—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<r every individual muscle and
bone in many thousands of
slaughtered animals, the investi
gator concludes.
“It is not possible to get
a carcass with,a really great
wealth of flashing without
Thank You For Making Our
Open House a Huge Success!
CONGRATULATIONS TO THE FOLLOWING PRIZE <
WINNERS; !
Ist Prize- Paul Snyder, 17 E. Chestnut St. Ephrata. 1
2nd Prize Geraldine Terry, RDI, Denver
3rd Prize. Beatrice L. Good, RD2, Mohnton
4th Prize C. R Gensemer, Martiodale.
Just a Few Barton Wringer Washers
Left... to be sold at Low. Low
Prices While They Last!
ct nrp TTmirc;- Mon., Tues., Wed. 9 A.M. to 6 P.M.
Store Hours. Thurs FrLj Sat _ Q AM to 9 RM .
Delivery Available Easy Terms Free Parking
Now ... 2 Stores To Serve You Better
MARTINDALE INTERCOURSE
FURNITURE STORE BRANCH
PH. HILLCREST 5 2932 PH. SOS-3752
“The Cash Discount Stores”
they look alike. ..hut..
HOW WILL THEY PRODUCE?
WINDLE’S HONEGGER
ASSOCIATE HATCHERIES
Ph. LYric 3-5941 COCHRANVILLE, PA. /wtt
having associated with that
flesh a 'heavy weight of bone
Muscles are tied to the
bone; they are there to op
’ erate the bone; so their
size and shape must, for
mechanical reasons, be as
sociated with the size and
ishape of the bone'”
This study indicates that it
is possible to breed cattle that
are markedly deficient in lean
meat and having excessive fat
by selecting breeding animals
with fine bone. The shorter and
thicker the bone the greater 1
depth or thickness of muscle
over that bone. Studies in this
country substantiate these con
clusions
Doctor Kildee also cited recent
discoveries by Department of
Agriculture research that flavor
an meats is 68 per cent heritable.
“It is not difficult,” he conclud
ed, ‘‘to project one’s thinking
to the point of picturing the car
cass contests of the future with
a much greater educational and
inspirational value to the breed
ers of purebreed seed stock, pro
ducers of market beef cattle,
swine and lambs and to all con
sumers of red meat ”
SUBSCRIBER SAYS
Adam H. Stewart, Rl Denver
Dear Sir I am very happy-to
be one of your first subscribers
and accept your offer to renew my
subscription for 80 weeks at the
rate of $2 We like the paper from,
cover to cover
Newly hatched chicks may look alike, but
there may be a tremendous difference be
tween them That’s why it’s wise to star#
right with Honegger Chix —• scientifically
bred, famous for excellent livability. With
proper feeds and management, they rapidly
grow into Honegger Layers, the national
champion egg producers that recently aver
aged a dozen eggs on 391 lbs. of feed.
About 90% of ail eggs laid are large or
extra large, with chalk-white shells of supe
rior texture and excellent interior quality
to bring the highest market prices.
Increase your net egg profit by ordering
your Honegger Chix NOW. Come in todayl