MEAT PRODUCrS. 199 



Oral Problems. 



Ascertain of your local butcher the prices he charges 

 for the dififerent cuts. 



714. What is the value of the neck? Chuck? Prime 

 of rib? 



715. What is the value of the porterhouse? Sirloin? 

 Rump ? Round ? 



716. A\'hat is the value of the plate? Shin? Shank? 

 Flank? 



717. \\'hat is the total quantity of dressed l)eef ? 



718. What percentage is this of the live weight? 



719. What is the total value of prime or ribs, porter- 

 house, sirloin, rump, and round ? ' 



720. What is the value of all other parts of the car- 

 cass? 



721. What percentage of the value of a good average 

 steer is found in the ribs, loins, and hind quarters ? 



Important truth. Since the high-priced cuts are found 

 in the region of the back, loins, and hind quarters, it fol- 

 lows that animals should be bred and fattened with this 

 fact in mind. A large head, long neck, long legs, big 

 abdomen and heavy flank are worth little to the butcher, 

 hence these parts should be small as compared with the 

 back, loins, and hind quarters. 



722. "Rlackrock" the great champion fat steer at a 

 recent international live stock exposition, weighed, just 

 before he was slaughtered. 1,(340 pounds. When slaugh- 

 tered his carcass yielded r)9.25 per cent of his live weight. 

 What was his dressed weight? 



