METHODS AND PRACTICES OF RETAILING MEAT 
19 
Another factor which contributed to the spread is that of ageing 
ribs and loins to an unreasonable degree. This involves varying 
degrees of trimming in proportion to length of time in storage and 
natural shrinkage. In the case of aged beef loins, trimming and 
shrinkage usually equal approximately 20 per cent of the original 
weight of the loin. This increases the spread proportionately. Con- 
ditions frequently arise in the large consuming centers when an abnor- 
mal demand for some cuts influences to a marked degree the wholesale 
price of the cut. For instance seasonal demands from hotels and 
restaurants for loins and ribs, particularly during a scarcity of the 
better grades, cause prices to advance sharply. Such a condition 
is illustrated by tests shown in Table 2. 
Table 2. — Cutting test on short loin of beef (untrimmed), "choice" grade, steer loin 
Weight of Loin, 48 Pounds; Wholesale Cost, 42 Cents per Pound 
Weight 
Per cent 
Market 
value 
Whole- 
sale value 
Retail cuts 
Pounds 
Ounces 
per 100 
pounds of 
loin for 
cut 
Lean flank piece _ . 
1 
2 
03 
13 
14 
12 
08 
2.47 
5.87 
1.82 
7.81 
14.58 
47.66 
19.79 
$0. 0700 
.0100 
.1400 
.0500 
.5012 
.5012. 
.5012 
$0.17 
Trimmings (stale) ... . . . . 
.06 
TCidney 
.26 
3 
22 
9 
.39 
Hip and pin bone steak _ ■ 
7.31 
23.89 
9.92 
Total 
48 
100.00 
42.00 
Test on Trimmed Steaks From Same Loin 
Weight 
Per cent 
Retail 
value per 
pound 
trimmed 
Retail 
value per 
100 
pounds 
of rough 
steak 
Retail 
value per 
pound 
un- 
trimmed 
Pounds 
Ounces 
Porterhouse, weight 22 pounds 14 ounces: 
Steak trimmed . 
15 
6 
10 
5 
15 
68.31 
27.59 
4.10 
$0. 7132 
.0500 
.0050 
.$48. 72 
1.38 
.02 
Suet 
Bones 
Total 
22 
14 
100.00 
50.12 
$0. 5012 
Hip and pin bone, weight 7 pounds: 
Steak trimmed. . 
5 
1 
8 
2 
6 
78.57 
16.07 
5.36 
.6273 
, . 0500 
.0050 
49.29 
.8035 
.03 
Fat 
Bones 
. Total. ._ 
7 
100.00 
50.12 
.5012 
Delmonico, weight 9J^ pounds: 
Steak trimmed 
6 
2 
5 
11 
8 
66. 45 
28.28 
5.27 
.7432 
.0250 
.0050 
49.39 
.71 
.02 
Shop fat . 
Bones ..... 
Total 
9 
8 
100. 00 
50.12 
. 5012 
The test in Table 2 was made in New York City on the basis of 
wholesale cost of loins of comparable grade. The test shows the 
relative cost of each retail cut from the loin after due allowance has 
been made for market value of trimmings, suet, etc. 
