The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1885-06-23
BEEF FOR FOOD.
The Feeding That IL Necessary In Ordes
To Make the Best Beef.

To Make the Best Beef.
It is not the heaviest nor the latest
animal that should bring the highest
price for the butchers block. but that an-
imal giving the largest per cent of lean
meat to live wsght Such an animal
will always contain fat enough with the
meat fiber to make it palatabte, Juicy
and nourishing. The fat parts Of beef
cattle or mutton sheep are little used
as human food. Hence the crucial test
must ever be the greatest proportion
of lean meat (Inuscle) to the carcass.
1t is well known that steers quickly
fed to fairness on sweet flush pasturage
give the most succulent and finely-i av-
ored food. Why? The relative proper
ton of fat and lean is normal. Fat
cows sell for less money per pound
than steers. Why again? The proper
ton of fat 10 lean is greater, as the
principal cause, and. as secondary
reason. although better favored than
that of the bull, the meat of the cow is
not so delicate as that of the steer
Fashion, however. years ago decided
that a carcass must be considered in
ferior If il did not show immense devel-
opment Of fat, even to great patchy
masses on the outside. 1t was estab-
lished in the good old days" of taIlow
candles, when fat was one of the most
important parts of the animal So long
as fashion demands this feeders must
cater to it. Indian corn will easily
make fat Some food, richer in phos-
phate and nitrogen, however, is re-
quired with corn, TO keep the proportion
of fat and lean equal. If the true reia-
ton as between fat and lean were I'M
derstood by the buyer this could be pro-
duced probably cheaper to the consumer
than the monsters OF fat so much adj
mired at our fat-stock shows. Yet so
long as the feeder and buyer alike take
pride in these fat-Overloaded animals
there will be no change. The fact,
however, remains constant; the last
two hundred pounds of fat added to a
steer, ripe in flesh. add only to the cost
of the succulent lean meat produced.
One of the results of this fashion has
been the forcing of breeding cattle until
they now. through heredity, early de-
velop fat abnormally. The yeaTling q
mountain of blubbery fat is gazed on
with wonder. Grade Devons and we'll
bred native steers, howe, or, cont nue.
10 fill the eye of the butcher and the
true gastromonist 1t is so in England.
The black cattle, the Devon. and the
graded Hereford bring the best prices
at Sm;thfield market The reaction has
already set in in the United States to
the effect that yearling or a two year
old, however fat, does not constitute a
beef animal, and in the case of that
wonderful animal Of bovine develop
ment, the Short Horn. serviceable AMI
mails, even what would be called by
some breeders plainly bred"-what the
seller hoping TO get something over 4
hundred dollars for would call useful
these are coming TO have more and
more advocates year by year. They are
not wonders of precocious fatne,s. but
they are nevertheless just the animals.
whatever the breed, that, bought at ore
hundred to one hundred and fifty dol
lars for bull, will pay one hundred
per cent. on the investment 10 breed
grades on the common stock of the
breeding farmer If they lack some
what of early maturity they give stout
hearty feeding calves that viii make
thick-feshed steers and cows Of more
than average goodness at the pail.
There would seem TO be no better time
for the intending purchaser than now
to enable the bull to become fully
''wonted'' to the herd before the BRED
ing season commences-Chicago Trio.
uhe.