THE ENGLISH METHOD OE CUTTING BEEF. 



1.2. 3, 4 and 10 1st quality. 



5, 6. 7. 9 and 13 2nd (luality. 



8.11audl2 3rdquallty. 



14,15andl6 4tli quality. 



CHICAGO RETAIL DEALERS' METHOD OF CUTTING BEEF. 



A Kood 1200- lb. steer dresses about iiOO pounds, and of tills 70S pounds Is 

 marketable meat. All of llie hi-jh-prlced cuts are taken from ribs, loins and 

 hind quarters, and the best cuts come piineipally from tlie ribs and loins. 

 These valuable cuts together weiffh 346 pounds, and at above prices sell for 

 $44.5,5. The less valuable cuts from the fore quarters belly and flank weigh 

 3(>2 pounds and brinf? only $10.48. 



