THIRD ANNUAL YEAR BOOK — PART IV. 187 



With the canner cow, Mr. Mullins gave the students some idea of 

 what he could do when he had conveniences for his work. It was just 70 

 seconds from tne time he began skinning the head until it was completely 

 dressed and severed from the body; from severing of the head until the 

 carcass hung on the hooks, skinned, dressed and halved was six minutes 

 and four seconds, and from the time the canner fell to the floor, was bled, 

 dressed, halved, thoroughly washed and hung on hooks dressed for the 

 hiorl< 17 minutes. With few conveniences for rapid work, still this was 

 undoubtedly the greatest exhibition of humane, skillful and rapid slaugh- 

 ter work ever given before a body of students. 



Diagram showing Thistle's carcass cuts with value of each. 



After being in the cooler forty-eight hours, the meat was brought out 

 placed on tables in middle of stock pavilion and Mr. John Gosling, un- 

 doubtedly the greatest beef expert in this country, gave a demonstrative 

 lecture upon it. 



Mr. Gosling showed the composition of the different types of beef, 

 gave the students the points of beef, and with his expert cutter, Mr. 0. F. 

 Eckert, of Weber's market, Kansas City, Missouri, cut up the 3,000 lbs. 

 of meat before him and showed the students the different kinds of beef 

 in one and the same animal. 



The "eye" of the beef was pointed out, the hanging tenderloin ex- 

 plained, the regular roll, Spencer roll, the shoulder cloy, sweet bread ex- 

 plained, that delicacy to so many meat eaters and so on through the 

 butcher's cuts. 



The seven distinctive block cuts are here given of Thistle, with weight 

 of each and value as fixed by Mr. Reid of the Ames local market. The 

 value of careful cutting by making the loin and rib cuts, the high priced 

 cuts of all animals, was interestingly shown. As Mr. Eckert measured 

 with eye and knife to so divide that he would make the greatest possible 

 percentage of high priced cuts and at the same time give each one good 

 quality, the lecturer remarked: "The proper cutting of the beef carcass 

 often means many dollars, for from the same quarter comes the porter 

 house worth 17 1-2 to 20 cents per pound and a low priced cut worth 3 1-2 

 to 6 cents per pound. The turn of the knife may mean many cents a poun'I 

 less to the butcher or a poor quality to the consumer." 



