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  Ijricc collccssiollsg conslllllcrs O1` ()llOlC€, (lO(;‘S 1]Ot l]€LVC S() II]llCl] ]I]$T1'l)llII§.{ Ol` tllC~  
· • dee) rel eolo· of choi· atu·e beef. Because ol
indieate they would take large _ l .° _ I °€ m I . ,,.-._
( udntit. S f 461 l b f,, this, often it does not fit the present beef grade ‘
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I y standards and 1S graded heavy-calf 1DSt€i`l(l of beef. ,;».i
_ Many retail stores which handled beef from the ,_
By (.. I). PHILLIPS and W. Y. VARNEY .. ,, » - . . 1+*
cow and calf plan of beef production have dis-
(Ionsuniers` taste in beef can change rapidly. For continued its sale. Many store operators say that ¤·•*;‘
example, beef produced from heavy milk-fed calves buyers complained that the meat was tasteless. tough, ,.7
weighing from -150 to 650 pounds sold readily at and dry and, consequently, were not repeat buyers. I
irices et ual to the more mature beef during \Vorld Meat market oierators also said the beef from the *`*
\Var ll. lloweyer, such beef sold only at a distinct milk-fat calf was strictly a seasonal product as it was *4
discount when meat became more plentiful after the available only during the fall months. Because of V
war. Many recent studies have shown that the demand these reasons, many stores have not handled this beef * V
has changed from highly finished or prime beef cuts in recent years. {
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l" ll"‘ l*`**'“"` CMS- At the University of Kentucky, “palatability panels" '
The lower price received by producers for the milk- were conducted in an endeavor to find out just how *7
fat calf was a blow to many Kentucky farmers who satisfactor such beef is in com yarison with more ~·».
. ,, · . 2 . I . * ‘
had slnfted to the cow and calf vlan of beef uroduc- mature beef. Flavor tenderness, and `tucmess of meat
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ttou during and following \Vorld \Var II. The grass produced from 400 to 475, 5()() to 575, and 600 to 700 i““"`
economy on most Kentucky farms, with a shortage of pound milk-fat calves were compared with beef from M,. ,
concentrate feeds, is admirably suited to the “eow a 1,000 pound fed steer of similar grade. These tests __
and call" plan of beef production. The carcass from did not prove conclusively that one was more accept- ""‘°.
such a milk-lat calf, which usually grades high, good, able to the “panel” members than the others in the gn,
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(Ion and (Zalf l’|an in \\'oodi`ord tounty. These ehoiee market timc.
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