LESSON EIGHTEEN 
BEEF CATTLE 
1. Beef.—The flesh of the ox may be called the staple 
article of animal food. Certain beef cuts are the most 
esteemed of all meat dishes. In the region of the loins, 
the flesh is tender and juicy, and commands the highest 
prices of any parts of the carcass. Sirloin is said to owe 
its name to Charles II. of England, who, on dining upon 
a loin of beef, and being particularly well pleased with it, 
asked the name of the joint. On being told, he said: 
“For its merit, then, I will knight it, and henceforth it 
shall be called Sir 
on 
68 Ibs. 
Loin.” 
2, Baby beef.— 
When calves of good 
breeding and quality 
are brought to a mar- 
ketable condition to 
weigh 1,000 to 1,400 
RETAIL BEEF CUTS AND WEIGHT pounds by the time 
Retail dealers’ method of cutting a beef carcass. they are 10 to 18 
months of age, they 
are sold as baby beeves. So marketed, they fetch good 
prices, but their raising and fattening are expensive. To 
attain success in baby beef making, an exceptionally high 
grade of breeding stock is required. The calves from 
the day of their birth must be fed much milk and nu- 
tritious concentrates, and each individual must have close 
attention until sold, The raising of baby beeves is a 
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