Relative economy of the various cuts of pork

LIBRARY OF
UNIVERSITY OF ILLINOIS
AT URBANA-CHAMPAIGN

N.O.IM CIRCULATING

CHFCK FOR UNBOUND
CIRCULAT! iPY

UNIVERSITY OF 11 JNOIS

Agricultural Experiment Station

RELAJ IVF ECONOMY OF I I IF, VARIOUS
CUTS OF PORK

FK,. 1. — \YIHH.KS.\I.K Cns OK I'DUK

(;i) feet; (1)) h;iin; (c) lielly. partly under spareril >.- and leaf hit ; (d) >]>;ii'r-
rili>; (c) loin; (f) I'; it hack, on outsidi^ of loin; (£) clear plate, on outside of
lio>ton: (li) lioston; (i) |iicnic; (j) leaf fat; (k) neck hones, over picnic and
t>o.-ton; (|) head.

RKLATIYK FCONOMV OF I I IF YARIOUS
CUTS OF PORK

Much is heard about tin- high price of meat-. \Yhile it i> true that
certain cuts arc c\pcii-ivc and uneconomical, it is equally true that
-nine cuts are cheap. Fiirthermnre a cut that sells for a relatively
low price may he uneconomical because of the lo\v proportion ol
edible meat present, while a cut that apparently is quite expensive
may he economical because it includes a large proportion ol edible
meat .

Pork cuts from the same carcass may sell from 10 to 50 cents
or more a pound. Both producers and consumers naturally question
why there is so much difference in the prices of the different cuts
and whether the differences are justified. Is it that the higher priced
cuts are more palatable than the cheaper cuts? 1 )o the expensive
cuts have a higher nutritive value? Are the cheaper cuts really more
economical than the more expensive cuts when the amount ot lean
01- total amount oi' lean and fat is taken into consideration?

Consumer Preference a Large Factor in Prices

The first question that as to palatabilit y is diflicult to answer
in any very definite way since individual taste- diller MI greatly.
Many people regard beef tenderloin as the acme ol perfection iroin
the standpoint of quality, while others preler a chuck steak, 1 he
question may therefore be answered only in a very general way,
for there will be as many exceptions to any statement as there are
individual variations in taste. < lenerally speaking it may be said
that the higher priced cuts are more tender and. to most people, more
palatable than the lower priced cuts. This is especially true ol meat
from low-urade carcasses. Furthermore, the method- usually em-
ployed in the home for cooking the more expensive cuts are simpler
and easier than those used for the cheaper cuts, tho it miii'lit be
mentioned that at least a- much skill is required to cook properly
the high-priced, tender cuts as to cook the low-priced cuts.

The fact that the buying public u'enerally recognizes the superi-
ority of certain cuts make- them hiu.li priced. In communities where
this is not the case, there is far less difference in the price- of the
various cut-. In many small-town meat markets, tor instance, porter-
house -teak sell- for the same price per pound as round steak simply
because the local consumers have no particular preterence lor porter-
house.

:•;:;•» BTI.I.KTIN No. :>:>() [.////« .

Carcasses on Which Study Was Based

In connection with recent -wine-type experiments reported in Bul-
letins 321. 322. and 323 of this Station data were accumulated that
at least partially answer questions as To the relative economy of the
different cut> of pork.1

Twelve hogs were slaughtered at live weights of approximately
175 pounds. 101 hogs when weighing approximately 225 pounds, and
13 at approximately 275 pounds. Since most of the pork that goes
into the better class of domestic trade comes from hogs within these
weight limits, the carcasses may be considered as comparable to those
that supply a large amount of the better class of domestic trade.

The Various Cuts and Their Physical Composition

Each eurca.-s in the study referred to above was divided into the
wholesale cuts shown in Fig. 1. and the proportion which each whole-
-ale cut constituted of the total carcass ascertained. Kach cut wa>
then separated as accurately as possible with the knife into lean,
fat. skin, and bone, and each constituent weighed. Figures showing
the results of This part of The study are given in 'fables 1 and 2.

Practically all the carcasses were good to choice butcher car-
casses. Since There were no material differences in the physical com-
position of the CUTS from The various weights — that is. The amount of
lean. fat. skin, and bone in them — and since the 225-pound hot:
represents the average requirement of the market. The graphs and
discussion in This bulletin are based on the figures for that group.

