#1 v“ mamas INFLUENCING THE mocuamem cw mun OVEN-READY... BEEF ”EMS F013; ENSTETUTION U58 Thesis m {in mm d M. s; Mtcmam sure comm Marian Jean Haytaa {9&3 'I'HESls This is to certify that the thesis entitled Four Factors Influencing the Procurement ofAOven-rea v ‘ Beef Items for Institution Use. . presented by Marian J. ant on has been accepted towards fulfillment of the requirements for 318 st er OI Science degree inhfliflflon Administration.. /£4<’,r/////// 1 )or professor Date December 17, 1951;. FACTORS INFLUENCING THE PROCUREMENT OF FOUR OVEN-READY BEEF ITEMS FOR INSTITUTION USE BY MARIAN J E AN HAY TO N A THESIS Submitted to the School of Graduate Studies of Michigan State College of Agriculture and Applied Science in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Institution Administration 1955 TH ESlS ABSTRACT To determine the variations in percentage yield of four oven- ready beef classifications from wholesale sections of carcasses and from designated primal cuts was the first objective of this project. The second objective was to compare the portion costs of four oven- ready beef items purchased and processed from carcass and primal cuts with the corresponding fabricated items. The third objective of this study was to consider factors, other than cost, which influence the decision for buying fabricated beef, carcass, or primal cuts for institution use. In addition to the direct meat and labor costs, the problems in utilization and menu planning and the amount of chilled space required to hold beef were also considered. For the cutting tests nine half-carcasses, and thirty-six primal cuts including rounds, trimmed loins, ribs, and chucks were obtained from regional wholesalers. Three half-carcasses and three of each of the designated primal cuts of the grades Commercial, Good, and Choice were used. Those cuts suitable for dry heat roasting, pot roasting, stew meat, and ground beef were prepared for cooking from the carcasses and wholesale cuts of the three grades. The cuts designated for dry ii 350625 heat roasting included the inside round, the entire tenderloin, the loin strip, the rolled rib, and the sirloin butt. Those pieces suitable for pot roasting were the knuckle and bottom round. Meat to be cut for stew was obtained from the chuck, brisket, and short plate. Beef from the heel and hind shank on the round, the foreshank, the flank, and the trim from the short loin was used- for ground beef. Small amounts of trim from the loin end, rib, and chuck were added to the cuts mentioned above to be ground. From a list prepared for use on the campus, the prices of the four oven-ready items were converted into a relative cost fac- tor. Based on these factors, the actual costs of the four items were calculated from the yield and the market cost for each half- carcass and primal cut. To compare the costs of fabricated items of the four oven- ready classifications with the costs of similar items prepared in the meat laboratory, quotations were obtained from four regional wholesalers. From this study it appeared that variations in percentage -yield were not large enough. to warrant buying a certain grade of carcass or primal cut to obtain a higher yield in any of the oven- ready items prepared in this investigation. A slight trend toward iii higher percentage yields of the tender cuts from Choice and Good grades and higher percentage yields of the less tender cuts from Commercial grades was noted. From the results of the comparison of portion costs among the three methods of purchase, it was found that no single method seemed most advantageous for all beef items. The data indicated that certain items might be most advantageously purchased as fab- ricated cuts whereas others could be procured and prepared more economically from either carcass or primal cut. The wise buyer, using the basic data on yield, could determine his most economical source according to current market prices. It was-apparent that market price per pound was not an accurate index of the raw por- tion cost. iv TABLE OF CONTENTS Preparation of Carcasses ...................... f The Hindquarte r ...... I ..................... Short plate ............................. Fore shank Preparation of Primal Cuts ..................... Prefabricated Cuts ........................... Costing of Oven-Ready Cuts .................. ’. . . Costing of Fabricated Items ..................... Cost of Labor 10 12 12 13 15 l7 17 18 18 18 19 22 22 Page Factors Other Than Cost ....................... 23 Menu Planning ............................ 23 Storage Space Requirements ................... 23 RESULTS AND DISCUSSION ....................... 24 Costs of Beef ............................... 24 Cost per Pound ........................... 24 Commercial grade ....................... 24 Good grade ............................ 30 Choice grade .............. - ............. 35 Among grades .......................... 40 Total boneless beef from wholesale cuts ........ 42 Cost per Pound with Labor ................... 46 Costs per Serving .......................... 51 Commercial grade ....................... 51 Good grade ............................ 57 Choice grade ........................... 58 Yields .................................... 59 Actual Weights . .- .......................... 59 Percentages of Weight ....................... 71 Utilization ................................. 90 vi Page Carcass Beef ............................. 89 Primal Cuts ......... ' ..................... 97 Storage Space Requirements ..................... 104 SUMMARY AND CONCLUSIONS .................... 112 Summary .................................. 112 Conclusions ................................ 117 LITERATURE CITED ........................... 119 ACKNOWLEDGMENTS ........................... 120 APPENDICES ................................. 121 vii Table 10. 11. 12. LIST OF TABLES Conversion of List Prices to Price Factors ...... Sample of Half-Carcass Yields ................ Method of Obtaining the Total X Values ......... Method of Obtaining Values of the Remaining Items Value of Commercial Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Shipment ........................... Value of Good Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Ship me nt ........................... Value of Choice Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Shipment ........................... Adjusted Cost per Pound of Boneless Meat from Wholesale Sections Comprising the Carcass ................................ The Adjusted Cost per Pound of Boneless Beef from Designated Primal Cuts ............. Raw Food Cost for Designated Portions of Beef Items in Four Oven-Ready Classifications Average Cutting Yield for Carcass, Commercial G rade ................................. Average Cutting Yield for Carcass, Good Grade . . . . viii Page 19 20 20 21 25 31 36 43 47 52 60 62 Table 13. 14. 15. 16. 17. l8. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. Average Cutting Yield for Carcass, Choice Grade Cutting Yield for Whole Carcasses ............. Average Cutting Yield for Primal Cuts .......... Percentage Yield of Commercial Grade Carcasses . . Percentage Yield Percentage Yield Percentage Yield from Carcas ses Percentage Yield Percentage Yield Percentage Yield Percentage Yield Percentage Yield Percentage Yield of of of Good Grade Carcasses ....... Choice Grade Carcasses ...... Oven—Ready Clas sifications Loin Ends ................ Sho rt Loins ............... Ribs .................... Chucks .................. Summary of Carcass Utilization, Commercial Grade ................................. Summary of Carcass Utilization, Good Grade ...... Summary of Carcass Utilization, Choice Grade Summary of Primal Cut Utilization, Commercial Grade ................................. Summary of Primal Cut Utilization, Good Grade Summary of Primal Cut Utilization, Choice Grade ix Page 64 66 69 72 74 76 78 82 83 85 86 87 88 90 92 94 98 100' 102 Table Page 32. Comparison of Carcass and Primal Cut Utilization, Commercial Grade ................ 105 33. Comparison of Carcass and Primal Cut Utilization, Good Grade ..................... 107 34. Comparison of Carcass and Primal Cut Utilization, ChoiceGrade .................... 109 35. Preparation Time of Primal Cuts .............. 123 36. Preparation Time of Half-Carcasses ............ 124 37. Boneless Fabricated Beef ................... 126 38. Cutting Yield for Primal Cuts, Commercial Grade . . 128 39. Cutting Yield for Primal Cuts, Good Grade ....... 130 40. Cutting Yield for Primal Cuts, Choice Grade ...... 132 41. Average Cutting Yield for Primal Cuts .......... 134 42. Cutting Yield for Half-Carcass, Animal A, Commercial Grade ........................ 136 43. Cutting Yield for Half-Carcass, Animal B, Commercial Grade ........................ 138 44. Cutting Yield for Half~Carcass, Animal C, Commercial Grade ........................ 140 45. Cutting Yield for Half-Carcass, Animal D, Good Grade ............................. 142 46. Cutting Yield for Half-Carcass, Animal E, Good Grade ............................. 144 47. Cutting Yield for Half-Carcass, Animal F, Good Grade ............................. 146 Table 48. 49. 50. Cutting Yield for Half-Carcass, Animal G, Choice Grade ............................ 148 Cutting Yield for Half-Carcass, Animal H, Choice Grade ............................ 150 Cutting Yield for Half-Carcass, Animal I, Choice Grade ............................ 152 xi Figure 10. 11. LIST OF FIGURES Location and Names of Wholesale Cuts of Beef Diagram of Skeletal Parts and Wholesale Cuts of the Hind Quarter ...................... Location and Names of Bones in the Beef Skeleton ............................... Diagram of Skeletal Parts and Wholesale Cuts of the Fore Quarter ...................... Diagram of the Procedure Used to Remove the Clod from the Chuck ................... Costs per Pound of Boneless Oven-Ready Items, C omme rcial G rade ....................... Costs per Pound of Bonelss Oven-Ready Items, G ood G rade ............................ Costs per Pound of Boneless Oven-Ready Items, Choice Grade ........................... The Adjusted Cost per Pound of Boneless Beef from Wholesale Sections Comprising the Carcass . . . The Adjusted Cost per Pound of Boneless Beef from Designated Primal Cuts ................ Raw Food Cost for Designated Portions of Beef Items in Four Oven‘Ready Classifications ....... xii Page 11 14 16 28 34 39 45 48 55 IN TRODUC TION Beef is the meat item most often prepared and served in North American homes and food service institutions. Of the total food cost allowance the purchase of beef represents the largest item of expense. Recent developments in the marketing of this meat re— quire the present day food service operator to determine the best method of purchase for his particular needs. The traditional method of buying carcass beef has been sup- plemented by procurement of wholesale cuts, and more recently by the purchasing of prefabricated cuts. Very little information exists on comparative costs and the variations in percentage yields of meats for institution use. This study was developed to compare factors which will in- fluence the decision for buying beef in fabricated, carcass, or in primal cut state. Those cuts suitable for dry heat roasting, pot roasting, stew meat, and ground beef from carcasses and wholesale cuts of three grades will be prepared for cooking. These four oven- ready items will be compared with the corre5ponding items procured in fabricated form. Some of the factors to be considered are costs of labor and meat, variations in percentage yield, facilities required for storage, and problems in menu planning. -1- REVIEW OF LITERATURE To conserve valuable refrigeration space aboard transport ships, the Armed Forces overseas have been purchasing frozen boneless beef (5). This method of distributing meat to the military personnel in the theaters of operation was greatly expanded during World War 11. Early in 1949, research was begun at the United States Naval Supply Research and Deve10pment Facility at Bayonne, New Jersey (2). The purpose of the research, Kotschevar related, was to elim- inate or reduce the problems of producing good food on submarines during wartime patrols. It was thought that many of the problems of storage space, cooking time, and waste disposal could be reduced if the food were put aboard ship with much of the preliminary prep- aration already accomplished. Following tests in the research galleys and in shore installations, two submarines sailed for extended patrols into Arctic waters. One submarine was loaded with the experimental provisions and the other, acting as a control, carried normal pro- visions. Prefabricated meats were among the experimental food which previously had been tested and found to be advantageous. It was found that the acceptability of most of the experimental foods followed closely the acceptability ratings of the shore panels. After about three weeks a number of the foods declined in acceptability, some to the point of extreme dislike by the crew. Precooked frozen foods were esPecially well adapted to the adverse conditions of pro- longed submersion, when fresh air and electricity are at a minimum. Kotschevar also reported that cooks and scullery helpers worked 25 per cent less hours. Garbage was reduced by approximately 65 per cent. Electrical energy and water used on board the experimental ship for cooking were reduced. The cost of food per man per day was slightly under that of the cost for food on the control submarine. The purchasing of prefabricated meats for institution use is a comparatively new technique. Among the advantages of buying prefabricated meats are portion size and cost control, lower operat- ing costs, lower inventories, and ease of menu planning (4). Not only may the buying of portion-ready meats be substituted for other methods of buying, but this may also be a supplementary method of purchase. McGinnis cautioned that the buyer must be discrim- inating because prefabricated meats are being supplied in varying degrees of perfection. Preaging of good quality beef before fabri- cation is essential for tenderness and full flavor. At first glance, an advantage of buying beef by the carcass is the price per pound. However, McGinnis (4) stated, there is -4- little utility in the item at the time of purchase. Other considerations in buying by carcass are the inconvenience and cost of handling and storage, shrinkage, waste, the greater investment necessary, uncer- tain portion costs, and menu planning difficulties. The control of portion costs and quality is better when beef is purchased in primal cuts than when it is purchased by the carcass or side. To have better control, McGinnis pointed out, the primal cuts must be bought and received on rigid specification, time studies must be made to reflect true labor costs, and yield tests must be made to calculate the cost of each portion. Only when personnel are trained to do an efficient portion job, and by-products are equalized and utilized does primal cut buying become effective. From a study on the utility and economy of using prefabri- cated meats in a New York hosPital, Kotschevar, M0350, and Tugwell (3), reported that the use of prefabricated meats did not greatly re— duce meat costs. During the first two weeks of their study, primal cuts were prepared by hospital butchers. Fabricated meats were purchased for the second period in which the menu of the first two weeks was repeated. From the results of this intensive 4-week study, an estimate of the saving which could result from using prefabricated meats for an entire year was made. The actual saving of $6,922.39 was considerably less than the $14,000 saving which had been esti— mated. A comparison of the net cost per pound of meat favored neither method of purchase. Kotschevar and co-workers (3) showed that a comparison of data on portions indicated that the ability to control the portion size was a significant factor in deciding final portion costs. They also found that it was very difficult to predict costs of final meat