Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

AGE FOR KILLING.

It is a well known fact that the meat of old animals is tougher than that of young ones. The flesh of young animals frequently lacks flavor and is not solid. An old animal in proper condition and good health is preferable as food to a younger one in poorer condition.

Cattle if properly fed are fit for beef at 12 to 24 months, although the meat from these animals often lacks flavor, especially if they have not been well fed. The best meat is from aged steers 30 to 40 months old. A calf should not be slaughtered under four weeks and is not at its best until about eight weeks of age. There is a law in many States confiscating veal offered on the market under six weeks of age.

Pigs may be used after six weeks but the most profitable age at which to slaughter hogs is between eight months and one year.

Sheep may be used at from 3 to 4 months of age; but are at their best from eight to twelve months.