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 especially 

 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 certain conditions. As a good-sized 

 roast of meat is preferred to a small one, so large 

 fowls are preferred for certain methods of cooking. 

 Certain 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- 

 raneans. They are broader and deeper in body, 



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