CHAPTER XDRESSING YIELDS AND CATTLE CUTTINGS.
Yields of Cattle — Yield from Twenty-two Native Cattle — Yield from Fifty-nine Texas Cattle — Yield from Twenty Heavy Cattle — Yield from Thirty-four Cattle — Percentage of Various Cuts — Beef Cuts — Diagram of Cutting — Grading — Loins — Ribs — Rounds — Chucks — Plates, Shanks and Flanks — Barreled Beef.
Yields of Cattle — Yield from Twenty-two Native Cattle — Yield from Fifty-nine Texas Cattle — Yield from Twenty Heavy Cattle — Yield from Thirty-four Cattle — Percentage of Various Cuts — Beef Cuts — Diagram of Cutting — Grading — Loins — Ribs — Rounds — Chucks — Plates, Shanks and Flanks — Barreled Beef.
—The following are carefully prepared calculations made from data obtained in operation, showing yields of different products on several different lots of cattle. These were choice cattle in each instance and the average yield of the products is generally larger than would be the case with the ordinary run of cattle slaughtered. A perusal of the different tests given in the following pages will give the reader the average yield in different lines from the cattle handled, together with the value of the different items at time tests were made.
The prices were in vogue at the time of the original publication and while now obsolete are left for comparative purposes. The quantities and percentages would remain and can be used as a basis for present computations.
—The following tables show the yield in beef, hides and tallow and value of offal of twenty-two native cattle, the first in each test showing the weight and percentage of yield of beef, hides and tallow.
The yield of sweetbreads of twenty-two cattle was twenty-two pieces, weighing six pounds, valued at 20c per pound, total value $1.20. The yield in tripe was twenty-two pieces, weighing 420 pounds, valued at ¹⁄₂c per pound, total value $2.10. Total value of sweetbreads and green tripe, $3.30.
PERCENTAGE OF YIELD OF BEEF, HIDES AND TALLOW.
TRIMMINGS FROM LOT OF TWENTY-TWO CATTLE.
CASINGS FROM LOT OF TWENTY-TWO CATTLE.
YIELD FROM HEADS AND FEET OF TWENTY-TWO CATTLE.
The product sent to tank room was 1,675 pounds green weight, the average per head being 76.14 pounds.
In figuring the value of the offal in the different tests the materials sent to the tank room are not taken into consideration. The blood from the twenty-two cattle was eight pounds per head of dry blood; total, 176 pounds; value, at the rate of $33.00 per ton, equals $2.90.
The sinews from the twenty-two lot was 1.93 pounds per head; total weight, 42 pounds; value at the rate of $19.00 per ton, equals 40c.
The fat from the twenty-two native cattle showed the following yield in oleo stock:
The 1,122 pounds of stock showed the following yield in oleo oil and stearine:
YIELD IN OLEO OIL AND STEARINE.
The total value of the offal of the twenty-two native cattle, including the tallow, was $182.67, an average per head of $8.30.
—The following table shows the yield in beef, hides and tallow and the value of offal of fifty-nine fed Texas cattle:
PERCENTAGE OF YIELD OF BEEF, HIDES AND TALLOW.
The yield in sweetbreads was 59 pieces, weight 20 pounds, value 20c per pound; total, $4.00.
The output of tripe was 59 pieces, weighing 1,080 pounds, valued at ¹⁄₂c per pound; total value, $5.40. Total value of sweetbreads and green tripe, $9.40.
TRIMMINGS FROM FIFTY-NINE TEXAS CATTLE.
YIELD IN CASINGS FROM FIFTY-NINE CATTLE.
YIELD IN HEADS AND FEET FROM FIFTY-NINE CATTLE.
The yield in the tank room of fifty-nine Texas cattle was 4,466 pounds green weight to tanks, the average per head being 75.70 pounds.
The yield in blood of fifty-nine Texas cattle was eight pounds per head of dry blood; total, 472 pounds; value, at the rate of $33.00 per ton, equals $7.78.
The yield in sinews of fifty-nine Texas cattle was 1.87 pounds per head; total weight, 110 pounds; value, at the rate of $19.00 per ton, equals $1.04.
The fat from the fifty-nine Texas cattle showed the following yield in oleo stock:
The above 3,169 pounds of stock showed in oleo oil and stearine:
YIELD IN OLEO OIL AND STEARINE.
The total value of the offal of fifty-nine Texas cattle, including tallow, was $531.78; average per head, $9.103.
—The following tables show the yield in beef, hides and tallow, and the value of offal of twenty cattle, eight hides, classified as natives and twelve as spreadies.