Before directing attention To the different CUTS. it. may be well
to explain that a certain amount of fat in meat is necessary in order
to insure its palatability and quality. Nevertheless, many consumer-
object to even a small amount. In bacon and sausage, however, prac-
tically all the fat except what is melted out in cooking, is eaten. In
some CUT- i ham and picnic for example i a small or large part of
the fat may be trimmed off and not eaten. Skin is inedible and hence
undesirable. Fortunately none of tin.- cuts have much >kin. Bone
i- objected TO by practically all purchasers, since it is practically use-
less to them.

Ham. The ham is usually cured, smoked, and sold for roa-tim:.
frying, or broiling, altho it is sometimes sold fresh for roasting or
frying. It contain- about (13 percent of lean. 24 percent fat. 10 per-

'Thcsc questions with respect to beef nn> an considered in Bulletin l.">v
ni tin- Station. "Relative Kcoiioniy. Composition, and Nutritive Value of the
Various Cut- of B. , f." by !.. 1). Hail and A. I). Kmmett. 11»1_>. S ••<• also Rest-arch
Bulletin V! of tin MI-MMIM Station. "The I'hy.-iral Composition of a Loan,
•i Half Fat, and a Fat Be i f Carcass, and tin Pkilativt- Co-t of the Nutrient.-
Contained in Kach." bv A. T. F.dinir' r. l!»-'.">.

1 1 •-'

1 1.0

17.it

S. li

I.:,
i:; i

338

Bru.KTix No. 330

\J i

cent bone, and 3 percent skin. It is one of the most popular and con-
sequently one of the most expensive cuts. Unfortunately only 19 per-
cent of the pork carcass is ham. (Fig. 2 I

Loin. The loin is usually sold fresh. It furnishes the most desir-
able chops and roasts of the carcass and consequently sells for a high
price. It contains (>7 percent lean, ranking next to the boston in this
respect. It has no skin, but about 18 percent bone, which is high

considering the market value
of the cut. The rest of the
cut is made up of fat — 15
percent. The loin constitutes
only 14 percent of the car-
cass, i Fig. 3 i

Belly. The belly is nearly
always made into bacon by
being cured and smoked.
Bacon is often the most ex-
pensive cut but makes up
only 12 percent of the
carcass or even less when
trimmed for fancy bacon.
The belly contains more fat
than any other cut ordinarily
eaten in this country — al-
most 50 percent. It has
nearly (i percent skin. Inn
no bone. I Fig. 4 i

Boston. The boston,
which is sold both fresh and
cured, may be fried or
roasted, and is especially
<roo<l for slicing cold. It is
one of the cheap cuts and
makes up (> percent of the
carcass. It is considerably

higher in lean than any of the other cuts, containing 84 percent. It
contain- only 11 percent of fat. yet many housewives refuse to buy it
saying that it i- too fat. It has no skin but about 5 percent bone,
i Fiu\ 5 i

Picnic. The picnic is sold both fresh and cured for frying or boil-
ing or roasting. When cured, it is sometimes sold as an imitation
ham or "Cala" i an abbreviation for "California ham."i which is much
lower in quality than a ham. It is low in price and makes up 8 to 9
percent of the carcass. The picnic contains about (>1 percent of lean,
about the same as ham. 4 percent skin, and 14 percent bone. I Fig. 61

Fir;. 2.— HAM

Ham is inucli in demand. Unfortunately
only 1!) percent of the \veiirht of a hosi
carcass i> ham. and it therefore commands
hilih price. Hams are usually Hired.

r\

n;. :>. — (a) LOIN. (1>) RIB ( HOI>. (<•) LOIN ( HOI

loin i.- usually sold Ircsl) ,-i> chops oi1 roa.-is. Both rih ami loin

ops conic imiii tins cut ; sonic people prctcr rih chops, others loin. Loin

in di tlic most cxjicnsivi1 cuts, It inakrs up nnl

Spareribs and Neck Bones. These usually arc sold fresh for l>oil-
iim or l>;ikinir. S/;a/v /v7;x arc more popular than neck hours and cos!
more: they m;ike up a little more than '2 percent of the carcass. They
rank next to neck hones in the amount oi' hone. 41 percent; they have

rc u.-uallv cured and .-nld as haco

no skin. .\<clc boncx make up
a little over 1 percent of the
carcass; they are quite cheap.
They contain practically no fat.
about ;i(5 percent lean, no -km.
and about 04 percent bone, be-
ing the highest of any cut in the
amount of bone, i Fiu>. 7 and 8 i

Fat Back and Clear Plate.

