362 ANNUAL REPORT OF THE Off. Doc. 



all dried up, there would be too much evaporation; the moisture in 

 that carcass would be entirely gone; you would lose too much in 

 weight. This carcass that has fat on the outside, you can hang it 

 in the cellar, leave it there a week or ten days or two weeks, and the 

 meat improves with age, becomes tender, there is no evaporation of 

 moisture because the fat holds up that moisture in there, and even 

 though it ages a little bit, sometimes when you see this mould grow- 

 ing on the outside, take a dry cloth and wipe that off. That removes 

 it absolutely and you have a piece of meat that is tender. 



Another thing, I notice the difference in the quality of the kidney 

 fat in the two carcasses. This kidney fat accumulates before the 

 animal puts fat on the outside. You will find when an animal 

 starves to death and all the fat is gone, you will find that the last 

 fat that disappears is that which is found around the kidney. Notice 

 the difference in the covering of those two. You have more kidney 

 fat. It is true that that is cheap and inferior compared to the loin, 

 but you cannot get the good loin and good rib and finish without 

 getting that kidney fat in the carcass. Another thing, 1 want you 

 to notice the difference in the quality of fat in these two. Notice 

 there how brittle, pretty near as good as butter, this fat is; it is 

 better than some butter. This other fat is springy and tough and 

 has no quality. So it does not matter what portion of the carcass 

 you have worked on, you will find that that same difference exists. 

 Now we will not cut the line further ; you can see the two ends over 

 there. Notice that difference in the thickness and volume, that 

 beautiful meat there, and on the other side you have no marbling at 

 all whatever. By marbling I mean the intermingling of the fat. 



SECRETARY CRITCHFIELD: Tell us where the tender part of 

 the round is located. 



PROF. TOMHAVE: I will cut across that just in a minute. The 

 tenderest portion of the loin is right in here in this porterhouse 

 or the small loin end; we have there the sirloin muscles on the out- 

 side and the heavy tenderloin muscle on the lower side of that verte- 

 bra. The bone steak that you buy is what is commercially known as 

 the porterhouse steak. Some of you buy tenderloin steaks, oc- 

 casionally buy it in the hotel; some of you ordered some for supper 

 tonight; you thought you gave yourself a treat, but I'd a good deal 

 rather have a sirloin than a tenderloin steak, because tenderloins 

 are never taken out of carcasses of this kind, they are taken out of 

 the cutters and canners carcasses and the chef is permitted to do 

 the rest. He uses the larding needle and all the rest, but you are 

 not giving yourself such a treat as you think you are. 



I want you to notice the outside of the round. Here again we 

 have that difference in covering. Notice that difference in covering. 

 Here we have no covering at all, whatever. That has some fat; that 

 is not covered as much as we would like to see it, but you will again 

 find that the two extreme ends of the carcasses are covered last; 

 you will find that this portion is the last to be covered in a good, 

 choice animal. It's the same way with the front shank. I don't 

 believe I will cut the round to give you the cross section, because 

 they like to sell the round just as I have it cut here, but in answer 

 to Secretary Critchfield's question as to which portion of the round — 

 well. I will cut the poorer one, T will not cut the other one. 



