HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Davison, H. R. Search for Related Content PubMed Articles by Davison, H. R.

The Desirability of Carcass Standards of Performance

Institute of American Meat Packers

Abstract

Ever since man began selecting animals for meat purposes, his opinion has wavered as to whether his selection should be based on the live animal or the carcass. His chances for error in the live animal have been obvious, and the number of times skillfully fattened animals have proved to be carrying fat tissue where the judge has expected muscular tissue have been all too frequent. Even grand champions at our fat stock shows have suffered this disability on numerous occasions.

So uncertain was that pioneer improver of meat animals, Robert Bakewell, of his ability to determine carcass merits on the basis of external form, that he established a museum of "joints" in which the principal cuts of beef and mutton from his Longhorns and his Dishley Leicesters were preserved in pickle. "The Druid" reports that at Dishley Grange "in the business room there are not only skeletons, but pickled carcasses of sheep whose points were most after the breeder's heart, also he (Bakewell) shows with no less relish some beef joints."