330 



FARM ANIMALS 



build, short, straight legs, wide back and loin, well- 

 sprung ribs, fullness back of the shoulders and in the 

 flanks prominent brisket, full neck vein, wide chest 

 and well-rounded body, good, soft, mellow skin, fine 

 hair, strong vigorous head, clear, full eye, and quiet 

 temperament. Such an animal under good feeding (see 

 Chapter VIII) should make a high block test, that is, 

 yield a high percentage of valuable cuts of meat. 



Cutting Beef. -Figure 174 shows the Chicago whole- 

 saler's and retailer's method of cutting a beef carcass. 

 The porterhouse and sirloin steaks are cut from the loin. 



The porterhouse 

 steaks bring the 

 highest price to the 

 retailer, the rib roast 

 and sirloin cuts rank- 

 ing second ; hence 

 the animal giving 

 the largest propor- 

 tion of choice cuts 



FIG. 174. Cuts of Beef and Relative Prices. .1 . -n 



at these points will 



yield the best price to the farmer. The loins and ribs 

 of the wholesaler's cut, which correspond to the above- 

 named cuts of the retailer's, also bring the largest 

 returns. 



It has been demonstrated by actual tests that the 

 neck piece is as toothsome and nutritious as porter- 

 house if it is as suitably prepared, but it brings the 

 lowest price. When porterhouse sells for 20 cents, the 

 neck brings only 3 cents a pound. 



By-products of Beef. --There are so many of these 

 products that mention can be made of only a few. 

 Leather, glue, tallow, oils, soap, fertilizers, and oleo- 



