BEEF AND WINTER LAMB RAISING 



fill the beast Inside and out with fat that when 

 dressed there will be but a small percentage of 

 waste. In other words, a fat animal Is one, In 

 Professor Mumford's opinion, that will dress a 

 higher percentage than a half fat or thin one; 

 and further, In the fat animal the proportion of 

 those parts which from their very nature are un- 

 salable Is reduced to the minimum, (b) That 

 the flesh or lean meat shall be rendered more 

 tender, juicy, and of better flavor by the disposi- 

 tion of fat throughout Its substance. 



The methods used In growing and fattening 

 beef influence the quality of the flesh, although 

 there is a quality of flesh peculiar to the indi- 

 vidual quite Independent of outside influence. 

 Desirable quality in flesh Is Indicated by a firm, 

 yet mellow and springy consistency of flesh at 

 the crops, along the back, along the loins, and 

 even on the sides, beneath the gentle pressure of 

 the outstretched hand. The best quality of 

 flesh is indicated in the fat steers by the absence 

 of ties and rolls, or patches of gaudy, flabby fat. 

 Fulness at the base of the tongue; fulness or a 

 roll of fat in front of point of shoulder; a full 



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