portions derived from primal cuts. Labor costs during the second period were reduced 50 per cent. The average inventory in the second period was one-third to one-fourth of that required when the hospital used meats from primal cuts. The cubic feet of storage space required for chilled prefabricated meat was approximately one-fifth the storage needed for a comparable number of oven-ready pounds in primal cuts. METHOD OF PROCEDURE For the cutting tests nine half-carcasses were purchased from Armour and Company of Chicago, Illinois. Thirty-six primal cuts including rounds, trimmed loins, ribs, and chucks were obtained from Armour and Company and Plankinton Packing Company of Mil- waukee. Three carcasses and three of each of the designated primal cuts of the grades Commercial, Good, and Choice were used in this study. The half-carcasses and primal cuts were held at 35° F for seven days in the Food Stores meat department before cutting tests we re made . P reparation of Carcas se 5 At the time of delivery to Food Stores, each half-carcass had been cut between the twelfth and thirteenth rib into bind and fore- quarters, with one rib remaining on the hind quarter. The quarters were then cut into wholesale cuts, Chicago Style, as shown in Figure 1. The wholesale cuts derived from the hindquarter were the round, loin end, flank, and short loin. The forequarter was cut into the rib, short plate, chuck, and foreshank. Bones and fat were weighed and later sold as salvage material. Because conditions for the sale of bones and fat are so variable, the monetary value of these ROUND LOIN END FLANK SHORT ° PLATE BRISKET — ‘CHUCK 1 SHANK '— Figure 1. Location and Names of Wholesale Cuts of Beef materials was not deducted from the adjusted costs per pound of boneless meat. All edible trim was included with the portions of the meats which were to be ground. The Hindquarte r With the hindquarter hanging from the hook, a line parallel to the thirteenth rib was struck approximately 1 inch from the tip of the aitch bone. The line was cut with the knife straight across the round (Figure 2) from the rump, Point A, to the flank side of the hindquarter, Point B. The tip of the knuckle bone was sawed off. This separation removed the round and rump from the full loin. With the full loin on the table, the backbone away from the meat cutter, the flank was removed by cutting from the sirloin tip, Point _B_, to the cartilege end of the thirteenth rib, Point 9. The full loin, with flank removed, was turned to an inside down position. The short loin was separated from the loin end by cutting across the full loin parallel to the rump end of the loin. The knife was drawn through the meat at the tip of the pin bone, Point 2, and in front of the last lumbar vertebra to Point I: from Point _E_. The loin end, ABEH, was approximately one-third of the A Figure 2. Diagram of Skeletal Parts and l ‘ Wholesale Cuts of the Hind Quarter -10 length of the full loin; the short loin; HECI, was the remaining two- thirds of length . M. The round, Figure 2, AGB, was removed from the hook and placed on the bench with the outside down. Excess fat was removed. The sacral vertebrae were disjointed; the aitch bone was then removed. The hind shank bone was cut away from the meat by bringing the knife down both sides of the bone from the hock bones and by cutting through the stifle joint (see Figure 3). The heel and shank meat were then cut away and prepared for grinding. The inside round was grasped with the hook near the rump knuckle bone. While the meat was pulled upward the natural seam was followed with the knife to separate the top round from the bottom round and knuckle. The thin meat from the shank end was trimmed away, and the top round was cut into three approximately equal pieces for dry heat roasting. The natural seam between the knuckle and bottom round was separated down to the round bone. The knee cap and socket were unjointed and pulled away with the knuckle from the round bone and bottom round. The round bone was then cut away from the bottom round and rump. The rump was cut away from the bottom round; HOCK BONEs ”’ HIND SHANK BONE-..--—— I AITCH BONE STIFLE JOINT ...... SHANK ———————— ’ [HIP BONE KNUCKLE BONE ’ I a””’ I, KNEECAP ”' /’ fi}JAILBONE / ROUND BONE” I," ,,-$LIP JOINT BUMP-"' ,CHINE BONE KNUCKLE BONE ' / FINGER BONEs ’,8ACKBONE ’FEATHER OR ,” SPINE BONEs ,BUTIONs BREAST BONE _ -. _ , BLADE BONE \ I \ , ,/ CARTILAGE \ \ ELBOW \ \‘A - , ,BLAOEBONE \ H ”’ BONE \\ W ,(1' SHANK \ \ m x J RIDGE OF KNUCKLE ‘2‘ \ ' \ \ s -"'r"'——‘BLADEBONE BONEs \ ‘ ' :/; \ / FORESHANK ‘ -,-NECK BONE BONEs <:" _,ATLAs . 5‘ ’ \ I \ ARN ARMBONE \KNucNLEBONE Figure 3. Location and Names of Bones in Beef Skeleton -12- the loose layer of meat and fat were removed and the piece was trimmed. The outside round was cut in two, lengthwise, after the excess fat and membrane had been removed. The bottom round, the knuckle, and the rump were suitable for moist heat roasting. Full Loin. The loin end, Figure 2, ABEH, was placed on the table with the inside eXposed to the meat cutter. Excess fat was removed. The butt tender was cut away from the pelvic bone and the last lumbar vertebra was removed. The knife was worked around the pelvic bone, which was taken out, leaving the sirloin butt. The short loin was laid on the table with the outside down. Excess fat was removed. The thirteenth rib was cut out. The knife was drawn underneath the tenderloin to separate it from the short loin. When the chine bones had been cut away, the backbone was trimmed away from the loin strip. The butt tender, tenderloin, sirloin butt and loin strip were then ready for dry heat roasting. Flank. The excess fat and the cartilege end of the thirteenth rib were removed from the flank. The lean meat was then cut into piece 3 for grinding . '1:[\‘ll.ll\n '1' (till 1“ 11 ll. .Illl . 6"". ‘1. -13- The Forequa rte r The forequarter remained on the hook while the rib section was being removed. To establish a beginning point for cutting, the knife was inserted between the fifth and sixth ribs in the center of the forequarter at Point A, shown in the diagram of the forequarter, Figure 4. From this point, a cut was made through the meat to Point B on the backbone. From Point 9, seven inches from the backbone, a line was sawed from the top of the forequarter down to the cut between the fifth and sixth ribs, Point A. This line was parallel to the backbone. To complete the removal of the standing rib, JCAE, from the forequarter, the backbone, from Point _B_ to .Point E, was sawed in line with the cut between the ribs (A to B). Remaining on the hook was the rattle which was composed of the short plate, foreshank, and chuck. The rattle was removed to the cutting bench, inside down. The short plate was separated from the rattle by cutting down between the fifth and sixth ribs from Point A and sawing across the breastbone to Point H. To remove the foreshank and brisket, the arm bone was sawed just above the elbow joint at Point _F_. A cut was made with the saw two inches from the cartilege end of the fifth rib at Point Figure 4. -14- I C I | I I I I I I I I I '. I I I I IA LJ_ - .- ——————— +-——---- - fl -- - I l I II I t I A l I I If I I I | Q F: I Diagram of Skeletal Parts and Wh01esale Cuts of the Fore Quarter -15- _Q to the cut across the armbone at Point E. The brisket and fore- shank, DHGF, were removed in one piece. M. While the chuck (EDFK, Figure 4) was still turned inside down on the bench, the pin was pulled from the neck and the atlas was removed by cutting between the first and second cervical verte- brae. The knife was pulled along both sides of the arm bone to the socket joint, and the bone was removed. To remove the clod (Fig- ure 5), a cut was made from the socket, Point A, along the ridge of the bladebone to its cartilege end, Point _B_. The clod was pulled from Point _C_3_ toward the top or back of the chuck as the knife was cut along the natural seam and through the meat of the‘ inside muscle to the bladebone. The exposed portion of the bladebone was cleaned of trimmings and removed by cutting underneath it with the boning knife. The chuck was turned over, and the Scotch tender was trimmed from the inside of the chine bones. The strip of meat from the throat side of the neckbone was also removed. With the boning knife, meat was slit along each side of the ribs, and the vertebrae were cut apart. Each Of the first five ribs with its attached verte- bra and finger bone was removed and trimmed. During this operation -16- Figure 5. Diagram of Procedure used to Remove the Clod from the Chuck { [iLti-‘Illl'i‘ ii I'.‘ It -17- the top of the animal was toward the meat cutter. The ends or but- tons Of the feather bones were removed. The knife was used to cut back under the feather bones to loosen and remove them from the meat. Each neck bone was separated from the meat and trimmed. The back strap was pulled out, starting at the rib end of the chuck. All portions of the chuck were cut into squares for stewing. A small amount of trim from the bones was included with meat to be ground. Rib. When the end of the bladebone had been separated from the rib, the feather bones were loosened and removed. Each rib with its attached vertebra was stripped and separated from the meat. After all bones were removed, the backstrap was pulled from the length of the rib. The boneless meat was rolled, and with the use of a beef needle the rib was tied securely. The rib was then ready for dry heat roasting. Short Plate. Excess fat was peeled from the short plate, and the skirt was removed. The end piece of the breast bone was removed and the rib cartileges were broken off at the soft joints at the ends of the rib bones, which were then stripped out. The short plate was cut into squares for stewing. -13- Foreshank. The forearm was detached from the brisket. The mus- cles on each side of the foreshank were laid open and the elbow and foreshank bones were removed. Cartilege and breast bones were removed from the brisket. The shank meat was ground and the brisket meat was cut into stew meat. Preparation of Primal Cuts The rounds, loins, ribs, and chucks which were purchased as primal cuts were prepared for the cutting tests in the same manner as the corresponding carcass items. Cuts designated for dry heat roasting were the inside round, the entire tenderloin, the loin strip, the rolled rib, and the sirloin butt. Those pieces suitable for pot roasting were the knuckle and bottom round. Meat to be cut for stew was obtained from the chuck. Beef for grinding was from the theel and bind shank on the round and the trim from the short loin. Small amounts of trim from the loin end, rib, and chuck were added to the beef to be ground. Prefabricated Cuts Prefabricated beef was not actually purchased by the Food Stores Department. To compare the costs of prefabricated items -19- of the four oven-ready classifications with the costs of items pre- -' pared in the meat laboratory, quotations were obtained from four regional wholesalers. Costing of Oven-Ready Cuts A price list prepared for use on the campus was selected arbitrarily as a costing basis for this study. Prices on this basic list included wholesale costs of the meat plus an 8 per cent service and processing charge. The listed prices of the four oven-ready items were converted into a relative cost factor. This factor was established by dividing the price of each item by the cost of ground beef. The prices se- lected and their conversion into the cost factor are presented in Table 1 . Table 1. Conversion of List Prices to Price Factors Item List Price Factor Value Ground Beef ................... .36 1.00 X Stew Meat .................... .46 1.28 X Pot Roast .................... .52 1.44 X Dry Heat Roast ................ .60 1.67 X T ‘——— -20.. A total of X values for each c'arcass or primal cut was obtained by multiplying the total poundage of each of the four oven- ready classifica- tions by its respective factor. The total poundage and the method of ob- taining the total X values may be found in Tables 2 and 3. Table 2. Sample of Half-Carcass Yields (pounds) Oven- Ready Clas sification Whole sale Cut Dry Pot Heat R oast Stew G round Round ................... 14.69 25.25 10.44 Loin‘ End V Butt tender ............ 2.00 Sirbutt .......... , ....... 15.06 1.50 Flank .................. 8.69 Short Loin Tenderloin ............. 1.50 Strip Loin ............. 7.00 5.56 Rib .................... 17.87 .75 Short Plate .............. 9.69 4.93 Chuck .................. 61.00 2.00 Fore shank .............. 5.43 6.69 Total Pounds ............. 58.12 25.25 76.12 40.56 Table 3. Method of Obtaining the Total X Values Classification Poundage Factor X Values Yield Dry Roast ................. 58.12 1.67 X 97.07 Pot Roast ................. 25.25 1.44 X 36.36 Stew Meat ................. 76.12 1.28 X 97.44 Ground Beef ................ 40.56 1.00 X 40.56 Total X Values .............. 271.43 -21- The dollar value of the carcass or primal cut was then di- vided by the total X values to produce the value of X, the basic cost per pound of ground ‘beef, for the particular animal. For exam- ple: Cost per pound of ground beef = $86.125 + 271.43 = $.3l73. The values of the three remaining oven-ready items were obtained by multiplication of the established value of X by their respective factors, as shown in Table 4. Table 4. Method of Obtaining Values of the Remaining Items , , Established Calculated Classfiication X Value Factor Cost Stew Meat .............. .3173 1.28 .4061 Pot Roast ~ .............. .3173 1.44 .4569 Dry Heat Roast .......... g .3173 1.67 .5299 Based on these factors, the actual costs of the four items were calculated from the yield and the market cost for each half- carcass and primal cut. -22- Costing of Fabricated Items The quotations on prefabricated items were obtained from Armour and Company of Chicago, Plankinton Packing Company of Milwaukee, Kingan and Company of Indianapolis, and Stanny-Morris Livingston of Detroit. The prices used were quoted June 2, 1954. The cost per pound of fabricated cuts used for comparison with the cost of carcass and primal cuts was an average of the quotations listed by the four companies. The actual quotations may be found in Appendix B. Cost of Labor .The amount of time required to complete the cutting tests for the carcass and primal cuts was recorded. The breaking time for the carcasses and the preparation time of all cuts was included. To arrive at the adjusted cost per pound of boneless meat, an aver- age of the total preparation cost was added to the billed price per pound. The total preparation time included grinding, breaking, and handling times in addition to the actual cutting time. The wage of the butcher who did the cutting tests was figured at $1.90 per hour. -23- Factors Other Than Cost It is impossible to measure objectively all of the factors which will influence the decision of the method of buying beef. Factors other than direct meat and labor costs which must be con- sidered are the problems in menu planning, storage and working area requirements, replacement and upkeep of equipment, and avail- ability of a reliable purveyor of meats for institution use. Me nu Planning To review some of the problems encountered in menu plan- ning, the number of pounds of each oven-ready classification neces— sary to serve 1000 portions was calculated. The amount of carcass beef which remained to be served subsequent to the basic meal was also calculated and reviewed in terms of menu planning. Storagf Space Requirements The amount of chilled Space required to hold beef was deter- mined. The approximate number Of square feet needed was figured for each method of purchase: carcass, primal cuts, and prefabricated items . -24- RESULT S AND DISCUSSION Costs of Beef Cost pe rjound In order to present a clear-cut comparison of the influence of methods of procurement on the differences in cost per pound of the four oven-ready classifications, the three grades of beef have been considered separately in the following discussion. Commercial grade. The cuts suitable for dry heat roasting showed price variations from $.3609 to $.8483 per pound among the three methods for purchasing beef. The rolled rib at $.3609 per pound was least expensive when prepared from the primal cut. The cost per pound of rolled rib from carcass beef was $.5501 and from fabricated sources was $5783, as shown in Table 5 and Figure 6. The price of $.4450 per pound quoted for. fabricated to‘p round was $.1030 less per pound than the cost of top round from carcass beef and $.1263 less than top round from the primal cut. The prices of the rolled rib from the primal cut and the fabricated top round may have been unusually low because the market was over-supplied with Commercial grade -25- Table 5. Value of Commercial Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Shipment Data on Menu Item A.P. Cost per Pound W ' t eigh Bone- Plus Source /1000 For A P less, Labor , ' ° Oven- ($1.90 tions Ready /hour) Rib, Rolled Carcass ....... 