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Show jTlLivestoclc 1 ' the pork loin. From the 400 pound hog, the housewife obtains say two large pork chops when she orlers two pounds. From the loin of the 200 . pound hog, she obtains as many as six chops in two pounds. The meat from the lighter pork chop contains less fat and waste and is more tender tend-er and toothsome. Manifestly, the average housewife would prefer the six smaller chops. Certainly, the meat distributor finds it good business to handle the more desirable loin so It is good business to produce such a loin. The producer must realize the grade of meat most realize the grade of meat most in demand and understand under-stand the reasons for a better demand for certain weights and types in order to develop his breeding and feeding operations along the most profitable lines. In the selection of hogs, the breeder and feeder must always have in mind that the ultimate end of the pork is on the consumer's table. Bearing in mind that the pork loin and the ham are the most valuable portions of the hog carcass, it must be seen that the long backed, bacon type is the most profitable and desirable de-sirable for the Pacific Coast markets. mar-kets. The beef animal with the best set of ribs and loins and thick covering on the hindquarter, early maturing and carrying the least amount of waste fat should be the goal of the beef producer. The wool grower has been quick to learn that the most desirable type of lamb is the quick maturing blocky lamb with good loins and hindquarters. Possibly too much attention has been given by the wool growers towards this type instead in-stead of following a bit more closely the demands of the wool trade. Live stock production often seems a complex problem because it is a complex age in which we are living. But in these days of fierce competition competi-tion among all producers lor the consumers' con-sumers' dollar, there are fundamental facts that are really receiving the attention of the successful live stock producer. Live stock producers are more and more becoming convinced that they must think of their live stock in terms of meat -visualizing the swine, cattle and sheep hanging on the rails of the meat distributor, or on the retail re-tail meat dealer's counter. This is ono of the important trends in the live stock industry and is something that is new and worth while. Gone are the old days when the producer figured that when he had sold his stock to the butener or packer, ho was all through with the transaction. The way it works out, what is good for the distributor is generally good for the producer. This statement is . true whether quality, type or price is referred to. Nowadays the man who raises or feeds live stock understands that he has a very definite defi-nite interest in the ultimate sale of the meat. Live stock producers all over the United States are now- contributing a certain amount on every carload of live stock they sell at the stock yards towards a fund used to advertise meats and towards educational work. The packer also contributes towards this fund. Its sole purpose is to aid the retailer in marketing meat because be-cause all down the line, the better the demand for the retailer's meat, the better the demand for the live animals. ani-mals. It is a day of co-ordination and cooperation. co-operation. Few are there of the "die hards" who now cuss and rave against the meat packer and the meat distributor. Instead, the new order cf things on the part of the producer Is to attempt to co-ordinate his breeding breed-ing and feeding activities so as to provide the sort of meat carcass best suited to the modern day housewives' needs, thus broadening the market for meat foods by offering a more desirable de-sirable and attractive product. Producers and distributors, working work-ing together are carrying their campaign cam-paign even a step further by having official "tasters" at several universities. univer-sities. These men study the effect of various feeds on the quality and pala-tability pala-tability of meat. Thus it is hoped that through the proper blending of feedstuff, the most nutritious and tender quality of meat mav be obtained. obtain-ed. All of t'ais means that changes are taking place in the live stock business busi-ness just as well as in every other line of endeavor in these days of high-pressure merchandising. The produce- on the farm is beginning to learn fur instance, 7hy the packer prefers the ISO to 200 pound hog in preference to the 400 pound hog of "decades ago. Take for instance i |