The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-05-21
what do our wheeling Butchers
Gay 70 the Following ExhibIt.


Baltimore American.
When . bullock comes TO Baltimore
lust now he halls from Ohio or Illinois,
or else he is one Of the stable stock from
Pennsylvania. Later In the season the
distiliery fed cattle from Cincinnati and
Chicago will reach here along with the
Rrass-ied beeyes from Virginia. For
prime cattle the price now paid q
from four and a-half 70 six and
a-hAlf cents per pound, groes weight
This IL q tribe higher than has
been paid for come time, and the price Is
said 70 DO steadily advancing. The cat
tie when purchased are driven TO the
slaughter-houSes, which are situated all
around the edge Of the city, on the Haf-
ford, York, Reisterstown and Frederick
roads, just Outside the city limits. After
being slaughtered and dressed they yield
about So per cent on the gross weight.
There Is not = particle Of the carca"
wasted.
A prime bullock will weigh from one
thousand to fourteen hundred pounds on
the hooL. His hide will bring from So to
50. The talloW from his entrails nearly
S.. The tongues thirty cents each. The
heads, hearts, liver and feet about and
the skins OF the entrails, the horns
and the hoofs about adollar more. The
horns and the hoof are sold 10 glue man.
u~facturers, the head to sausage and pud-
ding makers, and the hearts and lyers
are retailed. The aide Of beef after the
animal Ia dressed and split sells pt from 9
TO 81 cents per pound. In the lore guar.
ter d the shoulder clod and neck, which
weighs about one hundred pounds, and
sells to sausage manufacturers or pack.
ing houses for meas beef, and to private
parties In the market at Z 8 and 10 cents
per pound for soup meat.
Tie plate pieces are corned and cold at
10 to 13i cents. The standing rib, which
comprises nine Of the thirteen ribs in
9 side, are the prime roasting pieces, and
sell at retail from 10 to % cents per
pound. The chuck rib, which comprises
the other four, are good TO roast and
bring from 10 to Is cents. This compri-
ses the whole Of the fore quarter. The
hind quarter, which Ia more valuable,
consists Of the s~irloin, which every y
recognizes in the porter house and sir.
loin stakes, and which sells At 20 TO %
cents per pound. The sirloina Of q
prime bullock will weigh e seventy
i've pounds each, and are the best and
most valuable part Of the carcass. Next
comes the round and the rump,which are
both solid meat, and will bring from 12
to 10 cents per pound. The flank and
brisket are corned or sold to sausage ma.
kers, while the rump Is in great demand
by dealers in smoked meats. The suet
and trimmings Of the dressed carcass
amount to about the same as the rough
tallow sold from the slaughter house.
There ia little or no bone but what is sold
at the price per pound the beef around
Il brings. Nothing Is wasted; even the
hair on the hides is utilized.
A careful compilation Of the facts Civ.
en- above will show that for each pound
OF beef a butcher buys on the hoof at 4!
cents, costing him say s cents net, he re-
ceiyes 16 cents. No wonder the butchers
are all fat all doing well and all on the
fair road TO wealth. All the butchers,
with few exceptions, kill their own beef.
Yet the produce dealers who buy Of them
by the quarter, side or carcass manage to
undersell them on every side. The but
cheers complain that the market trade Is
falling of. And 30 Il is, 30 far "a the re-
tail or household trade Is concerned.