AMOUNTS OF NUTRIENTS FURNISHED FOR TWENTY-FIVE CENTS IN FOOD MATERIALS Diagram I. A Good Steer's Carcass, as Cut Up and Priced in the Eastern Market. A good 1200-pound steer will dress about 800 pounds of beef cut up as above-715 pounds salable cuts, with 85 pounds of fat, bone, and waste. The diagram illustrates what the breeder and feeder should aim to produce in the conformation of the beef- and mutton-producing animal, so that the highest possible percentage of the carcass will be cuts of the high-priced class, thereby giving the best possible return for food consumed. (MCKERROW.) The methods of dividing up the carcasses of slaughtered animals into parts, and the terms used for the "cuts," as these parts are commonly called, vary considerably in different localities. The accompanying diagrams will make clear the terms used in the table Composition of Human Foods (pp. 149-51). |