The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1888-01-26
FEEDING FOR QUALITY.
Practical suggestions Concerning the Rea
ing OF Beef Animals.

ing of Beef Animals.
The beef that comes into the public
market Is mainly Of two classes. fat and
lean or good aud bad. the latter class
being much the larger. The wealthy,
who always purchase what is known as
..prime cuts" can hardly realize the
amount of ..skinnedn beef that is sold
at low prices. The prices realized for
the former are often two or three times
as much per pound as those for tho
latter. This has led feeders into the
habit of feeding for fat rather than Tor
flesh and quality.
How can breeding, rearing aud feed
ing be so managed as to give the con-
sumner beet that is neither surrounded
by AN inch or two of hard tallow, nor
composed of tough, skinny iiberss II
we can change the methods of breed
ins rearing and feeding so that they
will be not only practical but scientific,
we may soon have breeds that VIII
transmit too tendency to become mus
cular or ileshy without excessive fat
ness.
How shall this be doneP First by
giving the young animals reasonable
amount Of exercise; that is. do not tic
calves in box-stalls till they are one
or two years old while feeding I'M
limited amounts Of corn meal; nor, on
the other hand, turn them out at two
or three months of age to half starvc
and suffer for long periods until they
are two or three years old; when ac-
cording to present methods, they arc
fattened by overlooking on rich car
bonaccous foods without exercise. We
can not wonder that animals, reared by
such methods as are now pracliced'
have small amount of muscular
development, thickly overland will
adipose matter. II we are to improve
The quality, muscle must be developed
not only by healthy exercise but BY
iudicious feeding. ,Iudicious feeding
lis that which produces continuous
healthy, normal growth with food
which have sufficient albuminous OF
heterogeneous compounds to supply tn
animal with the elements of which lcal
meat is composed.
1t should be remembered that ami
mails can not transform heat and fat
producing foods into lean meat; bu
! they can, if necessity requires, max
some use of heterogeneous compound
for the production Of heat and fat.
believe that animals reared and fed i
a low temperature, with an abundanc
5 of rich carbonaceous foods. tend to Ia
i. the fat on the surface; while animal
h which are fed in warm. comforSabl
quarters and on foods rich in album
9 noids produce juicy, marblcized mea
n Profs. Henry and Sanborn have Dol
= shown that the quality of pork may
5 greatly changed and improved by J
q 9 dicious and intelligent feeding. wit
c out doubt beef and mutton may be il
IA proved in like manner by like feedin
Of There is ready market at high pric
IS for meat of better quality Eve
at winter prime early lambs sell readily
M n, the New York market for fifty Gel
"a per pound.
Is How shall We induce breeders a
20 Se feeders to improve the quality OF
ad meatsP BY inducing the managers
he fat stock shows TO offer their larg
he prices for animals showing the b
lis quality of meat rather than for amin
bic that show the greatest quantity OF
Tho best method of determining quail
emit may be somewhat difficult until 50
experience is had. / suggest that
animals competing for the prizes ole
for quality should be slaughtered
She photographs and drawings be made
cross-sections of the loins and b
emit quarters. These cross sections mi
8 then be cooked by an expert-with
ist. trimming-and passed upon by c.
cid mittee appointed from the propriel
lei of leading hotels and restaurants
vor from their stewards or cooks. A st
nc, ,nd ment of breeding, rearing, age
EN- feeding should accompany each en-
rhe Prof Roberts, in Rural New for