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Show THE LIVEST0CKS1TUATI0N GOODBYE TURKEY t HELLO BEEF! Isnt it good to start in again on our regular meat diet? Turkey hot and turkey . cold, turkey hash and turkey soup! How quickly we get fed up. But is there anything that hits the spot and satisfies so well as a good steak? We have reached the point where good beef, lamb or pork is always available. If you can't get it, change butchers. Some of our butchers say that they want to handle the best meat but the trade won't pay the price. I am wondering if the housewife house-wife understands the difefrence in waste between the big steak with its big percentage of bone and course, stringy ends and the smaller steak from younger, grain-fed bullocks with small bone and every part not only edible but enjoyable. This clas3 of steaks are not only worth more money but are the cheapest cheap-est in the long run- It is probably, true that we have in most of our coast cities too many retailers of meat who would be better in some other line of business and doubtless the business would be better off without them. They are all trying to eke out a living at the expense of the public. But, in the end it is a matter of survival sur-vival of the fittest and time will tell the story. Greatest Profits in Young Stock As the big consuming sections develop de-velop along the west coast, the marketing mark-eting opportunity unfolds to the bene fit of the great agricultural and live stock sections of our western states. A study of the needs of these states is necesary in order to bring the best results. Quality production always works out the best because it rises above the ordinary kinds and for that reason is first to sell. There is a true saying that there is always room at the top. Surely that is true in meat food production. Lighter weight cattle of good breeding and finish come closest to what the bulk of the trade wants and to my mind the rancher who has made the most money lately is the cow and calf operator using pure-bred bulls. One of the big Arizona operators just told me that he has contracted his spring calves at $50.00 per head, averaging around 400 lbs. right at 12 Me per pound, for fall delivery and likely to go into the middle western feed lots for baby beef. These calves are from pure-bred bulls and gooi strong healthy cows. These same calves carried to yearlings would not as a rule bring enough additional money to pay the carrying charge and probably not so well suit the feeder. Speaking of feed lot operations as against grassers, the fed ' bullock yields a higher percentage of meat. The quality is better and the packer pays on the basis of yield and quality. qual-ity. For example, a bullock costing 10c a pound, and dressing 50 per cent, makes the cost of the beef on the hooks about 20c per pound. If the same bullock dressed 60 per cent, it vO'jld cost about iP2-!- : er po'.nV. lithe li-the meat. In other woivi, vn aivouni. of the increased yield, the packer could afford to pay 12'l'C on the hoof. We don't want to overlook the fact that the packers employ men whose business it is to estimate the meat yieV : id the price paid on the market -v."! a iheir judgment If their J -i - i is bad, they don't last long, iiiui t : y are all confronted every day vi.h the killing test which speaks for itself. |