The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1888-02-09
MORE LEAN MEAT.
The Immense Demand for II In Town
and City Markets.


There is in proere decided
change in the public taste and demand
for beef pork and mutton, with less
fat and moro lean. 1t is not the lean
caused By poor or scanty feeding,
but that Kind of meat which is pro-
tluccd by breeding the choicest class
Of animals. in the direction Of marble
lied meat, finely streakcd with altcrn-
ale fat an lean. The hog which is n
mere lump Of lard, is no longer ac-
ccptable 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.
Honce such butchers rs pride them
selves in furnishing their choice GUS
toners with such pork choTs or roasts
MS can only be furnished from Ger.
tain class Of hogs arc beginning
to be particular about the char
acter and condition Of the
hogs they buy. And some OF them
arc necessarily educated 10 be tho bcs,
Judges Of the meat Of the hog. Swine
feeders are beginning 10 wake upto the
question of producing an animal which
is composed of something more agree
able TO the taste of tho epicure. And
in the future hog 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
il 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, TO demand
such fat mutton. or whether u higher
intelligence suggests something differ
cnt, is needless 10 investigate. But
among mutton-caters there is an in
crcasing demand for more lean and
| less fat rs is the case with Down NUT
ton. And in parts of the world where
sheep are raised as much for their
meat rs their wool, this is going to be
leading element in the question of
what breed of sheep TO raise.
There has been and is yet strong
current in favor of baby beef, or early
maturity. And there is no doubt that
it is profitable TO the producer to pre-
] pare his beevcs for market in the
shortest possible time. But there
comes a complaint from the delicate
stomachs of beef eaters rs well rs the
gormand that such beef is too fat and
soft; that il is not streaktd or marked
as The beef is which had been kept in
good, healthy and growing condition
| until il had attained two and n half
years, and then finished off by high
feeding. The demand is almost uni
versal ut our butchers stalls for more
lean and less fat, especially through
the hot months. Talow, 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, rs it
was worth twice as much per pound.
Now they crowd on all they can, as il
is not worth half rs much as good,
lean beef. Formerly the great dc
mand for tallow for candles male the
fattest beef the most valuable. Now
when the a 'ow has 10 be sold by Tho
butchers 10 the chandlersto be worked
into butter, there is loud demand fol
different character of beevcs. Ant
breeders will be compelled to MAKE
this leading question. In some
breeds of pigs. sheep and cattle, thcr,
is n strong tendency TO put on fat il
masses without n suitable admixtur,
Of lean. lis evident, therefore, tina
in the future selection and breeding o
stock. there will have 10 be more at
tention paid TO the character Of th'
meats consumers have set their hearts
upon. - Scottish Farming World