176 AGRICULTURE. 



DIAGRAMS OF CUTS OF MEAT. 



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GO lbs. 

 at 20 cts. 



Round §. Flank 

 Mili 35 lbs 



:cA\\\ f, . 



M 



Prime of Rib 

 100 lbs. at 15 cts. 



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Diagram I. A Good Steer's Carcass, as Cut Up and Priced in the 



Eastern Market. 



A good 1200-pound steer will dress about 8oo pounds of 

 beef cut up as above — 715 pounds salable cuts, with 85 

 pounds of fat, bone, and waste. 



The diagram illustrates what the breeder and feeder 

 should aim to produce in the conformation of the beef- and 

 mutton-producing animal, so that the highest possible per- 

 centage of the carcass will be cuts of the high-priced class, 

 thereby giving the best possible return for food consumed, 

 (McKerrov^.) 



The methods of dividing up the carcasses of slaughtered 

 animals into parts, and the terms used for the "cuts," as 

 these parts are commonly called, vary considerably in dif- 

 ferent localities. The accompanying diagrams will make 

 clear the terms used in the table Composition of Human 

 Foods (pp. 169-71). 



