is only one-tenth of the dressedweight of the cattle. Veal calves are dressed with the skin on,and a well-fattened veal dresses from 65 to 70 per cent. Thedesired type is a blocky, sleek, smooth calf, with comparativelysmall head. The neck should be thick, the brisket full, ribswell covered, loin wide, flanks full, rump plump and Fig. 33. Good Feeders. thighs plump, and scrotum or udder full. The skin should besleek, mellow, and easily lifted. The most important factors determining the value of a vealcalf are age, condition, and weight. Weight is not so importantas age and flesh. To command the highest price, a young calfshould carry high finish, weigh from 140 to 160 pounds, and beabout eight weeks old. A strictly fat calf of 150 pounds atseven weeks of age is the sort that tops the market. Veal calvesrange in weight from 80 to 450 pounds, and in age from 5 to 20weeks. The grades are choice, good, medium, and are the requirements of the various grades as to fat-ness, weight, and age: Types and Market Classes of Live Stock 119 Choice well fatted .. Good fat Medium medium fat. Common thin .120-160 lbs 6- 8 .110-200 lbs 6-10 weeksweeks . 100-240 lbs 5-12 weeks 80-450 lbs wide range Milkers and Springers. These are cows and heifers of dairy type and breedi
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
