Category: Meat Retailing

Assuming the desirability of a standard system for grading beef, the question arises, What factors shall determine why a given carcass of beef should be placed in one class and one grade and not in some other class and grade? It is apparent that several bases might be used for grading beef. For example, weight […]

Under the Chicago method of cutting, the loin represents about 17 per cent’ of the weight of the side, but there are variations depending on the type and grade of the carcass. It contains the choicest, most valuable, and most preferred retail cuts of the entire carcass. Preference for loin cuts is due to their […]

While in the olden days, the butcher and slaughterer was his own retail distributor, economists have at times advocated the advisability of going back to the simple line of meat distribution, that is, to have the packers retail meats. While this may sound like an economical method of distribution, it must not be overlooked that […]

Beef ribs, under the Chicago method of cutting, contain seven ribs, and represent about 9 per cent of the carcass weight. In tenderness and value they are second only to loins. They are used principally for roasts, although many butchers convert them into steaks. Ribs and loins combined represent 26 per cent of the weight […]

Any discussion of classes and grades of beef involves the use of numerous terms, the purpose of which is to describe the various factors and characteristics which determine and differentiate the various groups. Nearly everyone has a fair idea as to what he means by such terms as quality, finish, and con-formation, but these ideas […]

Under the Chicago method of cutting, a beef chuck represents about 26 per cent of the weight of the side. It contains five ribs, with the shank and brisket removed. Some markets remove the shank by disjointing it at the shoulder. The “Manhattan” or “New York style” chuck includes the brisket and shank. In some […]

All commercial fresh beef may be divided into two general groups, “fresh chilled” and “fresh frozen.” Strictly speaking, this grouping is not a part of either classification or grading. It is wholly independent of quality, finish, and conformation, being based entirely on a method of processing or handling for preserving purposes. Fresh Chilled Beef Modern […]

The grades of beef plates and briskets correspond to those of the carcass from which they come, Together, the two cuts represent approximately 12 per cent of the weight of the side. Taken separately, the plate represents 8 per cent and the brisket 4 per cent, all based on the Chicago method of ‘cutting. The […]

In the system of classification presented in this bulletin, class is determined by the sex condition of the animal from which the beef was derived. Although that is true, the real significance of sex condition consists in the fact that it implies uniform variations in degree of one or more of the three fundamental characteristics—quality, […]

Test Nos. 224 to 235 4 Pork Loin Cutting Tests at Different Cost and Selling Prices 8 Ham Cutting Tests at Different Cost and Selling Prices A pork loin weighing 10 lbs., 8 ozs., has been taken as a typical example for this test so as to establish cost and selling prices of pork chops. […]