These two cuts are cured in dry
salt, unsmoked. and <io into the
cheap trade, principally Kuro-
pean. or they are made into
lard. They make up 9 and I]
percent respectively of the car-
cass. They are largely fat. 90
percent, the highest of any of
the cuts. They are also hiii'he-t

in proportion of skin. 10 percent. They contain no bone. i Fiu>. 9

and IGi

Leaf Fat i- used for the highest ui'ade of lard. Heads are trimmed

out and the cheeks cured as a cheat) bacon known as jowl bacon or

bacon squares. Trimmings

are used for >ausage and lard.

Sausage contains about To

percent lean and 25 percent fat.

Calculating the Economy of
the Various Pork Cuts

From the foregoing para-
graphs it is seen that certain
cut- are better sources of lean
or fat t han are other cuts. The
price- of the different cuts.
however, vary with the de-
mand ot the consumers rather
than with t he amount of lean,
or fat . or total edible meat in
them. The picnic and ham.
lor example, contain practi-
cally the same amount- of
lean and total edible meat; F"' 6.— Pirxi<

nevertheless the ham usually . T1'"..lli'''m; * -""";"""'; -)M •'* "(';'
., . . lortiia ("( ala > or picnic ham. In real it v

r('t;lll~ lur ;ll)("" Uvl('(' ;l- it is thr lower part of the shoul.lcr It

much per pouml as the picnic. sells at a low price, both fresh and rnreii.

342

BI.-I.I.KTIX Xo. 330

FK;. !).— FAT BACK

The fat back is a very cheap cut. It is almost clear fat. It is cured
in dry salt and exported to the cheap European trade or rendered to make
lard.'

/**

Fill. 10.— Cl.KAK Pl.ATK

i' ['late.- are ciii'ed in dry salt ami <io into the ch
trade or are rendered into lard. Most of the pork
d beans" is clear plate. It is almost clear fat.

7 .''.': -I RKI.ATINK KCONO.MY OK THK Y\iam s CITS oi I'OKK :iT.>

lations in order to arrive at a common basis. By properly constructed
chart- it i- possible to short-cut the-e calculation- so that the matter
of making comparisons becomes extremely simple and direct and a
matter of mechanics rather than mathematics. In Fies. 12 and 13 \ve
have such charts.1 By u-iim' the-e chart- the cost ot edible meat or
of lean meat in any niven cut at any prevailing market price or any
prices likely to prevail, may be quickly and easily ascertained.

10 ZO 50 40 bO fcO "70 80 90

Fl'.. 11. — 1'KOI'OKTIONS (IK I.KAN. F\T. SklN, AM) BnNK IN THK

V \iaors ( YTS OK POKK

Tin- urniph i- l>a-ed upon the ii-rurc.- for tlic 22")-]inuiul Imus shown in
tin mi. Ml.' column of TaMi '2. Thr prii'cs of difiVivni ].ork cuts arc di-
Icniiincil liy the demand of the consumer rather than by their content of
han and of i-dililc meat. Thus ham and loin usually sell for nearly twice
as much as Imston. picnic, and sall-aue in spite of the tact that the last
three named cuts contain us much or more lean and total ediMe meat than
the lirst two.

\Yhile theoretically the term "edible meat" means the entire edible
part, of each cut. that i-. the total amount of lean and tat. in many
case> the consumer eat- only the lean or the lean and a part ol the
fat. Part of the fat also melt- out in cooking, tho the housewife may
recover a lame part of such lo.--e- in the form of drippings that are

34 i

Bru.K.Ti.N Xo. 330

N Bon«» _

I''n;. 12. — Fn;ri;i\(, THK COST IT.K POIMI OK THK. I.K\\ MK.AT
IN THK \". \iuors POUR CITS

I o a.-certam the cost per pound <>I lean meat in any ol the pork cuts
listed, place a straight cd<rc arms-; the face of the cliaft. Connect the pom'
on the left-hand perpendicular scale representing the particular cut with
the point on the proper diagonal scale representing the price per pound.
The point where the straight ediie crosses the riirht -hand perpendicular
scale will then indicate the cost per pound of the lean meat. For those
cuts thvil are valued for their fat as well as for their lean, as is lucon
(Kelly), this chart siiii'iresls little of value; Fin'. 13 has more practical appli-
cation in such cases.

