The daily morning journal and courier., 1905-04-18
BY PRODUCTS OF BEEF.
How Modern Packers Utilize Every
 Part of a SIauohferad SfaaP

HOW Modern Packers Utilize Every
 Part of Slaughtered Steer.
 When the slaughtering business first became established on a large scale there grew up in the vicinity of the packing plants independent establish ments, the function of which was to handle the hy-products collected from the packing houses. Glue works, fer tilizer works, soap factories, oil and tallow works and the like were in large measure separate from the slaughter ing concerns. As the packing business became more concentrated in the hands of a few large companies these gradu- ally-but finally almost completely took over the allied industries. effecting various imDortants economies in such unification. At present the leading packers themselves carry the elabora- tion of almost every possible by-pro- duct to an advanced stage. For ex- ample, Armour 6 Co now manufacture sandpaper, thus utilizing glue which they make.
 The most valuable by-product de- rived from cattle is the hides, which are worth on the average about $6 per head. 4 great number of classes and grades of hides are distinguished, which differ considerably in value. The hides are salted 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-sixth of the green" weight.
 Next in importance are the fats ob- tained 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 or pull ing, are so largely destined for use as a constituent of butterine that they are known as better fats. An average beef animal will produce from 60 to "a pounds of such fat. By heating, oleo stock is first derived from these fats. This is nearly the same in constitution as ordinary prime tallow, and if the market for oleo products is much de- pressed tallow may be produced for sale instead of oleo stock. Otherwise the stock is subjected to powerful pres sure, which separates the oleo from the stearin. both of which are, standard marketable products Some of, the packers, however, use part of their oleo oil and stearin in manufacturing but terine, lard compounds and cooking oils. A moderate quantity of tallow and grease, of several grades, is secured by cooking the heads, feet and other offal, but the quantity and value of fats of this character are much less than those of butter fats. = ....
 The third by-product of a beef ani- Imal, in order of importance, is the tongue, which is either sold fresh or more often is cured or canned. The leading packers ordinarily designate all parts of cattle, except the dressed beef, hides butter and tongues, by the term ''offal." Among the various articles constituting "offal'' the liver, heart, sweetbreads and tails, may be marketed without other treatment than trimming, r@. ... The other forms of offal require a much more extensive preparation in order to become satisfactory market able. From the heads are cut the cheek meats and other small bits of meat, and sometimes the lips, these meats being usually sent to the saul sage department, One or two of the