174 MISSOURI AGRICULTURAL RF.PORT. 



flavored and make exceedingly rich broth. The tenderloin has not 

 nearly the rich flavor of the neck, but is more tender l:)ecause it is 

 less used, hence has its connective tissue less developed. Further, the 

 inside of the round, or the top, as the butcher calls it, for he lays the 

 round with the outside down on the block, is much more tender than 

 the remainder of this cut, and on this account in eastern markets 

 is separated from the outer portion of the thigh, or round, and sold at 

 a higher price. The outer portion of the round is tougher because 

 it is exercised more, and is in contact with the ground when the 

 animal lies down. The inner portion or top of the round may be dis- 

 tinguished from the outer portion by the fact that the rim of fat 

 surrounding the cut is thicker on this more desirable inside than on 

 the tough outside. 



In separating a side of beef into its wholesale cuts the butcher 

 cuts one rib onto the hind quarter ; and the remaining twelve are 

 left in the fore quarter; seven ribs constitute the prime rib cut, and the 

 five forward ribs are in the chuck. 



The plate is separated from the chuck by a line running from the 

 point of the shoulder, back along the side horizontally to the posterior 

 end of the prime of rib cut. 



The flank is separated from the loin by a continuation of this 

 line from the point mentioned to the stifle. The plate is separated 

 into two portions, the forward part being called the brisket and the rear 

 portion the navel end. 



The cut called the shortribs is between the navel end of the plate 

 and the prime of rib cut, and hence lies along the middle of the side. 



The round is separated from the loin at the rump bone and the sir- 

 loin is separated from the porterhouse at the hip bone, the porterhouse 

 being the forward end of the loin cut. The chuck is the shoulder. 



Table I exhibits a cutting test on three sides of beef of different 

 grades. For these data we are indebted to Swift & Company of 

 Kansas City, Missouri. These figures compare a prime steer, a medium 

 steer and a common cow. As will be noted, they differ but slightly 

 in the relative proportions of fore and hind quarters, but there is a 

 marked difference in the per cent of dressed to live weight, the prime 

 steer dressing 6i per cent, the medium steer 59 per cent, and the com- 

 mon cow 50 per cent. The prime steer cost the packer a year ago, 

 when this test was made, $5.25 per hundredweight, the medium steer 

 $4.65 per hundredweight and the common cow $2.60 per hundred- 

 weight. These three carcasses brought the packer $8.02 per hundred- 

 weight, $6.79 per hundredweight and $4.79 per hundredweight, re- 

 spectively, wholesale. 'J'he retail prices of these grades of beef in Kansas 