Boncs_

Loin
Picnic

_
Cl PUT*

|*l ly
Bo»fon ~

Sausage -

EDIBLE HEAT

i- u.-i il in tin Mime way MS i- I-'ii:. 12. It nivrs tin priri uf
eat tli tin inn/ jut) instead uf inrn-lv lean, :nnl i.- liascd «\\
i tli.-it nil tin !• mi .-UK! I'M! \\ill In i Mti n. A~ M iiiMtti r nl fact.

il 1- II-U;i]]\' trmillliil [iff. Siillli IllfltS 111 riinklllli alltl 1~ Ildl

Minn \\ill In ili-c:iri|i cl liy iiiii^i c<in>iiiiicr>. 'l'ln- trui \alur

iii mo.-! fiUlslllIUTS lii-S tlii-n I'uri ln-t\vccll tin Vallli > >1I1I-

' HVn charts.

;?46 BULLETIN No. 3o() \Ju>if,

used for gravy or arc later used in cooking. Thus it becomes im-
possible to give exact figures as to the amount of edible meat that
each consumer will use from each cut. For the1 purposes of this study
the costs of the various cuts are therefore calculated on two different
bases: (1) on the lean, assuming that the consumer eats only this
part; and |2) on the lean and fat, assuming that the consumer eats
all the lean and fat. As a matter of fact, the amount usually eaten
is somewhere between the figures obtained by these two assumptions.

Relative Cost of Lean Meat in Various Cuts

Suppose, for example, that the various cuts of pork are selling at
the following prices:

linn

S .40

Picnic . . .

s, .25

Loin . .

40

Sparcribs

. . . .20

Brllv

50

Nock bones

10

Boston. .

.30

Sausatrc. .

.25

Take a ruler, string, or any straight edge and place one end on
the mark for neck bones, on the left side of the chart. Then swing
the straight edge to the mark .10 (the market price I on the right-
hand diagonal scale. With the edge so placed read the figure on
the right side of the chart where the straight edge crosses the scale.
This is the cost per pound of the lean meat in the neck bones — 28
cents.

The cost of the lean in the belly (bacon) is obtained in the same
manner by using the same diagonal scale. For the other cuts the
diagonal scale at the left is used instead of the one at the right; this
is the only difference.1

Following out this procedure for each cut, we would find that at
the prices stated above the lean of the various cuts would cost per
pound as follows:

HMIM $ .64 Picnic S .40

Loin.. .60 Span-ribs.. .34

Thus neck bones, sausage, spareribs, boston, and picnic, at tin-
prices stated, are much more economical as sources of lean than are
ham and loin. Picnics, however, are not so economical as bostons.
While the lean in the belly I bacon I costs much more than in any
of the other cuts, it is to be remembered that the- bacon is usually
purchased for the fat as well as the lean, and any comparison on the
basis of the lean alone is rather meaningless.

RKI. VHVK KCONOMY or THK Vutmrs Cns OF I'UKK o!7

Relative Cost of Edible Meat in Various Cuts

To ascertain the cost per pound of the total edible meat (lean
and fat i in any cut. Fi<i. 13 is employed in the same \vay as explained
for Flu'. 12. With the same market prices as assumed above. \ve find
the cost of a pound of edible meat in the various cuts of pork to
be as follows:

.? .4(5 Picnic. . .
. lit S|>:ii'iTi!>-

.:>:* NVck l.ui

Thus assuming that the consumer eats all the lean and fat in
the cut. saiisauv. neck hones, boston, picnic, and spareribs are all
much more economical than ham. loin, and bacon at the prices mven.
Of course, different results miu;ht be obtained under different market
condit ions.

It has been mentioned that most consumers do not eat all the
fat in some cuts. In ease of sausage, neck bones, spareribs. boston.-,
and bacon, practically all the edible portion of the cooked meat is
eaten. It will be noted that all of these cuts, except bacon, are eco-
nomical sources ot tood as compared with ham and loin. In fact, con-
sidering the amount of fat wasted, ham in most cases is by far
the most expensive of the pork cut-.

OF

UNIVERSITY OF ILLINOIS-URBANA