6215 .3233 .5501 .5776 Primal cut ..... 547 .2575 .3609 .3766 Fabricated ..... 375 .5783 .5783 .5783 Top Round Carcass ....... 5037 .3233 .5480 .5553 Primal cut ..... 1249 .3600 .5713 .5789 Fabricated ..... 281 .4450 .4450 .4450 Sirloin Butt Carcass ....... 4094 .3233 .5519 .5676 Primal cut ..... 770 .4800 .7407 .7459 Fabricated ..... 281 .5150 .5150 .5150 Short Loin Carcass ....... 10347 .3233 .5509 .5733 Primal cut ..... 1705 .4800 .7406 .7576 Fabricated ..... 375 .8483 .8483 .8483 Total Dry Carcass ...... . 1416 .3233 .5502 .5685 Heat Roasting Primal cut ..... Sections Fabricated ..... Pot Roast Carcass . . . . . . . 3188 .3233 .4752 .4815 Primal cut(round) 785 .3600 .4927 .4993 Fabricated ..... 281 .4500 .4500 .4500 Stew Meat Carcass ....... 888 .3233 .4225 .4423 Primal cut (chuck) 352 .2700 .3737 .3908 Fabricated ..... 250 .4733 .4733 .4733 Ground Beef Carcass ....... 1921 .3233 .3297 .3341 Primal cut(round) 1544 .3600 .3421 .3466 Fabricated ..... 250 .3388 .3388 .3388 TI The first number within parentheses represents the cost per pound of carcass boneless oven-ready beef; the second repre- sents the cost per pound of primal cut boneless oven-ready beef. -26- Table 5 (c ontinue d) Total Value of Cuts Remaining After Removal of 1000 Portions of Item P ounds of Salvage . Top Sirloin Short Pot Stew G round Mate rial Rib Butt Lom Remaining 5501 Round R t R t Roast Cut Beef (‘ 1 (.5480 °a5 ”5 (.4752 (.4225 (.3297 "3609) '5713) (‘5519 ('5509 4927) 3737) 3421) Fat B°ne ' ' ' .7407) .7406) ' ’ ' 190.16 235.66 123.95 260.41 739.38 266.73 564 1170 0 0 0 0 0 9.58 36 108 167.23 190.96 100.26 210.99 599.11 215.95 458 949 0 0 0 220.24 0 69.10 79 240 135.87 124.94 82.08 171.54 486.72 175.73 771 372 O 0 125.16 0 0 28.74 134 102 343.26 316.20 392.40 433.86 1230.74 443.78 939 1949 0 0 460.72 0 0 63.63 296 226 59.90 168.58 60.66 128 267 105.62 97.54 120.86 63.90 379.41 136.83 289 600 0 101.12 0 0 0 43.45 49 151 29.16 27.40 33.67 17.63 37.07 38.25 81 167 0 0 0 0 0 2.74 38 56 63.81 58.64 72.85 38.56 80.31 228.57 174 362 0 198.24 0 0 272.46 0 98 296 -27- Identification of Coding Used In the Figures B .......................................... Bone BRd .................................. Bottom Round C ......................................... Chuck F ........................................... Fat Fl ......................................... Flank FL ...................................... Full Loin Fs ..................................... Foreshank GB .................................... Ground Beef LE ...................................... Loin End PR ..................................... Pot Roast Rd ........................................ Round RR ..................................... Rolled Rib SB .................................... Sirloin Butt Sh ...................................... Shrinkage SL ..................................... Short. Loin SM ..................................... Stew Meat SP .................................... Short Plate TBM ............................. Total Boneless Meat TDHR .................. Total Dry Heat Roasts Of Carcass TRd .................................... Top Round -23- $ 1.00 — .90L .80 5 I \ PRIMAL + LABOR I ( - FABR'CATED )- \L . . .70 - O z 3 ' CARCASS n- + LABOR a. «'7» *- ' O 6 U \ I 050 '- - I I I 1. I .40 I ‘. b /// .30 - PRIMAL 6% 1 1 1 1 1 L 1 1 WHSLE CUT TDHR RR TRd SB SL PR SH GB Figure 6. Costs per Pound Of Boneless Oven-Ready Items, Commercial Grade -29- rib sections and rounds at the time the tests were made. Variation in market quotations for these items might be expected to influence considerably the cost per pound of boneless meat from these cuts. Regional demand for certain beef items might also cause the cost- per-pound relationship of the various items to fluctuate markedly in different parts of the country. An appreciable difference in price per pound was found be- tween the fabricated sirloin butt ($.5150) and the sirloin butt ob- tained from a primal cut ($.7407). Sirloin butt cut from the car- cass cost almost 4 cents per pound more than the fabricated item. Short loin prepared from carcass beef cost $.5509 per pound. This price was $.2974 less per pound than a fabricated short loin and $.1897 less than short loin from the primal cut. The average cost of all dry heat roasts obtained from the Commercial grade carcasses, including rolled rib, sirloin butt, short loin, and top round, was $.5502 per pound. This average cost was less than that Of all other dry heat roasts of this grade with the exception of the fabricated sirloin butt and the rolled rib pre- pared from the primal cut. The less tender cuts of Commercial oven-ready items showed smaller price variations than did the dry heat roasts. Bottom round, 13. ‘III ll" -30- satisfactory for braising, was more expensive when obtained from the primal cuts or from carcass beef than when procured in fabri- cated form. The cost of fabricated bottom round was $.4500, which was $.0427 less than round from primal cuts and $.0252 less than round from carcass sources. Stew meat from chucks purchased as primal cuts cost $.0996 less per pound than the fabricated stew meat, and $.0488 less than stew meat obtained from carcass beef. The differences in the costs of ground beef were negligible. The beef obtained from carcass for grinding cost only $0134 less per pound than ground beef from com- parable trim from a round obtained as a primal cut and was approx- imately equal in cost to fabricated ground beef. Good grade. A price variation of $.7013 per pound occurred among the Good grade cuts suitable for dry heat roasting (Table 6). This extreme variation was found predominately within roasts purchased as fabricated beef. The rolled rib was least expensive in this grade when pur- chased as a primal cut. At $.5635 per pound, the rib from this source was $.0966 less than a rib roast from carcass sources, and $.1282 less per pound than a prefabricated roast. Top round, when purchased already fabricated, cost $.2287 less than top round obtained -31- Table 6. Value of Good Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Shipment Data on Menu Item Cost pe :- Pound A.P. W . eight Bone- Plus Source /1000 Por- A P less, Labor tions ' ' Oven— ($1.90 Ready /hour) Rib, Rolled Carcass ....... 6025 .3197 .6601 .6854 Primal cut ..... 527 .4199 .5635 .5831 Fabricated ..... 375 .6917 .6917 .6917 Top Round Carcass ....... 4641 .3197 .6704 .6772 Primal cut ..... 1312 .4650 .7487 .7561 Fabricated ..... 281 .5200 .5200 .5200 Sirloin Butt Carcass ....... 4548 .3197 .6616 .6738 Primal cut ..... 699 .5650 .7690 .7749 Fabricated ..... 281 .6763 .6763 .6763 Short Loin Carcass ....... 8615 .3197 .6608 .6794 Primal cut ..... 1329 .5650 .7696 .7860 Fabricated ..... 375 1.2213 1.2213 1.2213 Total Dry Carcass ....... 1372 .3197 .6632 .6790 Heat Roasting Primal cut ..... Sections Fabricated ..... , Pot Roast Carcass ....... 3040 .3197 .5698 .5756 Primal cut(round) 783 .4650 .6456 .6520 Fabricated ..... 281 .6500 .6500 .6500 Stew Meat Carcass ....... 910 .3197 .5068 .5270 Primal cut (chuck) 344 .3700 .5007 .5190 Fabricated ..... 250 .4650 .4650 .4650 Ground Beef Carcass ....... 1844 .3197 .3964 .4004 Primal cut(round) 1453 .4650 .4484 .4528 Fabricated ..... 250 .4000 .4000 .4000 The first number within parentheses represents the cost per pound of carcass boneless oven-ready beef; the second repre- sents the cost per pound of primal cut boneless Oven-ready beef. ____—._—I_~———\’— -32- Table 6 (c ontinue d) Total Value of Cuts Remaining After Removal of 1000 Portions of Item Pounds of Salvage . Top Si rIOin Sho-rt Pot Stew Ground Mate rial Rib Butt LOin Remaining ( '6601 Round Roast Roast Roast Cut Beef 5635)1 (.6704 (7690 (6608 (.5698 (.5068 (.3964 Fat B - . . ‘ 4 ' . 8 one .7487) .7690) .7696) 6 56) 5007) 44 4) 244.69 246.12 173.79 317.38 838.75 323.86 631 990 0 0 0 0 0 14.80 22 97 190.77 189.88 133.48 244.44 646.17 249.34 486 763 0 0 0 304.08 0 101.34 100 234 186.81 185.03 130.84 239.32 633.50 244.58 476 747 0 0 151.61 0 0 31.39 59 92 353.81 349.95 351.97 453.56 1200.10 463.00 902 1416 0 0 410.65 0 0 59.64 112- 175 72.36 191.06- 73.73 144 225 124.76 123.35 124.38 87.88 423.18 163.32 318 500 0 125.78 0 0 0 60.09 60 140 37.63 36.87 37.05 26.43 47.86 48.76 95 150 0 0 0 0 0 3.59 29 57 75.91 75.08 75.42 52.86 96.87 256.95 193 303 0 232.85 0 0 337.00 0 111 259 -33- from the primal cut, which cost $.7487 per pound. The $.5200 quo- tation of the fabricated roast was $.1504 less than top round obtained from carcass beef. The prices of rolled rib from the primal cut and the fabricated top round may have been unusually low because the market was over-supplied with rib sections and rounds of Good grade at the time the tests were made. The prices of fabricated sirloin butt and similar cuts obtained from carcass sources varied only $.0147 per pound. Carcass sir— loin butt, calculated to cost $.6616 per pound, was $.1074 less than sirloin butt from the primal cuts. The cost of fabricated short loin, $1.2213 per pound, was almost double the cost of short loin from carcass source (Figure 7). A short loin from primal cuts cost $.1088 more than‘the short loin cut from a carcass. The extremely high price quotations of fabricated short loins may be due to a sharp increase in the demand for these items by food service institutions specializing in loin steaks. Among the cuts suitable for dry heat roasting, two were found to cost less than $.6632 per pound, the average cost of the total dry heat roasts from sources of Good grade. These two less expensive cuts were the rolled rib from a primal cut, costing $.5635 per pound, and the fabricated top round, quoted at $.5200 per pound. .. O 6 1.20 F -34- I‘ I. - . \ 1.10 _ . I ' 1 . FABRICATED I 1.00 r I _ I I .00 - - I ' I RRINAL + LABOR ° 3 .80 ~ I D O a F- OAROAss K a; + .70 _ LABOR .— 0) O u _ .60 - .50? PRINAL .40 I" o l l l l J l L I VII-ISLE CUT TDHR RR TRd SB SL PR SM GB Figure 7. Cost per Pound of Boneless Oven-Ready Items, Good Grade A: 111.15} {It} I ll ...... -35- Among the three sources of procurement, the cuts suitable for moist heat cooking showed variations Of less than $.1000 per pound in cost. Bottom round, when prepared from carcass beef, was the least expensive, and from fabricated source was the most ex- pensive. The costs of stew meat showed differences of only $.0418 per pound among the various sources. Fabricated stew meat was quoted at $.4650, the lowest price of the three sources. A difference of $.0520 was found between the highest and lowest prices of ground beef. The carcass source of ground beef was least costly at $.3964; however, the fabricated ground beef was only slightly more expensive at $.4000 per pound. Choice grade. The greatest variation of prices among all of the dry heat roasts was found between fabricated top round and fabri- cated short loin. The difference in costs between these two items of Choice grade was $.8738 per pound. The variation in prices among the three methods of purchas- ing rolled rib, shown in Table 7, was not more than $.0535 per pound. The rib roast was least expensive when obtained from primal cuts. An appreciable difference of $.3242 per pound was found between the $.4450 quoted for fabricated top round and the cost -36- Table 7. Value of Choice Grade Oven-Ready Items Remaining After Removal of 1000 Portions from Shipment Data on Menu Item Cost per Pound A.P. W ' ht “g Bone- Plus I Source /1000 less, Labor Por- A.P. . Oven- ($1.90 tions Ready /hour) ) Rib, Rolled Carcass ....... 5563 .4225 .7160 .7406 . Primal cut ..... 522 .5100 .6948 .7164 Fabricated ..... 375 .7483 .7483 .7483 . Top Round Carcass ....... 5305 .4225 .7164 .7237 [ Primal cut ..... 1327 .4700 .7692 .7769 ; Fabricated ..... 281 .4450 .4450 .4450 Sirloin Butt Carcass ....... 4476 .4225 .7156 .7275 Primal cut ..... 757 .7350 1.0857 1.0917 Fabricated ..... 281 .7313 .7313 .7313 Short Loin Carcass ....... 8466 .4225 .7163 .7347 . Primal cut ..... 1530 .7350 1.0823 1.0993 " Fabricated ..... 375 1.3188 1.3188 1.3188 Total Dry Carcass ....... 1376 .4225 .7161 .7316 Heat Roasting Primal cut ..... Sections Fabricated . . . . . Pot Roast Carcass ....... 3254 .4225 .6172 .6235 Primal cut(round) 782 .4700 .6634 .6701 Fabricated. ..... 281 .7000 .7000 .7000 Stew Meat 'Carcass . . . . . . . 915 .4225 .5491 .5693 Primal cut (chuck) 364 .3750 .5334 .5557 ' Fabricated ..... 250 .4770 .4770 .4770 Ground Beef Carcass ....... 1810 .4225 .4284 .4328 ~. Primal cut(round) 1599 .4700 .4604 .4650 ‘ Fabricated . . . . . 250 .3775 .3775 .3775 The first number within parentheses represents the cost per pound of carcass boneless oven-ready beef; the second repre- sents the cost per pound of primal cut boneless oven-ready beef. ( \ -37- Table 7 (c ontinue d) Total Value of Cuts Remaining After Removal of 1000 Portions of Item Pounds of Salvage . Top Si rlOin Short Pot Stew G round Mate rial Rib Butt LOin Remaining ( 7160 Round R st R a t Roast Cut Beef ' 1 (.7164 °a ° 3 (.6172 (.5491 (.4284 .6948) 7692) (.7156 (.7163 6634) 4334) 4604) Fat Bone “ 1.0857) 1.0823) ' ‘ ' " 211.34 249.74 176.93 296.87 834.63 329.01 668 860 0 0 O 0 0 8.75 33 95 256.33 238.29 168.33 282.68 796.20 314.02 636 821 0 0 0 316.44 0 95.30 127 235 216.23 169.79 141.83 238.86 671.55 264.75 537 693 0 0 200.23 0 0 39.59 121 84 408.12 321.66 380.70 451.17 1270.62 500.80 1016 1310 0 0 616.68 0 0. 80.11 244 169 73.45 206.46 81.40 165 213 156.89 123.94 145.98 103.15 488.15 192.35 391 504 0 127.69 0 0 0 56.17 75 138 44.39 34.39 40.79 29.37 48.76 53.98 110 142 0 0 0 0 0 3.68 53 53 87.35 68.77 81.58 57.30 96.28 271.80 217 280 0 260.76 0 0 380.79 0 153 283 -33- of top round obtained from the primal cuts. The price of top round from carcass was also $.2714 more per pound than that of com- parable roasts from fabricated sources. The costs per pound of sirloin butt from carcass and fabri- cated sources varied only $.0157 but were considerably less than the cost of sirloin butt from the primal cut, which was found to be $1.0857 per pound. Figure 8 shows clearly the wide variation in costs of short loin purchased by each of the three methods. The short loin from carcass sources cost $.3660 less per pound than the roasts from primal cuts and $.6025 less than comparable fabri- cated roasts. Only the fabricated top round and the rolled rib prepared from the primal cut were less expensive than $.716l per pound which was the average cost of all dry heat roasts, including rolled rib, top round, sirloin butt, and short loin, from Choice grade of carcass beef. The variation in price per pound of the less tender cuts of beef was approximately 8 cents. Bottom round, Obtained from car- cass at $.6l72 per pound, was $.0828 less than fabricated pot roast and $.0366 less than bottom round obtained from the primal cuts. Stew meat, quoted at $.4770 per pound, and ground beef, quoted at $.3775, were least expensive Obtained in the fabricated form. $ 1.30)- 1" I - -..- 11 | I.ZO "' I. l _ l. I FABRICATED . 0/ PRIMAL + LABOR I I 1.10 - - I (‘2‘). - 1’ l 1 I . I . I I 1 I 1.00 " I I | i I ° | . - / I I | I I I . ’ ' 1 I .90 - I I | I. I o _ I .I II. ,’ ,1 .l g -°° 7 CARCAss ,’ / I! :1 + II 2 LABOR ,0 / I. - , 1 II / 11' “ i .70 - .1 \ 1- . , 8 - PRllA/L 1‘ \° \ r. - '1 f I / CARc(’\\\ - 1 / .