BEEF CATTLE. 



285 



Thus constructed, the animal feeds profitably, and dies well 

 satisfactory alike to both feeder and butcher. 



We illustrate our point, in giving four cuts, representing the 

 back, front, rear, and side views of a fat ox. They are no exag- 

 geration of one fed up to his greatest capacity, although the 

 profit of such extreme feeding, beyond that to produce "first- 

 class" beef, may be questioned. The quality of such highly 

 fattened flesh, is less savory than when only well fatted. 



In this ox, every part of the meat, throwing out the hide, tal- 

 low, and bone, of course, is good, consumable flesh. There are 

 the best of steaks, roasts, corning pieces ; and the least valuable 



