EVOLUTION OF THE BEEF CATTLE INDUSTRY 239 



versal market terms which are designated in the following 

 tables. While the way in which a carcass is cut may influence 

 the value of the various market cuts, the value of the sum 

 total will not be materially altered. Most every large city 

 has its method of cutting a beef carcass for wholesale and 

 retail purposes. 



The following table is a record of results obtained from a 

 cutting test and shows the percentage of "Chicago cut" 

 meat with square-cut chucks. This shows the different cuts 

 which are obtained from a carcass and the proportionate 

 amount of each obtained, based on the total weight: 



Cuts. . Per cent. 



Chucks 28.00 



Rounds 23.00 



Navel 8.00 



Flanks 2.00 



Flank steaks 50 



Kidney 25 



Ribs 10.00 



Loins 15.00 



No. 2 suet .50 



No. 1 suet 3.00 



Shanks 4.00 



Brisket 5.00 



Necks . .75 



Total 100.00 



It is thus seen from this table that the two most valuable 

 parts, the loins and ribs, constitute only one-four.th of the 

 total weight of the carcass. The rounds and chucks each 

 constitute approximately one-fourth the total weight of 

 the carcass/ leaving the other one-fourth to be distributed 

 among the lowest priced cuts which include the navel, 

 flanks, shanks, neck, and brisket. 



The following table shows in a more condensed form the 

 percentage of the parts of the beef animal grouped more 

 nearly according to their market value. This table is 

 representative of the cuts made Philadelphia style: 



Cuts. Per cent. 



Rump and round 34 . 00 



Rattler (Chuck, plate, brisket and shank) . . . 44.00 

 Ribs and loins 22.00 



Total . , , , ,. 100.00 



