251 



at least, and many and varied industries have been built up 

 around them of recent years. We are, however, here consider- 

 ing- the dressed carcass and will leave it to those interested to 

 figure out the value of the above trimming. The suet and caul 

 fat only is of interest to us in that it indicates a better distribu- 

 tion of fat in the Angus steer than in the Hereford. This is, 

 however, a well established fact and one out of which the Angus 

 breeders take considerable comfort when discussing the merits of 

 their favorites with the Hereford fanciers. 



Table IV. 



CUTS AND PERCENTAaES. 



Steer No. 0. Steer No. 7. Steer No. 4. 



Loins 176% lbs. 23.4; % 167% lbs. 21,12% lieVa lbs. 23.2% 



Ribs 78 Vi lbs. 10.25% 91% lbs. 11.82% 62 lbs. 11 % 



Rounds 162 lbs. 21.2 % 172 lbs. 21.8 % 129 lbs. 22.9% 



Chucks 152 lbs. 19.84% 154 lbs. 19.54% 111 lbs. 19.7% 



Plates 100 lbs. 13.15% 99 lbs. 12.56% 67% lbs. 11.9% 



Cross ribs 



and shanks 6IV2 lbs. 8;0 % 62 lbs. 7.9 % 51 lbs. 9.1% 



Suet and kidneys. 241/2 lbs. 3.16% 26 1/2 lbs. 3.36% 16^/2 lbs. 2.9% 



In Farmers' Bulletin No. 435 issued by the U. S. Depart- 

 ment of Agriculture in March, 1911, the percentages of the 

 various beef cuts to the carcass weight are given as follows : 



Cuts. Loins. Ribs. Rounds. Chucks. Plates. Flanks. Shanks. Suet. 



Extreme ...15-19 8-11 20-26 21-27 12-16 2-5 3-7 2-7 

 A.verage 17 9 2:\ 26 13 4 4 4 



The Breeders' Gazette early in 1917 gives the following: 



Cuts. Loins. Ribs. Rounds. Chucks. Plates. Flanks. Shanks. Suet. 



Per cent IS 10 22 24 14 2 4 3.5 



A comparison of these figures with those in Table IV show 

 discrepancies of importance only in the loins and chucks. In both 

 cases the differences are due to the manner of cutting. The 

 heavier loins in the three steers under consideration are due to 

 heavier sirloin butts, which in their turn make the rounds lighter. 

 The chucks on the other hand appear much lighter in our three 

 steers than in the above scales (19.7% to 25%). 



This discrepancy can be due either to the amount of neck left 

 on the chuck or to the relative depth of the same. In either case 

 it makes little difference in so far as the judging of the cuts before 

 us is concerned. The chucks are all cut alike, the percentages 

 ranging between 19.54 in the Hereford steer to 19.84 in the 

 Angus, with the yearling at 19.70. If the neck, or part of it, 

 was left with the head as "trimmings" it applies equally to the 

 three. Each chuck contained the anterior five ribs, while the cut 

 known as "ribs" contained seven ribs, leaving one for the 

 "loins." 



