534 ANNUAL REPORT OF THE Ofif. Doc. 



packers to make corn beef and chopped up to make different kinds 

 of sausage and boiling meat. 



We next take out the kidney fat or suet. This is the best grade 

 of fat on the body. It varies largely, depending on the condition 

 of the animal. We figure four per cent. It will run higher than 

 that in very fat cattle. But cattle of poor grades when highly fin- 

 ished, the dairy steers or steers of inferior quality, when very fat 

 will cut more kidney fat than well bred steers. The dairy steers 

 and steers of poor quality when they are fat will put more of their 

 fat on in places where it will be trimmed off, more in bunches, and 

 they get very heavy kidney fat generally. 



The last cut on the hind quarter to make the wholesale cuts is 

 to take the loin from the round and in making that cut you cut 

 in front of the aitch bone here, removing the loin and separating 

 the loin from the round. The loin makes up about seventeen per 

 cent, of the carcass; the round about twenty-three per cent. The 

 loin is the best part of the carcass, from which you get the best 

 meat. The front end gives the porter house or pin bone steak and 

 the sirloin is cuf from the back part of the loin. Cutting up the 

 round further, the first cut would be to remove the top part here, 

 cutting off the rump, and cutting that off you cut just below the 

 point of the pelvis or this aitch bone as commonly called by the 

 butcher; cut just below that and then remove the rump from the 

 round. This, as it stands now, before cutting any more, is what 

 the packers term a wholesale round. It makes up twenty-three 

 per cent, of the whole carcass. This top of the wholesale round 

 is the rump, used by the packers largely for corning, making corned 

 beef, and makes a very good roast as the retailers handle it. It 

 is largely pinned and put out as rump roasts and makes a good 

 roast. The rest of the round as considered in the retail market, 

 this portion here, is made up into round steak, cutting about one- 

 half inch thick or three-quarters of an inch thick, or made by cutting 

 thicker, made up into round roasts. The packers make a lot of that 

 into smoked beef hams and drv beef. If handling one of these to 

 make into dried beef you will notice natural divisions between 

 these muscles here. We cut down on this here to the muscles. You 

 can separate and tear them right apart, getting several long strips. 

 They are used at the lower end to cure and smoke for making dried 

 beef. But if cutting up into retail cuts, into steaks and roasts, the 

 lower part here would be sold for the butt roasts or boiling pieces. 

 It is tougher, more tendons or cords. It is cut off from the bone 

 making a crescent shape or horse shoe shape and used for butt 

 roasts or boiling meat; and the rest of the shank is used for soup 

 bone. 



The SECEETAKY: Which is the tenderest piece in the round 

 steak? 



ME, NOETON: The tender part of the round steak is the in- 

 side part here. The inside muscle of the round steak is the tender- 

 est part. And the loin, in cutting up the loin you often hear the 

 question asked about the tenderloin. The tenderloin is this muscle 

 that lies right on the inside of the body there between the suet 

 or kidney fat that I have taken out and the back bone; on the in- 



