198 



FARM ARITHMETIC. 



percentage of offal, waste, and cheap cuts, are the most 

 profitable to both farmer and butcher. 



A high-grade steer is one whose meat possesses fine 

 quality, and one which is abundant in profitable parts 

 and small in waste and offal. When slaughtered, such an 

 animal will dress from 65 to 69 per cent of its live weight. 

 A low-grade or coarse steer, when slaughtered, will 

 dress no more than 40 to 50 per cent of its live weight, 

 and yield meat of poorer quality and of lower value when 

 sold on the butcher's block. 



i> 



NFCK\ \ \ / /RUMP\ 



'^^M CHUCK \PRIMo/RIBs\P0RTER- /siRLOInAs lbs 

 V24lb5.\|30 lbs. \ 68 lbs. \H0U5E /34lb5 



92 lbs. 



'ySHIN 



PLATE ^fLANK^ 

 , 112 lbs. \ 22 lbs. 



ROUND 

 ,124 lbs. 



Retail Beef Cuts and Weight. 



Chicago Retail Dealers' Method of Cutting Beef. 



A good 1,200-pound steer dresses about 800 pounds, 

 and of this 708 pounds is marketable meat. All of the 

 high-priced cuts are taken from the ribs, loins, and hind 

 quarters, and the best cuts coming principally from the 

 ribs and loins. These valuable cuts together weigh 346 

 pounds. The less valuable cuts from the fore-quarters, 

 belly, and flank weigh 362 pounds. 



