Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-05-31

IA, cattle are intended to furnish
food for man. The consumer oesie'
tender flesh: the butcher seeks ~ sup
ply the needs of consumers s;nh
chooses animals for IT,
will nearest fulfill their heeus. ~
,r,.d,,rer Ia guided. therefore. by '.lhe
a,oands of tho consumer, made known
through the butcher. ,,o
To correctly understand the )uus.ns
OF fat cattle it is necessary 10 -
stand the skeleton OF an OK NV ~,
relation of the muscular parts 10 ."e
same. .lip
stripped of all coverings OF SKIN:
nesh and membranes. the skeleton OF
the OK appears to conSlSt-hot a.e''"ps
ing to describe 1t with echnicai az
IL mass of large bones WIZ.
shape the head, Il vertebral column
cnn sistinr of many separate bones
(yertebra). a bony box formed ny tne
ribs and known as the thorax. ana the
for. and hind limbs.
Tn yertebral column supports the
head and thorax. and in turn is sup
ported by the limbs. From the upper
of bones of varying length project up
ward. These are known as tine sptnouS
processes. and 1t is to these thal tt'auy
Of the muscles on the body are AZ
tached The large space enclosed ns
the ribs contains the vital gan or
IN DOuy, dilo II 10 oNAA =
size of this body cavity, or space LOT
the vital organs Is dependent upon Inc
degree of spring. and depth, Oh .ne
ribs. Large. vigorous vital organs ale
desired In all animals and hence gen
erons size. OF this body cavity Is Sought
fo,. A point deserving special notice
Is the fact that the bones are proper
tional in all parts of the body. So true
is this, that it is possible TO deterihi'e
by measuring any one bone Oh the nous
the size and length of all others. II the
homes of the legs or OF the head are
large and coarse, all the bones of the
body are the same. This explains the
objection butchers have to an amman
coarse in the head or limbs.
over this bony framework the
muscles which protect the vital organs
and which enable the animal to per-
form the functions of life, breathing.
eating. moving. etc. are distributed
The ~hindnuarters have many large
muscles. extending from the hips to
the hooks: the loin has large muscles
on it's upper. or external race alons
the yertebral column. in the angle
formed by the spinous processes and
ribs are several pairs of muscular Tor
nations which bend the back down
ward or to one side. These extend IRON
about the region of the loin to the mrs
three large spinous processes Oh UNI
back, while a portion of one pair o
these muscles extends into the neck.
The muscles of the fore limbs ar
such as the animal needs to move with
and while similar In many respects u
the muscles OF the headquarters. the.
are not so extensive. The resion o
the neck also has some very lars$
powerful muscles.
Careful investigation has shown tina
those muscles which are most used ar
coarscst in fiber, and toughest for hu
man consumption. On the other hant
those least used are finest in fiber an
most tender. Thus it is that the mus
cles of the neck are coarse, tough an
undesirable for food; those of the for
limbs but slightly less so. while thos
of the headquarters. back and loin. fun
nish the most tender cuts.
The foregoing explains the reason fl
the high value placed on the cuts fro
the back. loin and ~hindquarters.
the city markets the carcass is divid,
into certain parts. and the value of tt
parts above mentioned is triple that
the other portions of the body. Sin
these are the valuable portions. it
but natural that the butcher shou
seek for animals possessing Il high pr
portion of valuablc cuts. He finds tn
i'm animals that possess certain defini
characteristics.
A broad back and long. wide him
quarters afford greater space for fe'