66 Types and Market Classes of Live Stock 



Out of the finer and better of these fats, called "butter fats," is made 

 oleomargarine or butterine. This food product appeared in 1866 and 

 has since come into extensive use. The butter fats average in weight 

 from 60 to 75 pounds to the animal, but a large percentage of this 

 weight is lost in processing. One Chicago plant has a capacity of 15 

 tons of oleomargarine in a day, and in a year has put out between 8 

 and 9 million pounds. Inedible tallow fat is manufactured into soaps, 

 glycerine, leather dressing, lubricants, illuminating oil, candles, and 

 other products. 



Other by-products.-r-Lean meat trimmings are made into sausage. 

 Hair is used in plastering, manufacture of brushes and felt, and for 

 other purposes. The horns and hoofs, at one time considered a rubbish 

 nuisance, are now very valuable for the manufacture of combs, knife, 

 cane, and umbrella handles, and many other articles. Dried blood is 

 made into blood meal. Fibrous matter and scraps, after all the grease 

 has been extracted, are ground to meat meal tankage, widely used as 

 a hog feed. From all bone and cartilage the basic substance is ex- 

 tracted from which glue is made. Fully 18 per cent of dry bones is 

 glue, the rest is ground to fertilizer. One Chicago packing plant turns 

 out 8 million pounds of glue annually. From the intestines come 

 drum snares, sausage casings, brewer's hose, and snuff packages, while 

 the bladder yields packages for putty, snuff, and lard. From the 

 glands come various pharmaceutical preparations, such as extract of 

 thyroid, pituitary liquid, pineal substance, pancreatin, adrenahn, 

 pepsin, rennet, etc. The tail furnishes hair for mattresses and up- 

 holstering, and the bone and meat are used for making ox-tail soup. 

 Shank and thigh bones are cut into buttons, knife and tooth-brush 

 handles, and other articles. The tongue, head and cheek meat, tripe, 

 brains, heart, liver, and sweet-breads are sold for food. Tripe is 

 pickled stomachs. Sweet-breads are the thymus and pancreatic glands. 

 The contents of the stomach are burned under packing house boilers 

 and the ashes are used for fertilizer. Every part of the live animal is 

 utilized. Many of the finished by-products are manufactured by the 

 packers, and other by-products are sold partly processed to other firms 

 for final processing into finished products. 



The price of live cattle depends upon the price the packer can get 

 for beef and by-products after taking into account his expenses of 

 operation. In the following table it will be noted that the packer paid 

 more for the live animal than he received from the sale of the beef 

 during the years 1915 to 1920 inclusive. But in 1921 and 1922 marked 

 decrease in value of by-products, accompanied by increase in freight 

 rates, made it impossible for the packer to pay as much for the live 

 animal as he received for the beef. 



