350 Effective Farming 



SCORE-CARD FOR BEEF CATTLE (FAT) (Continued) 



2. The cuts of beef and veal. An important study in agriculture 

 is the disposition of the carcass after the animals are slaughtered for 

 meat. Many facts about this matter can be learned by visiting a local 

 packing house or butcher shop. Bulletin 147 by the University of 

 Illinois is a very excellent treatment of this subject. It contains about 

 one hundred fifty pages and seventy-five illustrations from original 

 carcasses and cuts of meat and it shows the Chicago method of cutting 

 meat. It is not distributed except to persons especially interested in 

 the subject, but an abstract of the bulletin is for general use and dis- 

 tribution. By explaining to the Director of the station the use that 

 will be made of the bulletin the teacher can undoubtedly secure a few 

 copies of the complete pamphlet for reference and enough copies of the 

 abstract for class use. 



Teachers should arrange with a packer or a butcher to take the class 

 to his place of business. Usually these men are willing to aid in teaching 

 about the cuts of meat. In some sections the local butchers do not 

 follow the Chicago method of cutting beef ; however, the methods will 

 not differ very materially. In which part of the carcass are the expen- 



