Category: Meat Retailing

The mid-western style of cutting, also called the “Chicago style,” is most popular throughout the United States and is used throughout most of the middle-west and west. It is unquestionably a very simple method of meat cutting. Hindquarter The hindquarter is divided into two principal parts-the loin and the round. Where a demand for sirloin […]

Regular Short Ribs—Sides of heavy hogs, so cut that the ham, shoulder, tenderloin and backbone are removed, but with the “feather” or blade bones and parts of all ribs left in, are called regular short ribs. Extra Short Ribs—Sides of medium-weight hogs so cut that the ham, shoulder and pork loin are removed and half […]

Average wholesale selling prices per hundred lbs. of beef in four important cities for the pre-war year 1914, and foil each of the past five fiscal years. 1914 1921 1922 1923 1924 1925 New York $12.24 $14.99 $13.69 $14.78 $15.08 $15.05 Philadelphia 12.33 14.81 13.32 14.39 14.59 14.30 Washington 12.19 15.06 13.31 14.26 14.72 14.90 […]

Picnic—A picnic shoulder comprises the lower end of the shoulder cut two and one-half ribs wide with the foot removed about one inch above the knee joint. It is trimmed full on the face and has butt removed at the joint above the shoulder joint where the blade bone begins to widen. New York Style […]

As another contrasting example of meat cutting, the illustrations of cutting used in North Carolina are reproduced here-with. These may also be considered typical in many of the southern states. Hindquarter The hindquarter, Illustration No. 40, shows an exceptionally long cut loin. At the same time, a great portion of the flank usually remaining on […]

The principal export cuts are Wiltshire sides, Cumberland sides, and regular long clears. Other export cuts which are not generally made are long ribs, Dublin middles, export short clears, export short fat backs, export pork loins, and English bellies. Wiltshire Sides—This cut includes the ham, full side, and shoulder, all in one piece. Cumberland Sides—This […]

There are six grades of cow beef: No. 1 or Choice, No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6 or Low Cutter. There are no Prime cow carcasses. No. 1, or Choice, Cow Beef No. 1, or Choice, cow beef is rare. It generally […]

There are six grades of bull beef : No. 1 or Choice No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6 or Low Cutter.’ No. 1, or Choice, Bull Beef No. 1, or Choice, bull beef has the excellent conformation and depth of flesh characteristic […]

There are six grades of stag beef : No. 1 or Choice, No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6 or Low Cutter. There are fewer stags than bulls, and they are graded by virtually the same standard. Young stags are more desirable than […]

There was a time when the old time butcher had reasons to be proud of his profession. He prided himself on his skill in dressing cattle, calves and other livestock. He took great pride in being an expert butcher with a thorough knowledge of all phases of the business. While the old time butcher had […]