\\.\\ I / . .50 - - . I.’ ix. - 1 x, \. \ .40 " o I 1. o 1 1 1 1 1 1 1 *- WHSLE c117 TDHR RR TRd so 51. PR SM 03 -40- Mg grades. Several unusual relationships were noted when the costs per pound of the oven-ready classifications were compared between grades. Rolled rib from primal cuts was consistently lowest in cost for each of the three grades. Not only was rolled rib from primal cuts less expensive in each grade, but the rolled rib from primal cuts Of Commercial grade was lower in cost per pound than all other dry heat roasts and also lower than all of the less tender classifications except Commercial grade of ground beef from the three sources. Top round was less expensive in each grade when purchased as fabricated roast. An unusual finding was noted in the cost per pound of fabricated top round of Choice grade, which was equal to or less than the cost of top round in any other grade or purchase method. Sirloin butt in the Commercial grade was least expensive when purchased in fabricated form; in Good and Choice grades, sir- loin butt cost slightly less per pound when prepared from carcass sources. Choice grade sirloin butt from the carcass source was even less expensive than sirloin butt of Commercial grade from primal cuts. Short loin was least expensive in each grade when -41- obtained from carcass beef. Choice grade of short loin from car- cass was even less expensive than short loin of Commercial grade which had been prepared from either primal cuts or had been pur- chased fabricated. These differences may be partially explained by the great demand for loin roasts and steaks. Many restaurants and clubs have had to abandon the use of carcass beef because they were unable to utilize all of the less desirable cuts or to sell the sal- vage materials to reduce costs Of handling. Short loin, costing $.5509 per pound from Commercial grade carcass, was found to be less expensive than the pot roasts from all sources of purchase in Good and Choice grades. Stew meat was least expensive per pound in Commercial grade when obtained from chucks purchased as primal cuts. Fabri- cated stew meat was less expensive than that prepared from car- cass or primal cut in the Good and Choice grades. The fabricated stew meat in Good grade was quoted $.0083 per pound below the fabricated stew meat price of Commercial grade. This was an in— significant difference, which might have resulted from purveyors selling meat in a lower grade group because the demand for the item in the lower grade was greater than in the higher grades. -42- This situation might be expected to occur more often in the market- ing of the moist heat classifications than in the tender cuts. Prefabricated ground beef of Choice grade could be purchased for less than Good grade ground beef which had been Obtained by any of the three methods of purchase. The Choice grade ground beef was only $.0478 higher in cost per pound than the least expen- sive ground beef in the Commercial grade. Total boneless beef from wholesale cuts. Calculated costs per pound, including labor, of all boneless meat within each wholesale section comprising the carcass are shown in Table 8. The variations be- tween grades in the costs of the boneless meat in each wholesale section were very similar. Between Commercial grade and Good grade rounds, loin ends, short loins, and ribs, and total dry heat roasts, the variation in cost was approximately 10 cents per pound. Variations of prices between Commercial and Good grade flank, short plate, chuck, and foreshank were from $.0650 to $.0900 per pound. The differences between the prices of Good and Choice grade boneless meat in all of the sections were from $.0300 to $.0500 per pound. Figure 9 shows the uniformity between grades of variations in prices of the wholesale sections. -43- Table 8. Adjusted Cost per Pound of Boneless Meat from Wholesale Sections Comprising the Carcass G rade Animal Total Round Loin End Commercial A .4456 .4492 .5262 B .4752 .4827 .5595 C .4874 .4928 .5768 Avg. .4683 .4733 .5536 Good D .5884 .5995 .6971 E .5434 .5517 .6444 F .5440 .5511 .6370 Avg. .5585 .5671 .6596 Choice G .6192 .6297 .7315 II .6013 .6102 .7102 I .5876 .5931 .6957 Avg. .6028 .6109" .7123 _——-— -—-—-'~— -44- Table 8 (c ontinue d) Short , Short .Fore- Flank Loin Rlb Plate Chud‘ shank .3322 .4601 .5333 .4218 .4185 .3779 .3505 .4840 .5760 .4473 .4441 .4027 .3621 .5038 .5927 .4585 .4581 .4112 .3481 .4814 .5644 .4432 .4392 .3955 .4357 .5992 .7022 .5518 .5536 .4953 .4002 .5707 .6473 .5103 .5090 .4625 .4040 .5587 .6437 .5110 .5068 .4588 .4136 .5764 .6633 .5265 .5225 .4719 .4585 .6429 .7389 .5834 .5797 .5175 .4445 .6250 .7172 .5607 .5629 .5049 .4324 .6083 .6945 .5586 .5535 .4975 .4440 .6257 .7168 .5676 .5657 .5067 S I.I0 I.00 .00 .70 .00 COST PER POUND .50 .30 2 -45- ; CHOICE )1 - \ 0’ .\ 0/ \ .I "g .I I. \. I" II ‘1‘. ,l I \\ \. '0’.J. I, ‘\o I I \ \o O I I“ I. [I \\ .—-“.I ‘. . ’. \ 0-0 —-O COMMERCIAL L L I l l L I I J VII-ISLE oCU'I' TDHR Rd LE Fl SL RR SP C FS Figure 9. The Adjusted Cost per Pound of Boneless Beef from Wholesale Sections Comprising the Carcass 411— -46.. The costs per pound of _a_._1_l_ boneless meat within each primal cut are shown in Table 9. In striking contrast to the differences in cost of the carcass cuts, Figure 10 shows the irregular variance of the costs between grades of primal cuts. The boneless meat from the rounds showed a $.1670 differ- ence per pound between Commercial and Choice grades. Boneless meat from full loins cost $.704Z per pound in Commercial grade, $.7408 in Good Grade, and $1.0060 in Choice grade. The loin end boneless meat cost per pound was $1.0716 for Choice grade and $.7607 for Good grade. The cost of the boneless meat of the rib section from primal cut was comparatively low, $.3660 per pound in Commercial grade; this was $.l984 less per pound than rib prepared from Commercial grade carcass. Cost Ber pound with labor The increases in the costs of the dry heat roasts when the cost of preparation was added varied from $.0052 per pound to $.0275 per pound. The labor cost for rolled rib from carcass sources was great- est in the Commercial grade, $.0275 per pound. To prepare the rib roast from Good grade carcass cost $.0253 and from Choice grade -47- Table 9. The Adjusted Cost per Pound of Boneless Beef from Des- ignated Primal Cuts Loins Loin Short N g N O N O .b O C 0 Rounds 0 (full) 0 R1 5 No Chucks No Ends Loins Comme rcial 1 .4850 10 .7130 19 .3768 28 .3784 10 .7296 .6885 2 .4897 11 .7008 20 .3561 29 .3891 11 .7204 .6737 3 .4955 12 .6986 21 .3658 30 .3980 12 .7132 .6770 Avg..4901 ' .7042 .3660 .3883 .7212 .6797 992d 4 .6364 13 .7518 22 .5669 31 .5183 13 .7795 .7219 5 .6431 14 .7215 23 .5662 32 .5164 14 .7465 .6909 6 .6291 15 .7517 24 .5583 ‘ 33 .5121 15 .7615 .7355 Avg..6359 .7408 .5637 .5156 .7607 .7154 Choice 7 .6476 16 .9973 25 .7127 34 .5489 16 1.0394 .9499 8 .6601 17 1.0019 26 .6954 35 .5541 17 1.0424 .9550 9 .6634 18 1.1020 27 .6997 36 .5534 18 1.1375 1.0316 Avg..6571 1.0060 .7023 .5520 1.0716 .9757 j— ‘1‘“ $1.10- -43- r- /'/\O ./‘ [ \- r \. . cnoncs \ /' \ .00 b l‘ \ _. 1 \ .l \ .50 5 ° / scion \ " I _, "' ”.“\ .\ O l.’ \‘ \ . a .l // ‘0 .70 - I x x \. a \ _ COMMERCIAL a: 11’ .00 - t; O U .. .50 - r .40 - .30 - f. 1 . . . . . 91mm. cur Rd n. LE 51. as c Figure 10. The Adjusted Cost per Pound of Boneless Beef from Des- ignated Primal Cuts -49- carcass cost $.0246 per pound. Rolled rib from primal cuts cost $.Oll8 less per pound to prepare than did Commercial grade car- cass rib. The labor cost for preparation of Good grade rib from primal cut was $.0057 per pound less than for preparation of rolled rib from carcass; preparation cost of primal Choice grade rib was $.0030 less than that for rolled rib from carcass. The labor costs of preparing top round varied only $.0009 per pound among the grades and methods of purchase. Good grade top round prepared from carcass beef was the least expensive to prepare at $.0068 per pound for labor; Choice grade top round from primal cuts required the most labor for preparation, costing $.0077 per pound. To prepare sirloin butt from carcass sources cost $.0157 per pound in Commercial grade, $.0122 in Good grade, and $.0119 in Choice grade. The labor cost of the sirloin butt prepared from primal cuts was one—third of the cost for preparing Commercial sirloin butt from carcass sources. The Good and Choice grade sirloin butts from primal cuts were each prepared at one-half of the cost required in preparation of sirloin butt from carcass beef. The differences in labor costs of short loin were found to be due to grade rather than to method of purchase. Labor cost for -50- Commercial short loin was $.0224 per pound from carcass source and $.027O from primal cut. Cost of preparation of short loin from Good grade carcass was $0186 and from primal cut was $.0164 per pound. Differences in the labor cost due to method of purchase were even less, $.0014 per pound, in the Choice grade. The labor costs of the total dry heat roasts from carcass beef decreased. as the value of the grade increased. Average labor cost for all tender cuts of Commercial grade Was $.0183 per pound; for Good grade, labor costs for tender cuts were $.0158; and for Choice grade, labor costs were $.0155 per pound. The labor required to prepare pot roast, bottom round, from carcass sources cost $.0063 for Commercial and Choice grades. The Good grade pot roast from -carcass cost $.0058 per pound for labor. Preparation of bottom round from primal cuts was more expensive in each grade than the corresponding preparation cost of pot roast from carcass sources. Labor costs per pound for the preparation of stew meat did not vary consistently with either the grade or the method of purchase. The stew meat was more expensive to prepare in Choice grade than in Commercial grade . -51- The variations in cost of labor for the preparation of ground beef were from $.0040 to $.0046 per pound. The ground beef labor cost from carcass sources was slightly less than that for ground beef from primal cuts in each grade. The costs per pound, including labor, of the four oven-ready classifications are shown in Tables 5, 6, and 7. Costs per se rving To obtain a clear cut picture of all phases of food service costs, consideration of portion costs of all food items is necessary. The portion sizes used for the comparison of costs in this study are noted on the page facing Figure 11. Commercial grade. The portion cost of rolled rib. from carcass beef was $.2166 and from fabricated roasts was $.2169 (Table 10, Figure 11). The cost of rolled rib roast prepared from the primal cut of Commercial grade, however, was only $.1412 per 6-ounce portion. Top round portions from fabricated beef, at $.1252 per por- tion, were $.0310 less than portions of round from carcass source and $.0376 less than round from the primal cut. Portions of sirloin butt were most economical when prepared from fabricated meat. Carcass sirloin butt, costing $.1596 per -52- Table 10. Raw Food Cost for Designated Portions of Beef Items in Four Oven-Ready Classifications Commercial Cost per Serving Size of Boneless Item Por- Oven-Ready tion with Labor Fabri- (oz.) cated Car- Primal cass Rib, Rolled ........ 6 .2166 .1412 .2169 Top Round ......... 4% .1562 .1628 .1252 Sirloin Butt ........ 4% .1596 .2098 .1448 Short Loin ......... 6 .2150 .2841 .3181 Pot Roast ......... 4% .1354 .1404 .1266 Stew Meat ......... 4 .1106 .0977 .1183 Ground Beef ........ 4 .0835 .0867 .0847 Total Dry Heat Roasting Sections 5 .1777 Table 10 (continued) Good Cost per Serving Choice Cost pe r Serving Boneless Boneless Oven-Ready Oven-Ready with Labor Fabri- with Labor Fabri- cated cated cal" Primal car‘ Primal cass cass .2570 .2187 .2595 .2777 .2687 .2806 .1905 .2127 .1463 .2035 .2185 .1252 .1895 .2179 .1902 .2046 .3070 .2057 .2548 .2948 .4580 .2755 .4122 .4946 .1619 .1834 .1828 ' .1754 .1885 .1969 .1318 .1298 .1163 .1423 .1389 .1193 .1001 .1132 .1000 .1082 .1163 .0944 .2122 .2286 M -54- OVEN-READ“?b CLASSIFICATION Roasts TDHR (Total Dry Heat Roasts) RR (Rolled Rib) TR (Top Round) SB (Sirloin Butt) SL (Short Loin) Total Pot Roasts PR (Pot Roasts) T otal Stew Meat SM . (Stew Meat) Total Ground Beef GB (Ground Beef) SIZE OF PORTION RAW WEIGHT (ounces) .5 NI.- g“ N].- .h NI.- -55- COMMERCIAL GOOD CHOICE $ .50.1 . ~50 H. l . [1 i A - ' i \ / \ FABRICATED ,| .40. , /. '\-__FA_§B_'CATED ~40 ./ '\ ./ \ . / . .307 ./\. FABRICATED /' \ "3° . —"’°m /\ a Z l/\ ‘ 9 I. \. PRIMAL / [I \ \ ._ . /. \1 / . g PRIMAL // ' / o O. "/ .20" [I . "20 (I / m ,/ / Q. . i 53 . \/ CARCASS \. o CARCASS 'x.‘ -, \\ U '10- CARCASS '\ 10 0 1 1 1 1 1 1 1 _1 M 1 1 L 1 1 1 4 L 1 1 - 1 1 1 1 O TDHR RR TR 58 SL PR SM GB TDHR RR TR S8 5L PR SM GB TDHR RR TR 58 $1. PR SM GB Figure 1|. Raw Food Cosi for Designated Portions of Beef Items in Four Oven-ready Classifications. -56- portion, was $.0148 more than the fabricated item; portions of sir- loin butt from the primal cut cost $.0650 more than those from the fabricated item. The short loin from fabricated source cost $.1030 more per portion than did short loin from carcass beef, which was $.2150 per portion. An average cost for all the dry heat items from Commercial grade carcass was $.l777 per portion. Portion costs of rolled rib from primal cut and of t0p round and sirloin butt from fabricated sources were found to be below this average figure for all tender cuts from carcass. The differences in cost per portion of the less tender cuts were less marked among the three methods of procurement than the differences among the dry heat roasts. Pot roast, purchased as a fabricated cut, cost $.1266 per portion and was less expensive than the item prepared from carcass and primal cut sources. Stew meat from chuck, purchased as a primal cut, was $.0977 per por- tion which was $.0129 less than the portion cost of stew meat from carcass sections and $.020/6 less than that from fabricated source. Portion costs of ground beef purchased by any of the three methods were almost identical. The ground beef from carcass beef, at $.0835 per portion, cost slightly less than it did from the other two sources. -57- Good grade. The cost of the rolled rib from primal cuts was $.0383 less per portion than the cost of rib prepared from carcass beef and $.0408 less than the cost of fabricated rolled rib. A variation of $.0664 was found in the costs per serving of top round from each of the three sources. The fabricated round was the least expensive, costing $.1463 per portion. The variations in portion costs of sirloin butt of this grade were not large. Sirloin butt from carcass beef cost $.1895 per portion, which was $.0284 less than sirloin butt from the primal cut and only $.0007 less than fabricated sirloin butt. The cost of short loin from carcass beef was $.2032 less per portion than from fabricated short loin, which cost $.4580 per portion. Short loin from the primal cut cost $.0400 more per serving than did short loin from'carcass beef. The average cost of all dry heat roasts, including rolled rib, top round, sirloin butt, and short loin from the Good grade carcass was $.2122 per portion. The costs per serving of pot roast from primal cut and from fabricated sources were almost identical and exceeded the cost of pot roast from the carcass by approximately 2 cents per portion. -53- Stew meat could be procured at $.1163 per serving from fabricated sources, at $.l318 from carcass beef, and at $.1298 per portion from primal cut. There was practically no difference in the portion costs of ground beef obtained from carcass beef or from fabricated meat. Portions from each of these sources cost 10 cents each which was $.0132 less per serving than the cost of ground beef from a pri- mal cut (round). Choicgrade. The variation in costs of rolled rib among the three methods of purchase for this grade was only $.0119 per portion. Rib roast obtained from the primal cut, costing $.2687 per portion, was the least expensive. The cost of .top round from fabricated beef, $.1252 per por- tion, was appreciably less than that of top round from carcass beef, which cost $2035, and from primal cuts, costing $.2185 per por- tion. Sirloin butt from carcass beef cost $.2046 per serving, and from fabricated meat cost $.2057 per portion. The primal cut source of this item cost $.3070 per portion, almost 10 cents per portion more than the carcass and fabricated sources. Short loin was much less expensive when procured from carcass sources. A -59- portion of short loin from the carcass cost $.2755; this was $.219l less per portion than the cost of this item obtained from fabricated loin. The average cost per portion of all dry heat roasts from carcass in this grade was $.2286. Both the top round and the sir- loin butt, purchased as fabricated cuts, were found to cost less than this average figure. Pot roast from the carcass sections cost $.l754 per portion; the cost of fabricated pot roast was $.l9l6 per portion. Fabricated stew meat, costing $.ll93 per portion, was $.0230 less than carcass stew meat and $.0196 less than stew meat from the primal cuts. Based on the quoted price of fabricated ground beef, the cost per serving was calculated at $.0944, which was slightly less than the portion cost of ground beef from carcass and primal cut s ources . Yields Actual weights The averages of cutting yields of the Commercial, Good, and Choice animals are presented in Tables 11, 12, and 13. Table 14 summarizes the total weights of each oven-ready classification, and -60- Table 11. Average Cutting Yield for Carcass, Commercial G rade Item Round 2:: Total Weight ......................... 