Category: Meat Retailing

Tests Nos. 129 to 180 24 Cutting Tests of Veal—Typical Midwestern Style of Cutting 28 Cutting Tests of Veal—Typical New York Style of Cutting At Different Cost and Selling Prices As there is comparatively very little difference in the cutting up of a veal carcass, the cutting tests have been made in two styles of […]

Tests Nos. 181 to 203 20 Cutting Tests on Lamb at Different Cost and Selling Prices 3 Cutting Tests on Loin, Chuck and Boned Lamb at Different Cost and Selling Prices A choice lamb weighing 46 lbs. was taken for the example of a cutting test to arrive at percentages for establishing cost and selling […]

Test Sheets Nos. 204 to 223 20 Cutting Tests on Shipper Hog at Different Cost and Selling Prices Hog Cutting Test The hog cutting test for establishing cost and selling prices was based upon an 86 lb. dressed shipper hog, divided into retail cuts. The principle used in establishing cost and selling prices is the […]

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. […]

Analyzing the present methods of meat retailing, one finds that the former butcher has practically disappeared. While there are still a number of retailers in the United States who slaughter some livestock for their retail markets, they do not play a very important part in our present day method of meat retailing. Retailers who still […]

A merchant in any line of business is supposed to be familiar with the products he sells. A tailor can recognize immediately the quality of clothing material, and the composition of the cloth, whether it is pure wool, cotton or silk. He has methods by which he can determine such facts. The jeweler knows the […]

What Is a Vitamin? A vitamin is a substance present in foods which adds neither protein nor energy to the diet but which is very necessary in order that we may make proper use of the food we eat. A vitamin adds no appreciable material to the diet. It is much like the electric spark […]