Who was leading supplier of beef in 1860?

It's impossible to pinpoint the exact "leading supplier" of beef in 1860 without more context. Here's why:

* No centralized data collection: In 1860, there was no standardized system for tracking beef production and distribution across the nation or even within specific regions.

* Local markets: Beef trade was primarily local. Farmers would raise cattle and sell them directly to butchers in nearby towns or cities. There was no large-scale national beef industry.

* Different regions: Different regions of the United States had varying strengths in cattle raising. The Midwest was becoming a major cattle-producing area, while the South relied more on local herds.

However, we can make some educated guesses:

* The Midwest: As the Midwest developed, it became a significant source of cattle, with areas like Illinois and Missouri playing a key role.

* Texas: Although Texas was known for its vast herds, transportation was a major issue, making it difficult to get beef to more populated areas.

* Local butchers and farmers: Local butchers and farmers would have been the primary suppliers of beef to their communities.

To get a clearer picture of the leading beef suppliers in 1860, you would need to research:

* Local agricultural records: County agricultural reports, census data, and local newspaper articles might offer insights into beef production and distribution in specific areas.

* Regional market reports: Research reports on regional livestock markets might provide information about cattle prices and supply in different regions.

Remember, the 1860s marked a time of transition in American agriculture, with the rise of commercial cattle ranching and the increasing importance of the Midwest.