2D4 



Missouri Agricultural Eepori. 



TABLE 2. 

 Distribution of Lean. Fat and Bone, in Cow No. 4. Good Beef. 



In these two animals the per cent, bone in the same cut does not 

 differ widely. In the per cent, of lean there is considerable variance, 

 showing the influence of breed and sex. Both animals were slaughtered 

 at about the same general condition of fatness. It will be noticed that 

 the chuck and round in the cow contain a higher per cent, of lean than 

 in the steer. "While the loin of the steer is more muscular than that 

 of the cow. The cow (especially the dairy cow) shows a tendency to 

 store up the fat on the inside of the body. 



In tables three and four are shown the cost to the consumer of 

 the edible lean meat of the different cuts calculated at the retail prices 

 given in the table and with the composition shown in tables one and 

 two. 



TABLE 3. 

 Cost of Edible Lean Meats to the Consumer. Steer No. 121. Prime Beef. 



Cut. 



Cents. 



Cents. 



Cents. 



Shin . . 

 Shank . 

 Neck. 

 Plate . 

 Flank . 

 Chuck 

 Round 

 Rib . . . 

 Rump . 

 Loin . . 



8.0 

 5.0 

 10.0 

 10.0 

 10.0 

 15.0 

 18.0 

 18.0 

 15.0 

 22.0 



15.3 

 17.8 

 18.2 

 18.6 

 21.6 

 23.9 

 24.9 

 29.5 

 33.6 

 40.1 



12.3 

 12.0 

 13.1 

 11.3 

 10.1 

 17.8 

 20.2 

 21.8 

 19.3 

 24.9 



