°c.
lbs. oz.
lbs. oz.
°C.
Prime ribs,
well done
3
31 4
24 10
22.5
14.6
76
80
Prime ribs,
medium
5
60 9
47 10
21.7
9.8
65
70
Ham, boiled
5
104 5
82 12
20.6
17.4
71
74
Ham,
roasted
7
126 15
94 7
25.6
14.1
72
77
Veal, leg.
roast
6
107 2
76 1
29.0
17.2
71
75
Lamb, leg,
roast
4
26 11
18 13
28.0
17.0
79
80
Pork loin,
roast
9
74 5
56 3
26.3
16.2
83
85
Poultry
Vernon determined the shrinkage in dressing and cooking poultry, using
fryers, roasters, and hens. Lowe and Vernon determined the dressing and
cooking losses for broilers, fryers, roasters, capons, and hens. All the poultry
was roasted except the fryers and broilers. The broilers were broiled under
a gas flame in the oven, the fryers were dredged in flour and fried in fat.
In frying, the lean fryers absorbed fat, and the fat ones lost fat.
The inedible portion includes the weight of all parts of the fowls served
but not eaten.
244
MEAT
TABLE 33
Average Amount of Waste and Percentage Edible of Different Kinds
OF Meat {McElhin7iey)
Waste
Meat
Per cent
Per cent
edible
but not
Meat
slicable
edible
on as
slicable
Kind of
on as
meat
Drip-
pings
Bone
Skin
slicable
pur-
chased
pur-
chased
lbs. oz.
lbs.
oz.
lbs. oz.
lbs. oz.
lbs.
oz.
basis
basis
Prime ribs.
well done
3 4
4
2
5 15
13
9
62.4
44.5
Prime ribs.
medium
6 1
9
12
15 3
22
3
61.2
39.4
Ham, boiled
10 3
8
14
7 8
18 8
37
12
53.8
36.2
Ham,
roasted
29 6
11
8
2 0
21 0
47
13
55.7
37.8
Veal, leg.
roast
11 2
9
6
12 12
46
7
55.3
43.3
Lamb, leg.
roast
6 13
4
3
3 7
9
8
48.5
37.1
Pork loin
9 11
10
8
8 0
31
1
51.0
40.4
TABLE 34
Cost of Cooked Edible and Slicable Meat {McEUmmey)
Cost
per
pound
as pur-
chased
Cost cooked
edible meat
Cost of slicable
meat
Kind of meat
per
pound
per
4-ounce
serving
per
pound
per
4-ounce
serving
Beef, well done
Beef, medium
Ham, boiled
Ham, roasted
Veal, leg, roast
Lamb, leg, roast
Pork loin, roast
cents
25.0
25.0
30.0
33.0
28.0
37.5
27.0
cents
40.4
42.1
57.8
60.5
49.5
81.7
55.3
cents
10.1
12.4
14.4
15.1
12.4
20.4
13.8
cents
58.6
65.2
90.2
88.3
63.2
107.4
71.4
cents
14.7
16.3
22.5
21.8
15.8
26.8
17.8
ROASTING OF POULTRY
245
TABLE 35
Data for Dressing and Cooking Losses of Different Classes of Poultry
Based on Per Cent of Live Weight {Lowe and Vernon)
Average
all classes
Number of birds. . . .
Dressed weight
Drawn weight
Cooked weight
Fat loss
Moisture loss
Total cooking loss . .
Weight of inedible
cooked portion . . .
Weight of cooked
meat
Weight of drippings,
Weight of cooked
meat and drip-
pings
Broilers
Fryers
Young
roasters
Capons
Hens
13
14
9
10
16
89.1
89.9
88.9
90.0
92.0
62.9
67.8
70.6
75.6
71.4
45.2
51.5
55.8
53.8
49.2
2.9
9.2
9.0
10.1
12.2
12.3
15.7
14.6
13.0
21.4
21.3
12.8
11.1
14.2
10.8
10.6
32.4
39.4
41.7
42.9
38.7
0.6
6.3
13.2
11.6
33.0
48.0
56.1
50.3
62
89.9
69.6
51.1
17.2
11.9
39.0
Page 197
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°c.
lbs. oz.
lbs. oz.
