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The middle ground in finishing livestock to meet market preferences

U. S. D. A.

Abstract

From a practical production standpoint and therefore from the standpoint of an extension program in meat animal production, what are some of the major considerations which fall under the title of this discussion? Let us list a few of them. How prominent must the consumer's preferences be before us when we choose our livestock types? How dependable are our livestock markets in reflecting consumer satisfaction? How profitable is it to approach the show type of animal? Where is the dividing line between a degree of finish that contributes to the eating qualities of meat and finish in excess of that?

If definite answers to these questions were available, they would serve as valuable guides to livestock production practices. The answers to some of them must await the results of further scientific research. Some modification of existing trade practices may provide the answers to others. And finally, some may be solved by a better dissemination of knowledge among producers as to the place their products occupy in the channels of trade.