The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-04-04
BY-PRODUCTs or BEEF.
How Modern Packers Juillze Every Part
Of q sIauEhtered steer.

From ConinissioHer GdTfcids Report on The
Beet Industry.
When the slsughtering business FIRST be-
came established on a large scale there grew
up in the vicinity OF the packing plants in
dope ndent establishments, the. function OF
which was TO handle the by-products collected
from the packing houses. Glue works. fer
tlizer works soap factories. oil and talloW
works and the like we're in large measure
separate from the slauRhtering concerns
A. the packing business became more con-
CentTated In the hands OF rev large com
panies these gradually but finally almost
completely took over the allied industries,
edectinR various Important economies IN
such uniticatlon AZ present ne be-, l t,oa p;
almost every possible by-product 70 an ad-
vanced stage. For example. Armour 4 60:
now manuie ctnre Sandpaper' thus utllAhg
The most valuable by,product derived
from, cattle il the hides, WHICH are worth on
number OF classes and grades OF hides are
distinguished. which differ, considerably in
value. The hides are saltsd and kept by the
packers from two to six months, according
To the state OF the market. During this period
the hides shrink in weight, the shrinkage
averaging, roughly. one-si1th OF the green
NeIt in Importance are the fats obtained
from the abdominal region and from other
parts OF the animal which do not constitute
beef. At present the better FATS especially
those which may readily be detached By cutting
as a constituent Of butterlne that they are
known as butter fats. An average beef
6ama VII PTSSSI zee IRON bsSt6 No oeo stncS
Is first derived from these fats. This Ia nearly
the same in constitution as rdinary prime
tallow, and II the market for ole products
ia much depressed tallow may. be produced
for sale instead OF oleo STOCK; OTHERWISE
the stock is subjected to powerful pressure
both OF which are standard marketable
products. some of the packers. however. use
part Of their oleo oil and steRrin in manu-
featuring butterine. lard compounds and
4 moderate quantity Of tallow and grease.
heads feet and other offal, but the quantity
and value Of fats OF this character are much
less than those Of butter fats, 49,, o.,
The third by-product Of a beef animal IN
order Of importance. is the tongue. which
il either sold fresh or more often is cured or
designate ali parts Of cattle except the dressed
term -onsi Among the various. articles
breads and tails may be marketed without
other treatment than Thinning -, -
ssstisfsctoriy ms marketable. From the heads
are cut the check meats and other small bits
beine usually sent to the sausage department
One or two 81 the packers use part OF the horns
and lee bones Of the cattle sleu ghte5ed in the
these materials are sold 10 outside concerns
for that purpose. The remainder OF the feet.
however with the trimmed heads and various
other minor parts and trimmings, are sub
iectRd 20 processes OF treatment by means
or which tallow glue. neatsfOot oil and other
minor products are extracted. The residue
after such treatment IL used for fertilizer.
The blood OF cattle and various soft parts
not containing other valuable material are
also converted into fertilizers. The leading
packers manufacture a great variety OF oom-
merciai fertilizers. including those v which
phosphAtes and other mineral substances
are combined with the animal products.
The only remaining by-products Of any Inn
nortance are those derived from the intestines
which are carefully cleaned and converted
into castings for sausa ges and other similar
products The weasand, or Eulet, and the
bladder are also cleaned and made into con-
tanners for various commodities, eome weas-
ands for instance. being used for packing
snuT.