Comparative studies of meat VII. A comparison between Hereford, Dairy Shorthorn and Friesian steers on four levels of nutrition

1. An investigation concerning the weights twenty-four beef steers (three breeds—Hereford, Dairy Shorthorn and Friesians—on four planes nutrition), their grades, weights of organs, carcasses, tissues, etc., together with the chemical composition of their muscular and fatty tissues has been carried out. 2. The resultant data have been used to calculate—mainly by an analysis of variance—the effect of breed and level of nutrition. Only statistically significant differences are dealt with in this summary.