Word: cowmen
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Gamblers & Colonizers. In half a dozen books (Old Jules, Slogum House} about settlers, cowmen and sheepherders of the 1870s, Nebraska's Mari Sandoz, 61, has tilled her own neat field well enough to become one of the better sod sisters. Her latest novel, despite its gamblin' title, is no card party. Her hero, John Jackson Cozad. was indeed a wily gentleman jackleg, but a green baize tabletop never confined his instinct for conquest. In 1872, when every faro den east of the Mississippi had barred its doors to his talent for bank breaking, Cozad made a down...
...multiplied on the wild ranges. By the time the Lone Star State won its independence, there were 80,000 longhorns in Texas, more critters than humans. Yet by 1920 the longhorn was almost extinct. It carried too much leg, flank and horn in proportion to edible beef, and cowmen simply could not afford to keep...
...most popular-is massive and placid but critics say it suffers from heat and a tendency to sterility. The white-faced Hereford-its successor and still the leading U.S. breed-is hailed by many ranchers as a hardy forager and the best beef animal in the world. But other cowmen complain that it is prone to some diseases such as cancer eye and udder burn. The Aberdeen Angus, still growing in popularity, is first-rate under ideal conditions. But it has a reputation for being hard to handle. The hump-backed Brahman, immune to India's heat and insects...
Today, smart cowmen are working with scientists' precision to put together the best beef animal. In the search for a hardy animal that can convert the least feed into the most beef in the least time, cattlemen intermix genetic strains, carefully card-indexing the good and bad points of the progeny, unceasingly experiment with new vaccines and antibiotics. The competition for prize bulls has become fantastic; one Texas breeder paid $100,000 for a one-third interest in an Aberdeen-Angus bull, figured the money well spent since the bull's first two offspring sold...
...were given a selection of identical cuts of lean, bright, red, nonaged beef in good and commercial grades and of choice beef-marbled, dark red and well-aged. Without price tags or grade stamps to guide them, more than two-thirds picked the poorer beef. Though such tests cause cowmen to snort contemptuously about women shoppers and "supermarket cattle," they have also caused them to worry. If women shoppers prefer the poorer grades that look fresher and leaner, then cattlemen will breed lean meat...