Search Details

Word: beefed (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...week. At the ranch there was time for a long sleep, late breakfast and a midmorning inspection trip. Goulart, a rancher himself, looked long and hard at the ranch's famed herd of Santa Gertrudis cattle (3⅜ Brahman and 5⅝ Shorthorn bred for good beef and hardiness), but made no decision...

Author: /time Magazine | Title: BRAZIL: Hit Visit | 5/14/1956 | See Source »

...feeding. In the old days, a steer grazed on its 20 acres of range, with perhaps some casual supplementary grain feeding. The modern cattleman, however, views his animal as a factory-like converter of carbohydrates into a protein food. Depending on weather and range, he may feed the beef a daily ration of two pounds of soy or cottonseed cake, fortified by molasses for energy, bonemeal for calcium, plus iodized salt and vitamins A and D. Antibiotics are added to increase the rate of gain and disease resistance; Stilbestrol, a female hormone preparation, helps to make the animal gentler...

Author: /time Magazine | Title: Business: THE GOLDEN CALF | 5/7/1956 | See Source »

...barn in Greeley, Colo., a huge, self-unloading truck moves unceasingly up and down the quarter-mile-long pens, pushing Montfort's special feed mixture into the troughs while a solid line of white faces eat their heads off. Says Montfort: "This is a factory. We manufacture beef and nothing else...

Author: /time Magazine | Title: Business: THE GOLDEN CALF | 5/7/1956 | See Source »

...process of breeding and feeding beef for profit has bred a lot of romance out of the cattle business. The closer the industry gets to its golden calf, the further it gets from its rootin', tootin' golden past. The cattleman has become a statistician, geneticist, chemist, endoctrinologist, pharmacologist, and market specialist...

Author: /time Magazine | Title: Business: THE GOLDEN CALF | 5/7/1956 | See Source »

Second Choice. In Phoenix, Ariz. last May, 491 housewives 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...

Author: /time Magazine | Title: Business: THE GOLDEN CALF | 5/7/1956 | See Source »

First | Previous | 607 | 608 | 609 | 610 | 611 | 612 | 613 | 614 | 615 | 616 | 617 | 618 | 619 | 620 | 621 | 622 | 623 | 624 | 625 | 626 | 627 | Next | Last