University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Wisconsin bankers' farm bulletin
(1913-1919)

Tormey, John L.
Wisconsin bankers' farm bulletin. Bulletin no. 19: profitable beef production PDF (1.0 MB)



girth,-insuring a strong constitution, thus showing the ability to stand
up in the feed lot, and a large "middle" showing capacity for con-
suming feed.
    How can beef cattle of the right type be secured for feeding pur-
poses? The most common way has been to buy feeders on the market.
This is rapidly being replaced by home breeding of cattle. Good beef
cattle can only be produced by the continued use on well bred beef
cows, of carefully selected pure bred bulls.
    What are the market classes of "tak?  In order to market cattle
wisely it is necessary to know into what class and grade they will go,
                                 when they reach the markets. Class
refers to the use to which an animal
is put, grade is the degree of fitness
for that class. The principal market
classes are: beef cattle, butcher cat-
tle. stockers and feeders, cutters and
canners, baby beef, veal calves.
    "Beef cattle" are the choicest
animals put on the market. "Butcher
cattle" are not in condition for the
beef ca+tle class. and lack-the, qumi-
   THE BUTCHER'S DELIGHT.        ities which make good "feeders"-
 This is the beef type that- pays  It  as feeders are classified cows, heifers,
rietcurns a maximum proportion of high  bulls and steers of poor breeding
and
joriced cuts of meat. The feeder likes
tibs type of animal because the ration  quality.  Stockers and feeders are
suse directly in high class meat un-  the cattle which are returned to the
                                 country for feeding purposes.
    Cutters and canners consist of cattle which are very thin in flesh.
and are generally old cows which are not desirable for feeding. Cutters
are somewhat better than canners, which are the poorest stock on the
tarket.
    v eal caives are crom Lutur U
eight weeks old, and intended for
slaughter purposes.
    "Baby beef"' applies to young,
well bred, well fattened stock, which
is marketed at from twelve to eigh-
teen months of age, at a weight of
from  800 to 1,000 pounds.  It is
called "baby beef" because it has
been pushed right along from the
start, and has not been allowed to        THE BUTCHER'S BURDEN.
lorse the calf fat.                     Too many animals of this type are
    How is, baby beef made?    Only   unloaded on the market. Such steers
            HOW iSbaby b   Made?(Illy yield a maximum of offal and cheap
low down, well bred, early maturing, parts. Their appetites are good and
             cigh  ealves make baby beef.  oftentimes they gain fast enough,
but
high quality cavsmk        aybe.without any Improvement In meat
These can only be secured by using    quality.
pure bred bulls on carefully selected cows. Baby beef production. the
most profitable form of beef farming, means good blood and high feed-
ing. The calf is well fed to the time of marketing. The advantages of
     E-
Pi


Go up to Top of Page