Farmers Cyclopedia of Live Stock
Farmers Cyclopedia of Live Stock
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0 Tallow 39. 5 59. 0 Hide 61. 0 80. 0 1 The total fat in beef cattle varies from 5. 5 per cent to 6. 5 per cent, and the hides from 7 per cent to 7. 5 per cent. In Texas steers the average weight of the skull in pounds is 4. 19, jaws 2. 2, knuckles 2. 73, dark hoofs 1. 9, piths 1. 24, round shins 1, flat shins 0. 73, tallow 8. 93, horns 0. 97, neat's-foot oil 0. 93, tankage 3. 64. The average value of the offal is about $9 per head. According to "Wilder the average percentage of different cuts ...by the Chicago method is chucks 28, rounds 23, navels 8, flanks 2, flank steaks 0. 5, kidney 0. 25, ribs 10, loins 15, No. 1 suet 3, No. 2 suet 0. 5, necks 0. 75, shanks 4, brisket 5. In meat cut kosher style, the flanks and chucks are heavier. Cuts of pork — I n the packing house hogs are cooled to a temperature of 34 to 36° F. , before being cut up. The hams are removed first and then the shoulders, after which the loins and sides are separated into their usual cuts. The cuts commonly recognized on the Chicago market are head, shoulder, shoulder trimmings, back, bacon, short ribs, side, tenderloin, extra short clear, pork loin, ham, ham trimmings and feet.
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To quickly assess the difficulty of the text, read a short excerpt:
0 Tallow 39. 5 59. 0 Hide 61. 0 80. 0 1 The total fat in beef cattle varies from 5. 5 per cent to 6. 5 per cent, and the hides from 7 per cent to 7. 5 per cent. In Texas steers the average weight of the skull in pounds is 4. 19, jaws 2. 2, knuckles 2. 73, dark hoofs 1. 9, piths 1. 24, round shins 1, flat shins 0. 73, tallow 8. 93, horns 0. 97, neat's-foot oil 0. 93, tankage 3. 64. The average value of the offal is about $9 per head. According to "Wilder the average percentage of different cuts ...by the Chicago method is chucks 28, rounds 23, navels 8, flanks 2, flank steaks 0. 5, kidney 0. 25, ribs 10, loins 15, No. 1 suet 3, No. 2 suet 0. 5, necks 0. 75, shanks 4, brisket 5. In meat cut kosher style, the flanks and chucks are heavier. Cuts of pork — I n the packing house hogs are cooled to a temperature of 34 to 36° F. , before being cut up. The hams are removed first and then the shoulders, after which the loins and sides are separated into their usual cuts. The cuts commonly recognized on the Chicago market are head, shoulder, shoulder trimmings, back, bacon, short ribs, side, tenderloin, extra short clear, pork loin, ham, ham trimmings and feet.
What to read after Farmers Cyclopedia of Live Stock?
You can find similar books in the "Read Also" column, or choose other free books by Earley Vernon Wilcox to read onlineMoreLess
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