29Q 



Missouri Agricultural Report. 



THE QUALITY AND COST OF A CUT OF BEEF. 



(P. F. Trowbridge, Professor of Agricultural Chemistry, University of Missouri.) 



In selecting our. cut of beef we are limited by 

 the quality handled by the local butcher as well 

 as by our lack of knowledge of what constitutes 

 the best and most profitable cuts to buy. 



In the large city market the housewife can 

 usuall}^ find all grades of beef, and can select ac- 

 cording to taste and pocketbook, provided she knows 

 what she wants and can tell if she gets it. In the 

 smaller towns usually only one grade of fresh beef 

 is handled and the housewife can use her judgment 

 Prof. Troiobridge. Only in the Selection of the different cuts. 



Plate one represents a steer weighing about 1,250 pounds, well 

 fattened, and from which the very best prime beef is obtained. Beef 

 from such animals is only to be found in the best city markets. 



Plate two represents a fat cow, weighing about 1,000 pounds, and 

 making an average quality of beef known as butcher's stuff. This 

 class of animal will fairly represent the source of a large portion of 

 the beef cut up in the average market in the smaller towns. It is fre- 

 quently tough, but usually of a good flavor. Considerable beef from 

 younger cows and heifers is also used in many country towns. 



