UNIVERSITY OF ILLINOIS — URBANA N301120713988180 MIND QUARTER Round fjound rump and shank off 2 Round steak, first out l-l3 Round steaks 14 Round eteak, laat cut jj Knuckle coup boqs 16 Pot roaat tfiqd ehaqk 17 , IS Soup bones It tfock Soup boqa tOlq 1 Butt-end airlolq steak 2 Wedge boqe sirloin eteak 3,4 Round-bone el'loin steak 5,6 Double-bone sirloin steak 7 Rip-bone sirloin steak S Hip-Boqn Porterhoucs eteak 9-15 Regular Porterhouse steaks 16-IS Club steaks Flank 1 Flank steak 2 Sleuu Rib 2 J « Chuck FORE QUARTER llth and 12th Rib roast 6th and IOth Rib roast 7th and 8th Rib roast 6th Rib roast 6th Rib roast 1-9 CRuok steaks 10-13 Pot roasts 14 Clod 15 Neok Plate 1 Brisket S Nauel 3,4 Rib eqde Fore Sljank 1 Stem 2 KquoMs soup bone 3-6 Soup boqss LEVI FUNK’S SYSTEM FOR CALCULATING THE COST OF THE DIFFERENT PRICED CUTS IN THE FOOD ANIMALS (Copyright 1922 by Levi Funk. All Rights Reserved) 1 2 3 4 5 6 6% 7 8 8H 9 10 10)4 11 12 Whole Hind Quarter. ...127.91 ■5" 270.36 = 47.311 127.91 X 14.221 = $18.2002 $18.2002 -4- $33.3763 = 54.5294 54.5294 + 47.311 = 1.1525 1.1525 X 2 2.3050 Rump . “ “ “ 4.601 12.44 “ 12 “ 1.4928 1.4928 “ « 4.4726 4.4726 “ 4.601 “ .9721 9721 « 1.9442 Round Steak .. . . 31.13 “ « .. 11.514 31.13 “ 17 “ 5.2921 5.2921 “ « " 15.8556 15.8556 «• 11.514 •• 1.3771 1.3771 •• « 2.7542 Round Pot Roast. ... 4.56 “ .. u 1.687 4.56 “ 10 .4560 .4560 “ " “ 1.3662 1.3662 “ 1.687 .8098 8098 •• 1.6196 Soup Bone.. ... 12.02 “ 4.446 12.02 “ 4 .4808 .4808 “ “ “ 1.4405 1.4405 « 4.446 .3240 .3240 « « .6480 Porterhouse Steak. “ “ " 6.192 16.74 “ 25 4.1850 4.1850 “ “ 12.5356 12.5350 6.192 « 2.0245 2.0245 « « 4.0490 Sirloin Steak. ... 21.01 “ .. .. 7.772 21.01 “ 20 4.2020 4.2020 “ “ « 12.5896 12.5896 “ 7.772 « 1.6198 1.6198 « « 3.2396 Club Steak. .. 4.83 " 1.786 4.83 “ 20 .9660 .9660 “ - 2.8945 2.8945 1.786 1.6201 1.6201 « 3.2402 Flank Steak. .. 1.59 “ “ | .588 1.59 10 “ .1590 .1590 “ “ “ .4764 .4764 “ .588 » .8102 .8102 « « 1.6204 Flank Stew. “ “ “ 2.393 6.47 " 7 “ .4529 .4529 “ “ 1.3569 1.3569 “ 2.393 « .6671 .5671 •« « 1.1342 Flank Trimmings. ... 6.47 “ « « 2.393 6.47 “ 3 .1941 .1941 “ " .5315 .5815 « 2.393 « .2430 .2430 « <■ .4860 Kidney Suet. .. 10.65 “ “ “ 3.939 10.65 3 “ .3195 .3195 “ “ .9572 .9572 3.939 “ .2430 .2430 •« « .4860 Whole Fore Quarter. ...142.45 “ “ 52.689 142.45 10.654 15.1766 15.1766 “ “ 46.4705 45.4705 52.689 “ .8630 8630 1.7260 Prime Ribs, First Cuts... ... 12.45 “ “ “ 4.604 12.45 “ 20 “ 2.4900 2.4900 “ “ 7.4602 7.4602 “ 4.604 1.6204 1.6204 « « 8.2408 Prime Ribs, Last Cuts... ... 14.08 “ 5.207 14.08 “ 16 - 2.2528 2.2528 “ “ 6.7490 0.7496 6.207 « 1.2962 1.2962 <• 2.5924 Chuck, Fifth Rib. ... 5.91 “ " « 2.185 5.91 15 .8865 .8855 “ 2.6560 2.6560 " 2.185 “ 1.2155 1.2155 2.4310 Chuck, Steak.. ... 21.09 7.800 21.09 12 2.5303 2 5308 “ 7.5822 7.5822 “ 7.800 “ .9721 .9721 •• 1.9442 Chuck, Pot Roast. ... 22.39 8.292 22.39 10 2.2390 2.2390 “ “ 6.7035 6.7085 8.292 “ .8100 .8100 “ 1.6200 Chuck, Clod. ... 4.22 «* “ “ 1.560 4.22 “ 10 .4220 .4220 “ 1.2C43 1.2643 « 1.560 .8104 8104 « « 1,6208 Chuck, Neck. ... 8.25 “ « „ 3.052 8.25 “ 9 « .7425 .7425 “ “ « 2.2245 2.2245 “ 3.052 “ .7289 .7289 « « 1.4*78 Plate, Brisket. ... 11.24 “ « .. 4.157 11.24 « 8 « .8992 .8992 “ “ « 2.6941 26941 4.157 “ .6178 .6473 « •• 1.9056 Plate, Rib Ends. ... 14.31 “ “ " 5.297 14.31 “ 8 “ 1.1448 1.1448 “ “ “ 3.4299 3.4299 5.297 “ .6478 .0478 •• 1.2950 Plate, Navel.. .. « 4.357 11.78 “ 7 « .8246 .8246 “ 2.4705 2.4705 '4.357 .5669 .5669 1.13.T8 Plate, Trimmings. ... 2.80 “ 1.036 280 » 3 .0840 .0840 “ .2516 .2510 “ 1.03G “ .2428 .2428 « •• .4856 Fore Shank, Stew.. ... 3.44 “ 1.272 3.44 7 .2103 .2103 ” “ .7214 .7214 1.272 “ .5669 .5669 « “ 1.1338 Fore Shank, Soup Bone.... ... 