—Lancaster Farming, Friday, Nov. 29, 1957 12 Now you can get from Hubbard Farms the K-137 Leghorn especi ally bred by Kimber Farms. Calif, for professional egg pro ducers The K-137 is made-to order for men whose profits de pend on high, steady production ojE big white eggs under rigorous commercial conditions Average of 250 Eggs Per Hen Kimberchiks established a 5- year average of 250 eggs per hen in the most recent California Random Sample Laying Tests Income over feed cost per bird —ss 00. Livability 90 7% to about 18 months You can de pend on K-137’s for • LARGE, EARLY PURE WHITE EGGS • EXCELLENT QUALITY • GOOD FEED CONVERSION • MATURE BODY WEIGHT OF 4M TO 4Vj LBS. • HIGH PRODUCTION IN CAGES OR ON FLOOR • GOOD RESISTANCE TO LEUCOSIS Ask For Descriptive Folder rmr^^ns Ph, EX 2-2155 Lancaster, Pa. NEW CAR OWNERS with 14-inch wheels HERE'S THE TIRE ESPECIALLY DESIGNED FOR YOU REGoodrich NYLON TRASLWSAKERS WINTER TIRES lets you GO-GO-GO thru ice, mud, snow 2 for 2- BOWfl Carcass Contests May Outshine Live Animal Competition at Shows Carcass contest grand cham pionships may soon overshadow the grand championships in shows for live steers, barrows and wethers, according to a pre diction made by Dr H. H. Kildee, Dean Emeritus of the College of Agriculture, lowa State Col lege, and vice-president of the International Live Stock Exposi tion. The prediction was made in a recent speech at the University of Florida Dean Kildee is direc tor in charge of the carcass con test of the International show. Kildee based his view on live stock research findings that point the way to breeding and feeding livestock that produces carcasses that cut out the great est amount of lean meat a decided consumer preference. ALBUMEN , Red meats have partially lost i favor to other meats in recent ■ years due largely to the present I consumer reaction agamst fat on meats While beef consump tion last year was at a record of 83.5 pounds per capita, it is significant that red meat con sumption has only increased 29 per cent since World War II comnared to 78 per cent for poultry. “It is logical and desirable that each industry improve its products, their presentations on the market and, therefore, their sales and the industry’s economic well-being ” Poultry raisers have made vast strides in the improvement of product and its processing, packaging, marketing and mer chandising The homemaker who buys 75 per cent of all fodd and 73 per cent of all beef for home con sumption and has clearly shown a preference for lean meat has ■established the goal for those industry leaders “who know that it is impossible to breed, feed process and beef, pork and lamb that pro vide large rib and lornt eyas of lean meat that are tender, well marbled, juicy and of the desir ed texture, color and flavor, and with a minimum of ‘bark’ or ex ternal fat ” Carcass contests spotlight the need for improved breeding and feeding to meat consumer wants The need is apparent m dis crepancies between on-hoof judg ing of contest animals and final carcass judging. Kjldee noted greatest improvement in swine judging in recent years, while lamb judging has done nearly as well. The primary purpose of'these contests is to increase the yield and to improve the quality of beef, ipork, and lamb in order to measure up to consumer prefer ence They give convincing evi dence of marked variations m carcass quality among the breeds in each species and also within each of the breeds. The International Live Stock Exposition has had a carcass contest since its first show in 1900 Last year it increased cash prizes, expanded classifications, revised the rules and spotlighted the contest by auctioning the champion carcasses in the mam arena before Horse Show crowds Carcasses were displayed promi nently through the week in a refrigerated, glass-enclosed trail er, made possible by William Wood Prince of the Union Stock Yard and Transit Company Other prize winners were dis played, 'With photographs of the live animals, in packing house coolers where meat specialists answered questions durmg a con tinuous “open house” In the beef catt*e contest, separate classes for senior calves, summer yearlings, and junior yearlings are now provided for Angus, Herefords and Shorthorns and purebreds, grades and cros ses of other breeds Entries are judged on foot on Friday morn ing, slaughtered v that afternoon, and carcasses judged on Monday so that prize-winning carcasses are displayed for study by breeders and feeders through the week Stated Doctor “The fact that there are variations within each breed is a major reason why carcass contests merit the greater emphasis and increased participation which they are now receiving ” Dressing percentage is not a factor in the placing of the In ternational contest. Dr R W. Bray, associate professor of ani mal husbandry at the University of Wisconsin and superintendent of the contest, points out that high yield is sometimes associat ed with excessively fat or over finished animals The “fills” of animals vanes, and it ns difficult to give proper credit to major by-products of animals. The major criteria of the In ternational are as follows" 1. loin eye area in square inches (this varied in the 1956 contest from nine to more than 16 square ■inches), 2 Fat thickness over the eye (not excessive), Marb ling which is scored on a basis of 1 to 10 The speaker believed a good goal for market steers is pro vided by Dr L. E feunkle of Ohio State University steers that in conformation, natural flashing and degree of finish provide the following 1. An edible portion of 80 per cent of carcass weight 2 Tnmmable fat not in excess of 14 per cent of carcass weight 4 Rib eye of about 13 square inches and a texture and marb ling that indicates tenderness, juiciness and desired flavor and color 5 A degree of finish not too high and limited external fat or “bark”. Research in Europe and New Zealand by Dr, C P McKeekan dispels a widely accepted idea that small bone in animals is cor related to a large proportion of 'ean meat Weighing and measur n