The yield in sweetbreads from twenty cattle was: 20 pieces weighing seven pounds, valued at 20c per pound; total value, $1.40. The yield in tripe was 20 pieces weighing 420 pounds, valued at ¹⁄₂c per pound; total value, $2.10. Total value of sweetbreads and green tripe, $3.50.
The product sent to tank room was 1,626 pounds green weight to tanks, the average per head being 81.3 pounds.
PERCENTAGE OF YIELD IN BEEF, HIDES AND TALLOW.
YIELD IN TRIMMINGS FROM TWENTY CATTLE.
YIELD IN CASINGS FROM TWENTY CATTLE.
The yield in blood from twenty cattle was 8.35 pounds per head of dry blood; total, 167 pounds; value at the rate of $33.00 per ton, equals $2.75.
Yield in sinews of twenty cattle was two pounds per head, total weight 40 pounds; value at the rate of $19.00 per ton, equals 38c.
YIELD FROM HEADS AND FEET OF TWENTY CATTLE.
The fat from twenty cattle produced a yield in oleo stock of
The above 1,265 pounds of stock showed the following yield in oleo oil and stearine:
YIELD IN OLEO AND STEARINE.
The total value of the offal of above twenty cattle, including the tallow, was $203.61, an average per head of $10.1805.
—The following tableshows the yield in beef, hides and tallow and the value of offal of thirty-four cattle:
PERCENTAGE OF YIELD IN BEEF, HIDES AMD TALLOW.
YIELD FROM TRIMMINGS OF THIRTY-FOUR CATTLE.
YIELD FROM CASINGS OF THIRTY-FOUR CATTLE.
The yield in sweetbreads of same thirty-four cattle was 29 pieces, weighing nine pounds, valued at 20c per pound; total value of $1.80. The yield in tripe was 34 pieces, weighing 710 pounds, valued at ¹⁄₂c per pound; total value, $5.35.
The yield in tank room of same thirty-four cattle was 2,665 pounds green weight to tanks, the average per head being 78.38 pounds.
Yield in blood of same thirty-four cattle was as follows: 8.6 pounds per head of dry blood; total, 292 pounds; value at the rate of $33.00 per ton equals $4.82.
The yield in sinews of thirty-four cattle was 1.44 pounds per head; total weight, 49 pounds; value at the rate of $19.00 per ton equals 46c.
The fat from the thirty-four cattle showed the following yield in oleo stock:
The above 2,189 pounds of stock showed the following yield in oleo oil and stearine:
YIELD IN OLEO AND STEARINE.
The total value of the offal of these thirty-four cattle, including the tallow, was $356.80; an average per head of $10.497.
The foregoing records of tests will show the reader the actual value of the by-products figured at the time these tests were made. Owing to changes in the market prices, these figures are not correct for present conditions, but the percentage of yield and different items are correct, and the reader can take any one of these tests and by substituting the market prices of today obtain figures of value.
These tests also give the percentage of the hide and tallow. The latter, as will be noted, is quite high, as it will be seen that the tests were made on a fairly fat grade of cattle.
—Nearly every large city has its special ways and peculiarities of cutting meats, consequently the percentage of the different cuts varies largely. The following table is a record of results from a cutting test and shows the percentage of “Chicago cut” meat with square cut chucks:
The following table shows percentage on cattle cut Chicago style, with the exception of a “Kosher chuck” the latter consisting of five-rib, four-quarter cut-off from the side of the beef:
The following table shows the percentage on cattle cut Philadelphia style:
The following table gives the result of tests and shows in detail the percentages in cutting canner cattle. As will be understood, for canning purposes, a light grade of animalsis always used; cattle that are too light or too thin are always used for other purposes. In such cases the meats are always boned-out and the different cuts of the meat are here enumerated, showing their percentages:
—Part of the data following and quoted in this chapter is from an excellent bulletin issued by the University of Illinois Agricultural Experiment Station, by Louis D. Hall. This is so clearly expressed and well illustrated that nothing need be added to the subject. The same is true regarding data shown on mutton and on hogs.
—“Wholesale fresh beef” trade is about equally divided between carcass beef and beef cuts. The latter are sold both as “straight cuts” and as subdivisions thereof. The “straight cuts” handled in Chicago markets are Loins, Ribs, Rounds, Chucks, Plates, Flanks and Shanks (Fig. 44). The loin is separated from the round at the hip joint. The flank is cut from about the middle of the thirteenth rib to the opposite lower corner of the loin. The shank is sawed off just below the second knuckle (shoulder joint). The plate is cut off on a line extending from about the middle of the twelfth rib through the point at which the shank is removed. The rib and chuck are separated between the fifth and sixth ribs.