The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1895-06-21
CUTTING UP A STEER.
The Carcass as 1t Is Prepared for
the Market.
Every Ounce of the Animal Goes Out of
the Slaughter House "A CONNER
cIsI Commodity Profits
OF the Dealer.

In recent interview with a New
York Wholesalers representative Of the
World learned the following facts re
garding the treatment of a beef animal
III preparing it Tor the market:
such beef as l handle" said the
dealer, will weigh SUU pounds that il.
two sides will weigh 100 pounds each.
This il dressed beef. all Of which il cut
up and sold There il no waste The
fat and bones are sold. Such extras a.
YOU see ON the butchers stalls, a.
brains. tongues, liver. tripc. uNtaiis,
etc. do not come to rs as dressed brrt.
These are special lines, handled by spe-
cial men.
There i steer" and the dealer
pointed through the glass door of = re
frigeratur as big a. Il small house. THAT
weighed sou pounds when laid on these
scales to-day. | paid cents 4 pound
for it Don't believe thcs, IL and Il
cents stories, for they are not true. 1t
cost me ST. at the warehouse l hauled
II here. must pay my men To cut 1t up
and deliver it and all that What will
| get for what cost me SI22
The rump will weigh ~ pounds. for
which | will get 10 cents pound, or
81; the round. Immediately below il.
viii weigh 80 pounds. at l2l- cents. or
$50; the sirloin. I'll pounds. at an aver
age Of Il cents. for there are at least
three cuts Of sirloin; it depends on the
butcher that makes SIl-2U; the porter
house in steer of SOO pounds Will weigh
10 pounds. and 20 cents j. the market
price. or Sl2.
Next comes what We butchers call
the eve of the rib and what is known
on bills of fare a. prime rib roast.
There will be 100 pounds Of this AT II
cents or SIS. Next Is the chuck. really
a fine portion of the carcass but
sutferer through its name. There is 90
pounds of this. and it brings to-day 10
cents or 80. Immediately adjoining il
is the neck, 20 pounds, much of which
is sold a. chuck. The price IS five cents,
or $3.50.
Below the neck comes the loose flesh
that il called in the slaughter houses
the hanging piece. and III butcher
shops the 'brisket.' 1t is good boiling
beef. but is much in demand for corn
ing. There are 80 pounds of it at Z
cents pound. or S2-75.
The section marked ribs. plate and
navel i the cheapest meat on the steer.
1t il for corning and soup meat partieu
iarIv. will weigh - pounds, and sells
at r. cents. or $40. The shoulder
piece. beneath which lies part of the
bri~lzet is sold with the shin. and II
generally called soup meat 1t will
weigh - pounds. and sells at d. cents
or - i:.-
The Hanks weigh - pounds and are
mostly fat selling in their entirety at
,iN cents or S2.lU. The hind legs Weld
81 pounds Of meat at a. cents. or Sl-5S
y have now accounted for II5 pounds
Of meat The remaining - pounds Il
fat and bones. At least lU pounds of
fat j. thrown ia with orders pc"pl,
having learned t. expect 1t. and g.
cents a pound for fat and - cents psI
hundred for bones will yield g. - at the
outside.
The total receipts from the steer
that cost me ST2 will bt S15.26. profit
of only -. 20. or would he profit ii
ran a business that tutailed no expenses
whatever
Il am not a slaughtercr now. but !
know enough Of the business Ia knuN
that the Slaughtcrer loses nothing. y
steer gocS into an abattoir ON the hooT
and every ounce of him goes uut com
mrrciaI commodity, y l.2Ou-Pnund
steer will net 500 pounds of beef. III"
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 cann"rN OF
lunch tongues. There Il limited
demand for brains. All liverS find
ready sale and the lining of the paunch.
known as tripe. is growing in such
favor that il iS all disposed of to deal
crs. who pickle it.
From the pure fat Is extracted the
HIGHEST uuality of oleo oil. This is
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 is secured by
boiling gelatine, which Is the basis "f
all cheap ielies and marmaladea.
Stearine used as a base of chewing
rum and for many other purposes, -
the product left from the process ot
pressing ont oleo oil.
..Au hoofs are boiled, and the valu-
able commodity known as meats foot
oil il secured. The horns are sold -
manufacturers of combs and fancy
goods. The hoofs after boiling are
also used in the making of horn orna-
mcnts. Everything that is left. blood.
cntrailS. etc is made into fertilizlng
material. not the least valuable com
modify turned out of the u battoIr have
no positive figures. but | believe that
the 400 pounds of 'otTal.' the term used
~ applying to everything except the
actual beef. will net the killer from $50
tn S23 The wholesale slaughtCrer
does not get any the worst of 1t 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,
norterhouses. sirloins and prime ribs
are too high, while other cuts that in
the hands of slliIlful cooks would be
equally good are too low