. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 276. Beef type. Champion Shorthorn heifer, Lady Amy 7th. well, nor to keep well after curing; neither is the flavor of such meat of the best. Bruises, broken bones, or like injuries have the same effect on the meat as ill-health, and unless the animal can be bled and dressed immediately after such an acci- dent, it is not best to use the flesh for food. A rise in the temperature of the animal just previous to slaughtering is likely to result in stringy, gluey meat that cures badly, frequently souring in the process. Conditio
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 276. Beef type. Champion Shorthorn heifer, Lady Amy 7th. well, nor to keep well after curing; neither is the flavor of such meat of the best. Bruises, broken bones, or like injuries have the same effect on the meat as ill-health, and unless the animal can be bled and dressed immediately after such an acci- dent, it is not best to use the flesh for food. A rise in the temperature of the animal just previous to slaughtering is likely to result in stringy, gluey meat that cures badly, frequently souring in the process. Condition. A reasonable amount of fat is desirable in meat to give juiciness and contrast in flavor. Within certain limits, the fatter the animal the better the meat. Common practice has perhaps put a safe limitation to the degree of fatness that should be attained, by dictating the selling or slaughtering of the animal as soon as it ceases to make profita- ble gains on good food. It is a common observation among butchers that an animal that is gaining rapidly in flesh and weight usually makes good meat. One that is no longer gaining flesh or that is losing flesh rarely returns meat of good quality or texture. Meat from the first-described animal stands up firmly under the knife, while that from the latter shrinks in volume when cut, through the loss of water, and when cooked becomes tough and dry. Age. Age affects the flavor and texture of meat to a great extent. While it is not possible to fix the age at which an animal will be best for meat, it is well known that meat from old animals is more likely to be tough than that from young animals. Meat from extremely young animals, however, lacks flavor and is not so nourishing and substantial as that from animals that are fully matured. Veal is often taken much too young. An old animal well fattened and in good physical condition would be preferable to a young one in poor condition and thin in flesh. Quality. The best quality of meat is u
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