238 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



Fig. 162 — SHOWING THE BACK OP A 

 WELL-FITTED STEER 



Holstein Angus 



Feet 15.0 19.0 



Caul fat 11.5 23.0 



Pauneh and con- 

 tents 125.0 115.5 



Paunch fat 10.0 11.0 



Tripe 1G.0 16.0 



Intestines and 



contents 63.5 54.0 



Intestine fat 15.0 19.0 



Heart and lung 



fat 3.0 6.0 



Heart 1.5 2.5 



Lungs and wind- 

 pipe 8.5 6.5 



Liver 11.0 10.0 



Live weight 1,090.0 1,324.0 



Beef 602.0 812.0 



Tallow 39.5 59.0 



Hide 61.0 80.0 



1 The total fat in beef cattle varies 

 from 5.5 per cent to 6.5 per cent, and 

 the hides from 7 per cent to 7.5 per cent. 

 In Texas steers the average weight of 

 the skull in pounds is 4.19, jaws 2.2, 

 knuckles 2.73, dark hoofs 1.9, piths 1.24, 

 round shins 1, flat shins 0.73, tallow 8.93, 

 horns 0.97, neat's-foot oil 0.93, tankage 

 3.64. The average value of the offal is 



about $9 per head. According to "Wilder 

 the average percentage of different cuts 

 by the Chicago method is chucks 28, 

 rounds 23, navels 8, flanks 2, flank steaks 

 0.5, kidney 0.25, ribs 10, loins 15, No. 

 1 suet 3, No. 2 suet 0.5, necks 0.75, 

 shanks 4, brisket 5. In meat cut kosher 

 style, the flanks and chucks are heavier. 

 Cuts of pork — I n the packing house 

 hogs are cooled to a temperature of 34 

 to 36° F., before being cut up. The 

 hams are removed first and then the 

 shoulders, after which the loins and 

 sides are separated into their usual cuts. 

 The cuts commonly recognized on the 

 Chicago market are head, shoulder, 

 shoulder trimmings, back, bacon, short 

 ribs, side, tenderloin, extra short clear, 

 pork loin, ham, ham trimmings and feet. 

 In England, the cuts of a bacon hog are 

 as follows : In the back series of cuts 

 the end of collar, prime collar, thick 

 back, back ribs, loin and corner of gam- 

 mon; in the belly series, fore hock, top 

 of thick streaky, prime thick streaky, 

 thin streaky, flank and gammon hock. 

 The type known as mixed packing hogs 



Fig. 163 CHAMPION PAT STEER, CHI- 

 CAGO INTERNATIONAL. 1903 



