The Bad Lands cow boy. [volume] (Little Missouri, Dakota [i.e. N.D.]) 1884-1886, 1886-02-25
What's in q Beef Z

" should be observed in the first place,
that the fashion which prevailed former
ly Of butchers purchasing their own ami
mails and Strengthening them, has almost
wholly gone ont in Brooklyn. The snc-s
cessful butcher is an artist, who may,
never possibly have Slaughtered an ami.
NAL in the whole course of his life, but
follows wholly different branch Of the
business. The slaughtering is done by;
persons who have large rendering and
bone boiling establishments, as an
adjunct to their business, seeing that the
raw material which they require could
be obtained in no other waY. These men
say they make little or no profit from.
the animals passing through their
hands, except as feeding their business.
Very few cattle are killed in Brooklyn.
The principal slaughter-h houses are in
New York, on the east side, about 45th
street and also on the west side. The
great bulk Of the beef consumed In
Brooklyn comes from these places. This.
beef is known to the trade as "city dress
ed" to distinguish it from Chicago
dressed" or beef slaughtered elsewhere.
The best cattle come from Illinois,
and the Brooklyn butchers who cater to
the best trade prefer to have them city
dressed. These animals are corn fed
and are considered to be better than cat.
tie fattened from the products Of q dis
tillery. A corn fed two year old steer
weighing from 100 to 800 pounds dressed
is the fayorite animal with the butchers.
Larger animals are wasteful, because
too much Of the carcass is fat, which peo-
pie will not eat. Thin animals are
equally, Objectionable. The best stsers
are usually grade animals or half breed,
or grade the produce Of a thoroughbred
sire and = native mother. is better anil
mai, to. -fatten than even the thorough,
bred. The top price paid BY the butchers
:forasteer OF this class is from 81 to-
!ss4ls cts. per pound, which for q steer
weighing 800 pounds would be from $6S
t0'$70. Let us see how the butcher gets
his money back. In New York and In
Brooklyn the cutting up Of q steer
has been reduced to a science, the main
object Of which Is to make an animal
yield as many good cuts as possible.
The best cuts are sold for prices that
look very high, but then . good deal has
to be sold at . low figure. The choice
cut Of steer is that from which the por.
terhouse steak Is obtained. and is really
the forward part Of the sirloin. OF this
cut such a steer will have atty pounds
ON each side, OF which thirty pounds
will sell at Is cents Q pound ana the
remainder at Is cents Or even as lsw as
% cents. Behind this Is the sirloin
proper, weighing about thirty pounds j
side, and selling at;1S. 20 and q cents
Behind this again Il the rump, weigh.
ing about twenty-fiys pounds q side
This Is usually picked, and sold at from
10 to "A cents q pound. The round and
leg, which are below tho rump, viii
weigh about sixty-fye pounds d side. d
which about l5 pounds viii BE- good
STEAK. selling 10 sighteen cents, nj.
balance is sold Tor stew meat. pot roast
or Is made into corned beef. The prices
Iwiil run from 10 to IL cents for clear
homeless mont Forward ot tie porter
house cuts are the rib pieces, Weichini