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Philadelphia and vicinity have a method of meat cutting all their own Retailers claim that it is most difficult to try and break away from this tradition, or of educating the public to other cuts which are more generally used throughout the United States. Investigations disclose the fact that this style of cutting is traceable […]

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 […]

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 […]

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 […]

The absolute lack of standardization in the retail meat industry becomes particularly noticeable when the various meat cutting methods as practiced in different sections throughout the United States are studied. Practically every retailer in a given locality uses a slightly different method of cutting. Every retailer has his own idea as to what is the […]

Beef from cattle slaughtered and dressed in accordance with certain prescribed Jewish rites is known as “kosher beef.” The term “kosher” means clean, or ceremonially clean. The method of slaughter differs from the usual custom in that the animal is not stunned before the throat is cut. The vital organs receive a special inspection, and […]

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 […]

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 […]

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 […]

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 […]