A/ r p H 
Vol. LXXVTI. 
Publishpd Weekly by The Rural Publishing ■ Co., 
3S3 W. 30yi St., New York. Price One Dollar a Tear. 
NEW YORK, DECEMBER 7, 191.8. 
Entered as Second-Class Matter. .Tune 26. 1879. at the Post 
OfBce at New York. N. Y.. under the Act of March 3. 1879. 
No. 4511 
Beef for Home Use and Local Market 
How to Cut and Cure It '* 
I’art I. 
— fC' 
Perhaps you could give ine an idea of how to cut a 
beef up, and tlie price to got for the different cuts.' I 
thought of cutting it in about five-pound pieces. .The 
going price in our section is 814 per hundred p’ound.s, but 
in the Fall it is impossible to sell,'there is .such a rush 
in the market. I know I ciui got rid of it in small quan- 
BEEF STOCK.—The choicest beef is obtained 
from animals of beef breeding, for these animals 
have been produced for many generations ivith this 
end in view’. Not only do their carcasses produce a 
larger amount of edible meat in relation to live 
W'oight, but the proportion of meat to bone is greater, 
and the fat is more evenly distributed throughout 
the meat, with no large amount in parts of the car- 
center of the backbone, thus dividing it into halves. 
Since the tw'O side.s, or halves, are cut up in exactly 
the same manner, it will only be necessary to de¬ 
scribe the cutting of one side. 
WHOLESALE CUTS.—Before the various retail 
cuts can be made, the carcass must be divided into 
the larger, or wholesale, divisions. Since the side of 
beef is too largo to bo easily handled, it is first di- 
“Train Up a Child!” Btarting Him Early at Dairyiny. Fig. GJfO, 
titles, as I Imve about .50 egg cuetomer.s that I supply 
every week. c. s. 
New York. 
ARM BUTCHERING.—Due to the present high 
price of beef, and the fact that transiwrtation 
facilities are lequired for military purposes, it is 
both economical and patriotic for the farmer, wher¬ 
ever possible, to slaughter his own beef. In practi¬ 
cally every community it will be possible to sell to 
neighbors all the surplus over the amount that can 
be used fresh or cured for the use of the family 
slaughtering the beef. Beef is generally used in a 
fresh condition on the farm, but it may be kept in 
fresh or frozen condition for varying lengths of 
time, and may be kept almost indefinitely by being 
cured in various forms. 
cass wdiere it must be trimmeil out and have little 
value as food. Although animals of beef breeding 
make the choicest beef, still very good beef may be 
obtained by slaughtering animals of dairy breeding 
that are of the proper age and degree of fatness, and 
in good health. The most desirable a.ge for an ani¬ 
mal of any breeding intended for beef purposes is 
from two to four years. Young unsexed males that 
have been fattened and tluit are in good health and 
free from disease are most desii’ahle, although fe¬ 
males of the same age that have not produced young 
will give practically as good results. 
CI'TTING BEEF.—When the animal is slaugh¬ 
tered and dressed, the head, the hide, the feet, and 
all internal organs except the kidneys and kidney 
fats, are removed, and the carcass is split down the 
Tided into the fore and the hindquarter in the fol¬ 
lowing way: The person doing the cutting stands 
so as to face the inside of the side of beef, inserts 
the knife above the last rib (for the side hangs by 
the hind leg), and cuts forward to a point three 
inches from the edge of the Hank. He then goes 
around to the outside of the carcass, inserts the 
knife in the cut just made, and, keeping the knife 
flat against the rib, cuts down to a point four inches 
from the backbone and then straight out to the back. 
The backbone is then sawed through, and after a 
table is placed under the quarter or a man has 
placed himself in a position to carry the forequar¬ 
ter, the portion of flank that connects the tw’o is cut 
and the forequarter is carried to a block, or drops 
to the table, wdiere it is laid w ith the out.side upward. 
