Leaner Beef On The Hoof?
“No Blue Ribbons For Fat Monsters
There seems to be a revolution
ary idea in the cattle industry that
may change the judging methods
for prize-winning cattle.
The tendency now is for selec
tion of leaner cattle rather than
the fat steer. “We’ve got to stop
selecting overweight, wasty cattle
as blue ribbon and grand champion
winners,” Alden K. Barton, Utah
State Commissioner of Agriculture
in charge of livestock, stated be
fore a group of the Utah State
Junior Livestock Shows Associa
tion.
Joe Beaty, local rancher, com
menting on this, said there is a very
definite swing from fat meat to
the more lean variety. This ten
dency could have a beneficial effect
on the local beef situation, since
the meat runs more to lean than
fat here.
This statement is borne out by
C. K. “Keith” Pace, manager of
Cudahy’s Utah operation, who
stated: ‘“Consumer preference has
caused us to change our slaught
ering to some degree away from
the Choice grade to Good and
Standard type steer.” Pace listed
two primary reasons for the
change:
(1) Economic conditions in the
western states, where consumers
are looking for less expensive buys;
and (2) retailers not wanting to
cut away excessive fat on the meat
they sell.
In the standard grade, according
to Pace, Cudahy is slaughtering
mostly cattle that have been put
into the feedlot for from 60 to 80
days. “We’re producing Standard
type steers now that will eat well,”
he added.
“We have to teach our young
producers to raise lighterweight
cattle,” Pace went on. We need
leaner cattle of good quality, and
some of these will grade Choice.
This doesn’t depend so much on
breeds, but on feeding methods,
size of rib eyes, leaness and muscl
ing of the beef.”
Dr. Doyle Matthews, animal hus
bandman at Utah State University
stated the case in these words: “I
feel now that we’ll try to select as
our show winners cattle more in
line with what the packer and
housewife have indicated they
want. We are going to have to dis
criminate against cattle that are
obviously overdone and overcon
ditioned.”
Kodiak produces more beef than
any other area in Alaska. The high
quality of the flavor of the local
beef is well-known. The cost of
feed for fattening cattle for market
would raise the price of the cattle
to a point where it would be pro
hibitive, cattlemen here say. The
present trend for leaner meat may
turn out to be a boon to the local
industry.
LIVE AND LET LIVE
A pedestrian may be in the
wrong, but he still doesn’t deserve
the death penalty.
The secret of why some people
can’t keep a secret is out—they
keep it in loose-lip form.
GOAL
Ambition, plus a fixed course,
are the magnets that get things
coming your way.
Arguments start many fights,
but never seem to finish one.
more t/ieo ei/er. . •
tAferee "GCD/V1ETH!FsJG EJCTFZ^V"
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