Opening the text

The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articlesWilder, F. W. (Fred William)

History

The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

Name: The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Author: Wilder, F. W. (Fred William)

Wilder, F. W. (Fred William)

Packing-houses

===============+=====+========+=======
       Yield     | Lbs.| Per lb.| Value
  ---------------+-----+--------+-------
  Hard short ribs|43   |$0.09675|$4.1603
  Lean trimmings |  ¹⁄₄|   .07  |  .0175
  Fat trimmings  |  ¹⁄₂|   .065 |  .0325
  Tenderloins    |  ¹⁄₄|   .13  |  .0325
  ---------------+-----+--------+-------
    Totals       |44   |  ...   |$4.2428
  ---------------+-----+--------+-------

[Illustration: FIG. 129.--SHORT RIB.]

STANDARD SHORT RIB TEST.

  ===================+=====+=======+=======
       Yield         | Lbs.|Per lb.| Value
  -------------------+-----+-------+-------
  Standard short ribs|41³⁄₄| $0.097|$4.0498
  Lean trimmings     |  ¹⁄₂|   .07 |  .0350
  Fat trimmings      |  ¹⁄₂|   .065|  .0325
  Tenderloins        |  ¹⁄₄|   .13 |  .0325
  Back bone          | 1   |   .015|  .0150
  -------------------+-----+-------+-------
    Totals           |44   |  ...  |$4.1648
  -------------------+-----+-------+-------

[Illustration: FIG. 130.--EXTRA SHORT RIB.]

EXTRA SHORT RIB TEST.

  ===============+=====+========+=======
       Yield     | Lbs.| Per lb.| Value
  ---------------+-----+--------+-------
  Extra short rib|34¹⁄₂|$0.0965 |$3.3293
  Pork loin      | 8¹⁄₂|  .105  |  .9031
  Lean trimmings |  ¹⁄₄|  .06625|  .0175
  Fat trimmings  |  ³⁄₄|  .0965 |  .0244
  ---------------+-----+--------+-------
    Totals       |44   |  ...   |$4.2743
  ---------------+-----+--------+-------

[Illustration: FIG. 131.--SHORT CLEAR (SHORT RIB AND SPARE RIB
REMOVED.)]

SHORT CLEAR TEST (SHORT RIB AND SPARE RIB REMOVED.)

  ==============+=====+========+=======
      Yield     | Lbs.| Per lb.| Value
  --------------+-----+--------+-------
  Short clears  |39³⁄₄|$0.10025|$3.9497
  Lean trimmings|  ¹⁄₂|   .07  |  .0350
  Fat trimmings |  ¹⁄₂|   .065 |  .0325
  Tenderloins   |  ¹⁄₄|   .13  |  .0325
  Back bone     | 1   |   .015 |  .0150
  Spare ribs    | 2   |   .055 |  .1100
  --------------+-----+--------+-------
    Totals      |44   |   ...  |$4.1724
  --------------+-----+--------+-------

[Illustration: FIG. 132.--EXTRA SHORT CLEAR.]

EXTRA SHORT CLEAR TEST.

  ==================+=====+========+=======
       Yield        | Lbs.| Per lb.| Value
  ------------------+-----+--------+-------
  Extra short clears|33¹⁄₂|$0.097  |$3.2495
  Pork loins        | 8¹⁄₂|  .10675|  .9031
  Lean trimmings    |  ¹⁄₄|  .07   |  .0175
  Fat trimmings     |  ³⁄₄|  .065  |  .0488
  Spare ribs        | 1   |  .055  |  .0550
  ------------------+-----+--------+-------
    Totals          |44   |  ...   |$4.2739
  ------------------+-----+--------+-------

[Illustration: FIG. 133.--CLEAR BACK.]

CLEAR BACK.--S. P. BELLY TEST.

Public-domain text, read in full here on John Shaqi.

Opening the text

History

The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

Wilder, F. W. (Fred William)

Packing-houses

===============+=====+========+=======
       Yield     | Lbs.| Per lb.| Value
  ---------------+-----+--------+-------
  Hard short ribs|43   |$0.09675|$4.1603
  Lean trimmings |  ¹⁄₄|   .07  |  .0175
  Fat trimmings  |  ¹⁄₂|   .065 |  .0325
  Tenderloins    |  ¹⁄₄|   .13  |  .0325
  ---------------+-----+--------+-------
    Totals       |44   |  ...   |$4.2428
  ---------------+-----+--------+-------

[Illustration: FIG. 129.--SHORT RIB.]

STANDARD SHORT RIB TEST.

  ===================+=====+=======+=======
       Yield         | Lbs.|Per lb.| Value
  -------------------+-----+-------+-------
  Standard short ribs|41³⁄₄| $0.097|$4.0498
  Lean trimmings     |  ¹⁄₂|   .07 |  .0350
  Fat trimmings      |  ¹⁄₂|   .065|  .0325
  Tenderloins        |  ¹⁄₄|   .13 |  .0325
  Back bone          | 1   |   .015|  .0150
  -------------------+-----+-------+-------
    Totals           |44   |  ...  |$4.1648
  -------------------+-----+-------+-------

[Illustration: FIG. 130.--EXTRA SHORT RIB.]

EXTRA SHORT RIB TEST.

  ===============+=====+========+=======
       Yield     | Lbs.| Per lb.| Value
  ---------------+-----+--------+-------
  Extra short rib|34¹⁄₂|$0.0965 |$3.3293
  Pork loin      | 8¹⁄₂|  .105  |  .9031
  Lean trimmings |  ¹⁄₄|  .06625|  .0175
  Fat trimmings  |  ³⁄₄|  .0965 |  .0244
  ---------------+-----+--------+-------
    Totals       |44   |  ...   |$4.2743
  ---------------+-----+--------+-------

[Illustration: FIG. 131.--SHORT CLEAR (SHORT RIB AND SPARE RIB
REMOVED.)]

SHORT CLEAR TEST (SHORT RIB AND SPARE RIB REMOVED.)

  ==============+=====+========+=======
      Yield     | Lbs.| Per lb.| Value
  --------------+-----+--------+-------
  Short clears  |39³⁄₄|$0.10025|$3.9497
  Lean trimmings|  ¹⁄₂|   .07  |  .0350
  Fat trimmings |  ¹⁄₂|   .065 |  .0325
  Tenderloins   |  ¹⁄₄|   .13  |  .0325
  Back bone     | 1   |   .015 |  .0150
  Spare ribs    | 2   |   .055 |  .1100
  --------------+-----+--------+-------
    Totals      |44   |   ...  |$4.1724
  --------------+-----+--------+-------

[Illustration: FIG. 132.--EXTRA SHORT CLEAR.]

EXTRA SHORT CLEAR TEST.

  ==================+=====+========+=======
       Yield        | Lbs.| Per lb.| Value
  ------------------+-----+--------+-------
  Extra short clears|33¹⁄₂|$0.097  |$3.2495
  Pork loins        | 8¹⁄₂|  .10675|  .9031
  Lean trimmings    |  ¹⁄₄|  .07   |  .0175
  Fat trimmings     |  ³⁄₄|  .065  |  .0488
  Spare ribs        | 1   |  .055  |  .0550
  ------------------+-----+--------+-------
    Totals          |44   |  ...   |$4.2739
  ------------------+-----+--------+-------

[Illustration: FIG. 133.--CLEAR BACK.]

CLEAR BACK.--S. P. BELLY TEST.

Public-domain text, read in full here on John Shaqi.

The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

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