{ 2,189 lbs. No. 1 stock = 82.11 per cent. 2,666 lbs. fat = { 383 lbs. scrap tallow = 14.37 per cent. { 94 lbs. waste = 3.52 per cent. ------ 100.00 per cent. The above 2,189 pounds of stock showed the following yield in oleo oil and stearine: YIELD IN OLEO AND STEARINE. =================+======+=======+=====+======= | | |Price| | Per |Weight,| per | Product | cent | pounds| lb. | Value -----------------+------+-------+-----+------- No. 1 oil | 78.04| 1,708 |$0.11|$187.88 No. 1 stearine | 21.06| 461 | .14| 64.54 Waste in pressing| .90| 20 | ... | ... -----------------+------+-------+-----+------- Totals |100.00| 2,189 | ... |$252.42 -----------------+------+-------+-----+------- The total value of the offal of these thirty-four cattle, including the tallow, was $356.80; an average per head of $10.497. The foregoing records of tests will show the reader the actual value of the by-products figured at the time these tests were made. Owing to changes in the market prices, these figures are not correct for present conditions, but the percentage of yield and different items are correct, and the reader can take any one of these tests and by substituting the market prices of today obtain figures of value. These tests also give the percentage of the hide and tallow. The latter, as will be noted, is quite high, as it will be seen that the tests were made on a fairly fat grade of cattle. =Percentage of Various Cuts of Beef.=--Nearly every large city has its special ways and peculiarities of cutting meats, consequently the percentage of the different cuts varies largely. The following table is a record of results from a cutting test and shows the percentage of “Chicago cut” meat with square cut chucks: Per Chicago Cuts-- Cent. Chucks 28.00 Rounds 23.00 Navels 8.00 Flanks 2.00 Flank steaks .50 Kidney .25 Ribs 10.00 Loins 15.00 No. 2 suet .50 No. 1 suet 3.00 Shanks 4.00 Brisket 5.00 Necks .75 ------- 100.00 The following table shows percentage on cattle cut Chicago style, with the exception of a “Kosher chuck” the latter consisting of five-rib, four-quarter cut-off from the side of the beef: