In the percentages given it is estimated that the offal, such as hair, blood, fertilizer, casings, blade bones, etc., will cover the cost of killing and cutting and in figuring these tests prices of green meat should be used.
CUT INTO EXTRA SHORT CLEARS WILL YIELD.
| Per cent. | ||
|---|---|---|
| Extra short clears | 26 | |
| Loin | 9 | |
| Ham | 12 | ¹⁄₂ |
| Shoulder | 9 | |
| Lard | 13 | |
| Total | 69 | ¹⁄₂ |
CUT INTO EXTRA SHORT RIBS WILL YIELD.
| Per cent. | ||
|---|---|---|
| Extra short ribs | 26 | ¹⁄₂ |
| Loin | 9 | |
| Ham | 12 | ¹⁄₂ |
| Shoulder | 9 | |
| Lard | 13 | |
| Total | 70 | |
CUT INTO PORK LOINS, BELLY AND SHORT FAT BACKS WILL YIELD.
| Per cent. | ||
|---|---|---|
| Loin | 9 | |
| Belly | 12 | |
| Backs | 12 | |
| Shoulders | 9 | |
| Hams | 12 | ¹⁄₂ |
| Lard | 13 | |
| Total | 67 | ¹⁄₂ |
CUT INTO REGULAR SHORT RIBS AND ROUGH RIBS WILL YIELD.
| Per cent. | ||
|---|---|---|
| Ribs | 37 | |
| Hams | 12 | ¹⁄₂ |
| Shoulders | 8 | |
| Lard | 14 | ¹⁄₂ |
| Total | 72 | |
CUT INTO ROUGH RIBS WILL YIELD.