The Arizona sentinel., 1888-02-18
MORE LEAN MEAT.
The Immense Demand for It in Town
 and City Markets.


 There is in progress a decided
 change in the public taste and demand
 for beef, pork and mutton, with less
 fat and more lean. It is not the lean
 caused by poor or scanty feeding,
 but that kind of meat which is pro-
 duced by breeding the choicest class
 of animals, in the direction of marble
 izcd meat, finely streaked with altern-
 ate fat an lean. The hog which is a
 mere lump of lard, is no longer ac-
 ceptable 10 the consumer of fresh pork.
 This kind of meat, especially in the
 cooler parts of the year, is in immense demand in our town and city markets. Hence such butchers as pride. them selves in furnishing their choice cus- toners with such pork chops or roasts scan only be furnished from cer- tain class of hogs, are beginning to- be particular about the char acter and condition of the hogs they buy. And some of them are necessarily educated 10 be the best judges of the meat of the hog. Swine feeders are beginning to Wake up tc the question producing an animal which is composed of something more agree able to the taste of the epicure. And in the future og-breeders will have to take this into consideration.
 The same with mutton. In former years the lovers of this delicious meat demanded the fat Cotswold. Whether it be that the world is abandoning the robust exercise of the farm or the chase, and hence have not the taste nor the digestive organs, 10 demand such fat mutton, or whether a higher suggests something differ ent, is needless 10 investigate. But among mutton-eaters there is an in- creasing demand for more lean and less fat. as is the case with Down nut ton. And in parts of the world where sheep are raised as much for their meat as their wool, this is going to be a leading element in the question of what breed of sheep to raise.
 There has been and is yet a strong current in favor of baby beef. or early And there is no doubt that it is rofitable to the producer to pre- pare his beeves fer market in the possible time. But there comes complaint from the delicate stomachs of beef eaters as well ns tho that such beef is too fat and soft; that it is not strcakC q or marked as-the beef is which had been kept in a good, healthy and growing condition until it had attained two and half years, and then finished off by high feeding The demand is almost uni versal at our butchers stalls for more lean and less fat. especially through the hot months. -Tallow. which used 10 be the most valuable part of the beef, has become the poorest. Forty years ago the butcher robbed the beef of nearly all the tallow, as it was worth twice as much per pound. crowd on all they-can, as il is not worth half as much as good, lean beef. Formerly the great de- mand for tallow for candles nEade the lattest beef the most valuable.i Now, when the a ow has to be sold by the 1 butchers to the chandlerstO to be worked | into butter, there is loud demand for D different character of beeves. And | breeders will be competed to make this a leading question. In some breeds of pigs. sheep and cattle, there is strong tendency 10 put on fat in masses without q, suitable admixure | of lean Itis evident, therefore that | in the future selection and breedsog of | stock, there will have to be more at tention paId to the character of the meats consumers have set their hearts 1 upon. = iscottiSh Farnlis0 ItOrid.