CANADA 



133 



"The British market demands cattle of moderate weights, 

 good quality, and carrying sufficient fat in connection with the 

 lean meat to secure a high degree of excellence without waste. 

 To secure delicate flavour and tenderness, a certain proportion 

 of fat is necessary, and this should be incorporated with the flesh 

 or lean meat rather than appear only as a covering to the mus- 

 cles. The great secret in producing a carcase of beef is to treat 

 an animal in such a way that the fat grows with it during the 

 entire period of its lifetime. It is unfortunately the too common 



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practice of Canadian beef raisers to produce all the fat that an 

 animal carries in the course of a few months. Much of the fat 

 put on it this way is deposited on the outside of the carcase ; it is 

 largely wasted as it is useful for little else than tallow. The 

 carcase that dresses out showing specks and streaks of fat 

 throughout the lean tissue commands the highest price. Such 

 beef is regarded as much of a delicacy as the finest turkey or 

 lamb. The only way to be sure of prime quality is to maintain 

 the animal in good condition by a system of liberal feeding from 



