338 FARM AND SCHOOL PROBLEMS. 



PROBLEMS. 



From the proportions of lean, fat and bone in the different 

 cuts, their relative economy at retail market prices may be de- 

 termined. 



The net cost of lean meat will give a fair idea of the rela- 

 tive economy of roasts and steaks. 



In comparing the prices of steaks and roasts with .boiling and 

 stewing meats there must be a consideration of the fact that both 

 fat and lean are more completely utilized in boiling and stewing 

 as in the preparation of meat loaf, as hamburger and corned 

 beef. 



PROBLEMS. 



NOTE. The relative cost of lean meat in a given cut consists of the 

 price per pound paid for the cut divided by the percentage of lean it con- 

 tains; the cost per pound of gross meat is the market price of the cut 

 divided by its total percentage of lean and fat meat. For example, if a 

 steak cost 20c per pound and is composed of 80 per cent lean, the net 

 cost per pound of lean is 20 -r- . 80 = 25, or 25c. 



1. If a pound of loin costs 20c and contains 10% bone and 10% 

 visible fat, what is the cost per pound of the lean meat in the cut? 



2. If a pound of loin costs, as given in the foregoing table, 18.5c 

 and the cost per pound of total meat in the cut is 20.5c what is the per- 

 centage of bone? 



3. If a pound of fore shank costs 5c and the cost of lean per 

 pound in the shank is dO.oc and the cost per pound of total meat is 8.4c 

 what is the per cent bone and what is the per cent fat ? 



4. A pound of flank costs 8c and the cost per pound of lean in the 

 cut is 22c; what is the number of ounces of fat in the pound? 



5. If the wholesale price of round is lOc, what should be the price 

 of loin according to prices given in table 4? 



6. According to table 4, when ribs are 16c per pound, what should 

 be the price of plate? 



Cuts of Beef. 



The straight cuts are loins, ribs, rounds, chucks, plates, flanks, 

 and shanks. 



The .grades of beef cuts are No. I, No. 2, No. 3 and strippers. 



The grade of cut depends upon its weight, thickness, cover- 

 ing and quality. 



