Item No. |
Commodity and description |
Calories |
Protein |
Fat |
Notes |
||||
(No. per 100 gm.) |
(Percent) |
Extraction rate |
Can apply to other extraction rates |
||||||
Percent |
|||||||||
MEAT AND MEAT PRODUCTS |
|||||||||
|
BEEF, CARCASSES6 |
||||||||
|
|
Wt. Live |
(kg.) Carc. |
Corres. U.S. Grade |
|||||
172 |
Thin |
- incl. kidney fat |
164 |
15.2 |
11 |
375 |
195 |
Utility |
|
173 |
- excl. kidney fat (0.9%) |
156 |
15.4 |
10 |
|
|
|
||
174 |
Medium |
- incl. kidney fat |
225 |
14.7 |
18 |
408 |
220 |
Commercial |
|
175 |
- excl. kidney fat (1.8%). |
217 |
14.9 |
17 |
|
|
|
||
|
|
Wt. Live |
(kg.) Carc. |
Corres. U.S. Grade |
|||||
176 |
Fat |
- incl. kidney fat |
276 |
13.9 |
24 |
446 |
250 |
Good |
|
177 |
- excl. kidney fat (2.6%) |
259 |
14.2 |
22 |
|
|
|
||
178 |
Very fat |
- incl. kidney fat |
358 |
12.1 |
34 |
487 |
290 |
Choice and Prime |
|
179 |
- excl. kidney fat (8.4%) |
342 |
12.5 |
32 |
|
|
|
||
180 |
BEEF OR VEAL, VERY THIN CARCASSES7 |
139 |
15.7 |
8 |
Use in exceptional cases only7 |
||||
|
VEAL, CARCASSES8 |
||||||||
181 |
Thin |
- incl. kidney fat |
137 |
15.1 |
8 |
|
|
|
|
182 |
- excl. kidney fat (2.3%) |
119 |
15.2 |
6 |
|
|
|
||
183 |
Medium |
- incl. kidney fat |
163 |
14.9 |
11 |
|
|
|
|
184 |
- excl. kidney fat (2.4%). |
146 |
15.1 |
9 |
|
|
|
||
185 |
Fat |
- incl. kidney fat |
198 |
14.6 |
15 |
|
|
|
|
186 |
- excl. kidney fat (2.7%) |
181 |
15.0 |
13 |
|
|
|
||
|
|
|
|
|
Wt. Live |
(kg.) Carc. |
Corres. U.S. Grade |
||
|
PORK, CARCASSES9 |
||||||||
187 |
Thin |
- shipper's carcass (head on) |
290 |
10.9 |
27 |
75 |
54 |
|
|
188 |
- packer's carcass (head off). |
312 |
11.8 |
29 |
75 |
50 |
|
||
189 |
Medium |
- shipper's carcass (head on) |
376 |
9.8 |
37 |
100 |
74 |
|
|
190 |
- packer's carcass (head off) |
396 |
10.4 |
39 |
100 |
70 |
|
||
191 |
Fat |
- shipper's carcass (head on) |
460 |
8.4 |
47 |
125 |
96 |
|
|
192 |
- packer's carcass (head off) |
480 |
8.8 |
49 |
125 |
92 |
|
||
|
MUTTON AND LAMB, CARCASSES9 |
||||||||
193 |
Thin, young, incl. kidney fat |
119 |
12.8 |
7.1 |
20 |
9 |
Cull and Utility |
||
194 |
Medium, incl. kidney fat |
241 |
11.9 |
21.1 |
32 |
15 |
Commercial and Good |
||
195 |
Fat, incl. kidney fat |
335 |
10.5 |
32.2 |
46 |
22.5 |
Choice and Prime |
||
196 |
OFFAL, all species |
143 |
16 |
7.8 |
Liver, heart, kidney, pancreas, tongue, brains, etc. |
||||
|
OTHER MEATS |
||||||||
197 |
Horsemeat, carcass |
94 |
15 |
3 |
|
||||
198 |
Goat meat, carcass |
123 |
14 |
7 |
|
||||
199 |
Buffalo, carcass, very lean |
30 |
12.8 |
2.6 |
|
||||
Carabao, carcass, very lean |
|||||||||
Camel - Use No. 172 |
|
|
|
|
|||||
Reindeer - Use No. 172 |
|
|
|
|
|||||
200 |
Rabbit, domestic, dressed and drawn |
118 |
17 |
5 |
1.2 kg. (drawn weight) |
||||
201 |
Whale meat, lean only, edible portion |
125 |
20 |
4 |
|
||||
|
GAME |
||||||||
202 |
Mammals, dressed |
104 |
18 |
3 |
Deer, wild rabbit, wild boar, etc. |
||||
203 |
Birds, dressed, not drawn |
83 |
13 |
3 |
|
||||
|
|
Wt. dressed, not drawn (A.P.) (Kilograms) |
|||||||
|
POULTRY |
||||||||
204 |
Chickens, dressed, not drawn |
122 |
12.3 |
7.7 |
1.4 |
||||
205 |
Ducks, dressed, not drawn |
205 |
10 |
18 |
(2.2) |
||||
Geese, dressed, not drawn |
(5.3) |
||||||||
206 |
Turkeys, dressed not drawn |
179 |
13.5 |
13.5 |
7.5 |
||||
207 |
Poultry, dressed, not drawn, unspecified, group figure |
129 |
12 |
8.6 |
1.5 |
||||
|
MEATS, CANNED |
||||||||
208 |
Roast beef, corned beef |
233 |
25 |
14 |
|
||||
209 |
Luncheon meats (chiefly pork) |
271 |
16 |
22 |
|
||||
|
MEATS, CURED |
||||||||
210 |
Corned beef |
247 |
22 |
17 |
|
||||
211 |
Pork (ham, shoulder) |
326 |
15 |
29 |
|
||||
212 |
Bacon (smoked belly) |
590 |
8.5 |
61 |
|
||||
|
MEATS, DEHYDRATED |
||||||||
213 |
Beef or pork (lean with some fat) |
509 |
60 |
28 |
|
||||
214 |
Lean beef |
395 |
82 |
5 |
|
6 Special calculations are required if the fat removed Is as much as 2% of the whole carcass in No. 172; 2.5% in No. 174; 4% In No. 176; and 4.5% in No. 178. When the percentages of fat removed are within these limits, the items indicated as "excluding kidney fat" are applicable. See Special Note on Meats and Meat Fats.
7 Where beef and veal fat removed is as much as 1% of the whole carcass, this item is not applicable.
8 Special calculations are required if the fat removed is as much as 8% of the whole carcass in No. 181, or 3.5% in Nos. 183 and 185. When the percentages of fat removed are within these limits, the items indicated as "excluding kidney fat" are applicable. See Special Note on Meats and Meat Fats.
9 These factors are for the untrimmed carcasses including kidney fat. Where meat fat has been removed (domestic production of pork or mutton fat), these figures are not directly applicable; separate calculations are required. See Special Note on Meats and Meat Fats.