CHAPTER III 



MEAT BREEDS 



THOSE breeds that are reared especially for 

 the production of meat, either for home consump- 

 tion or for the market, are good- sized, compactly 

 built fowls, probably of Asiatic origin. They 

 are much heavier than those that are reared es- 

 pecially for egg production and differ from them 

 almost as much in general outline as they do in 

 size and weight. It should be borne in mind 

 that the term "meat breeds," as used in this 

 volume, refers chiefly to those breeds whose 

 greatest usefulness is in the production of meat. 

 While the quality of the flesh of these fowls 

 may not exceed, or even equal, the flesh of some 

 other breeds, yet on account of their large size 

 they are especially prized for table use under cer- 

 tain conditions. As a good-sized roast of meat 

 is preferred to a small one, so large fowls are 

 preferred for certain methods of cooking. Cer- 

 tain it is that large fowls are usually served to 

 better advantage than small ones. 



As a rule the noted meat breeds are larger, 

 more compact and "blocky" than the Mediter- 



(39) 



