No. 5. DEPARTMENT OF AGRICULTURE. 357 



Furthermore, you notice the difference in the shape of that bundle 

 of muscle fibre as compared with this. Here you have a V-shaped 

 piece and this line runs almost straight to the tip of the vertebrae 

 down to the side of the rib. In this you have that arch that we de- 

 sire in the ribs of animals for the feed lot or butcher. Then notice 

 the wonderful sprinkling of fat in that lean. That is the thing 

 that gives you volume, gives you tender or juicy meat, and the thing 

 you should always look for when you go to the meat market to buy a 

 piece of meat and when you are killing an animal for your own use 

 at home; don't take the poorest but take one that is well fed, well 

 finished, and then you have something that you can enjoy and relish. 

 We have here a higher per cent, of the weight of the carcass than we 

 have in this case, yet we have been fair, we have cut this down 

 just as low as we can possibly cut it without getting too much of 

 the thin meat. You will find that that same thing exists throughout 

 the entire carcass. 



I am going to remove the lower portion of the shoulder, so as to 

 show you that no matter where we cut, that same relation is found. 

 You will notice there nothing but lean and bone and no fat. Now, 

 let us make a comparison of the ends and make a comparison of 

 these two; notice that beautiful bundle of fat all the way through, 

 fat distributed in that lean gives you the thickness ; no matter where 

 3'Ou cut the carcass, you will find that same condition exists through- 

 out; yet here is a carcass that costs within 39 cents a hundred pounds 

 as much as that carcass over there; so you see that the packer also 

 buys a carcass of this kind and sells it at a loss, or if he does not 

 sell it at a loss, the consumers that buy the meat are not buying 

 economically. This much must be said: I personally would much 

 rather take a piece of meat from a carcass of this kind that was cut 

 from the plate, from this piece right here, than to take a piece of 

 meat from the prime ribs of this carcass. In the first place, I could 

 buy it for considerable less money; I would find it tenderer, more 

 juicy, more palatable than the piece I get right here, because there 

 we have fat in addition to the lean and it is a more inferior cut and 

 you can buy it for less money; now if you will bear with me for a 

 few minutes, I want to fix up one or two pieces of meat. Possibly 

 somebody has some questions by now. If you have, fire away. 



'SECKETARY CRITCHFIELD: Where does the piece that in 

 some localities is called ''shoulder clod" come from? 



PROF. TOMHAVE: It is this bundle of muscle fibre right in 

 there. When you get a shoulder clod, we cannot follow this method 

 of cutting, and the shoulder clod, generaly speaking, is taken out of 

 thin carcasses not suitable for cutting roasts and comes right out 

 here or right back of the shoulder where there is a clear bundle of 

 muscle fibre that you can strip from the bone, and that is what is 

 known on the market as the shoulder clod. Now, are there any other 

 questions? Another thing you should bear in mind, holds true with 

 all classes of meat animals, and that is that the tenderest meat is 

 found in the center of the carcass, namely along the ribs and the 

 loin. The further you go towards both extremities, the tougher be- 

 comes the meat. 



SECRETARY CRITCHFIELD: Well that is probably owing to 

 the fact that there is where the dogs make their attacks. 



