OE MEAT. The methods of cutting car casses of beef, veal, mutton, and pork into parts, and the terms used for the different 'cuts,' as these parts are commonly called. vary consider ably in localities. The figures for com position quoted below apply in general to cults as indicated by the accompanying These show the positions of the different cuts, both in the live animal and in the dressed ear ass as found-in the markets. The lines of be tween the different cuts will vary slightly accord ing to the usage of the local market, even Where the general method of cutting is as here indi cated. The names of the same cuts likewise vary in different parts of the country. Thus the part nearest the ribs of beef is frequently called 'small end of .loin' or 'short steak.' che gaiter end of the loin is called 'hip sirloin' or 'sir loin.' Iletween the short and the sirloin is at portion quite general ly called the 'tender loin.* for the reason that the real tender loin. the very tender strip of meat lying inside the loin, is 101111(1 most full• de veloped in this cut.
Porterhouse steak is a term 1requentiy ap plied to either the short steak or the ten derloin. It is not un common to find the flank cut so as to include more of the loin than is indicated in the figures be low. in which ease the upper portion is called 'flank steak.' The larger pa rt of the Hank and the is very fre quently eo•ncd or pickled in brine. In some markets the rump is cut so as to include Flo. 2. DRESSED SIDE OF DEEP.
a portion of the loin, which is then sold as 'rump steak: The portion of the round on the outside of the leg is regarded as more tender than that on the inside, and is frequently preferred to the latter.
considerably from that employed with beef. This is illustrated by Figs. 3 and 4, which show the relative position of the cuts in the animal and in a side.
Figs. 5 and 6 show the relative position of the cuts in a dressed side of mutton or lamb and in a live animal.
The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists of almost char fat. This furnishes the cuts which are used for 'salt pork' and bacon. Figs. 7 and
illustrate a common method of cutting up pork. showing the relative positions of the cuts in the animal and in the dressed side. The hams and' shoulders are more frequently cured. but are also sold as fresh pork 'steak.' The tenderloin proper, which is not indicated in the figure, is a comparatively lean and very small strip of meat lying under the bones of the loin ;Ind usually weighing less than a pound. In cutting up pork. some fat is usu ally trimmed off from the hams and shoulders, which is called '11;1111 and shoulder fat' and is often used for sausages. etc.
What is called 'leaf lard.' at least in 50111e locali ties, comes from the in side of the back, and is the kidney fat.
The accompanying table shows the average com position of a number of kinds and cuts of meat and also that of a number of meat products.
The amount of refuse, bone. in meat as purchased. varies greatly with the different cuts. Judged by the averages of a large number of analyses. it ranges in beef from nothing in tenderloin to about 58 per cent. in lean hind shank: in veal, nothing in flank to 63 per cent. in medium fat hind shank: in lamb. from 7 per cent. in very fat hind leg to 20 per emit. in shoulder: in mutton. from about 10 per cent. in The general method of cutting up a side of beef is illustrated in Figs. 1 and 2. which show the relative position of the cuts in the animal and in a dres.e.1 The method of cutting up a side of veal olitTers 1, Neck ; 2, chuck; 3, :4111?111Iler ; 4, 11ank : 5, 101n; 6, leg.
medium fat flank In ;Ilona 28 per eent. in medium fat neck: and in pork. from about i per vent. in fresh lean ham to 68 per cent. in the head. It would perhaps not be incorrect to say that, considering all means, the refuse averages from 15 to 20 per cent. of the material as pur chased.
DIGEsnututrY. According to the results of a number of experiments, an average of 07 per cent. of the protein and 05 per cent. of the fat of meat is digested. Little is known of the rela tive digestibility of different kinds of meat, but it is probable that as regards thoroughness of digestion they do not vary greatly.