139 83 54.00 Bone ............................... 29.80 7.54 Waste Fat ........................... 7.67 6.34 5, Ready to Cook Cuts 11 Roasts rib, rolled ....................... top round ........................ 31.25 sirloin butt ...................... 33.45 short loin ....................... butt tender ....................... 5.00 tenderloin ....................... Pot roast round .......................... 49 38 Stew cut ........................... Ground beef. . ._ ..................... . 21.75 1.75 -61- Table 11 (continued) Short Fore- Loin Rib Chuck shank Plate Flank Total 58.50 47.59 160.16 40.63 38.25 21.16 560.12 6.55 11.13 29.95 13.88 6.66 - 105.50 18.20 .71 7.41 2.83 1.00 6.79 50.88 33.80 33.80 31.25 33.45 16.55 16.55 5.00 3.75 3.75 49.38 119.25 10.41 28.04 157.70 13.45 1.96 3.55 13.59 2.54 14.38 72.88 -62- Table 12. Average Cutting Yield for Carcass, Good Grade Item Round 13:: Total Weight ......................... 144.67 48.92 Bone ............................... 26.16 6.16 Waste Fat ........................... 7.38 5.58 Ready to Cook Cuts Roasts rib, rolled ....................... top round ........................ 34.67 sirloin butt ...................... 30.54 short loin ....................... butt tender ....................... 4.83 tenderloin ....................... Pot Roast round .......................... 52.91 Stew cut .......................... Ground beef ....................... . 23.54 1 79 % -63.. Table 12 (continued) Sho rt Fore- Loin Rib Chuck shank Plate Flank Total 64.41 50.33 159.33 40.67 42.00 22.16 572.50 5.33 10.41 26.58 12.41 7.00 94.08 18.92 1.16 12.92 5.33 1.33 7.33 59.95 35.63 35.63 34.67 30.54 20.58 20.58 4.83 4.33 4.33 52.91 115.75 10.08 31.50 157.33 15.25 3.12 4.08 12.83 2.16 14.83 77.63 -64.. Table 13. Average Cutting Yield for Carcass, Choice Grade Item Round 13:: Total Weight ......................... 137 16 51.04 Bone ............................... 24.58 6.12 Waste Fat ........................... 9.83 6.87 Ready to Cook Cuts Roasts rib, rolled ....................... top round ........................ 30.41 sirloin butt ...................... 31.87 short loin . ...................... butt tender ....................... 4.16 ’ tenderloin ....................... Pot Roasts round .......................... 49.58 Stew cut .......................... Ground beef .............. . ......... 22.73 2.00 -65- Table 13 (continued) Short Fore- Loin Rib Chuck shank Plate Flank Total 64.79 54.25 158.41 44.58 38.16 25.66 574.08 5.16 10.87 25.91 11.33 4.83 88.83 19.29 1.50 12.75 5.58 3.00 10.04 68.87 38.70 38.70 30.41 31.87 20.62 20.62 4.16 4.79 4.79 49.58 116.08 12.70 28.12 156.91 14.91 3.16 3.66 14.95 2.20 15.62 79.29 -66- Table 14. Cutting Yield for Whole Carcasses Commercial Item A B C Avg. (1bs.- (1bs.- (lbs.- oz.) oz.) oz.) (lbs.) Roasts rib, rolled .............. 38-4 33-10 29-8 33.80 top round ............... 35-8 29-0 29-4 31.25 sirloin butt ............. 34—0 34-0 32-6 33.45 short loin .............. 18-0 16-4 15-6 16.55 butt tender .............. 5-8 4-4 5-4 5.00 tenderloin .............. 4-8 3-0 3- 12 3.75 Pot roast round ................. 53-0 48-14 46-4 49.38 Stew cut ................. 170-12 148-6 154-0 157.70 Ground beef ................ 82-4 67-8 68-14 72.88 Fat ..................... 29-12 62-4 60-10 50.88 Bone .................... 120—8 90-14 105-2 105.50 Total Weight .............. 592-0 538-0 550-6 560.13 -67.. Table 14 (continued) Good Choice D E F G H 1 A . . (lbs.- (lbs.- (1bs.- vg (lbs.- (lbs.— (lbs.- Avg (lbs.) (lbs.) oz.) oz.) oz.) oz.) oz.) oz.) 33—6 35-8 38-0 35.63 37-6 42-4 36-8 38.70 33-8 35-8 35-0 34.66 31-12 29-8 30-0 30.41 31-0 28-8 32-2 30.54 30-14 32-4 32-8 31.88 20-0 21-8 20—4 20.59 21-2 20-12 20-0 20.63 4-8 5-4 4-12 4.83 4-8 4-0 4-0 4.16 4-0 4-8 4-8 4.33 5-2 4-12 4-8 4.80 51-8 53-8 53-12 52.91. 49-4 49-0 50-8 49.58 157-0 160-8 154-8 157.33 160-0 165-12 145-0 156.91 80-6 76-12 75-12 77.63 77-4 77-2 83-8 79.30 72-0 59-4 48-10 59.95 81-14 69-4 55-8 68.88 96-4 84-4 101-12 94.08 89-6 87-10 89-8 88.83 583-8 565-0 569-0 572.5 588-8 582-4 551-8 574.08 -68- weights of bones and fat for each animal. Actual cutting yields of each of the nine half-carcasses may be found in Appendix C. Variations in yield of the beef carcasses within grades were greater than variations between grades. This was true of the total weights of the carcasses and of the individual oven- ready classifi- cations. The averages of yields for the Commercial, Good, and Choice primal cuts are shown in Table 15. The yields of individual pri- mal cuts may be found in Appendix C. Variations in yields of the primal cuts within grades were greater than the variations between grades. The lack of uniformity of weight within grades for carcasses and primal cuts may be partially explained by changes in the gov- ernment grading regulationsfor beef. Because government grading of beef is not mandatory, the large meat packing companies may use their own trade names to indicate grades. The grading stamp to be placed on the beef is determined by a packer grader instead of a government grader (1). Market demand could have a consider- able influence on the grading of beef under these conditions. -69- Table 15. Average Cutting Yield for Primal Cuts No. Cuts Bone Fat Rounds 1-3 Commercial ................. 15.20 5.00 4-6 Good ...................... 14.63 6.25 7-9 Choice ..................... 14.05 7.63 Full Loins 10-12 Commercial ................. 8.38 11.66 13-15 Good ...................... 6.95 4.50 16-18 Choice ..................... 6.20 8.95 Loin Ends 10-12 Commercial ................. 4.96 4.46 13-15 Good ...................... 3.63 2.30 16-18 Choice ..................... 3.30 2.95 Short Loins 10-12 Commercial ................. 3.41 6.50 13-15 Good ...................... 3.33 2.20 16-18 Choice ..................... 2.91 6.00 Ribs 19-21 Commercial ................. 7.20 2.41 22-24 Good ...................... 5.16 1.16 25-27 Choice ..................... 4.75 1.63 Chucks 28-30 Commercial ................. 16.41 11.33 31-33 Good ...................... 15.70 7.95 34-36 Choice ..................... 12.20 12.20 -70.. Table 15 (continued) Sirloin Short Rolled Top Butt 8: Loin 8: Pot Rib Round Butt Ten- Roast Stew G round Tender derloin 17.83 28.38 12.83 “-83 28.55 12.41 23.04 13.88 6.88 21.30 14.95 5.30 20.83 13.75 6.38 23.04 2.08 21.30 1.00 20.83 1.00 13.88 4.79 14-95 4.30 13.75 5.38 25.05 1.88 20.00 1.80 18.75 .95 73.80 2.33 69.00 2.16 56.75 1.75 -71- Percentages of weight The average percentage yields of each wholesale section of carcass beef are presented in Tables l6, l7, and 18 for Commer- cial, Good, and Choice grades. The percentage yield of total dry heat cuts was highest in the Choice grade and lowest in the Commercial grade. In the Choice grade animals, 22.60 per cent of the total billed weight was suitable for dry heat roasting, as shown in Table 19. In the Good grade animals, 22.56 per cent of the billed weight was suitable for dry heat roasting. The tender cuts suitable for roasting in Com- mercial grade animals comprised 21.93 per cent of the billed weight. Pot roast percentage yield was highest in Good grade animals, being 9.14 per cent of the billed weight. The Commercial and Choice grade yields of this item were slightly less, 8.75 per cent and 8.59 per cent respectively. Stew meat variations of percentage yield were also less than 1 per cent among grades of carcass. The Commercial grade ani- mals yielded 27.94 per cent stew meat. Good grade yielded 27.17 per cent and Choice grade yielded 27.13 per cent stew meat, based on the billed weight. The highest percentage yield of ground beef among carcasses of the three grades was found in the Choice grade -72- Table 16. Percentage Yield of Commercial Grade Carcasses Rolled Top Sirloin t B C“ °ne Fat Rib Round Butt Round A ...... 21.57 3.27 23.20 B ...... 20.09 6.35 22.31 C ...... 22.16 7.14 21.43 Avg. 21.27 5.58 22.31 Loin A. ...... 17.62 3.33 64.76 End B ...... 11.11 18.22 60.44 C ...... 13.38 13.15 60.80 Avg. 14.03 11.56 62.00 Flank A ...... 27.50 B ....... 31.40 C ...... 36.93 Avg. 31.94 Short A ...... 14.68 17.43 Loin B ...... 8.63 38.76 C ...... 10.64 35.74 Avg. 11.31 30.64 Rib A ...... 25.00 1.34 68.30 B ...... 22.68 1.09 73.50 C ...... 21.96 2.13 71.95 Avg. 23.21 1.52 71.25 Short A ...... 17.81 1.37 Plate B ...... 16.31 2.13 C ...... 18.02 4.07 Avg. 17.38 2.52 Chuck A .' ..... 19.71 2.32 B ...... 16.91 6.16 C ...... 19.34 5.70 Avg. 18.65 4.72 Fore- A ...... 33.51 5.86 shank B . . . . 32.37 6.48 C ...... 36.45 8.10 Avg. 34.11 6.81 -73- Table 16 (continued) Butt Strip Ten- Bottom Stew Ground B1111:- Tender Loin derloin Round less 34.64 17.32 75.16 37.60 13.65 73.56 33.88 15.39 70.70 35.37 15.46 73.14 10.48 3.81 79.05 7.56 2.67 70.67 9.85 2.82 73.47 9.29 3.10 74.39 72.50 72.50 68.60 68.60 63.07 63.07 68.05 68.05 33.03 8.26 26.60 67.89 26.10 4.82 21.69 52.61 26.17 6.39 21.06 53.62 28.43 6.49 23.11 58.04 5.36 73.66 2.73 76.23 3.96 75.91 4.01 75.26 72.60 8.22 80.82 74.47 7.09 81.56 72.97 4.94 77.91 73.34 6.75 80.09 75:94 2.03 77.97 74.30 2.63 76.93 72.95 2.01 74.96 74.39 2.22 76.62 28.19 32.44 60.63 25.90 35.25 61.15 22.43 33.02 55.45 25.50 33.57 59.07 -74- Table 17. Percentage Yield of Good Grade Carcasses Rolled Top Sirloin t B t C“ One Fa Rib Round Butt Round D ...... 18.60 5.26 23.51 E ...... 16.26 5.54 24.57 F ...... 19.39 4.51 23.81 Avg. 18.08 5.10 23.96 Loin D ...... 13.86 11.88 61.39 End ' E ...... 9.84 13.11 62.30 F ...... 13.86 9.41 63.61 Avg. 12.52 11.46 62.43 Flank D ...... 38.00 E ...... 26u67 F‘ ...... 34n21 Avg. 32.96 Short D ...... 7.14 37.08 Loin E ...... 7.35 28.16 F‘ ...... 10.68 20.94 Avg. 8.39 28.72 - Rib D ...... 21.65 3.09 68.82 E ...... 18.56 2.06 73.20 F‘ ...... 21.76 1.85 70.37 Avg. 20.65 2.33 70.79 Short D ...... 17.53 2.06 Plate E ...... 15.85 4.88 F ...... 16.44 2.74 Avg. 16.60 3.22 Chuck D .' ..... 17.21 8.12 E ...... 15.43 8.95 F ...... 17.44 7.25 Avg. 16.69 8.10 Fore- D ...... 29.27 16.46 shank E ...... 28.48 11.39 F ...... 33.73 11.45 Avg. 30.49 13.10 -75- Table 17 (continued) Butt Strip Ten- Bottom Stew Ground g:::1_ Te nde r Loin de r1 oin R ound less 36.14 16.49 76.14 37.02 16.61 78.20 36.56 15.73 76.10 36.57 16.27 76.81 8.91 3.96 74.26 11.48 3.27 77.05 9.41 3.71 76.73 9.93 3.64 76.01 62.00 62.00 73.33 73.33 65.79 65.79 67.04 67.04 27.21 5.44 23.13 55.78 35.10 7.35 22.04 64.49 34.62 7.69 26.07 68.38 32.31 6.82 23.74 62.88 6.44 75.26 6.18 79.38 6.02 76.39 6.21 77.01 76.29 4.12 80.41 73.78 5.49 79.27 74.66 6.16 80.82 74.91 5.25 80.16 72.08 2.59 74.67 73.46 2.16 75.62 72.38 2.93 75.31 72.64 2.56 75.20 21.95 32.32 54.27 28.48 31.65 60.13 24.10 30.72 54.82 24.84 31.56 56.40 fl —_——‘ —-——:_ -76- Table 18. Percentage Yield of Choice Grade Carcasses Rolled Top Sirloin 1: Cu Bone Fat Rib Round Butt Round G ...... 17.45 8.27 22.84 H ...... 18.11 6.42 22.26 I ...... 18.21 6.79 21.43 Avg. 17.92 7.16 22.17 Loin G ...... 12.83 16.15 58.67 End H ...... 11.89 13.84 62.62 1 ...... 11.23 10.20 66.33 Avg. 11.98 13.39 62.54 Flank G ...... 41.97 H ...... 40.20 1 ...... 35.71 Avg. 39.29 Short G ...... 7.51 36.01 Loin H ...... 8.51 29.40 I ...... 7.97 22.12 Avg. ..... 7.99 29.17 Rib G ....... 20.89 3.76 70.19 H ...... 18.42 2.63 74.12 1 ...... 20.95 1.91 69.52 Avg. 20.08 2.76 71.27 Short G ...... 13.16 7.89 Plate H ...... 12.09 9.89 I ...... 12.90 4.84 Avg. 12.71 7.54 Chuck G . ..... 16.08 8.73 H ...... 15.34 7.98 1 ...... 17.97 7.38 Avg. 16.46 8.03 Fore- G ...... 23.33 13.61 shank H ...... 25.43 13.01 I ...... 27.47 10.99 Avg. 25.41 12.53 -77- Table 18 (continued) Butt Strip Ten- Bottom Stew Ground 3:11;: Te nde r Loin de rloin Round less 35.43 16.01 74.28 36.98 16.23 75.47 36.07 17.50 75.00 36.16 16.58 74.91 8.55 3.80 71.02 7.77 3.88 74.27 8.16 4.08 78.57 8.16 3.92 74.62 58.03 58.03 59.80 59.80 64.29 64.29 60.70 60.70 28.84 7.00 20.64 56.48 32.11 7.35 22.63 62.09 35.40 7.96 26.55 69.91 32.11 7.43 23.27 62.82 5.16 75.35 4.83 78.95 7.62 77.14 5.87 77.14 74.01 4.94 78.95 71.98 6.04 78.02 75.81 6.45 82.26 73.93 5.81 79.74 73.05 2.14 75.19 74.23 2.45 76.68 72.48 2.35 74.83 73.25 2.31 75.56 28.06 35.00 63.06 27.75 33.81 61.56 29.67 31.87 61.54 28.49 33.56 62.05 -73- Table 19. Percentage Yield of Oven-Ready Classifications from Carcasses Total Anim a1 5 é:1::::)s Sh:gi:k - B o ne Weight A. ...................... 297 .33 20.29 B ...................... 271 .74 16.77 C ...................... 278 1.01 18.91 Average .................. .69 18.65 D ...................... 297 1.77 16.20 E ...................... 285 .88 14:78 F ....................... 287 .87 17.73 Average .................. 1.17 16.23 G' ...................... 296 .59 15J0 H ...................... 293 .64 14.95 I ...................... 278 .81 16.10 .Average .................. .68 15.38 -79- Table 19 (continued) Total Trptal Bone- ry Pot Stew Ground Fat Heat less . Roast Meat Beef Roasting Meat , Sections 5.01 74.37 22.85 8.92 28.75 13.85 11.48 71.01 22.16 9.02 27.38 12.45 10.90 69.18 20.77 8.32 27.70 12.39 9.13 71.52 21.93 8.75 27.94 12.90 12.12 69.91 21.28 8.67 26.43 13.53 10.39 73.95 22.94 9.39 28.16 13.46 8.47 72.93 23.45 9.36 26.92 13.20 10.32 72.26 22.56 9.14 27.17 13.40 13.83 70.48 22.09 8.32 27.03 13.04 11.83 72.58 22.78 8.36 28.28 13.16 9.98 73.11 22.93 9.08 26.08 15.02 11.88 72.05 22.60 27.13 13.74 8.59 ll -80- animals, which showed a yield of 13.74 per cent. The yield of ground beef in the Commercial grade, which was 12.90 per cent, was the lowest of the three grades. The percentage yield of total boneless meat was highest in Good grade animals, 72.26 per cent, and lowest in the Commercial grade animals, 71.52 per cent. The variation in percentage yield of bones in the three grades was greater than any of the other components of the carcass. Com- mercial grade animals had 18.65 per cent bone; Good grade animals had 16.23 per cent bone; the Choice grade animals had 15.38 per cent bone. Fat composition among the three grades was inversely pro- portional to the bone composition so that the combined percentages of the bone and fat were very similar in all grades. The Commer- cial animals had 9.13 per cent fat; the Good grade animals had 10.32 per cent fat; and the Choice grade animals had 11.88 per cent fat. More shrinkage,ia total of 1.17 per cent of the billed weight, oc- curred in the Good grade than in Commercial or Choice grades, which showed shrinkage of 0.69 per cent and 0.68 per cent, respec- tively. -31- The average percentage yield of each designated primal cut, including rounds, loins, rib, and chucks, is shown in Tables 20, 21, 24, and 25 for each grade. The loin end and short loin average percentage yields are presented in Tables 22 and 23, immediately following the percentage yields of the full loin. The percentage yield of rolled rib was 3.34 per cent greater in Choice grade (71.89 per cent) than in Commercial grade. The percentage yield of the rolled rib in. Good grade was 71.14 per cent. Top round constituted a higher percentage of the total round in Com- mercial grade (22.50 per cent) than in Good (21.42 per cent) or in Choice grades (21.18 per cent). Good grade loins yielded 3.69 per cent more sirloin butt than loins from Commercial grade. The variation in the percent- age yields of short loins is greater than that of any of the other cuts or classifications. The yield (of boneless meat from short loin, purchased as primal cut, was 28.21 per cent in Good grade, 24.50 per cent in Choice grade, and 21.99 per cent in Commercial grade. The variation of percentage yields of pot roast from primal cut rounds of the three grades was insignificant. The yield of bot- tom round in each grade was slightly less than 36 per cent. -82... Table 20. Percentage Yield of Rounds , Total No. Cut Bone Fat Top BettomGroundShrmk‘ Bone- Round Round age less 1 Rounds, 20.39 4.25 23.28 35.69 16.31 .08 75.28 Commer- 2 cial 19.03 6.44 21.89 35.91 16.59 .14 74.39 3 18.17 8.11 22.38 35.69 15.57 .08 73.64 Avg. 19.19 6.26 22.51 35.76 16.15 .10 74.43 4 Rounds, 17.27 8.15 20.79 36.52 16.43 .84 73.74 Good 5 18.60 7.31 21.43 34.22 17.44 .00 73.09 6 17.31 7.16 21.49 35.82 17.32 .90 74.63 Avg. 17.72 7.54 21.23 35.52 17.06 .91 73.82 7 Rounds, 18.21 7.81 21.63 34.79 16.91 .65 73.33 Choice 8 17.21 10.20 20.26 37.02 14.62 .69 71.90 9 17.27 10.49 21.28 35.16 15.11 .69 71.55 Avg. 17.56 9.5 21.05 35.65 15.54 .67 72.26 -83.. Table 21. Percentage Yield of Full Loins No. Cut Bone Fat 10 Full Loins, Commercial ............ 