Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1896-07-03
CUTTING UP A STEER.
The Carcass as It IL Prepared for
the Market
Every Ounce Of the Animal 0Ses Dat 81
the Slaughter Hssse u CONNER
eist Com m odlty ,-Preots
Of the Dealer.

York wholesaler n representative of the
World learned the following facts re-
garding the treatment of q beef animal
in preparing it for the market:
''Such beef as HANDLE" said the
dealer, Twill 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, tripc, oxtails,
ETC., do not come to US rs dressed beef
These are special lines. handled by spe-
cial men.
"There Is q steer" and tho dealer
pointed through the glass door Of o re-
frigerator as big as small house, that
weighed 500 pounds when laid on these
scales to-day. 1 paid 9 cents pound
for it. Don't believe these IL and II
cents stories, for they are not true. It
cost me e72 at the warehouse. hauled
1t here, must pay my men to cut 1t up
and deliver it and all that. What will
l get for what cost me $73?
1.-THE rump will weigh 40 pounds, for
which will get 10 cents q pound, or
q; the round, Immediately below it,
will weigh 60 pounds, ut 12X cents, or
$3.50; the sirloin, so pounds, at an aver
age Of IA cents, for there are Mt least
three cuts of sirloin; it depends on the
butcher-that makes 30; the porter
house in steer Of 500 pounds will weigh
90 pounds, and 20 cents is the market
price, or el2.
Next comes what we butchers call
the eye of the rib and what Is known
ON bills of fare rs prime rib roast.
There will be 100 pounds Of this ut Is
cents, or SIS. Next is the chuck, really
q fine portion of the carcass, but q
sufferer through its name. There is 90
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 rs chuck. The price is five cents,
or $3.50.
"Bclow the neck comes the loose hesh
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 corr
ing. There are so pounds of 1t ut ~
cents q pound, or s2.75.
1.-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 80 pounds, and sells
at ~ cents, or $40. The shoulder
piece, beneath which lies part Of the
brisket, is sold with the shin, and is
generally called soup meat. 1t will
weigh So pounds, and sells ct ~ cents,
or 81. 43.
1.-THE TANKS weigh IS pounds and are
mostly fat, selling in their entirety Mt
six cents, or e2.10. The hind legs yield
IS pounds of meat Mt ~ cents, or 1.5S.
II have now accounted for 715 pounds
of meat. The remaining IS 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 IS cents Der
hundred for bones will yield 81. so at the
outside.
1.-THE total receipts from the steer
that cost me s72 will be $3.50, profit
of only 1926, or would be profit If l
-an business that cntailed no expenses
whatever.
II ain not n slaughtcrcr now, but
know enough of the business to know
that the slaughtcrer loses nothing. A
steer goes into an abattoir on the hoof
and every ounce of him goes out q COM
mercial commodity. A 1,200-pound
steer will net 800 pounds Of beef. The
hide is sold to the tanners. A limited
number of tails go to dealers in OK tails
ana special dealers buy the tongues.
and in Chicago go to the Gamers Of
''lunch tongues" There is a limited
demand for brains. All livcrs find q
ready sale, and the lining of the paunch,
known rs tripe, is growing in such
favor that it is all disposed OF to deal
ers, who pickle it.
"From the pure fat is extracted the
highest quality Of olco oil. This is
generally exported to Holland, where
1t enters into the makeup of the gilt
edged Dutch butter that commands
.ancy prices in England. From other
fats come the lower grades Of oleo oil.
From selected bones is secured by
boiling gelatinc, which is the basis Of
all cheap jcllics and marmalndcs.
Steariae, used as base of chewing
gum and for many other purposes, is
|
pressing out oleo oil.
"All hoofs arc boiled, and the valu-
able commodity known as meats foot
oil is secured. The horns are sold to
manufacturers of combs and fancy
goods. The hoofs after boiling arc
also used in the making of horn orna-
mcnts. Everything that Is left, blood,
entrails, ETC., is made into fcrtilizing
material, not the least valuable com.
modify turned out Of the abnttoir. have
no positive figures, but l believe that
the 400 pounds Of 'offnl,' the term used
rs applying to everything except the
actual beef, will net the killer from &C
to ea3. The Wholesale slaughter ~
does not get any the worst of it 1T an5
stage of the game.
"Nominally, the retailer makes much
larger profits. but his expenses ore
heavy. The trouble is that owing to q
foolish prejudice against certain cuts
porterhouses, sirloins and prime ribs
are too high, while other cuts that in
the hands of slxillful cooks would bs
equally good arc too low"
No Use for Soap.
A soap dealer who should open N