The Wichita daily eagle., 1895-05-18
CARVING A STEER
The Carcass as 1t Is Prepared for
the Market.
Every Ounce of the Animal Goes Out OF
ths Slaughter House Q CONNER
ciaI Commodity
of the Dealer.

York wholesaler representative OF the
World learned the following facts re-
garding the treatment Of a beef animal
u preparing it for the market:
Such beef as l handle" said the
dealer, will weigh 500 pounds. that is,
two sides will weigh 400 pounds each.
This is dressed beef, all Of which is cut
up and sold. There IS no waste. The
fat and bones are sold. Such extras as
you see on the butchers stalls, as
brains. tongues. liver, tripe, oxtails,
etc. do not come TO Us as dressed beef
These are special lines, handled by spe-
cial men
There is a steer and the dealer
pointed through the glass door Of re-
frigerator as big as small house, that
weighed 500 pounds when laid on these
scales to-day. I paid 9 cents a pound
for il. Don't believe these II and IL
cents stories. Tor they are not true. II
cost me S72 at the warehouse. | hauled
II here, must pay my men TO cut it up
and deliver it ard all that. What Will
] get for what cost me s72?
THE rump viii weigh 30 pounds, for
which l viii get 10 cents a pound, or
S.: the round, Immediately below il,
VIII weigh 80 pounds, at 12l1 cents, or
$3.50; the sirloin, so pounds, at an aver
age OF Il cents, for there are at least
three cuts Of sirloin: 1t depends on the
butcher-that makes 20; the porter
house in a steer OF 500 pounds VIII weigh
80 pounds. and 90 cents is the market
price, or SO.
Next comes what we butchers call
the eve OF the rib and what is known
on bills Of fare as prime rib roast.
There VIII be 100 pounds OF this at IS
cents, or SIS. Next is the chuck, really
q fine portion Of the carcass, but a
sufferer through its name. Therei is 80
pounds Of this, and it brings to-day 10
cents, or 80. Immediately adjoining it
Is the neck, 80 pounds much Of which
Is sold as chuck. The price is five cents,
or $50.
Below theneck comes the loose flesh
that is called in the slaughter houses
the hanging piece and in butcher
shops the -brisket' Il is good boiling
beef, but IS much in demand for corn
Ing. There are 50 pounds Of It at 555
cents pound, or S2-75-
THE section marked ribs, plate and
navel is the cheapest meat on the steer.
It is for corning and soup meat particu-
larly, viii weigh 50 pounds, and sells
at AZ cents, or $50. The shoulder
piece, beneath which lies part OF the
brislzet, is sold with the shin, and Is
generally called soup meat. 1t viii
weigh So pounds, and sells at ~ cents,
Or s24S.
THE fanls weigh IS pounds and are
mostly fat, selling IN their entirety at
six cents, or s2.10. The hind legs yield
85 pounds Of meat at ~ cents, or s1.5s.
Il have now accounted for rs pounds
Of meat. The remaining s5 pounds is
fat and bones At least 10 pounds Of
fat is thrown IN with orders, people
having learned TO expect it, and 81
cents a pound for fat and S5 cents per
hundred fo- bones viii yield g. 50 al the
outside
The total receipts from the stee-
that cost me 81 viii be S75.25, profit
Of only 1926, or would be 2 profit if l
ran business that entailed no expenses
whatever.
Il am not q slaughterer now. but l
know enough Of the business TO know
that the slaughterer loses nothing. A
steer goes into an abattoir on the hoof
md every ounce Of him goes out com
rnercial commodity. ! 1,90O-pound
steer VIII net 500 pounds of beef. The
hide is sold to the tanners. y limited
number Of tails 20 to dealers in OK tails
and special dealers buy the tongues, (
and in Chicago go TO the Gamers Of
lunch tongues" There is limited
demand for brains. All livers find
ready sale, aud the lining OF the paunch,
known IS tripe. is growing in such
favor that IL is all disposed Of TO deal
ers. who pickle it
From the pure fat Is extracted the
highest quality Of oleo oil. This is
exported to Holland. where /
It enters into the makeup of the gilt
edged Dutch butter that commands .
fancy prices in England. From other I.
fats come the lower grades Of oleo oil. /
From selected bones Is secured by +.
boiling gelatine, which Is the basis Of .
All cheap iellies and marmaladeS. /
>tearine, used as a base Of chewing /
gum and for many other purposes. IS 4
-he product left from the process OF /
pressing out oleo oil
''AIl boofs are boiled, and the valu-
lbIe commodity known as meats foot /
ii Is secured. The horns are sold 70 1
manufacturers OF combs and fancy
FOODS The hoofs after boiling are
also used IN the making of horn o-ua-
uerts. Everything that is left, blood.
etc, Is made into ferciliziu-
not the least valuab bic COM
modify turned out Of the . battoir. have
10 positive figures, hut | believe that
he 40a pounds OF 'ofral. the term used /
5 applying u everything except the
ctual beef. viii net the killer from $50
o So. The wholesale slaughterer
.oes not get any the worst q Il at any
tage Of the game.
-Nominally. the retailer makes much
arcer profits. but his expenses are
.eavv. The trouble : that. owing 20 a
oolish prejudice against certain cuts.
sirloins and prime ribs
re too high. while other cuts that IN
ne hands Of sl1iIlful cooks would be
qu2ly good are too low.
Whist in Lions Den
In the Hungarian meuageries IA
roriJe sensation scene Is for four whist
players TO sit down and play 4 rubber
4 the lions den, while q fifth stands