MEAT PRODUCTS. 



345 



TABLE 8 COST OF MEAT REQUIRED TO FURNISH ONE POUND OF 



PROTEIN AND IOOO CALORIES FROM WHOLESALE CUTS AT 



MARKET PRICES. 



Average prices calculated from the retail prices given in Table 



PROBLEMS. 



1. Which are the three cheapest cuts for protein content? 



2. Compare the cost of a pound of protein in the flank with the 

 cost of a pound of protein in the loin. 



3. Which three cuts are the cheapest per 1,000 calorie? Which two 

 are the highest in price per 1,000 calories? 



Market Classification and Grades of Meat. 



The following descriptions are based on data secured in an 

 investigation at wholesale markets at the Union Stock Yards, 

 Chicago, and in other cities. 



These classifications are based on the wholesale meat trade 

 and not on the live stock market. The weights refer to dressed 

 carcasses. 



Carcass beef includes both sides and quarters. 



