20 
BULLETIN 1441. U. S. DEPARTMENT OF AGRICULTURE 
Table 3. — Cutting test, steer-beef loin, grade "good" (not aged) 
[From side weighing 291 pounds. Weight of loin (including suet) 51 pounds. Percentage of side 17.527] 
Retail cuts 
Weight, 
pounds 
Per cent 
of side 
Retail value 
Price 
Total 
22 
17H 
1 
1 
7.560 
6.014 
.344 
3.265 
.344 
$0.32 
.38 
.15 
.015 
.005 
$7 04 
6 65 
15 
Suet . 
14 
Bones. . 
Total .. . .. ___ ______ _ _ 
51 
17. 527 
13.98 
'Li2ss wholesale cost 51 pounds at 22 cents 
11.22 
Gross margin 
Gross percentage of profit on costs. 
Gross percentage of profit on sales. 
2.7^ 
24.59 
19.74 
The test in Table 3 was made in Washington, D. C, in a market 
that handles straight carcasses only. The loin was cut from a good 
grade steer hind quarter and the prices of the several cuts are those 
charged customers on the day the test was made. 
Table 4 shows results of a cutting test on one medium-grade steer 
carcass in New York City. This test was made to determine the 
cost to the retailer of each cut from which retail cuts having a dif- 
ferent value are made. The table shows also the percentage of each 
cut to carcass weight. 
Table 4. — Cutting test on one medium-grade steer carcass 
Weight of Carcass, 600 pounds; Wholesale Price, $14.75 per Hundredweight 
Cuts 
Weight, 
pounds 
Per cent 
to carcass 
weight 
Cost 
based on 
relative 
. market 
values 
Relative 
value per 
100 
pounds 
for cut 
2 top rounds. .__ 
44 
47 
28 
28 
27 
39 
70 
m 
59 
56 
52 
51 
95 
2V 2 
7.33 
7.83 
4.67 
4.67 
4.50 
6.50 
11.67 
.25 
9.83 
9.33 
8.67 
8.50 
15.83 
.42 
$0.20 
.17 
.05 
.22 
.06 
.22 
.27 
.01 
.19 
.06 
.10 
.13 
.10 
.00 
$1.47 
*> bottom rounds 
1.33 
2 shins . 
.23 
2 top sirloins 
1.03 
2 Hanks 
.27 
2 hips. * 
1.43 
3.15 
1 hanging tender _ 
.00 
2 ribs 
1.87 
2 plates _ _ 
.56 
.87 
1.11 
2 r.ecks___ _ __ __ __ ... 
1.58 
.00 
Total 
600 
100.00 
14.90 
Quartered 1 rib on hind 
MINOR FACTORS IN RETAIL TRADE 
Among the minor factors that affect meat consumption which 
received attention in this study are use of meat substitutes and 
changes in living conditions and customs among consumers. These 
factors did not seem susceptible to usual statistical methods but 
information regarding the experiences of the dealers in relation 
to them was collected as well as the opinions of the dealers on the 
