THE PRACTICAL COUNTRY GENTLEMAN 



dressing a rough, coarse beast being out of pro- 

 portion to the marketable beef. In addition 

 to securing satisfactory development of these 

 parts, the butcher has an eye to the added value 

 secured in thick, even flesh throughout, on the 

 cheaper as well as the more valuable parts of 

 the carcass. 



H. W. Mumford, professor of animal hus- 

 bandry at the University of Illinois, in writing 

 on the quality of steers, divides the term Into 

 two subdivisions — general quality, and quahty 

 of flesh, or condition. The former is Indicated 

 In a fat steer by a medium-sized, fine, clean-cut, 

 breedy-featured head, bearing ears of moderate 

 size and texture; short legs, with clean, fine 

 bone; a fine, nicely tapering tail; fine hair; a 

 pliable skin of medium thickness, and smooth, 

 well-rounded outlines. On the quality and con- 

 dition of the animal depends the quality of beef. 

 " Conditions " meaning. In this case, the degree 

 of fatness of a steer. 



It should not be assumed that the best beef is 

 found In the fattest beast. There are two prin- 

 cipal reasons for fattening a steer — (a) so to 

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