13.04 18.41 11 14.87 15.27 12 11.69 18.26 Avg. 13.20 17.31 13 Full Loins, Good ................. 11.63 10.53 14 12.79 6.62 15 14.15 8.45 Avg. 12.85 8.53 16 Full Loins, Choice ................ 11.25 13.20 17 11.17 13.90 18 10.44 20.43 Avg. 10.95 15.84 1 __—__...._ ‘- ‘fia—w—fl -. "._'. -34- Table 21 (continued) Sirloin Butt Strip Ten- Shrink- Total Butt Tender Loin derloin Ground age Bone- * less 30.69 4.98 18.02 3.07 11.50 .29 68.26 31.90 3.91 17.81 3.91 11.94 .39 69.47 32.82 4.92 18.05 4.92 9.03 .31 69.74 31.80 4.60 17.96 3.96 10.82 .33 69.15 32.41 4.43 22.43 5.82 11.36 1.39 76.45 35.72 5.29 22.49 4.85 11.03 1.21 79.38 35.90 4.65 23.44 4.65 7.60 1.16 76.24 34.67 4.79 22.78 5.10 9.99 1.25 77.35 33.25 3.91 ' 20.78 5.38 11.25 .98 74.57 33.30 4.11 21.16 4.31 11.17 .88' 74.05 32.01 3.63 17.03 4.09 11.35 1.02 68.11 32.85 3.88 19.65 4.59 11.25 .96 72.24 .. y-éh- _ ...r~ -35- Table 22. Percentage Yield of Loin Ends 8' l ' git?!) Total No . Cut Bone Fat Butt, G round Bone- Tender less 10 Loin Ends, Com- 8.05 6.14 35.69 3.83 39.50 mercial 11 8.22 4.70 35.81 3.52 39.33 12 7.18 10.46 37.74 2.47 40.21 Avg. 7.82 7.10 36.41 3.27 39.68 13 Loin Ends, Good 6.09 4.71 36.84 1.66 38.50 14 7.05 3.09 41.01 1.76 42.77 15 6.97 5.06 40.55 2.11 42.66 AVg. 6.70 4.29 39.47 1.84 41.31 16 Loin Ends, Choice 6.35 5.87 37.16 1.47 38.63 17 5.68 4.31 37.41 1.77 39.18 18 5.44 5.90 35.64 2.04 37.68 AVg. 5.82 5.36 36.74 1.76 38.50 -36- Table 23. Percentage Yield of Short Loins St ' L511: Total No. Cut Bone Fat Ten ' Ground Bone- derloin less 10 Short Loins, Com- 4.98 12.27 21.09 7.67 28.76 mercial 11 6.65 10.57 21.72 8.42 30.14 12 4.51 7.79 22.97 6.57 29.54 Avg. 5.38 10.21 21.93 7.55 29.48 13 Short Loins, Good 5.54 5.82 28.25 9.70 37.95 14 5.74 3.52 27.34 9.26 36.60 15 7.18 3.38 28.09 5.49 33.58 Avg. 6.15 4.24 27.89 8.15 36.04 16 Short Loins, Choice - 4.89 7.33 26.16 9.78 35.94 17 5.48 9.79 25.47 9.40 34.87 18 4.99 14.52 21.12 9.30 30.42 Avg. 5.12 10.55 24.25 9.49 33.74 -37- Table 24. Percentage Yield of Ribs , Total No. Cut Bone Fat Rolled G round Shrink- Bone- Rib age less 19 Ribs, 18.92 9.46 66.89 4.39 .34 71.28 Commer- 20 cial 18.85 5.39 70.03 5.39 .34 75.42 21 21.25 4.88 67.94 5.58 .35 73.52 Avg. 19.67 6.57 68.28 5.12 .34 73.40 22 Ribs, 19.46 2.92 71.05 5.84 .73 76.89 Good 23 16.20 6.88 71.26 5.26 .40 76.52 24 19.34 2.20 69.89 7.91 .66 77.80 AVg. 18.33 4.00 70.73 6.33 .59 77.07 25 Ribs, 19.79 5.21 67.71 6.25 1.04 73.96 Choice 26 17.53 5.67 74.23 1.54 1.03 75.77 27 17.07 7.32 71.54 3.26 .81 74.80 Avg. 18.13 6.06 71.16 3.68 .96 74.84 -33- Table 25. Percentage Yield of Chucks , Total No . Cut Bone Fat Stew G round Sh:mk- Bone- ge less 28 Chucks, 14.33 10.34 71.99 2.58 .76 74.57 Commer- 29 cial 15.84 10.73 70.44 2.20 .79 72.64 30 16.91 11.43 69.05 1.90 .71 70.95 Avg. 15.69 10.83 70.49 2.22 .75 72.72 31 . Chucks, 15.93 9.31 71.64 2.29 .83 73.93 Good 32 17.57 7.14 72.07 2.33 .89 74.40 33 15.84 8.43 72.67 2.17 .89 74.84 Avg. 16.44 8.29 72.12 2.26 .87 74.39 34 Chucks, 14.95 13.80 69.02 2.01 .22 71.03 Choice 35 14.86 15.02 68.43 2.23 .24 70.66 36 14.48 14.78 68.47 2.12 .15 70.59 Avg. 14.76 14.53 68.64 2.12 .20 70.76 -89- The yield of stew meat in Good grade chucks was 72.76 per cent, which was 4.14 per cent more than the yield in Choice grade. Ground beef, for which round was considered the primal cut source, was found to be 17.20 per cent of the round in Good grade, 16.19 per cent in Commercial grade, and 15.63 per cent in Choice grade. Utilization Carcass beef From the total carcass weight required to serve 1000 por- tions of any of the four oven-ready classifications, the buyer of carcass- beef will have substantial amounts of meat remaining to use in subsequent meals. Based on the percentages of weight at cutting time, the calculated poundages of each menu item remaining to be used in each case are shown in Tables 26, 27, and 28. To illustrate the problem of complete utilization of carcass items, an example is cited in this study. A dimler menu, including a roast of Good grade sirloin butt, is planned for 1000 men. The raw weight portion size is designated as 4-5- ounces. To serve 1000 portions of sirloin butt, 281 pounds of boneless uncooked meat would be required. The percentage yield of sirloin butt from the carcass weight of the Good grade carcass was found to be 6.18 per cent. -90- Table 26. Summary of Carcass Utilization, Commercial Grade Total , ca" Yield Slze Lbs. cass er of Req. Pct. Wt. p Por- to of Req. Car- _ Item tlon Serve Car- to cass (lbs ) Raw 1000 cass Yield ' Wt. Por- Wt. 1000 (02.) tions Por- tions Roasts rib, rolled ......... 33.80 6% 375 0.0603 6,215 top round .......... 31.25 4% 281 0.0558 5,037 sirloin butt (including butt tender) ........ 38.45 4% 281 0.0687 4,094 short loin (including tenderloin) ......... 20.30 6 375 0.0362 10,347 Total ........... 123.80 5 313 0.2210 1,416 Pot roast round ............ 49.38 4% 281 0.0882 3,188 Stew cut ............ 157.70 4 250 0.2815 888 Ground beef .......... 72.88 4 250 0.1301 1,921 Bone ............... 105.50 0.1884 Fat ................ 50.88 0.0908 —T 1 This column represents the total dry heat roasts. -91- Table 26 (Continued) Remaining Weight to be Utilized from Poundage of Carcass Required to Serve Item 1 , Top Sirloin Short Pot Stew Ground Roast Rlb Round Butt Loin Roast Cuts Beef Fat Bone 999 347 427 225 548 1,750 809 564 1,170 832 304 346 182 444 1,418 655 458 949 624 247 228 149 361 1,152 533 771 372 1,912 624 577 711 913 2,913 1,346 939 1,949 125 399 184 128 267 705 192 178 219 116 898 415 289 600 196 53 50 61 32 78 116 81 167 425 116 107 132 70 169 541 174 362 -92- Table 27. Summary of Carcass Utilization, Good Grade Car- Total 51:8 :bs. P t cass Yield 0 eq. c . t. Por- to of Req. per , Item tlon Serve Car- to Car- Raw 1000 cass Yield cass Wt. Por- Wt. 1000 (lbs.) . (oz.) tlons Por- tions Roasts rib, rolled ......... 35.63 6 375 0.0622 6,025 top round .......... 34.66 4% 281 0.0606 4,641 sirloin butt (including butt tender) ........ 35.37 42‘- 281 0.0618 4,548 short loin (including tenderloin) ......... 24.92 6 375 0.0436 8,615 Total ........... 130.58 5 313 0.2282 1,372 Pot roast round ............ 52.91 4% 281 .0924 3,040 Stew cut ............ 157.33 4 250 .2748 910 Ground beef .......... 77.63 4 250 .1356 1,844 Bone ............... 94.08 .1643 Fat ................ 59.95 .1047 This column represents the total dry heat roasts. -93- Table 27 (Continued) Remaining Weight to be Utilized from Poundage of Carcass Required to Serve Item R 1:1 R 'b Top Sirloin Short Pot Stew Ground F t B oas 1 Round Butt Loin Roast Cuts Beef a one 1,000 365 372 263 557 1,655 817 631 990 778 289 287 202 429 1,275 629 486 763 757 283 276 198 420 1,250 617 476 747 1,590 536 522 532 796 2,368 1,168 902 1,416 127 377 186 144 225 694 189 184 188 133 835 412 318 500 208 57 55 56 40 84 123 95 150 421 115 112 114 80 170 507 193 303 -94- Table 28. Summary of Carcass Utilization, Choice Grade Car- Size Lbs. cass T t l f’ a of Req. Pct. Wt. Yield er Por- to of Req. Item Gar- tion Serve Car- to ass Raw 1000 cass Yield ((lbs ) Wt. Por- Wt. 1000 ' (oz.) tions Por- tions Roasts rib, rolled ......... 38.70 6 375 0.0674 5,563 top round .......... 30.41 4% 281 0.0530 5,305 sirloin butt (including butt tender) ........ 36.04 4% 281 0.0628 4,476 short loin (including tenderloin) ......... 25.43 6 375 0.0443 8,466 Total ........... 130.58 5 313 0.2275 1,376 Pot roast round ............ 49.58 4% 281 0.0864 3,254 Stew cut ............ 156.91 4 250 0.2733 915 Ground beef .......... 79.30 4 250 0.1381 1,810 Bone . . . .' ........... 88.83 0.1547 Fat ................ 68.88 0.1200 This column represents the total dry heat roasts. -95- Table 2 8 (C ontinue d) Remaining Weight to be Utilized from Poundage of Carcass Required to Serve Item , Top Sirloin Short Pot Stew Ground Roast Rlb Round Butt Loin Roast Cuts Beef Fat Bone 891 295 349 247 481 1,520 768 668 860 926 358 333 235 458 1,450 733 636 821 737 302 237 198 387 1,223 618 537 693 1,551 570 449 532 731 2,314 1,169 1,016 1,310 119 376 190 165 213 740 219 173 204 144 889 449 391 504 208 62 48 57 41 79 126 110 142 412 122 96 114 80 156 495 217 280 -96- Based on this percentage, a total of 4,548 pounds of carcass beef would be needed to obtain the 281 pounds of sirloin butt for the dinner. From the total carcass weight required to obtain 281 pounds of sirloin butt, the following amounts of other items remain to be used: 757 pounds of dry heat roast, including 283 pounds of rib, 276 pounds of top round, and 198 pounds of short loin; 420 pounds of pot roast; 1,250 pounds of stew meat; and 617 pounds of ground beef. The buyer of this amount of meat would also have 476 pounds of excess fat and 747 pounds of bone to use or handle as salvage materials. To serve just one of the types of dry heat roasts from a full carcass would be unusual in the operation of most food service insti- tutions except for Special occasions. A more reasonable procedure would be to plan to use all of the dry heat roasts, including rolled rib, top round, sirloin butt, and short loin, for the roast beef dinner menu. A total of 1,372 pounds of carcass beef would be required to obtain the 313 pounds of boneless uncooked dry heat roasts required for 1000 portions of roast beef from these combined sources. The following items would be left from 1,372 pounds of carcass after all sections suitable for roasting had been removed: 127 pounds of pot roast, 377 pounds of stew meat, and 186 pounds of ground beef. -97- The buyer of this amount of carcass beef would also have 144 pounds of excess fat and 225 pounds of bone to store and utilize or to sell as salvage mate rial. Primal cuts From the total purchase weight of primal cuts required to serve 1000 portions of an oven-ready classification, the buyer would have fewer problems in complete utilization of meat items remaining than would the buyer of carcass beef. Based on the percentages of weight at cutting time, the remaining poundages of each dry heat roast and the other oven-ready classifications are presented in Tables 29, 30, and 31. For comparison of the problems of utilizing leftover items from carcass and primal cut sources, an example of purchasing sirloin butt from the appropriate primal cut of Good grade is shown. The selected primal cut would be full loins which had been trimmed of the flank and cod fat. To obtain the 281 pounds of boneless un- cooked meat required for 1000 portions, 699 pounds of full loins would be needed. Poundage of items remaining to be utilized subse- quent to the dinner of roast sirloin butt would be: 197 pounds of short loin and 70 pounds of ground beef. In addition, there would be 59 pounds of fat and 92 pounds of bones to be stored and used -93- Table 29. Summary of Primal Cut Utilization, Commercial Grade Size Boneless of Uncooked Recom- Por- Lbs. to Pct. Of mended Classification Weight , Primal tlon Serve Cut Primal Raw 1000 Cut Wt. Portions Dry roasts rolled rib 25.05 6 375 68.55 rib top round ..... 17.83 4% 281 22.50 round sirloin butt 23.04 4% 281 36.50 full loin short loin 13.88 6 375 21.99 full loin Pot roasts bottom round 28.38 4% 281 35.81 round Stew chuck ....... 73.80 4 250 71.05 chuck Ground round ....... 12.83 4 250 16.19 round loin end ...... 2.08 3.30 short end ..... 4.79 4 250 7.59 full loin rib ......... 1.88 5.15 chuck ....... 2.33 2.24 Bone round ....... 15.20 19.18 loin end ...... 4.96 7.86 short loin 3.42 5.42 rib ......... 7.20 19.70 chuck ....... 16.41 15.80 Fat round ........ 5.00 6.31 loin end ...... 4.46 7.07 short loin 6.50 10.30 rib ......... 2.41 6.60 chuck ....... 11.33 10.91 -99- Table 29 (Continue d) Remaining Weight to be Utilized from Poundage of A.P. Wt. Primal Cut Required to Serve Item Req. to Yield , 1000 Dry Pot Stew G round Portions Heat Fat Bone Roast Cuts Beef Roast 547 0 O 28 36 108 1,249 447 0 202 79 240 770 169 0 0 84 134 102 1,705 622 0 0 186 296 226 785 177 0 127 49 151 352 0 0 8 38 56 1,544 347 553 0 . 98 296 3,295 1,927 0 0 109 ‘ 572 437 -100- Table 30. Summary of Primal Cut Utilization, Good Grade Size Boneless of Uncooked Recom- Por- Lbs. to Pet 0f mended Classification Weight , Primal , tion Serve Primal Raw 1000 Cut Cut Wt. Portions Dry roasts rolled rib 20.04 6 375 71.14 rib top round ..... 17.55 4% 281 21.42 round sirloin butt 21.30 4% 281 40.19 full loin short loin 14.95 6 375 28.21 full loin Pot roast bottom round 29.41 4% 281 35.90 round Stew chuck ....... 69.00 4 250 72.76 chuck Ground round ....... 14.09 4 250 17.20 round loin end ...... 1.00 1.89 short loin . . 4.30 4 250 8.12 full loin rib ......... 1.80 6.39 chuck ....... 2.16 2.28 Bone round ....... 14.63 17.86 loin end ...... 3.63 6.85 short loin . . 3.33 6.28 rib ......... 5.17 18.35 chuck ....... 15.70 16.56 Fat round ....... 6.25 7.63 loin end .' ..... 2.30 4.34 short loin 2.20 4.1.5 rib ......... 1.16 4.12 chuck ....... 7.95 8.38 Table 30 (Continue d) Remaining Weight to be Utilized from Poundage of A.P. Wt. Primal Cut Required to Serve Item Req.to Yield , 1000 Dry Pot Stew Ground Portions Heat Fat Bone Roast Cuts Beef Roast 527 0 0 33 22 97 1,312 471 0 226 100 234 699 197 0 0 70 59 92 1,329 534 0 0 133 112 175 783 168 0 134 60 140 344 0 0 8 29 57 1,453 311 522 0 111 259 3,081 2,107 0 0 58 261 405 -102- Table 31. Summary of Primal Cut Utilization. Choice Grade Size Boneless of Uncooked Recom- Por- Lbs. to Pct. Of mended Classification Weight , Primal , tion Serve Primal Raw 1000 Cut Cut Wt. Portions Dry roasts rolled rib 18.75 6 375 71.89 rib top round ..... 16.83 4% 281 21.18 round sirloin butt 20.83 4% 281 37.12 full loin short loin 13.75 6 375 24.50 full loin Pot roast bottom round 28.54 4% 281 35.92 round Stew chuck ....... 56.75 4 250 68.62 chuck Ground round ....... 12.42 4 250 15.63 round loin end ...... 1.00 1.78 short loin . . 5.38 4 250 9.59 full loin rib ......... 0.95 ' 3.64 Chuck ....... 1.75 2.12 Bone round ....... 14.04 17.67 loin end ...... 3.30 5.88 short loin . . 2.91 5.19 rib ......... 4.75 18.21 chuck ....... 12.20 14.75 Fat round ....... 7.63 9.60 loin end . ' ..... 2.95 5.26 short loin 6.00 10.69 rib ......... 1.63 6.25 chuck ....... 12.00 14.51 Table 31 (Continue d) Remaining Weight to be Utilized from Poundage of A.P. Wt. Primal Cut Required to Serve Item Req.to Ygelcidooo 131:1: Pot Stew Ground F t B or ions e Roast Cuts Beef a one Roast 522 0 0 19 33 95 1,327 477 0 207 127 235 757 185 0 0 86 121 84 1,530 568 0 0 174 244 169 782 166 0 122 75 138 364 0 0 8 53 53 1,599 339 574 0 153 283 2,608 1,607 0 0 46 416 289 bill'.l1. 