°C.
Prime ribs,
well done
3
31 4
24 10
22.5
14.6
76
80
Prime ribs,
medium
5
60 9
47 10
21.7
9.8
65
70
Ham, boiled
5
104 5
82 12
20.6
17.4
71
74
Ham,
roasted
7
126 15
94 7
25.6
14.1
72
77
Veal, leg.
roast
6
107 2
76 1
29.0
17.2
71
75
Lamb, leg,
roast
4
26 11
18 13
28.0
17.0
79
80
Pork loin,
roast
9
74 5
56 3
26.3
16.2
83
85
Poultry
Vernon determined the shrinkage in dressing and cooking poultry, using
fryers, roasters, and hens. Lowe and Vernon determined the dressing and
cooking losses for broilers, fryers, roasters, capons, and hens. All the poultry
was roasted except the fryers and broilers. The broilers were broiled under
a gas flame in the oven, the fryers were dredged in flour and fried in fat.
In frying, the lean fryers absorbed fat, and the fat ones lost fat.
The inedible portion includes the weight of all parts of the fowls served
but not eaten.
244
MEAT
TABLE 33
Average Amount of Waste and Percentage Edible of Different Kinds
OF Meat {McElhin7iey)
Waste
Meat
Per cent
Per cent
edible
but not
Meat
slicable
edible
on as
slicable
Kind of
on as
meat
Drip-
pings
Bone
Skin
slicable
pur-
chased
pur-
chased
lbs. oz.
lbs.
oz.
lbs. oz.
lbs. oz.
lbs.
oz.
basis
basis
Prime ribs.
well done
3 4
4
2
5 15
13
9
62.4
44.5
Prime ribs.
medium
6 1
9
12
15 3
22
3
61.2
39.4
Ham, boiled
10 3
8
14
7 8
18 8
37
12
53.8
36.2
Ham,
roasted
29 6
11
8
2 0
21 0
47
13
55.7
37.8
Veal, leg.
roast
11 2
9
6
12 12
46
7
55.3
43.3
Lamb, leg.
roast
6 13
4
3
3 7
9
8
48.5
37.1
Pork loin
9 11
10
8
8 0
31
1
51.0
40.4
TABLE 34
Cost of Cooked Edible and Slicable Meat {McEUmmey)
Cost
per
pound
as pur-
chased
Cost cooked
edible meat
Cost of slicable
meat
Kind of meat
per
pound
per
4-ounce
serving
per
pound
per
4-ounce
serving
Beef, well done
Beef, medium
Ham, boiled
Ham, roasted
Veal, leg, roast
Lamb, leg, roast
Pork loin, roast
cents
25.0
25.0
30.0
33.0
28.0
37.5
27.0
cents
40.4
42.1
57.8
60.5
49.5
81.7
55.3
cents
10.1
12.4
14.4
15.1
12.4
20.4
13.8
cents
58.6
65.2
90.2
88.3
63.2
107.4
71.4
cents
14.7
16.3
22.5
21.8
15.8
26.8
17.8
ROASTING OF POULTRY
245
TABLE 35
Data for Dressing and Cooking Losses of Different Classes of Poultry
Based on Per Cent of Live Weight {Lowe and Vernon)
Average
all classes
Number of birds. . . .
Dressed weight
Drawn weight
Cooked weight
Fat loss
Moisture loss
Total cooking loss . .
Weight of inedible
cooked portion . . .
Weight of cooked
meat
Weight of drippings,
Weight of cooked
meat and drip-
pings
Broilers
Fryers
Young
roasters
Capons
Hens
13
14
9
10
16
89.1
89.9
88.9
90.0
92.0
62.9
67.8
70.6
75.6
71.4
45.2
51.5
55.8
53.8
49.2
2.9
9.2
9.0
10.1
12.2
12.3
15.7
14.6
13.0
21.4
21.3
12.8
11.1
14.2
10.8
10.6
32.4
39.4
41.7
42.9
38.7
0.6
6.3
13.2
11.6
33.0
48.0
56.1
50.3
62
89.9
69.6
51.1
17.2
11.9
39.0