Farmers' Week in Agricultural College. 



295 



TABLE 4. 

 Cost of Edible Lean Meat to the Consumer, Cow No. 4. Good Beef. 



Cut. 



Selling 

 price 

 per pound. 



Cents. 



Cost of 

 lean meat 

 per pound. 



Cents. 



Cost of 

 lean and 

 fat ptr 

 pound. 



Cents. 



In the steer, all of the stew and soup cuts (so called cheap cuts 

 of meat) furnish the lean meat at a lower price than the roast and 

 steak cuts. This is in addition to the value that may be given to the 

 soup stock derived so largely from the bones. In the fat cow the flank 

 contains so much fat that the lean costs more per pound than the lean 

 of the chuck or round. 



In both animals the chuck furnishes the cheapest lean of cuts that 

 are suitable for steaks or roasts. Too many housewives think they 

 must get only rib or loin for nice roasts or steaks. The chuck has 

 been regarded as suitable only for pot roasts or for steak and roasts 

 for the cheaper boarding houses. A chuck from a prime steer is su- 

 perior to the rib or loin of ordinary "butcher's stuff" and can be 

 bought for considerably less money. Reference to plate four will show 

 that a roast from the last two ribs of the chuck cannot differ much 

 in quality from one from the first two ribs of the rib cut. The rump 

 is a very popular cut, because it is so suitable for small roasts. The 

 present retail price, however, makes it one of the most expensive cuts 

 of meat to buy, considering the amount of lean meat that is obtained. 



Plate No. five gives two cross sections through a steer carcass 

 scarcely fat enough to be strictly prime beef, but still of a quality 

 much above that of average beef. The upper view shows the tenth rib, 

 looking forward. The lower view shows the sixth rib, looking toward 

 the rear of the animal. 



On each view is indicated where the plate is cut off from the rib. 

 The upper view shows what is supposed to be about the best cut of 

 the rib. The lower view shows the rib cut nearest the chuck and can 