11.1 All-Ill 1"Illl'ullll I ‘I’.. t l 11.1.1 I -104— later or to be sold as salvage materials. No pot roast or stew meat would remain to be utilized when sirloin butt is obtained from the full loin primal cut. A comparison of the poundage necessary to serve 1000 por- tions of various items from carcass and from primal cut methods of purchase is provided in Tables 32, 33, and 34, for each grade. Also indicated are the weights of additional items to be utilized after the removal of 1000 portions of the specific item from the original shipment of beef. The weights remaining from carcass and primal cut shipments may be compared both within each grade and between grades. Storage Space Requirements The cubic feet of chilled storage space required to hold half- carcasses and primal cuts was calculated. The space was calculated on the basis of the dimensions and layout of the central Food Stores refrigerator located on this campus. The system of rails in this refrigerator was installed for hanging quarters of beef. To obtain maximum storage of primal cuts, a double-layer or triple-layer system of rails in an equal amount of floor space would be neces- sary. The cubic feet of storage required for the same amounts -105- Table 32. Comparison of Carcass and Primal Cut Utilization, Com- mercial Grade Required for Por- 1000 Portions tion Item Source Wt. Bone- A.P. (oz.) less 0 (1 Meat r er Roasts rib, rolled ....... carcass 375 6,215 primal cut, rib 6 375 547 top round ........ carcass 281 5,037 primal cut, round 4% 281 1,249 sirloin butt ...... carcass 281 4,094 primal cut, loin 4% 281 770 short loin ....... carcass 375 10,347 primal cut, loin 6 375 1,705 Total dry heat roasts carcass 313 1,416 5 Pot roasts bottom round ..... carcass 4% 281 3,188 primal cut, round 281 785 Stew meat ......... carcass 4 250 888 primal cut, chuck 250 352 Ground beef ........ carcass 4 250 1,921 primal cut, round 250 1,544 -106- Table 32 (Continue (1) Weight Remaining After Removal of Menu Item Dry Heat Pot Stew Ground Fat Bone Roast Cuts Beef Roast 999 548 1,750 809 564 1,170 28 36 108 832 444 1,418 655 458 949 447 202 79 240 624 361 1,152 533 771 372 169 84 134 102 1,912 913 2,913 1,346 939 1,949 622 186 296 226 125 399 184 128 267 705 898 415 289 600 177 127 49 151 196 78 116 81 167 8 38 56 425 169 541 174 362 347 553 98 296 -107- Table 33. Comparison of Carcass and Primal Cut Utilization, Good Grade Required for Por- 1000 Portions tion w Item Source Wt. Bone- A.P. (oz.) less 0 (1 Meat r er Roasts rib, rolled ....... carcass 375 6,025 primal cut, rib 6 375 527 top round ........ carcass 281 4,641 primal cut, round 4% 231 1,312 sirloin butt ...... carcass 281 4,548 primal cut, loin 4% 281 699 short loin ....... carcass 375 8,615 primal cut, loin 6 375 1,329 Total dry heat roasts carcass 313 1,372 5 Pot roast bottom round ..... carcass 4% 281 3,040 primal cut, round 281 783 Stew meat ......... carcass 4 250 910 primal cut, chuck 250 344 Ground beef ........ carcass 4 .250 1,844 primal cut, round 250 1,453 -108- Table 33 (Continue d) Weight Remaining After Removal of Menu Item Dry Pot Stew Ground Heat Roast Cuts Beef Fat Bone Roast 1,000 557 1,655 817 631 990 33 22 97 778 429 1,275 629 486 763 471 226 100 234 757 420 1,250 617 476 747 197 70 59 92 1,590 796 2,368 1,168 902 1,416 534 133 112 175 127 377 186 144 225 694 835 412 318 500 168 134 60 140 208 84 123 95 150 8 29 57 421 170 507 193 303 311 522 111 259 -109- Table 34. Comparison of Carcass and Primal Cut Utilization, Choice Grade Required for Por- 1000 Portions tion Item Source Wt. Bone- . A.P. (oz.) less 0rde Meat r Roasts rib, rolled ....... carcass 375 5,563 primal cut, rib 6 375 522 top round ........ carcass 281 5,305 primal cut, round 4% 281 1,327 sirloin butt ...... carcass 281 4,476 primal cut, loin 4% 281 757 short loin ....... carcass 375 8,466 primal cut, loin 6 375 1,530 Total dry heat roasts carcass 313 1,376 5 Pot roast bottom round . . . . . carcass 4% 281 3,254 primal cut, round 281 782 Stew meat ......... carcass 4 250 915 primal cut, chuck 250 364 Ground beef ........ carcass 4 250 1,810 primal cut, round 250 1,599 W __ ‘—.—-4-m—__—___ -110- Table 34 (Continued) Weight Remaining After Removal of Menu Item .Dry Pot Stew Ground Heat Roast Cuts Beef Fat 3°“ Roast 891 481 1,520 768 668 860 19 33 95 926 458 1,450 733 636 821 477 207 127 235 737 387 1,223 618 537 693 185 86 121 84 1,551 731 2,314 1,169 1,016 1,310 568 174 244 169 119 376 190 165 213 740 889 449 391 504 166 122 75 138 208 79 126 110 142 8 53 53 412 156 495 217 280 339 574 153 283 -111- of meat would then be one-half or one-third of the space indi- cated. The average weight of the hindquarters used in this study was 140 pounds. The cubic feet of space necessary to hold 1000 pounds of chilled hindquarters was 34.0 cubic feet. Forequarters, which averaged 146 pounds each, required 327 cubic feet of space for each 1000 pounds of beef. The primal cut rounds, chucks, and loins were hung on indi- vidual hooks. Rib sections were hung on multihook rods. Six rods of 12 ribs were placed on each of the rails in the refrigerator. The rounds, which averaged 80 pounds each, required 593 cubic feet of space for 1000 pounds of beef. For 1000 pounds of rib sections, which weighed 30 pounds each, 265 cubic feet-of storage space was required. One thousand pounds of chucks, weighing 93 pounds each, were held in 513 cubic feet of Space. Loins weighing 57 pounds re- quired 842 cubic feet of space for 1000 pounds of the primal cut. Kotschevar and coworkers (3) reported that approximately 130 cubic feet of space was necessary for 1000 pounds of chilled primal cuts. The same authors indicated that only 40 cubic feet of chilled storage space was required for 1000 pounds of chilled fabri- cated meat. -112- SUMMARY AND CONCLUSIONS Summary To determine the variations in percentage yield of four oven- ready classifications from wholesale sections of carcasses and from designated primal cuts wasithe first objective of this project. The results of the comparison of percentage yields of carcass items fol- low. . The percentage yield of total dry heat cuts was highest in the Choice grade and lowest in the Commercial grade of carcass beef. . Pot roast percentage yield was highest in Good grade animals. However, the Commercial and Choice grade yields of this item were only slightly less. . Variations of percentage yield of stew meatwere also less than 1 per cent among the three grades of carcass. . The highest percentage yield of ground beef among the three grades of carcass was found in the Choice grade animals . . The percentage yield of total boneless meat was highest in Good grade animals, 72.26 per cent, and lowest in the Commercial grade animals, 71.52 per cent. -113- 6. The variation in percentage yield of bones in the three grades was greater than any of the other components of ‘ the carcass. Fat composition among the three grades was inversely proportional to the bone composition so that the combined percentages of the bone and fat were very similar in all grades. The results of the comparison of percentage yields of primal cut items follow. 1. The percentage yield of rolled rib was 3.34 per cent greater in Choice grade than in Commercial grade. 2. Top round constituted a higher percentage of the total round in Commercial grade than in Good or Choice grades. 3. The variation in the percentage yield of short loins is greater than that of any of the other cuts or classifica- tions. The yield of boneless meat from short loin in Good grade was 28.21 per cent, Choice grade 24.50 per cent, and in Commercial grade, 21.99 per cent. 4. The variations of percentage yield of pot roast from pri- mal cut rounds of the three grades was insignificant. 5. Good grade chucks yielded the highest percentage of stew meat, 4.14 per cent more than the yield in Choice grade. -114- 6. Ground beef, for which round was considered to be the primal cut source, was found to be 17.20 per cent of the round in Good grade, 16.19 per cent in Commercial grade, and 15.63 per cent in Choice grade. The second objective of this study was to compare the por- tion costs of four oven-ready beef items purchased and processed from carcass and primal cuts with the corresponding fabricated items. The results of the comparison of Commercial grade portion costs among the three methods of purchase follow. 1. The portion costs of rolled rib from carcass beef was $.2166, and from fabricated roasts of Commercial grade was $.2169. The cost of rolled rib roast prepared from the primal cut, however, was only $.1412 per 6-ounce uncooked portion. . Portions of sirloin butt were most economical when pre- pared from fabricated meat. The short loin from fabri- cated source cost $.1030 more per portion than did short loin from carcass beef. . The differences in cost per portion of the less tender cuts were less marked among the three methods of procurement than the differences among the dry heat roasts. -115- The results of the comparison of Good grade portion costs among the three methods of purchase follow. 1. The cost of the rolled rib from primal cuts was $.0383 less per portion than the cost of rib prepared from car- cass beef and $.0408 less than the cost of fabricated rolled rib. . A variation of $.0664 was found in the costs per serving of top round from each of the three sources. . The variations in portion costs of sirloin butt of this grade were not large. The cost of short loin from carcass beef was $.2032 less per portion than from fabricated short loin which cost $.4580 per portion. . Variations in costs per serving of the less tender cuts in Good grade were very small among the three methods of purchase. The results of the comparison of Choice grade portion costs among the three methods of purchase follow. 1. The variations in costs of rolled rib for this grade were only $.0119 per portion. . The cost of top round from fabricated beef was appre— ciably less than that of top round from carcass beef and from primal cuts . -116- 3. The primal cut source of sirloin butt cost almost 10 cents per portion more than the carcass and fabricated sources. A portion of short loin from carcass cost $.219l less than a comparable portion obtained from fabricated loin. The third objective of this study was to consider factors, other than cost, which influence the decision for buying fabricated beef, carcass, or primal cuts for institution use. In choosing the method of purchase, a food service operator is faced with the major consideration of utilizing the items from carcass and primal cuts remaining to be served in subsequent meals. This problem of utili- zation has been pointed up in this study by a comparison of the items which remain to be incorporated in subsequent menus when sirloin butt was selected as a menu item. Carcass and primal cut, in the form of trimmed full loin, were used as a basis for compar- ing leftover meat items. A buyer purchasing all fabricated meats has no remaining items which will have to be used within a short time. However, he may find a greater fluctuation of prices in certain fabricated items because of variation in demand for the items. Because there is a greater year-round demand for fabricated loin roasts and steaks by food service institutions Specializing in these items, the buyer of 3W"? 1%.!fl . .P‘ 0!" .Iclllro 1' cl" I II I'll-I'li. -117- fabricated meats may find that the prices he must pay for loin cuts are far more than the prices of similar items prepared from carcass and primal cut sources. The cubic feet of chilled storage space required for holding each of the three forms of beef, including quarters, primal cuts, and fabricated roasts and portion-ready items, was found to depend on the dimensions and the layout of the refrigerator. A refrigerator planned for holding carcass beef would seem to be unsuitable for efficient storage of primal cuts and fabricated items. Conclusions The following conclusions have been made from the findings of this project. 1. From the findings of this study it appeared that variations in percentage yield were not large enough to warrant buy- ing a certain grade of carcass or primal cut to obtain a higher actual yield of any of the oven-ready items desig- nated in this investigation. A slight trend toward higher percentage yields of the tender cuts from Choice and Good grades and higher percentage yields of the less tender cuts from Commercial grades was noted. liiiilillllllli‘lllil111 -118- 2. From the results of the comparison of portion costs among the three methods of purchase, it was found that no one method was most advantageous to the buyer of meats for institution use. It was noted, however, that the purchase price per pound was. not an accurate index of the cost per portion. Results different from the findings of this study could be obtained from a similar project which was based on prices of a fluctuating market. The buyer of meats for institution use should plan his buying to take advantage of these fluctuations, which may be partially due to seasonal changes. 3. Not only must the food service operator consider the costs per portion of beef, but he must also consider the facilities available for the storage of left-over items and their use in his ope ration. 10. -119- LITERATURE CITED Bull, Sleeter. Meat for the table. lst ed. New York: McGraw- Hill Book Co. 1951. Kotschevar, Lendal H. Better food for submariners. J. Am. Diet. Assn. 28: 301-304. 1952. Kotschevar, Lendal H., Mosso, A., and Tugwell, T. Utility and economy factors in using prefabricated meats. J. Am. Diet. Assn. 29: 878-882. 1953. McGinnis, Joseph N. The case for portion ready meats in hos- ‘pital food purchasing. Hosp. Mgmt. 71: 98. 1951. Meat Handbook of The United States Navy. NAVSANDA Publ. No. 55. Bureau of Supplies and Accounts, Navy Depart- ment. 1945. Meat Processing, Ration Issue. Manual 10-418 and 146-6, De- parments of the Army and the Air Force. U. S. Govern- ment Printing Office. 1952. Muellet, Paul F. Meat cutting manual. New York: Ahrens Publ. Co. 1954. National Live Stock and Meat Board. Handbook on cutting beef ,‘ prepared for the United States Army. Chicago. National School of Meat Cutting, Home Training Division, Inc. Profitable meat cutting for restaurants. lst ed. Chicago: R. R. Donnelley and Sons. 1953. Ziegler, P. Thomas. The meat we eat. Danville, Illinois. Interstate Printers and Publishers. 1954. - 120 - ACKNOWLEDGMENTS I would like to express my sincere appreciation to Dr. Pearl Aldrich for her assistance, guidance, and inSpiration during the de- velopment of this project. I wish also to thank Professor Katherine Hart for her guidance and assistance. Grateful acknowledgment is also due Major General Harry G. Armstrong, formerly Surgeon General, and Colonel Miriam E. Perry, Chief, Women's Medical Specialist Corps, United States Air Force, who, under the provisions of AFR 53-11, have made possible this course of graduate study at Michigan State College. I would also like to express my appreciation to Mr. Lyle Thorburn, Mr. James Styles, and Mr. Donald Hathaway for the procurement and cutting of the beef used in this study. For permission to use illustrative materials I would like to thank the National Live Stock and Meat Board. JW _ -121- APPENDICES -122— The primal cut number designations and the half-carcass letter designations have been retained to facilitate cross-checking between the preparation time and the yield tables. —123- Appendix A. Preparation Time Table 35. Preparation Time of Primal Cuts (minutes) Primal Cut No. Preparation Time Commercial Rounds ................. 1-3 7 10 12 Full loins ............... 10-12 15 15 15 Loin ends ............. 4 5 6 Short loins ............. 9 3 9 Ribs ................... 19-21 13 15 15 Chucks ................. 28- 3O 45 47 46 Good Rounds ................. 4-6 12 10 10 Full loins ............... 13-15 1'2 12 12 Loin ends ............. 2 4 3 Short loins ............. 8 7 7 Ribs ................... 22-24 14 13 12 Chucks ................. 31-33 43 40 41. Choice Rounds ................. 7-9 12 10 11 Full loins ............... 