Animal products; . PINZGAU COW, SALZBERG RACE. of dry material, but of this increase two-thirds consist in fat;the increase of proteids is only from 7 per cent, to 8 per cent.,and of inorganic materials i| per cent. From a variety ofanalyses the flesh of the fat animal is in every case found richerin fixed material than that of the lean animal; and though theflesh of a lean animal possesses a more uniform quality than thatof a fat one, yet the poorest parts in the fat one possess a highernourishing value than the best in the lean animal. no DIVISION OF A CARCASE. The wholesale price of prime b
Animal products; . PINZGAU COW, SALZBERG RACE. of dry material, but of this increase two-thirds consist in fat;the increase of proteids is only from 7 per cent, to 8 per cent.,and of inorganic materials i| per cent. From a variety ofanalyses the flesh of the fat animal is in every case found richerin fixed material than that of the lean animal; and though theflesh of a lean animal possesses a more uniform quality than thatof a fat one, yet the poorest parts in the fat one possess a highernourishing value than the best in the lean animal. no DIVISION OF A CARCASE. The wholesale price of prime beef per stone of 81b. in theMetropolitan Market has been as follows : s. a. Average price for five years ending 1853 ... 4 2h 1S63 ... 5 o% i873 ». 5 64 „ Two years, 1874 and 1875 5 8| so that there has been an increase of iSd. in price, or an advanceof 35J per cent, in 22 years. The mode of cutting up meat varies in different towns andcountries. In the carcase of every animal, an ox, for instance,. there are various qualities of meat, and these are situated indifferent parts of the carcase. All the best parts are in Londonused for roasting and steaks, and the inferior for boiling, ormaking soups, &c. The precision with which expert Londonbutchers divide the different qualities of meat from the same car-case shows their thorough knowledge of the kinds, and the tastesof the grades of customers they have to supply. The carcase of an ox is in London cut up into the followingpieces, as may be seen on referring to the numbers on theabove cut. PROPORTIONS OF A CARCASE. nr LONDON MODE OF DIVIDING A CARCASE. HIND QUARTER. 1. Loin. 2. Rump. 3. Itch, or adze-bone. 4. Buttock. 5. Hock. 6. Thick flank. 7. Thin flank. FORE QUARTER. 8. Fore-rib. 9. Middle-rib. 10. Chuck-rib. 11. Brisket. 12. Leg of mutton piece. 13. Clod and sticking and 14. Shin. 15. Leg. In Paris the butchers estimate the proportion of flesh to theweight of the live animal at about 58 per cent. The variousparts o
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