Photograph from U. S. Department of Agriculture 

 INSPECTING VISCERA OF CATTLE CARCASSES 



the nation was paying. Not only did he 

 save the difference between the live 

 weight of the stock slaughtered and the 

 dressed weight, but he was able to put 

 more tons of dressed beef into a car than 

 he could of cattle. 



The packing business was first built up 

 on the saving in freight. Later the use 

 of the ordinary wastages of the slaughter- 

 ing business in the manufacture of by- 

 products effected other savings as re- 

 markable as those on freight. 



PRICE DISPARITIES 



The question of the disproportion be- 

 tween the prices of cattle on the hoof 

 and those of roasts and steaks is by no 

 means a new one. Away back in 1858 



people were asking how it happened that 

 roasts and steaks were selling at 153/3 

 cents when cattle on the hoof were bring- 

 ing less than 7 cents. 



It seems strange in these days to think 

 of buying best rib roasts and porterhouse 

 steaks at 15^ cents a pound, and yet in 

 that year the American Agriculturist took 

 a heavy steer through the market from 

 the slaughter-house to the retail cus- 

 tomer, tracing the profits derived there- 

 from, and found that it could be done 

 and still leave a profit of more than five 

 dollars per carcass to the butcher. 



In those days, before the packing-town 

 idea was evolved, there was a margin of 

 nearly 5 cents between the price of beef 

 on the hoof and the dressed carcass ; 



