532 ANNUAL REPORT OF THE OS. Doc. 



extracts which gives it better flavor, and tenderness and juiciness 

 and flavor are all important in liuishino:, and these are the points 

 which govern (piality in judging cuts. That is the prime object in 

 improving quality. In comparing these two you have a nicer color 

 in the top one, the fat is very white, the lean is a nice red color 

 and there is a very complete covering and nice mixture of fat 

 through the lean; while this one has yellower fat, a thin covering, 

 is not so nicely colored, a little bit dark or dark spots through 

 that and the (piality wtmld not be as good. 



Now in comparing these two cuts, the two loin cuts as they are 

 taken out, you will notice that on these two there is quite a differ- 

 ence showing in the size and in the shape. The cut here from the 

 larger steer is very much thicker, fleshier and heavier, more meat 

 in proportion to bone, vei'y much uiore meat in proportion to bone, 

 the fat is mixed through better, more fat uiixed through the lean 

 in the case of the larger one than the smaller one and there are a 

 few bunche?! of fat in this cut. What we lil'e is to have the fat mixed 

 through the muscles, not laid between the muscles in large quanti- 

 ties, that is not desirable. You will notice the fat covering the 

 surface in these cuts. We have just a nice covering here, around 

 here; up here there is no covering at all, and if you compare these 

 two cuts you see on the surface that the loin from the big steer is 

 completely covered, has got a smooth even covering; while the one 

 from the smaller steer shoAvs dark flesh there, showing where the 

 lean shows through the covering and ])raetically not covered; just 

 a little membrane, not much fat covering. You see on comparing 

 these two chucks the difl'erence in shape. The chuck from the 

 big steer is fleshier and thicker chuck. When yon come to cut them 

 up, if cut up into steaks, the thickness has a great deal to do with 

 the amount of steaks, and you get more steaks and better quality 

 out of this kind of a chuck than you would from thin cattle, and 

 comparing these two you see quite a difference in the thickness. 

 This one here is round, full and thick, and this other one is flat 

 sided and does not show the development, and the marbling you 

 notice in the meat of the big steer it is nicely marbled and through 

 the fat and lean it shows the finished condition. 



Well, now, I will cut up these other two quarters and cut them 

 up in what would be the method of cutting on the Chicago retail 

 market. The cuts that I will make will probably be different from 

 some that you may be familiar with in this part of the country but 

 that will probably be brought out later on with the questions. 

 The first cut that we make in cutting up the front quarter is to 

 take off the shank. The shank would be cut off just a little bit 

 below the elbow bone and running on the top line of the quarter 

 and would be used principally for soup meat or the lean could be 

 cut up and made into hamburger or mixed into the sausage, but 

 is principally used for soup meat. The wholesale cuts of the shank 

 make up about 4 per cent, of the carcass, generally about four per 

 cent, in the Chicago wholesale cuts. It is difficult to handle a quar- 

 ter of this size without having it on the hooks, cutting on the hooks 

 it would be much easier to get at it and it could be done much 

 more rapidly. Now the next cut after removing the shank is to take 

 oft" the plate, the lower part of the ribs. We would start at this 

 point, cutting into the pit of the shoulder, then cut between the ribs 



