372 Animal Husbandry 
38. Wricut or Dressep Carcass BY MEASUREMENT 
Object. To determine the weight of the carcass by measuring 
the animal while alive. 
Materials. A cow or steer soon to be slaughtered and a tape 
measure. 
Directions. Measure the animal at the girth, and the length from 
point of shoulder to the quarters. Multiply the square of the 
girth in feet by the length in feet and by .25 and the answer should 
be the dressed weight in imperial stones. There are 14 pounds in 
a stone. 
39. Cuts or Muat 
Object. To learn the various cuts of meat, their location, and 
market value. 
Materials. Access to butcher shop containing carcasses of beef, 
pork, and mutton. 
Directions. Note the sides or quarters of each class, beef, pork, 
and mutton, as they hang on the hook. Note where the carcasses 
have been halved and quartered; methods of telling young car- 
casses from old ones; and methods of tellmg a good one from a 
poor one. Ask the butcher to locate the various cuts. If con- 
venient, have him cut a few slices from each part. Make a care- 
ful study of each and compare one with the other. Ask the price 
and approximately the weights of each cut. According to the 
diagram, page 142, figure total weight of cuts, 1, 2, 4, 5, 6, 7, 8, 9, 
and 11, as given by the butcher. Also figure the total selling 
price according to the price he gives you. In like manner, figure 
total weight of cuts 3, 10, 12, 18 and 14, and total selling price. 
Compare the two groups. Work a similar problem in pork and 
mutton (pp. 230, 282). 
40. Woon 
Object. To learn the various classes of wool. 
Materials. Wool from two or more breeds of sheep and a mag- 
nifying glass. 
