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Richmond Times Dispatch, June 9 1915

The Catalo

The cross-breeding of the buffalo and the domestic cow has resulted in the production of the ”catalo.” The catalo has been in existence long enough to justify the prediction that it may alter the character of does slaughtering trade. The great problem in meat producing is feed. The Western ranges do not supply cattle with sufficient food, salt or water. Range-bred cattle have, as a rule, to be fattened in the corn belt, and then sent to the packing house. This process involves much delay and a large expenditure of money. The catalo is believed to meet all difficulties. It is immune to an astonishing degree from disease and is hardy. The meat is of fine texture and firm quality. Seventy per cent more of the catalo’s weight than that of the ordinary beef animal can be sent to market. In the plains, when blizzards sweep down on the herds, cattle perished by the thousands. The catalo, thanks to its buffalo ancestry, turns towards the storm and lives through it. It has the buffalo’s, or, more properly speaking, the bison’s hump, and this furnishes a fine quality of roast. The average catalo provides about 150 more pounds of beef than average domestic beef animal. The cost of herding is comparatively little. Reproduction has made the catalo a common sight in some parts of the Southwest, and breeders are enthusiastic over the outlook.