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Veal - Establishing Correct Cost And Selling Prices

( Originally Published Early 1900's )

Tests Nos. 129 to 180

24 Cutting Tests of Veal—Typical Midwestern Style

of Cutting

28 Cutting Tests of Veal—Typical New York Style

of Cutting

At Different Cost and Selling Prices

As there is comparatively very little difference in the cutting up of a veal carcass, the cutting tests have been made in two styles of cutting, one the typical Midwestern style, and the other the Greater New York style. There is practically very little difference in the styles of cutting except that many retailers in Greater New York raise the shoulder of veal and sell it as a whole. The retailers in the Midwest, however, cut up shoulders of veal into chops, practically the same as cutting up a chuck of lamb.

The test on the calf in the Midwestern style of cutting is without skin and the animal weighed 60 lbs. On the New York test, a calf weighing 80 lbs. was used for a cutting test and the selling price of the skin was based upon the conservative figure of 14 cents per lb.

The principle used in establishing cost and selling prices on veal is the same as used in the beef charts, namely, the carcass is figured on a basis of an original or PRIME cost and an ACTUAL cost, and the percentages are always added to the ACTUAL cost.

The selling prices may be varied according to the demand for particular cuts and the last column of figures on the right hand side of the chart always indicates the total sum the retailer must receive in order to make the profit indicated on the top of the test sheet.

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