THE ENGLISH METHOD OF CUTTING BEEF. 



1, 2, 3, 4 and 10 , 1st quality 



5. 6 7, 9 and 13 2d quality 



8, 11 and 12 3d quality 



14, 15 and 16 * 4th quality 



CHICAGO RETAIL DEALERS' METHOD OF CUTTING BEEF. 



A good 1200-lb. steer dresses about 800 pounds, and of this 708 

 pounds is marketable meat. All of the high-priced cuts are taken from 

 ribs, loins and hind quarters, and the best cuts come principally from 

 the ribs -and loins. These valuable cuts together weigh 346 pounds, 

 and at above prices sell for $44.55. The less valuable cuts from the 

 fore quarters, belly and flank weigh 362 pounds and bring only $16.48. 



