. System of accountability and regulations pertaining to the Quartermasters̓ department, United States Marine Corps . anks for soup 30 2. Rumps for roast 70 3. Rounds for steak 110 4. Sirloin steaks 130 5. Porterhouse steaks 200 6. Flank steaks 170 7. Flanks for boiling 80 80 9. Navel flanks for boiling 60 110 11. Rib steaks 140 110 13. Chuck roasts 70 90 15. Shanks fnr soup . _. , ,..,, ... 40 30 Rumps for roast 70 Rounds for steak 110 Sirloin steaks 130 200 Flank steaks 170 80 B
. System of accountability and regulations pertaining to the Quartermasters̓ department, United States Marine Corps . anks for soup 30 2. Rumps for roast 70 3. Rounds for steak 110 4. Sirloin steaks 130 5. Porterhouse steaks 200 6. Flank steaks 170 7. Flanks for boiling 80 80 9. Navel flanks for boiling 60 110 11. Rib steaks 140 110 13. Chuck roasts 70 90 15. Shanks fnr soup . _. , ,..,, ... 40 30 Rumps for roast 70 Rounds for steak 110 Sirloin steaks 130 200 Flank steaks 170 80 BEEF FORE QUARTERS IN SMALL CUTS. Short ribs for roast 80 60 110 140 Chuck 110 70 90 40 Shrinkage .\ Hind quarters 100 100 102a Per cent. Percentage of issuing price. CARCASS SHEEP INSMALI CUTS. 100 Loin chops Flanks 13050155 Stew Shrinkage 60 HINDS SHEEP. 100 130 Flanks Shrinkage-. 50 FORES SHEEP. 155 Shrinkage 60 90 1 110 Figure 2.—Cuts of mutton and lamb: 1, 2, saddle;3, 4, 5, rack; 1, 2, 3, long saddle; 2, 3, 4, 5, body;1, leg; 2, loin; 3, short rack; 2, 3, back; 4, breast;5, chuck; 4,5, stew. 102b Per cent. Percentage of issuing price. CARCASS VEAL IN SMALLCUTS. 90 135 70 50 135 110 70 50 FORES VEAL. Breast 90 Chops 135 70 50 HINDS VEAL. 135 Loins 110 70 50 Fore quarters 90 Hind quarters 110 VEAL.
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashingtongovtprin
