Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1912-11-20
.ss.4eS
+ DTGESky !
{ OF EXPERIMENT. STANTON I
+ BULLETINS. !
+ Prepared Weekly for !
= THE KEOWEE COURIER !
/. BY j. Linn Ladd. /
J. >l..l,sY. ~ ySV Q .
Most Economical Cuts OF Beef.
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ton is Of absorbing interest to the
millions Of people who would reduce
the family meat bill without stinting
the quantity OF no%urishment provided
for the ~sustenance Of the family.
In order to enlighten the producers
OF beef cattle on the one hand as to
the period Of maturity at which a
beef steer is at It's best and the beef
consuming public on the other hand
as to.an intelligent understanding of
the relative economy Of the different
cuts Of beef offered by the butcher,
three steers were slaughtered, dress
ed, cut III, and the various portions
hide, offal, internal fat, head, feet,
liver, heart, etc, ETC., as wen as
each kind Of merchantable Mcat-
were carefully weighed. Then each
cut Of meat was separated into lean,
fat and bone, and these constituent
portions were weighed and chemi-
cally analysed to determine the pro-
portion Of water, digestible protein,
etc, in each.
No. l was a choice Hereford steer,
Is months old, and Weighing 9O2
pounds. No. 2 was a choice Aber-
d~een-Angus steer, "a months old,
and weighing LOO pounds. No. 3
was a prime Shorthorn steer, 20
months old, and weighing 1850
pounds--live weight in each case.
No. l turned out of chilled dressed
beef 60.36 per cent Of his live weight;
No. 2 60.SS per cent, and No. 3 63.97
per cent. The quantity Of internal
fat was SIS per cent of the live
weight for No. 1, 5.97 for No. 2, and
All for No. 3. The hide was 7.4S
per cent Of the live weight in No. 1,
6.51 Of No. 2 and 6.43 Of No. 8. In
like manner, No. l was charged with
the largest percentage Of head, feet
and other offal, and No. 3 with the
smallest.
From this data It Is evident that
the more mature the animal, and the
better finished, the larger percentage
Of merchantablc Mnat it turns out.
While steer No. 3 was the latest Of
the lot, it's fat was distributed be-
tween the muscles, where 1t improved
the quality Of the meat and brought
a high price, rather than in the hol-
low of the carcass, where it could
only be converted into tallow and
sold for a low price.
1t was found that the hind quarters
contained the larger per cent Of fat
and smaller per CEN Of bone; while
the fore quarters contained the larg-
est per cent Of lean meat. The lean
meat Is richer than the fat in mine
raj matter INT also in protein-the
most valuable and nutritious element
Of meat.
In the matter of economy the flank
ranks first. since it contains no bone
and sells at a low price. The neck
and chuck steak stand next in econo-
my, since their nutritive value is
very high in proportion to their
cost. Round steaks stand third for
the same reason. LOin and porter
house steaks are more tender and
palatablc; but their food Value is
much less in proportion to their cost.
A skilful cook can render the cheaper
cuts quite as tender and palatable as
the more expensive cuts, particularly
in the form Of roasts and stews.
This bulletin is deliberately illus
trated with photographs Of the vari-
Il uts Of meats.
insects Injurious to Stored Grains.
This is the title Of another new
bulletin (No. 1869 Of the Illinois sta
ton.
OF more than fifty species of in
sects sometimes found in stored grain
and their ground products, or'v sew
cntcen are grain-eatcrs, and Of these
only nine are Of much Importance;
namely, grain moth, -four moth, meal
moth, meat snout-mouth, yellow meal
worm, flour beetle, granary wecvil,
rice weevil and the saw-tooth grain
weevil.
The bulletin gives the description,
iapiIo anu lile hiSlol! oi eacH OF
these insects, and recommends the
following preventive and destructive
measures:
Grain should be threshed and dried
out as soon as possible after it ripens.
All sacks and storage bins should be
cleaned out and fumigated before
placing new-crop grain in them. Corn
Is less liable to insect attack if dried,
bins should be cleaned out and fumi-