360 ANNUAL REPORT OF THE Off. Doc. 



use it because that is an indication of tuberculosis; but when that 

 gland is perfectly smooth, as this one is, it is all right. 



Now you notice in the case of the hind quarter, you have present 

 the udder. When you sell a dressed carcass to the butcher, a heifer 

 carcass, don't cut it off — that is, if it is a cow, don't cut it off, because 

 he will know you have taken it off, so as to try to deceive him; you 

 can't do it anyway and you are simply disposing of some of the 

 weight of the carcass. You notice we have one little gland there, 

 and there is the other, similar to the one I showed you in the other 

 carcass. Wherever there is a vein, you will find those glands pres- 

 ent through the entire carcass. That flank is about 50 per cent, fat 

 and connective tissue. The rest of it is a comparatively tough piece 

 of meat, yet notice here, comparing these two flanks cut in exactly 

 the same place, that you have in this one more quality, more fitness. 

 Notice the way the fat was forced through those bundles of muscle 

 fibre — how it has forced them apart, which give you volume, gives you 

 tenderness in that piece of meat, so that it don't make any difference 

 what part of the carcass you make your cut in, you will find that 

 same condition true. If you go to the market to buy a flank steak, 

 this is the piece you get, this pear shaped piece that lies under the 

 udder. Now I am going to cut the loin from the round as indicated 

 over here. Rump and round together make what we call commer- 

 cial loin, and the loin is the full loin. There are different methods of 

 cutting that, but we shall cut so as to make the cut almost parallel 

 to the back of the round. Now the place to cut this is just at the 

 rise in the pelvic bone and feel for this bone right there. Just cut 

 in front of them and then almost parallel with the back. 



A Member: Have you any idea of the weights of those two car- 

 casses. 



PROF. TOMHAVE: No, I could not get those figures. They 

 were bought from different parties; no doubt the better carcass cost 

 more money but the man got more money for it. He got $11.84 more 

 for every hundred pounds put on over the other one, assuming they 

 were both in the same condition at that weight; |11.84 for every 100 

 pounds put on over the 900 pounds of the other one. I want to 

 bring these two together so as to make the comparison. You notice 

 that no matter where we make our cuts — see we have taken the loin 

 from the round, cut identically the same place; look at the difference; 

 sirloin steak in both instances. How many people in this audience 

 would not pay five, six and eight cents a pound more for meat of 

 that kind compared with meat of this kind. I think everybody would. 

 How many would be willing to give me 30 cents a pound for this if 

 I sold this at 24 cents? How many would take this at 24 cents in 

 preference to the other at 30 cents a pound? Just one man. Well, 

 I'd like to be near when he got to chewing this. This is the kind 

 we sometimes get at hotels and restaurants where they don't pay 

 very much for meat. This is the kind you get when you order a good 

 sirloin steak. Now the porterhouse steak comes from the center of 

 the loin. Unless you are anxious to see the porterhouse steak, I am 

 not going ot cut it. How many would like to see the porterhouse 

 steak? How many would not care to see it? I don't know what 

 to do. 



