CHAPTER XIX. 

 Meat Products. 



ECONOMY, COMPOSITION AND NUTRITIVE VALUE OF CUTS. 



In order to be able to place meat products upon the market 

 at the most profit and upon the most exact basis, the producer 

 should have a precise knowledge of the final market products into 

 which the slaughtered animals of the farm are to be converted. 



The great mass of consumers as well as producers do not 

 understand the relative economy, composition, and nutritive value 

 of the different cuts of beef and other animal carcasses. 



The following facts are presented for the dissemination of 

 this needed information. The cuts used herewith represent the 

 various cuts of beef as made for the University of Illinois Ex- 

 periment Station by an expert from the packing-house market of 

 Swift and Company, Chicago. 



A careful study of the cuts will be of distinct advantage to 

 the buyer of meats. It is of decided economic importance to 

 know the location and nutritive value as well as the price of 

 different cuts. 



Every farmer who does considerable meat cutting on his 

 farm can save by cutting to prevent waste. Figure i shows the 

 wholesale cuts of beef and how to cut up the wholesale cuts. 

 These should be studied carefully and kept where they can be 

 had for ready reference. 



WHOLESALE AND RETAIL CUTS. 



Wholesale cuts marked by heavy black line. Retail cuts 

 jnarked by light black lines. 



(336) 



