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Story
November 12, 1896
Audubon Republican
Audubon, Audubon County, Iowa
What is this article about?
The Philadelphia Record advises that greater profit in beef cattle comes from intensive feeding from birth, slaughtering at one to two years old for smaller breeds to ensure tender, flavorful meat without overstuffing to avoid digestion issues.
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Full Text
Pushing Cattle from Birth.
Much more profit may be made in feeding beef cattle if they are pushed to their utmost capacity of feeding from birth, and killed not more than two years old, says the Philadelphia Record. With the smaller breeds probably a year old would be still better, as those animals which are born to be small stop growing early, and no amount of feeding will enable them to rival the breeds of the same animals that have for generations been bred for beef. The more rapidly beef is fattened the more tender and better flavored will be its flesh. This does not mean that the animals should be stuffed to repletion. That is just the way to injure digestion, and thus retard fattening.
Much more profit may be made in feeding beef cattle if they are pushed to their utmost capacity of feeding from birth, and killed not more than two years old, says the Philadelphia Record. With the smaller breeds probably a year old would be still better, as those animals which are born to be small stop growing early, and no amount of feeding will enable them to rival the breeds of the same animals that have for generations been bred for beef. The more rapidly beef is fattened the more tender and better flavored will be its flesh. This does not mean that the animals should be stuffed to repletion. That is just the way to injure digestion, and thus retard fattening.
What sub-type of article is it?
Agricultural Advice
What keywords are associated?
Cattle Feeding
Beef Production
Fattening Methods
Livestock Profit
Animal Growth
Story Details
Story Details
Advises intensive feeding of beef cattle from birth for maximum profit, recommending slaughter at 1-2 years old, especially for smaller breeds, to achieve tender and flavorful meat without overfeeding that harms digestion.