No. 5. DEPARTMENT OF AGRICULTURE. 359 



other fellows? Well, there's a few that would take it. Well, how 

 many know what I did? I took the ribs out, yes. 



A Member: That assistant of yours knows. 



PKOF TOMHAVE: Well, now, I'll tell you w^hat I did; I took 

 that plate or inferior cut from the good carcass and I have it in my 

 right hand ; I took the prime ribs out of the poor carcass and I have 

 it in my left hand. How many would buy this in preference to this 

 if I were putting the two out at the same price? How many would 

 take this? Well, there are only one or two and one of them is a 

 dairyman anyway; I know that. But you will find that so far as 

 buying economically is concerned, you can buy almost day in and 

 day out at your shop or any other meat market, this piece of meat 

 for considerably less money than you can buy this piece, and I per- 

 sonally would much rather take this from a good carcass than this 

 from an inferior carcass, and it seems to me that the lesson this thing 

 brings home to us — suppose I had taken this piece and taken out 

 about three ribs and cut them off, why, you would have a beautiful 

 roast and there's a big difference between the two. You notice that 

 is thin, very little meat on the outside, a higher percentage of bone 

 than we get in this rib right over here. Are there any other ques- 

 tions about the forequarter? We will have to move along or we 

 will not be able to get through. 



A Member: Which of those quarters would have the most weight 

 of bone? 



PROF. TOMHAVE: This one over here would run four or five 

 per cent, more edible meat than we would get in that other one. You 

 take your two animals, for instance if we dissect them, take out all 

 the bone — there's very little more bone in this carcass than in the 

 other one. In the other case it is simply a question of putting on 

 the fat. This one is carrj'ing and building up muscle tissues that 

 is not present there. There is more bone in the other one; there's 

 four or five per cent, more edible meat in this carcass than the other, 

 so there is a higher percentage of bone over there. You will find 

 that the same general relation holds true so far as the hind quarters 

 are concerned. Here again we must remove the inferior pieces or 

 the cheaper cuts of meat from the thicker or more expensive. Now, 

 if you go to the meat market to buy a piece of flank or buy a piece 

 of meat that has that little gland present, don't send the meat back 

 and tell the butcher it's no good, because wherever you find a vein 

 of fat in the animal's body, you will find one of those glands. It 

 may be very small, but it is here; in that bundle of fat we always 

 find one that is comparatively large. Coming to the question of 

 tuberculosis, for instance, the statement is made that tuberculosis 

 may be found in any portion of the beef, for instance, except the 

 hoof and the horns. Sometimes when it is impossible — when you 

 don't find the presence of tuberculosis in the lungs, glands on the 

 lungs, on the mesentery, you may find them in some other portion of 

 the carcass. When you find this gland filled with hard calcareous 

 matter, that's the kind you want to refuse and don't buy it, and don't 

 use it. If YOU slaughter that sort of an animal and find those con- 

 ditions present in an animal that is slaughtered on the farm, don't 



