Per New York Cuts (Natives)-- Cent. Ribs 9.55 Loins 15.74 Flanks 5.55 Navels 8.61 Suet 3.62 Rounds 23.27 New York chucks 33.66 ------ 100.00 The following table shows the percentage on cattle cut Philadelphia style: Per Philadelphia Cuts-- Cent. Rump and round 34.00 Rattler (chuck, plate, brisket and shank) 44.00 Ribs and loins 22.00 ------ 100.00 The following table gives the result of tests and shows in detail the percentages in cutting canner cattle. As will be understood, for canning purposes, a light grade of animals is always used; cattle that are too light or too thin are always used for other purposes. In such cases the meats are always boned-out and the different cuts of the meat are here enumerated, showing their percentages: Per Packing House Cuts-- Cent. Sirloin butts 3.903 Strips 4.204 Tenderloins 2.552 Boneless chucks 13.813 Rolls 2.552 Plates 12.162 Insides 7.957 Outsides 5.555 Knuckles 5.555 Clods 5.105 Rump butts 2.402 Flank steak .600 Hanging tenderloin .450 Front shanks 7.207 Hind shanks 4.650 Soft bones 6.906 Trimmings 8.108 Tallow 4.519 Kidneys .600 ------ 100.00 =Explanatory.=--Part of the data following and quoted in this chapter is from an excellent bulletin issued by the University of Illinois Agricultural Experiment Station, by Louis D. Hall. This is so clearly expressed and well illustrated that nothing need be added to the subject. The same is true regarding data shown on mutton and on hogs.