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Show "CORN FED BEEF." The season is nppioarhlng when the markets of L'ti.lt will be derotated with lho signs, 'coin I'ed Ileef nnd Ne-btaska Ne-btaska Heel,' and the people will rageily purchase tho Imported stun nt an advnn.e uf 6 cents per pound over tho home article. There Is a whole lot of tomfoolery and snob sentiment about the ' Nebraska Con lVd ' beef. In the first place, torn produces fat meat, and a loin of the Nebraska meat contains less edible steak and more fat to waste than a slmllai w.lglit of Utah beef, Second!), the apparent superloilty of the Hastem beef Is due laigel) to the fact that lt Is thoroughly "rlpenel" No meat, especially be.f, Is fit to eit within seventy-two hours aftel slaughter, slaugh-ter, mid It continues to liiipiove in i quality almost Indefinitely in cold stnr- ' ago. The Nebraska be.f bus the advantage ad-vantage of having been ilpcned In the thlllroom and refrigerator cam for at least ten .lays before being cut up til the Utah markets. This lendeis the meat fur more tender and to most tastes more palatable. Then, too muth of the East' in corn-fed beef that Is nn popular In the t'tah maikets Is from joting steers. In contrast to this piop-erly piop-erly ripened meat Is put up the freshly slaughtered cow tin at that lias been "fattened" on Utah salt glass nnd mountain scenery. It Is unfair to conclude that because of tho superiority of the corn-fed beef over the kind thnt Utah prolines at present la an evidence Hint good beef muy not be produced In Utah In fact the contrary Is title. Cllvon a joung high-grade steer, grown on limine from weaning time and fattened nt ilghtetn months on sugor beets, ciushetl wlient and lucerne hay. sbtugh-t.red sbtugh-t.red hy experts and stored 111 a thlllroom thlll-room for ten dais, and there will he a beef for consumption far supeilm to ail) N.bl.-k.i . in fed tint it. l I und it i v I I h innk.l III. id f I I f il-ty i ( i r thu i tt i i tot Jin j iel tn it and heiutiful marble markings of fat the beef fed In Utah will far surpass the other This It not their) but im i.l) facts drawn from SflentlHc knowledge of the different foodstuffs lt Is ltnonn that corn being highly carlionlferous, In a fat-producing food ond contributes but little lo the flesh or Juicy meat of nn animal It Is equally equal-ly well known that the legumes, of which lucerne Is a true type, makes blood and Julcv red meat To thin add lho phosphate and gluten nf the wheat nnd the carbonlferotin elemenln from the sugar beet, and wo have a perfect balance of the elements required to produte the Ideal Lett animnl It must be ndmltted that Utah does not produce a great quantity of the superlot beef denrrlhed herein, et the faimers nro annually feeding more nnd more entile fnt the local market. It In even hinted that some retail dealers, knowing the wtaknes of their customers, cus-tomers, label the i holcest Utah beef 1 Nebraska corn-fed." and thus gratify a prejudice while adding a few tents ri r pound to their pioflts. Theie Is food for thought ns well ns for the bodv In this heef question, and the Utah fmmcrs should seise upon the opportunity the) hno to demonstrate the superiority nf Utih heef, nnd nt the sarm. tlmo coin money for themselves. |