CANADA 193 



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

 muscles. 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 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 



Shorthorn Cows at Edmonton Exhibition 



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 birth to maturity. Then the finishing period is 

 comparatively short, and the carcase produces the highly 

 desirable marbled beef. 



" It will be gathered that the requirements of both the feeder 

 and the butcher must be considered in the selection or breed- 

 ing of the most profitable steer. The feeder must have in his 

 animal good bone, roomy paunch and a deep broad chest, 

 while to the butcher's steer these parts have no particular 

 value, because it is in these that much waste occurs. Giving 



