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Tips for Better Beef
In Frozen Food Lockers
' Tips for hotter quality beef in the frozen food locker have been ilsted, by George Herring, animal husbandman at YPI.
He points out that with, cooling and freezing facilities norw generally available, it is not necessary to wait for cold weather before slaughtering animals. He says to “kill them at their best,^ regardless of season.”
Here are some of the points listed by Herring:
Before slaughtering, consider" age, breeding, and finish or fatness. Old animals naturally are less tender than young ones. Cow beef, regardless or how good it is in breeding and finish, can hardly be tender beef, but may otherwise be satisfactory. Don't use the thin, shell kind'—canner and cutter grades—for freezing.
Cattle of definite beef breeding should be chosen for slaughter. Animals of dairy breeding, however, are satisfactory for veal while they still have a milk bloom on them. A weight'of about 180 pounds is* suggested for veal calves to be frozen.
Animals should be- fat when slaughtered, either off grass or later than usual this ear, But Herring says animatecannot be -after a perioiLtrf gTafrrfeeding.
Good grazing has extended expected to hold or increase in weight much longer on grass alone. If they are not killed now
Day, and that a copy of this order, be mailed to each of the defendants at the post office addresses given in the affidavit filed herein and that a certificate stating the fact be filed in the papers of this cause.
JAS M. SETTLE, Clerk James W. Fletcher Counsel for Complainants.
A Copy—Teste: *
JAS. M. SETTLE, Clerk. 12-15-4tc
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