10.49 “ « « 3.880 10.49 4 « .4196 .4196 “ « 1.2571 1.2671 « 3.880 “ .3240 .3240 « .6480 270.36 100.00 270.36 $33.3768 $33.3768 99.9965 99.9965 100.00 $2.7036 $2.7036 $5.4072 RULES FOR CALCULATING LEVI FUNK’S MEAT CHART SYSTEM Having the weights of the fore and hind quarters and of the different priced smaller cuts of the dressed half beof as in column 1, and the proportional prices per pound of the different priced smaller cuts, as in column S, to find the cost per pound of every cut in the half beef at any price the whole half beef may cost per pound. Then, first take the sum of the weights of the Hind Quarter 127.91 pounds and of the Fore Quarter 142.45 pounds, equal 270.30, the number of pounds in the whole half beef, as in column 2, next divide the weights of the quarters and smaller cuts in them separately by this 270.36 and the quotients will be the per cent, in weight each bears to the whole half beef as in column 3. column 3 being the per cent in weight. Next multiply the weights of the different priced cuts in column 4 by the prices per pound of the different priced cuts in column 5. This gives the cost in dollars and cents of the different priced cuts making column 6. Next add up the cost of the different cuts in the Hind Quarter for the cost of the whole Hind Quarter. Add up the cost of the cuts in the Fore Quarter for the cost of the whole Fore Quarter. Next divide the co3t of the whole Hind Quarter by the number of pounds in the Hind Quarter and the quotient will be the cost per pound of the whole Hind Quarter, likewise divide the cost of the Fore •Quarter by the number of pounds in the Fore Quarter and the quotient will 'be the cost per pound. Next add the cost of the Hind Quarter $18.2002 to the cost of the Fore Quarter $15.1766 equaling $33.3768 the cost of the whole half beef making column 7. Next divide the cost of each Quarter and cut as in column 6% separately by the cost of the half beef $33.3768 and the quotients will be the per cent in value in each Quarter and cut as in column 8, which column is the per cent in value of the cost of each quarter and cut to the cost of the whole half beef. Next divide the per cent in value in each quarter and cut as in column 8V4 by the per cent in weight in the corresponding 'quarters and cuts in column 9, and you will have—What! What I have spent months in frying to find and was told was impossible. What I have worked weeks on and given up. Gone back to and given up over and over again. I have added, subtracted, multiplied and divided until I have used seemingly millions of figures. What is it? The Unit, The Base, The Hooks which every Honest Meat Dealer will hail with delight and can hang the cuts of his meat on and know just what each cut costs him per pound, and be able to show this skeptical customers his prices are right—column 10 representing the cost per pound in each quarter and cut in a dressed half beef costing one cent per pound or $2.7036. The cost of the cuts at any other price will be obtained by multiplying the outs in column.10H by the other costs per pound of the whole half beef, as if the cost of the whole half beef is two cents per pound, then multiply the different cuts in column 10V4 by column U, making column 12 which is the cost of the cuts in the half beef at 2 cents per pound and so on for any priced beef. See my Beef Chart for example. The hog, sheep and calf can be calculated in the same way. I am indebted to the Illinois Agricultural Experiment Station for the weights of the cuts in column 1 used here, believing them to be very accurate. Invented and calculated by Levi Funk, Wayncsburg, Greene Co., Fa. This System, though Copyrighted, is free for calcu¬ lations of individual Charts, or for publication in its en¬ tirety, in Newspapers, Magazines, Bulletins, etc., but not free for calculations of Meat Charts for sale or distribu¬ tion, in any way, without permission. RETAIL CUTS OF BEEF