| Philadelphia Cuts— | Per Cent. |
|---|---|
| Rump and round | 34.00 |
| Rattler (chuck, plate, brisket and shank) | 44.00 |
| Ribs and loins | 22.00 |
| 100.00 |
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 animals is 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:
| Packing House Cuts— | Per Cent. |
|---|---|
| Sirloin butts | 3.903 |
| Strips | 4.204 |
| Tenderloins | 2.552 |
| Boneless chucks | 13.813 |
| Rolls | 2.552 |
| Plates | 12.162 |
| Insides | 7.957 |
| Outsides | 5.555 |
| Knuckles | 5.555 |
| Clods | 5.105 |
| Rump butts | 2.402 |
| Flank steak | .600 |
| Hanging tenderloin | .450 |
| Front shanks | 7.207 |
| Hind shanks | 4.650 |
| Soft bones | 6.906 |
| Trimmings | 8.108 |
| Tallow | 4.519 |
| Kidneys | .600 |
| 100.00 |
Explanatory.
—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.
Beef Cuts.
—“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.
FIG. 44.—CHICAGO BEEF CUTS.
| 1, 2, 3. | Round |
| 4, 5, 6. | Loin |
| 7. | Rib |
| 8. | Chuck |
| 9. | Flank |
| 10, 11. | Plate |
| 12. | Shank |
| 13. | Suet |
| 1. | Hind shank |
| 2. | Round, R. & S. off |
| 3. | Rump |
| 4, 5. | Loin end |
| 6. | Pinbone loin |
| 5, 6. | Flatbone loin |
| 10. | Navel |
| 11. | Brisket |
| 1, 2, 3, 4, 5, 6, 9. | Hind quarter |
| 7, 8, 10, 11, 12. | Fore quarter |
| 7, 8. | Back |
| 7, 10. | Piece |
| 8, 11, 12. | Kosher chuck |
| 8, 10, 11, 12. | Triangle |
| a. | Aitch-bone |
| b. | Rump-bone |
| c. | Crotch |
| d. | Cod |
| e. | Chine-bones |
| f. | “Buttons” |
| g. | Skirt |
| h. | Breast-bone |