The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1895-06-21
CUTTING UP 4 STEER.
The Carcass as It Is Prepared for
the Market
Every Ounce of the Animal Goes Out of
the Slaughter House "A CONNER
cIaI Commodity Profits
OF the Dealer.


World learned the following facts re
garding the treatment of a beef animal
III preparing it Tor the market:
such beef as | handle" said the
dealer. will weigh SUI pounds that il.
two sides will weigh 100 pounds each.
Tins II dressed beef. all of which il cat
up and sold. There i no waste. The
lat and bones are sold. Such extras as
YOU see ON the butchers stalls, Il,
brains tongues. liver. tripc. oNtaiis.
etc. do not come To us as dressed bee.
These are special lines, handled by spe-
cial men.
There i steer" and the dealer
pointed through the glass door IF i re
frigcrator a. big as i small house. ''tnat
weighed sou pounds when laid On these
scales to-day. 1 paid cents pound
for IL. Don't believe these IL and u
cents stories. for they are not true 1t
cost me 81 at the warehouse. | hauled
it here. must pay my men To cut it up
and deliver it and all that. What will
get for what cost me 80?
The rump will weigh 10 pounds. for
which | Will get 10 cents pound, or
81: the round. Immediately below it.
will weigh GO pounds. at II - cents. or
s. 80: the Sirloin. ~ pounds. at an aver
age Of Il cents. for there are at least
three cuts Of SirlOin; il depends on the
butcher makes SIl-2U; tn" porter
hous,. in d strerof SUI pounds Will weigh
80 pounds. and - cents II the market
price or Sl2.
Next comes what we butchers call
the eye of the rib and what il known
ON bills of fare as prime rib roast
There will be 100 pounds of this at II
cents on SO. Next is the chuck. really
a fine portion of the carcass but
-utferer through its name. There Is 90
pounds of this. and il brings to-day Ia
cents. or ~. Immediately adjoining IL
is the neck, 80 pounds, much OF which
is sold a. chuck. The price is five cents
or $3.50.
Below the neck comes the loose flesh
that is called in the slaughter houses
the hanging piece and in butcher
shops the .brisket. 1t is good boiling
beef but is much in demand for corn
ing. There are ~ pounds of it at > Z
cents pound. or STD
The. section marked ribs. plate and
navel is the cheapest meat ON the steer.
IT is for corning and soup meat particu
larly will weigh 81 pounds, and sells
at ~ cents. or $40. The shoulder
hri~ll,t. is sold with the shin. and IL
generally called soup meat, 1t will
weigh - pounds, and sells at 4. cents
or -. f:;.
The Hanks weigh IS pounds and are
mostly fat. selling in their entirety at
.lN cents. or :. 10. The hind icgs yield
81 pounds Of meat at ~ cents, or Sl-5s
y have now accounted for 1l5 pounds
of meat The remaining - pounds is
fat ana bones At least I0 pounds Of
fat Is, thrown III with orders. people
having learned To expect it. and .
cents a pound for fat and - cents pcI
hundred for bones will yield g. ~ at the
outside.
The total receipts from the steer
that cost In,. 81 viii he 30. a profit
of only -. 2G. or would he a profit ii
ran Il business that cntailed no expenses
whatever
II am not slaughterer now. but
know enough Of the business to know
that the slaughterer loses nothing. y
steer ,rocs into an :battoir ON the hooI
and every ounce of him goes uut com
mcrcial commodity, l.:ob-p1und
steer will net 500 pounds "f beef lh"
hide. = sold to the tanners. limited
number of tails go To- dealers in OK tails
ana special dealers buy the tongues.
and in Chicago go to the canncr~ of
lunch tongues" There II a limited
demand for brains. All livers find
ready sale. and the lining OF the pauuch.
known as tripe. il growing in such
favor that il i all disposed of to deal
ers who pickle it.
From the pure fat is extracted the
highest quality of oleo oil This l.
generally exported to Holland. where
il enters into the makeup of the gilt
edged Dutch butter that commands
fancy prices in England From other
fats come the lower grades of olco oil
From selected bones il secured by
boiling yelatine, which is the basis OF
all cheap jellies and marmalad"a
Strarine. used as a base of chewing
gum and for many other purposes. l.
the product left from the process of
pressing ont oleo oil
.-All hoofs are boiled, and the valu-
able commodity known a. meats foot
oil il secured. The horns are sold u
manufacturers of combs and fancy
goods. The hoofs after boiling are
also used in the making of horn oTna-
mcnts Everything that Is left blood
entrailS. etc. is made into fertilizing
material not the least valuable CON
modify turned out of the abattoir- have
no positive figures. but | believe that
the 400 pounds of 'otTal. the terra used
a. applying To everything except the
| actual beef. will net the killer from so
| To So. The wholesale slaughtcrer
| does not get any the worst of it at any
stage of the game
.'Nominally. the retailer make much
| larger profits, but his expenses are
| heavy. The trouble Is that owing to a
foolish prejudice against certain cuts,
| porternouses, sirloins and prime ribs
| are too high. while other cuts that IN
the hands of skillful cooks would be
| equally good are too low