PROGRESSIVE BEEF CATTLE RAISING 



tion of the different cuts is usually figured for convenience 

 in pricing, but if the carcasses are sold to the retailer, a 

 slight difference in the proportion of valuable cuts is 

 especially important. The demand as reflected from the 

 retailer is shown by the different price per pound in the 

 following table, in which the carcasses are considered by 

 the cwt., thereby showing the percentages of the different 

 cuts. The same price is allowed for the cuts from both 

 carcasses in order to show the effect of the more valuable 

 portions on the profits. In practice carcasses showing as 

 great differences as recorded here would sell for different 

 prices per pound. 



Steer No. i Steer No. 2 



Cut Price per Ib. Wt. cut Value Wt. cut Value 



cwt. cwt. 



Round $0.10 24 $2.40 22 $2.20 



Loin .28 18 5.04 16 4.48 



Flank 06 3.5 .21 4 .24 



Suet 10 3.5 .35 4 .40 



Rib 26 10 2.60 8 2.08 



Chuck 08 25 2.00 27 2.16 



Plate 045 13 .585 14 .63 



Shank 045 3 .135 5 .225 



Total $13.32 $12.415 



In other words, on each hundred pounds bought in the 

 proportions listed above, steers like No. i would be worth 

 qo>^ cents more than steers like No. 2, even though their 

 meat was of exactly similar grade. On a 65o-pound 

 carcass, this difference would be $5.88. 



It is very seldom that two steers 

 Factors in showing the difference in proportion 



Carcass Values of cuts cited in the foregoing would 

 produce meat of similar value, but 

 one carcass would be of lesser quality than the other. 

 During the winter 1921-22 good beef at Chicago prices 

 sold around 13 to 13^ cents a pound wholesale, while 

 medium quality stuff was bringing about 1 1 to i \Y 2 cents. 



Page Sixty 



