Knoxville weekly chronicle. [volume] (Knoxville, Tenn.) 1870-1875, 1872-03-20
BlOOded Stock.

My attention has been called to a series
or articles in the CHRONICLE on the above
subject, over the signature of ct" While
endorsing all his arguments in favor of the
introduction of the improved breeds of
stock into Eastern Tennessee, L would ike
to correct an impression conveyed in one
of his articles, that the higher prices paid
in the great beef market for Short Horn
land Hereford l presume) steers and
heifers, are in part due to fancy" This
is not so, in any market that / know of,
except perhaps for few heads just before
the holidays, and then only for show pur-
poses. The only reason that good, fine
bred cattle bring more per pound in any
market is that such cattle are aOOrth more
for cutting up. A Texas steer, Cor one of
any of the native breeds) has large bones,
thin ribs and is usually long legged so
that in cutting up for the retail trade to
consumers in all large cities, the principal
portion of the carcass is sold as stewing
pieces, and as " shanks." The "rib roasts y
are thin and light, as are also the "porter
house and "sirloin " steaks. The
"roundn steaks are also of the second
quality, and can be usually obtained for
from one to three cents cheaper than first
class.
Now take one of the smooth, full-ribbed
Short Horns or Hereford steer, or even a
Devon or Ayrshire, and cut him up. From
nearly the front edge of the shoulder blade
" Wy itSt Cut VI slIlOiu, every piece VIII
be either steak or first class roast The
arm VIII cut very good "round" steak
at the upper end, the only stewing pieces
being the neck and the "shanks.u The
carcass of the native will not average over
two-thirds to three-fourths as much per
pound dressed, as will well-bred animal.
Fancy has nothing to do with the value.
1t is only the quality of the flesh and the
quantity in proportion to the bone that
governs the market prices of cattle sold in
the principal cities.
An exception must be made for ''holi-
day" beef A butcher then will buy a
very Fat, choicely bred animal, either
snort Horns, Hereford or high graded,
put red or blue ribbons on its horns, drive
IT around the streets for an hour or two the
day before Christmas and sell therefrom
two thousand, more or less, Christ
mas steak" at extra prices, each buyer
fancying that he has some of the
Dig heiier he saw day or two before.
Here is where the fancy comes in.
The true way for the breeders and feed
ers OF Tennessee is to follow the sugges-
lions of IT. not looking for such fancy
prices for stock, as Mcmillan, of Xenia.
ONO, or Warfield or Reniek, of Ken
lucky, get for Short Horns, but lust get a
good Short Horn or Hereford bull and
every calf raised, even from native COWS
Will weigh from fifty to one hundred
pounds more than if native bull was
used, and every ounce of the additional
weight is pure flesh. Then, feed YOUR
corn and hay to your stock, instead of sell
ing these crops off from the farm. and
East Tennessee will soon become as noted
as Madison county, Ohio, or Bourbon
Either OF the two above mentioned
breeds VIII be profitable. Indeed IoSt
season, the Herefords beat the Short Horns
IN England, at every age, for weight and
quality Of beef. The Short Horns. how
ever, are the easiest obtained, Kentucky
and Ohio being full of them.
N eheese and butter are the objects
The Attorneys are first rate for brtter 6nt
light. WI LIE n1 %