. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . % YIELDS IN CUTTING BEEF 33 Round 23% Rump butts 14% Canning meat 3% Shank meat 6% Tallow 3% Bones 19% Insides 26% Outsides 16% Knuckles 13% 100% T7 u , , 1-7^ f Navel end 60% l^ull 13%jg^.^^^^ ^^^^ fBoneless 67% u Bones and 33% 1007o Shanks 4%< f Shank meat Bones 100
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . % YIELDS IN CUTTING BEEF 33 Round 23% Rump butts 14% Canning meat 3% Shank meat 6% Tallow 3% Bones 19% Insides 26% Outsides 16% Knuckles 13% 100% T7 u , , 1-7^ f Navel end 60% l^ull 13%jg^.^^^^ ^^^^ fBoneless 67% u Bones and 33% 1007o Shanks 4%< f Shank meat Bones 100% 50%50% 100% Flank 4% Suet 4% 100% Yields in Cutting Canner Cattle Here is a sample test made in canning cattle which indicates the?yield of the various cuts: Sirloin butts Strips Tenderloins Boneless chuck Rolls Plates Insides Outsides • Knuckles Clods Rump butts Flank steak 600% Tenderloin 450% Front shanks Hind shanks Soft bones Trimmings Tallow Kidneys 600% Tankage and marrow ,. .. % Wholesale Beef Cuts and Their Uses The wholesale or primal cuts into which a beef carcass is divided,and the percentage of each, are as follows: 34 THE PACKERS ENCYCLOPEDIA. Standard Wholesale Beef Cuts (Chicago Style) 1. Hind shank 5. Short loin 9. Chuck 2. Round 6. Flank 10. Neck 3. Rump 7. Plate 11. Foreshank 4. Loin end 8. Rib 12. Brisket WHOLESALE BEEF CUTS 35 Round with rump and shank 23% Full loin 17% Flank : 4% Full plate 13% Ribs 9% Chuck 26% Foreshank 4% Suet 4% 100% Round.—The above round, which makes up 23% of the carcass, isremoved at the point of the ball joint, expert cutters being able to strikethis joint so that where it is sawed the surface of the bone will beabout the size of a dollar. The rump and shank can now be removedfrom the round, the former being used for steaks and pot roasts andthe latter for soup meat. Loin.—The full loin, which ma
Size: 973px × 2568px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
