The Principles And Practice of Judging Live Stock
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In our eReader you can find the full English version of the book. Read The Principles And Practice of Judging Live Stock Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Principles And Practice of Judging Live Stock
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— Since the beef steer is a straight business proposition, the most impor- tant thing for the judge to know regarding the carcass cuts Digitized by Microsoft® THE TYPES 189 is their relative values. They rank as follows : the high- est priced cut of the carcass is the loin, the rib cut is valued at from 10 to 20 % less, per pound, than the loin of the same grade ; the round at 40 to 50 % less than the rib ; the rump is worth a httle less than the round ; the best grade of chucks sells at about ...the same price as the rounds ; while the plate, the flank, the shank and the neck Fig. 95. — A typical beef steer.
sell for less, per pound, than the live weight cost of the steer. Steers dress 50 % to 70 % of their live weight.
207. Dressing percentage. — The dressing percentage of the steer involves type, quality and condition, while the relative weights and values of the different parts of the carcass are determined by type and conformation.
208. Type is fundamental even to conformation in that it is impossible to have a broad, thick loin on a steer Digitized by Microsoft® 190 LIVE-STOCK JUDGING of any but beef type.
What to read after The Principles And Practice of Judging Live Stock?
You can find similar books in the "Read Also" column, or choose other free books by Carl Warren Gay to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
— Since the beef steer is a straight business proposition, the most impor- tant thing for the judge to know regarding the carcass cuts Digitized by Microsoft® THE TYPES 189 is their relative values. They rank as follows : the high- est priced cut of the carcass is the loin, the rib cut is valued at from 10 to 20 % less, per pound, than the loin of the same grade ; the round at 40 to 50 % less than the rib ; the rump is worth a httle less than the round ; the best grade of chucks sells at about ...the same price as the rounds ; while the plate, the flank, the shank and the neck Fig. 95. — A typical beef steer.
sell for less, per pound, than the live weight cost of the steer. Steers dress 50 % to 70 % of their live weight.
207. Dressing percentage. — The dressing percentage of the steer involves type, quality and condition, while the relative weights and values of the different parts of the carcass are determined by type and conformation.
208. Type is fundamental even to conformation in that it is impossible to have a broad, thick loin on a steer Digitized by Microsoft® 190 LIVE-STOCK JUDGING of any but beef type.
What to read after The Principles And Practice of Judging Live Stock?
You can find similar books in the "Read Also" column, or choose other free books by Carl Warren Gay to read onlineMoreLess
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