Excerpt from Catalogue of Products Manufactured by Armour and Company
This classification covers beef in carcasses, hind quarters, forequarters, and rattles. The beef is dressed and chilled in sides, but before loading in cars is ribbed or quartered to facilitate the work of ... shipping from the plant and the handling at the branch house.
Dressed beef is classified in a general way as Native, Western and Texas, with steers, cows, heifers and bulls in each class; and is graded good, medium and fair of each class to designate quality. Native beef, as a rule, is of superior quality and has sufficient finish to indicate grain feeding, and the carcass is compact in form and covered with a good thickness of: clear, bright fat. Cattle of this class generally mature at a comparatively early age. West ern or Colorado beef is relatively rangy in form, less bright in color and not so good in quality, finish, or general appearance as the native variety. Texas beef also is less bright in color, weighs considerably less in'the carcass than either the Native or Western grade, and is not so good in form, finish, nor quality.
Native cattle are generally produced by the corn growing districts of the country. Western and C010 rado cattle are raised in Colorado and adjacent states in the Northwest. Texas cattle come mostly from the state of that name and from Oklahoma, but the terms Western and Texas have less geographical significance now than formerly. Cattle produced in these sections, when properly handled and fattened on grain feed, frequently make beef that will com pare favorably with the Native grade.
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