MEAT PRODUCTS. 



347 



The following figures 

 show the comparative val- 

 ues of the different cuts of 

 pork as used by the retail 

 butchers of Chicago : 



Foot lc. 



Ham Trimmings 4c. 



Ham 7|c. 



Pork Loin 6c. 



Tenderloin 8c. 



Side 6c. 



Short Ribs 6Jc. 



Bacon 7c. 



Shoulder 6c. 



Shoulder Trimmings 4c. 



Head 3c. 



Hock . 3c. 



PROBLEMS. 



1. When hams are 12c. a 

 pound what should be the com- 

 parative value of all other 

 parts of pork according to 

 comparisons of Chicago retail 

 butchers ? 



2. When bacon is 10c., fix 

 a table of prices for all other 

 cuts. 



FIG. 2. 



