No. 1 DEPARTMENT OF AGRICULTURE. fiSS 



side of the body, the tenderest muscle in the body, and for that 

 reason is demanded and high price paid for it by a good deal of 

 the trade. It is not so juicy and so well flavored as some of the 

 other parts or cuts, but more tender, and that is a very important 

 point. The best tenderloins that are put upon the market, if we 

 start them up here, this line, it would spoil the porterhouse and 

 spoil the tenderloin or true porterhouse. For that reason the 

 most of the tenderloins put on the market come from what they 

 call stripper layers, the loins of transport cattle, a poor class of 

 cattle, where stripped out and disposed of to the best advantage, 

 the cheapest part being put into canned beef. Stripper cattle fur- 

 nish most of the tenderloins that go to supply the trade, as well as 

 from the poorest grades of cattle. They also take some from the 

 better grades that are so bruised in shipping so that the loin can- 

 not be sold over the block. In that case the tenderloin could not 

 be injured, being on the inside of the body, and the tenderloin would 

 be stripped out and sold as tenderloin of the beef, and the rest of 

 the beef, especially some of the part which would not be hurt, put 

 on the market as muscles from cattle injured or bruised in shipping. 



A Member: Where? 



MK. BAYARD : Right here. If you want to look at it just go up 

 and look it over and come down here and bid on it. We will sell 

 it by prizes or anyway you want to bid. 



A Member: A gentleman in the rear wants to know where you 

 will sell the apples? 



MR. BAYARD: Right here after we are done with this. We 

 cannot carry them down. 



A Member: The gentleman back here wants to know whether 

 they will be there after they are sold. 



MR. BAYARD: They will. I will sell the prize winning apples; 

 but I want to say to you that you cannot take your corn away 

 because it is to go to the National Corn Show where it will win 

 some more glory for you. 



PORK 



This side of pork is from one of the animals used in the judging 

 ring yesterday. I will cut this up, showing the different cuts as 

 we would cut it if going to cure the shoulders as pickled hams and 

 going to cure the hams, showing the different cuts made in trim- 

 ming up these shoulders and hams, making the loin to be sold out 

 as loin from the retail shop. 



First, take off the shoulder, cutting as I have cut this one back 

 of the fourth rib. This is not necessary. If you want to make 

 a heavy shoulder you cut further back and for a lighter shoulder 

 you cut only three ribs. Up at State College we have been just 

 starting some experimental work in curing hams and shoulders and 

 cutting them up the same, cutting them between the fourth and 

 fifth ribs, and cutting that way you notice this shoulder would be 

 trimmed out and the first trimming would be to take out the spare 

 ribs, cutting close to the bone. That gives you what they call butch- 



