32 
BULLETTX 1246, U. S. DEPARTMENT OF AGRICULTURE. 
Table 1. — Approximate percentage of 
PITTSBUKGH, PA. 
Per cent. 
Hindquarters (no ribs) 47. 00 
Forequarters (13 ribs) 53. 00 
100. 00 
Rounds and rumps (including 
flank) 27.00 
Loins (including kidney and 
suet) 20.00 
Ribs 10. 00 
Chucks (cross cut, including 
brisket and shank) 30.00 
Plates 13. 00 
100. 00 
SAN FRANCISCO, CALIF. 
Per cent. 
Hindquarters (no ribs) 47.00 
Forequarters (13 ribs) 53.00 
100. 00 
Rounds and rumps 24. 00 
Loins 17. 00 
Flanks (including kidney and 
suet) 6. 00 
Ribs 13. 00 
Triangles ( including chuck, 
plate, brisket, and shank) 40.00 
100. 00 
SEATTLE, WASH. 
Per cent. 
Hindquarters (1 rib) 48.00 
Forequarters (12 ribs) 52.00 
100.00 
!4. 00 
Rounds and rumps 
Loins (including kidney and 
suet) 24. 00 
Chucks (including brisket and 
shank) 35. 00 
Ribs 10. 00 
Plates 7. 00 
100. 00 
t')tal weight of No. 2, etc. — Continued. 
WASHINGTON, D. C 
Per cent. 
Hindquarters (no ribs) 46.00 
Forequarters (13 ribs) 54.00 
100. 00 
Rounds and rumps 23. 00 
Loins (including flank, kidney. 
and suet) 23.00 
Ribs 10. 00 
Chucks 23. 00 
Plates 7. 00 
Briskets 7. 00 
Shanks 7. 00 
100. 00 
LOS ANGELES, CALIF. 
Per cent 
Hindquarters (1 rib) 48.00 
Forequarters (12 ribs) 52.00 
100. 00 
Rounds and rumps 21. 74 
Loins 20. 85 
Flanks 3. 25 
Kidneys . 39 
Suet ___ 1.59 
Hanging tender .33 
Triangles ( including chuck. 
plate, brisket, and shank )__ 38.50 
Ribs 13. 35 
100. 00 
The foregoing table shows striking variations in the yield of 
wholesale cuts from hindquarters and forequarters in different mar- 
kets. Other variations exist in other cities, and often there are 
similar variations in the same market. It is apparent thai there is 
almost as lunch need for standardized methods of cutting carcass 
heel" as for standardized market classes and grades. This need is 
especially emphasized when an effort is made to compare quota- 
tions on a given cut in one market with those of a similarly named 
cut in other markets. 