16-18 12 12 13 Loin ends ............. 3 4 ' 3 Short loins ............. 8 6 8 Ribs ................... 25-27 12 11 12 Chucks ................. 34-36 36 36 36 -124— Table 36. Preparation Time of Half Carcasses (minutes) :5: :2: m... 22:: A 9 5 1 6 12 9 B 7 4 1 9 11 11 C 11 7 2 6 9 9 D 10 3 2 9 12 10 E 10 4 2 7 11 11 F 9 5 1 8 11 9 G 10 5 2 9 10 11 H 8 2 1 8 12 9 I 9' 4 1 6 1o 5 Total 83 39 13 68 98 84 Avg 9.222 4.333 1.444 7.533 10.888 9.333 Avg. prep- aration 0.509 2.546 2.182 2.546 4.218 3.637 Total 9.731 6.879 3.626 10.079 15.106 12.970 10 7 4 10 15 13 -125- Table 36 (Continue (1) Other 5.3:; Break. dling 38 7 87 5 5 15 112 32 5 80 5 10 18 113 30 ll 85 . 5 8 10 108 30 3 79 5 5 14 103 35 6 86 5 5 8 104 40 7 90 5 5 8 108 42 7 96 5 4 9 114 35 8 83 5 5 12 105 34 7 76 5 5 10 . 96 316 61 762 45 52 104 963 35.111 6.777 84.666 5 5.77 11.555 107 3.492 3.200 22.330 38.603 9.977 106.971 38 10 107 ’— J -126- Appendix B. Price Quotations Table 37. Boneless Fabricated Beef (per pound) Purveyor Item 1 2 3 4 Commercial Beef, ground ....... .35 .3275 Stew meat ......... .49 .59 .34 Bottom round ....... .45 Top round ......... .44 .45 Sirloin butt ........ .51 .50 .535 Short loin ......... .72 .95 .875 Rolled rib ......... .52 .69 .525 Good Beef, ground ....... .40 Stew meat ......... .59 .34 Bottom round ....... .65 Top round ......... .44 .60 Sirloin butt ........ .68 .74 .65 .635 Short loin ......... 1.37 .28 1.00 .235 Rolled rib ......... .78 .69 .605 Choice Beef, ground ....... .305 .45 Stew meat ......... .59 .35 Bottom round ....... .70 Top round ......... .44 .45 Sirloin butt ........ .78 .76 .70 .685 Short loin ......... 1.27 .43 1.15 .425 Rolled rib ......... .85 .69 .705 -127- Appendix C . Yields -128- Table 38. Cutting Yield for Primal Cuts, Commercial Grade (pounds-ounces) Cut and Rolled Top Primal Cut Designation Bone Fat Rib Round Rounds 1 ................. 15- 0 3- 2 17- 2 2 ................. 16-10 5-10 19- 2 3 ................. 14- 0 6- 4 17- 4 Avg. pounds & ounces . . . 15- 3 5- 0 17-13 Avg. pounds .......... 15.20 5.00 17.83 Full loins 10 ................. 8- 8 12- 0 ll ................. 9- 8 9-12 12 ........ . ........ 7- 2 ll- 2 Avg. pounds & ounces . . . 8- 6 10-15 Avg. pounds .......... 8.375 10.96 Loin ends 10 ................. 5- 4 4- 0 11 ................. 5- 4 3- 0 12 ................. 4- 6 6- 6 Avg. pounds 8: ounces . . . 4—15 4- 7 Avg. pounds .......... 4.96 4.46 Short loins 10 ................. 3- 4 8- 0 ll ................. 4— 4 6-12 12 ................. 2-12 4-12 Avg. pounds & ounces . . . 3- 7 6- 8 AVg. pounds .......... 3.42 6.50 Ribs l9 ................. 7‘ 0 3- 8 24—12 20 ................. 7- 0 2- 0 26- 0 21 ...... . ........... 7—10 1-12 24- 6 Avg. pounds & ounces . . . 7- 3 2- 7 25- 1 Avg. pounds .......... 7.20 2.41 25.05 Chucks 28 ................. 15- 4 11- 0 29 ................. 16- 4 11- 0 30 ................. 17-12 12- 0 AVg. pounds 8: ounces . . . 16- 7 11- 5 AVg. pounds . . . . ...... 16.41 11.33 -129- Table 38 (Continue d) 73.80 2.33 Sirloin Butt, Short Loin, Pot Stew Ground Total Butt Tender Tenderloin Roast 26- 4 12- 0 73‘ 8 31- 6 14- 8 87- 4 27- 8 12- 0 77- 0 28- 6 12-13 79- 4 28.38 12.83 79.25 23- 4 13-12 7- 8 65- 0 22-14 13-14 7—10 63-10 23- 0 14— 0 5- 8 60-12 23- 1 13-14 6-14 63- 2 23.04 13.88 6.88 63.13 23- 4 2- 8 35- 0 22-14 2- 4 33- 6 23- 0 l- 8 35- 4 23-.1 2- 1 34- 9 23.04 2.08 34.54 13-12 5- 0 30- 0 13-14 5- 6 30- 4 14- 0 4- 0 25- 8 13-14‘ 4-13 28-9 13.88 4.79 28.58 1—10 36-14 2- 0 37- 0 2- 0 35-12 1-14 36- 9 1.88 36.54 76—10 2-12 105-10 72- 4 2- 4 101-12 72- 8 2- 0 104- 4 73-13 2- 5 103-14 103.88 -130- Table 39. Cutting Yield for Primal Cuts, Good Grade (pounds-ounces) Cut and Bone Fat Rolled Top Primal Cut Designation Rib Round Rounds 4 ................. 15- 6 7- 4 18- 8 5 ................. 14- 0 5- 8 16- 2 6 ................. 14- 8 6- 0 18- 0 Avg. pounds 8: ounces . . . 14—10 6- 4 17- 9 Avg. pounds .......... 14.63 6.25 17.55 Full loins 13 ................. 5- 4 4-12 14 ................. 7- 4 3-12 15 ................. 8— 6 5- 0 Avg. pounds 8: ounces . . . 6-15 4- 8 Avg. pounds .......... 6.95 4.50 Loin ends 13 ................. 2-12 2- 2 l4 ................. 4- 0 1-12 15 ................. 4- 2 3- 0 Avg. pounds 8: ounces . . . 3-10 2- 5 Avg. pounds .......... 3.63 2 30 Short loins 13 ................. 2- 8 2-10 14 ................. 3- 4 2- 0 15 . . . . ............. 4- 4 z- 0 Avg. pounds & ounces . . . 3- 5 2- 3 Avg. pounds .......... 3.33 2.20 Ribs 22 ................. 5- 0 0-12 18- 4 23 ................. 5- 0 2- 2 22- 0 24 ..... . ........... 5- 8 0-10 19-14 Avg. pounds 8: ounces . . . 5- 3 l- 3 20- 0 Avg. pounds .......... 5.17 1.16 20.04 Chucks 31 ................. 15-10 9- 2 32 ................. 16- 0 6- 8 33 ................. 15- 8 8- 4 Avg. pounds & ounces . . . 15-11 7-15 Avg. pounds .......... 15.70 7.95 -l3l- Table 39 (Continued) Sirloin Butt, Short Loin, Pot Stew Ground Total Butt Tender Tenderloin Roast 32- 8 14-10 88- 4 25-12 13- 2 74- 8 30- 0 14- 8 83- 0 29- 7 14- 1 81-15 29.41 14.09 81.92 16-10 12-12 5- 2 44- 8 23- 4 15- 8 6- 4 56- 0 24- 0 16-10 4- 8 58- 8 21- 5 14—15 5- 5 53- 0 21.30 14.95 5.30 53.00 16-10 0-12 22- 4 23- 4 1- 0 30- 0 24- 0 1- 4 32- 6 21- 5 1- 0 28- 3 .21.30 1.00 28.21 12-12 4- 6 22- 4 15- 8 5- 4 26- 0 16-10 3- 4 26— 2 14-15 4- 5 24-13 14.95 4.30 24.79 1- 8 25- 8 1-10 30-12 2- 4 28- 4 1-13 28- 3 1.80 28.17 70- 4 2- 4 97- 4 65-10 2- 2 90- 4 71— 2 2- 2 97- 0 69- 0 2- 3 94-13 69.00 2.16 94.83 Table 40. Cutting Yield for Primal Cuts, Choice Grade -l32- (pounds-ounces) Cut and Rolled To Primal Cut Designation Bone Fat Rib Roufid Rounds 7 ................. 14- 0 6- 0 16-10 8 ................. 14- 2 8- 6 16-10 9 ................. 14- 0 8- 8 17- 4 Avg. pounds ounces 14- 1 7-10 16-13 Avg. pounds .......... 14.04 7.63 16.83 Full loins l6 ................. 5-12 6-12 17 ................. 7- 2 8-14 18 ................. 5-12 11- 4 Avg. pounds ounces 6- 3 8-15 Avg. pounds .......... 6.20 8.95 Loin ends 16 ................. 3- 4 3- 0 17 ................. 3-10 2-10 ' 18 ................. 3- 0 3- 4 Avg. pounds ounces 3- 5 2-15 Avg. pounds .......... 3.30 2.95 Short loins 16 ................. 2- 8 3-12 17 ................. 3- 8 6- 4 18 ................. 2-12 8- 0 Avg. pounds ounces . . . 2-15 6- 0 Avg. pounds .......... 2.91 6.00 Ribs 25 ................. 4-12 1- 4 16- 4 26 ................. 4- 4 l- 6 18- 0 27 ................. 5- 4 - 4 22- 0 Avg. pounds ounces 4-12 1-10 18-12 Avg. pounds .......... 4.75 1.63 18.75 Chucks 34 ................. 13- 0 12- 0 35 ................. 11-10 11-12 36 ................. 12- 0 12- 4 Avg. pounds ounces 12- 3 12- 0 Avg. pounds . . . . . 12.20 12.00 -133- Table 40 (Continued) Sirloin Butt , Short Loin, Pot Butt Tender Tenderloin Roast Stew Ground Total 26-12 13- 0 76- 6 30- 6 12- 0 81- 8 28- 8 12- 4 80- 8 33- 9 12- 7 79- 7 28.54 12.42 79,46 19- 0 13- 6 5-12 50-10 23-14 16— 4 7- 2 63- 4 19-10 11-10 6_ 4 54_ 3 20-13 13-12 6_ 6 56_ 2 20'83 13 75 6.38 56.13 19- 0 0-12 26- 0 23-14 1_ 2 31_ 4 19-10 1- 2 27- 0 20-13 1— o 28- 2 20-33 1.00 28.08 13- 6 5- 0 24-10 16- 4 6- 0 32- 0 11-10 5- 2 27- 3 13‘12 5- 6 23- 1 13-75 5.38 28.04 1- 8 23-12 0- 6 24- 0 1- 0 30- 8 0-15 26- 2 0.95 26.08 60- 0 1-12 86-12 53- 8 1-12 78-10 56-12 1-12 82—12 56-12 1-12 82- 8 56.75 1.75 82.70 -134- Table 41. Average Cutting Yield for Primal Cuts (pounds-ounces) Primal Cut Rolled t B t Designation Cu 3 one Fa Rib Rounds 1-3 Commercial ...... 15— 3 5- 0 4-6 Good ........... 14-10 6- 4 7-9 Choice .......... 14- 1 7-10 Full loins 10-12 Commercial ...... 8- 6 ll- 11 13-15 Good ........... 6-15 4- 8 16—18 Choice v. ......... 6- 3 8—15 Loin ends 10-12 Commercial ...... 4-15 4- 7 13-15 Good ........... 3-10 2- 5 16-18 Choice .......... 3- 5 2-15 Short loins 10-12 Commercial ...... 3- 7 6- 8 13-15 Good ........... 3- 5 2- 3 16-18 Choice .......... 2-15 6- 0 Ribs 19-21 Commercial ...... 7- 3 2- 7 25- 1 22-24 Good ........... 5- 3 1— 3 20- 0 25-27 Choice .......... 4-12 1-10 18-12 Chucks 28-30 . Commercial ...... 16- 7 11- 5 31-33 Good ........... 15-11 7-15 34- 36 Choice .......... 12- 3 12- 0 -l35- Table 4 1 (Continued) Top Sirloin Butt, Short Loin, Pot St G d Round Butt Tender Tenderloin Roast ew roun 17‘13 28- 6 12-13 17‘ 9 29- 7 14- 1 16‘13 28- 9 12- 7 23- 1 13-14 6-14 21- 5 14-15 5_ 5 20-13 13-12 6- 6 23‘ 1 2- 1 21- 5 1_ 0 20‘13 l- 0 13-14 4_13 14-15 4- 5 13-12 5- 6 1-14 1-13 0-15 73-13 2- 5 69- 0 2- 3 56-12 1-12 -136- Table 42. Cutting Yield for Half-Carcass, Animal A, Commercial G rade (pounds - ounce s) Loin Item i212: End Short on) (Sir- L01n loin) Total weight ............. 76- 8 26- 4 27- 4 Bone .................. 16- 8 4-10 4- 0 Waste fat ............... 2- 8 0-14 4-12 Ready-to—cook cuts Roasts rib (rolled) ......... top round ........... 17-12 sirloin butt ......... ‘ 17- 0 short loin .......... 9— 0 butt tender .......... 2-12 tenderloin .......... 2- 4 Pot roasts round ............. 26- 8 Stew cut ............. Ground beef ........... 13- 4 l- 0 7- 4 -137- Table 42 (Continued) Fore- Rib Chuck shank Plate Flank Total 28- 0 86- 4 23- 8 18- 4 10- 0 296- 0 7- 0 17- 0 7-14 3- 4 60- 4 0- 6 2- 0 l- 6 0- 4 2-12 14-14 19- 2 19- 2 17-12 17- 0. 9- 0 2-12 2- 4 26- 8 65- 8 6-10 13- 4 85- 6 1- 8 1-12 7-10 1- 8 7- 4 41- 2 Table 43. Cutting Yield for Half-Carcass, Animal B, Commercial G rade (pounds -ounce s) Loin Ite m {11:32: E nd Short on) (sir- Loin loin) Total weight ............. 65- 0 28- 2 31- 2 Bone .................. 13- l 3- 2 2-11 Waste fat ............... 4- 2 5- 2 12- l Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 14- 8 sirloin butt ......... 17— 0 short loin .......... 8- 2 butt tender .......... 2- 2 tenderloin .......... 1- 8 Pot roasts round ............. 24- 7 Stew cut ............. Ground beef ........... 8-14 0-12 6-12 Table 4 3 (Continued) . Fore- Rib Chuck shank Plate Flank Total 22-14 76- 2 17- 6 17-10 10-12 269- 0 5- 3 12-14 5-10 2-14 45- 7 0- 4 4-11 1- 2 0- 6 3- 6 31- 2 16-13 16-13 14- 8 17- 0 8- 2 2- 2 l- 8 24- 7 56- 9 4- 8 13- 2 74- 3 0-10 2- 0 6- 2 l- 4 7- 6 33-12 «140-- Table 44. Cutting Yield for Half-Carcass, Animal C, Commercial Grade (pounds-ounces) Loin Item 31:: End Short on) (Sir- L01n loin) Total weight ............. 68- 4 26—10 29- 6 Bone .................. 15- 2 3- 9 3- 2 Waste fat ............... 4-14 3- 8 10- 8 Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 14-10 sirloin butt ......... 16- 3 short loin .......... 7-11 butt tender .......... 2-10 tenderloin .......... 1-14 Pot roasts round 1 ............. 23- 2 Ground beef ........... 10- 8 0-12 6- 3 Table 4 4 (Continued) Fore- Rib Chuck shank Plate Flank Total 20- 8 77-14 20- l 21- 8 ll- 0 275- 3 4- 8 15- 1 7- 5 3-14 52— 9 0- 7 4- 7 1-10 0-14 4- 1 30- 5 14-12 14-12 14-10 16- 3 7-11 2-10 1-14 23- 2 56-13 4- 8 15-11 77- 0 0-13 1- 9 6-10 1- 1 6-15 34- 7 -142- Table 45. Cutting Yield for Half-Carcass, Animal D, Good Grade (pounds-ounces) Loin Item :32: End Short on) (8113- L01n loin) Total weight ............. 71- 4 25- 4 36-12 Bone .................. 13- 4 3- 8 2-10 Waste fat ............... 3-12 3- 0 13-10 Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 16-12 sirloin butt ...... .. . . 15- 8 short loin ........ i . . 10- 0 butt tender .......... i 2- 4 tenderloin .......... 2- 0 Pot roasts round ‘ ............. 25-12 Ground beef ........... 11-12 1- 0 8- 8 -143- Table 45 (Continue (1) Fore- Rib Chuck shank Plate Flank Total 24- 4 77- 0 20- 8 24- 4 12- 8 291-12 5- 4 13- 4 6- 0 4- 4 48- 2 0-12 6- 4 3- 6 0— 8 4-12 36- 0 16-11 16-11 16-12 15- 8 10- 0 2- 4 2- 0 25-12 55- 8 4- 8 18- 8 78- 8 1- 9 2- 0 6-10 1- 0 7-12 40- 3 -144- Table 46. Cutting Yield for Half-Carcass, Animal E, Good Grade (pounds-ounces) L i .... 21:: .1: on) (sir- Loin loin) Total weight ............. 72- 4 22-14 30-10 Bone .................. 11-12 2- 4 2- 4 Waste fat ............... 4- 0 3- 0 8- 10 Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 17-12 sirloin butt ......... 14- 4 short loin .......... 10-12 butt tender .......... 2-10 tenderloin .......... 2- 4 Pot roasts round ‘ ............. 26-12 Ground beef ........... 12- 0 0-12 6-12 -145- Table 46 (Continue (1) Fore- Rib Chuck shank Plate Flank Total 24- 4 81- 0 19-12 20- 8 ll- 4 282- 8 4- 8 12- 8 5-10 3- 4 42- 2 0- 8 7- 4 2- 4 1- 0 3- 0 29-10 17-12 17-12 17-12 14- 4 10-12 2-10 2- 4 26-12 59- 8 5-10 15- 2 80- 4 l- 8 1-12 6- 4 l- 2 8- 4 38- 6 Table 47. Cutting Yield for Half-Carcass, Animal F, Good Grade (pounds-ounces) Loin It em £122: End Sho rt on) (sir- Loin 101n) Total weight ............. 73- 8 25- 4 29- 4 Bone .................. 14- 4 3- 8 3- 2 Waste fat ............... 3- 5 2- 6 6— 2 Ready—to-cook cuts Roasts rib (rolled) ......... top round ........... 17- 8 sirloin butt ......... 16- 1 short loin .......... 10- 2 butt tender .......... 2- 6 tenderloin .......... 2- 4 Pot roasts round ............. 26-14 Stew cut ............. Ground beef ........... 11- 9 0-15 7-10 -l47- Table 47 (Continued) Rib Chuck PM?" Plate Flank Total shank 27- o 81- 0 20-12 18- 4 9- 8 284- 8 5-14 14— 2 7- o 3— 0 50—14 0— 8 5-14 2- 6 o- 8 3- 4 24- 5 19- o 19- o 17- 8 16- 1 10- 2 2- 6 2- 4 26-14 58-10 5— 0 13-10 77— 4 1-10 2- 6 6- 6 1- 2 6- 4 37-14 -148- Table 48. Cutting Yield for Half-Carcass, Animal G, Choice Grade (pounds-ounces) Loin Item 21:: End Short on) (sir- Lom loin) Total weight ............. 69- 8 26- 5 36-10 Bone .................. 12- 2 3- 6 2-12 Waste fat ............... 5-12 4- 4 13- 3 Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 15-14 sirloin butt ......... 15- 7 short loin .......... 10- 9 butt tender .......... 2- 4 tenderloin .......... 2- 9 Pot roasts round ............. 24-10 Stew cut ............. Ground beef ........... 11- 2 1- 0 7- 9 -149- Table 48 (Continued) Fore- Rib Chuck shank Plate Flank Total 26-10 81-10 22- 8 19- 0 12- l 294- 4 5- 9 13- 2 5- 4 2- 8 44-11 1- 0 7- 2 3- 1 1- 8 5- 1 40-15 18-11 18-11 15-14 15- 7 10— 9 2- 4 2- 9 24-10 59-10 6- 5 14- l 80- 0 l- 6 1-12 7-14 0-15 7- 0 38-10 -150- Table 49. Cutting Yield for Half-Carcass, Animal H, Choice Grade (pounds-ounces) Loin Item :12: End Short on) (Sir- L01n loin) Total weight ............. 66- 4 25-12 32- 5 Bone .................. 12- 0 3- 1 2-12 Waste fat ............... 4- 4 3- 9 9- 8 Ready-to-cook cuts Roasts rib (rolled) ......... top round. .......... 14-12 sirloin butt ......... 16- 2 short loin '. ......... i 10- 6 butt tender .......... Z- 0 tenderloin .......... 2- 6 Pot roasts round. ............. 24- 8 Stew cut ............. Ground beef ........... 10-12 1- 0 7- 5 Table 49 (Continued) , Fore- Rlb Chuck shank Plate Flank Total 28- 8 81- 8 21-10 22-12 12- 7 291- 2 5- 4 12- 8 5- 8 2-12 43-13 0-12 6- 8 2-13 2- 4 5- 0 34-10 21- 2 21- 2 14-12 16- 2 10- 6 2- 0 2- 6 24- 8 60- 8 6- 0 16- 6 82-14 1- 6 2- 0 7- 5 1- 6 7- 7 38- 9 Table 50. Cutting Yield for Half-Carcass, Animal 1, Choice Grade (pounds-ounces) Loin It e m :13: E nd Sh o.rt on) (sir— L01n loin) Total weight ............. 70- 0 24- 8 28- 4 Bone .................. 12-12 2-12 2- 4 Waste fat ............... 4-12 2- 8 6- 4 Ready-to-cook cuts Roasts rib (rolled) ......... top round ........... 15- 0 sirloin butt ......... ‘ 16- 4 short loin .......... 10- 0 butt tender .......... Z-'0 tenderloin .......... Z- 4 Pot roasts round ............. 25- 4 Stew cut ............. Ground beef ........... 12- 4 1- 0 7- 8 -153- Table 50 (Continued) . Fore- Rib Chuck shank Plate Flank Total 26- 4 74- 8 22-12 15- 8 14- 0 275-12 5- 8 13- 4 6- 4 2- 0 44-12 0- 8 5- 8 2- 8 0-12 5— 0 27-12 18- 4 18- 4 15- 0 16- 4 10- 0 25- 4 54- 0 6-12 11-12 72- 8 2- 0 1-12 7- 4 1- 0 9- 0 41-12 APPENDIX D ILLUSTRATIONS OF SPECIFIC CUTTING PROCEDURES 154 -155- Figure 12. Pulling knuckle from leg bone. Figure 13. Separating top (inside) round from bottom round and leg bone. -156- Figure 14. Top (inside) round. Figure 15. Top round cut into three pieces. -157- Figure 16. Cutting along ridge of bladebone in the chuck. Figure 17. Removing the clod from the chuck. ~158- Figure 18. Inserting boning knife between fifth and sixth ribs of the forequarter. Figure 19. Separating loin strip from backbone. n 1; _ O 151-Y mm I“ ’ "Li-$23 . u ---a-—'-\I ‘ $’ 1 n 2 ' 5 1‘: .‘ . I" 1‘“ . a); ' _ fl ' U - ‘3 ‘.I 1, , A“ w...- gr? i... 1