St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-09-03
WHY BEEF is POPULAR
And Taking the Place of Pork and
Mutton in the Cities.

1t is matter of common remark that
more beef and less pork is eaten every
year by all classes except out-of-doors
laborers, says an agricultural writer in
the Chicago Times. The proportion of
fresh pork sold by retailers to the more
wealthy classes is very small. During
the early part of the summer there is
steady demand for spring lamb, but the
amount Of mutton consumed is very
small. AS rule people of good means
use mutton and fresh pork only for the
sake of having a change in their bill of
fare. If they become tired of beef they
buy pork or mutton for breakfast or
dinner, but the next day they go back
to beef. Fresh beef is the regulation
meat for every meal during the entire
year. 1t is always on the hotel bill"Of
restaurant. 1t may be cooked several
ways, but it is always served in at least
one way. If there are beef, pork, NUT
ton, veal, chicken, turkey and game on
a hotel or restaurant bill of fare, the
majority of patrons, if men, will call
for the first-named. Some will eat no
other meat during the entire year.
During the past fifty years mutton
has to great extent superseded
BEEF IN ENGLAND.
But the consumption of mutton has not
increased to any extent in this country.
Our urban population increases much
faster than our rural population, which
in part accounts for the increased con-
sumption of beef and the smaller con-
sumption of pork. But the storage of
ice and the use of refrigerator cars have
increased the consumption of fresh beef
in the country. They answer equally
well for keeping mutton and pork, but
are not extensively employed for that
purpose. Why is beef becoming more
popular year by year? Why has it be-
come the meat food for the more wealthy
classes? Why have so many people
given up pork as common article of
food? Why has not the consumption of
mutton increased in this country as it
has in England? Why do not the
wealthy people here prefer poultry to
the flesh of animals, as they are said to
do in France?
One answer may be given to all these
questions. During the last twenty
years farmers have been using every
means in their power to improve the
quality of beef, and have neglected the
Improvement of sheep, pigs and fowls.
They have bred Short Horn, Hereford
and Polled Angus cattle for the reason
that they furnish beef of very superior
quality.
They have given these cattle excel
lent care, which has insured maturity.
They allowed them to Craze in the rich
est pastures and furnished them during
the colder seasons of the year with good
tame hay, ensilege, corn, small grain,
oil-cake and mill feed. Next to the
hOrSas the hloOded Or grade steers
were the best cared for of any animals
kept on the place. They did not suffer
for shade, salt, shelter, water or food.
They were kept in good growing con-
ditiOn from the time they were dropped
till they were ready for the market
Their flesh was much superior to the
beef that was generally eaten thirty
years ago.
During the period so great improve
ment has been made in the cattle that
| furnish beef, some improvement has
been made in sheep, pigs and fowls.
| Sheep, however, have been kept chiefly
| for their wool, and to get heavy but
prime fleeces was the main object of
| sheep raising. Sheep, as rule, have
been kept on the poorest pastures and
been obliged to eat during the winter
| food that horses and petted
STEERS WOULD REJECT.
| Not much attention was given to pro-
viding them with shade, shelter and
pure water. Their wool was relied upon
| TO keep them warm during the winter.
| When there were thousand farmers
| trying to produce superior beef there
| was not more than one who was en-
| deavoring to produce excellent mutton
Lamb was sought for because its ex,