Class XS_iVliI
Book ^R^—
CopigtitN^-
CQEXBIGHT DEPOSIT.
•'^
The
Packers' Encyclopedia
Blue Book of the American Meat Packing
and Allied Industries
A Hand-Book of Modern Packing House Practice, a Statistical
Manual of the Meat and Allied Industries, and a Directory
OF the Meat Packing, Provision, Sausage Manufacturing,
Rendering and Affiliated Trades.
Paul I. Aldrich
EDITOR
Published by
The National Provisioner
CHICAGO
Copyright 1922
by the Food Trade Publishing Co.
Publishers of The National Provisioner
Chicago and New York
All rights reserved
b
Press of
The Blakely Printing Co.,
Chicago
JUL 19 1922
©CI.An74966
PREFACE
This Packers' Encyclopedia has been compiled as the
result of an insistent demand for a ready reference work on
the meat packing and allied industries. It has been felt for a
long time that such data on the largest industry in the
United States should be brought together. It was considered
appropriate that this task should fall to the official trade pub-
lication of the industry, The National Provisioner.
The work naturally divides into three parts, each of
which is decribed more in detail in its own foreword.
Part I is a Hand-book of Modern Packing House Prac-
tice. The material is arranged in the simplest possible form,
by classes of animals, nature of products and order of opera-
tions. An attempt has been made to approximate the latest
and best American packing house practice, condensed within
the space available in a single volume, and adapted to the
needs of the average operator.
This portion of the work is what gave the book its name.
The Packers' Encyclopedia. Its preparation would not have
been possible save for the generous co-operation of the lead-
ing operating experts of the industry.
Part II is a Statistical Section which offers, chiefly in
chart form, graphic comparisons covering a decade of the
number and prices of meat animals and their chief products ;
production, exports, imports and consumption. Freight rate
data and officially-adopted trade term definitions are also in-
cluded for the convenience of the reader.
Part III is the first comprehensive Trade Directory ever
attempted for the industry. Here is listed data of corporation
information, capacity, operations, brands and trade-marks,
equipment, etc., covering the meat-packing industry of the
United States and Canada, together with names of packers iij
vi PREFACE
other countries. There are also lists of wholesale meat deal-
ers, sausage manufacturers, renderers and other allied trades.
This section of the work, though more readily subject to
change than the others, nevertheless will be of great practical
interest and value.
The aim throughout has been to prepare a work of ready
reference and strictly practical purpose, which should meet
the average man's every-day need. In shaping the plan and
carrying out the purpose of the work the Editor desires to
acknowledge the invaluable assistance of Arnold C. Schueren.
It is not out of place here to express the hope that this book
is a step on the way to an adequate industry library.
TABLE OF CONTENTS
PART ONE: PACKING HOUSE PRACTICE
Chapter One: CATTLE 1-62
Breeds of Cattle
Market Classes and Grades of Cattle and Calves
Dressing Percentages of Cattle
Beef Slaughtering
Beef Cooling
Beef Grading
Beef Loading
Handling of Beef for Export
Beef Cutting and Boning ' '
Plate Beef . '
Mess Beef
Curing Barreled Beef
Manufacture of Dried Beef
Handling Beef Offal
Handling Miscellaneous Meats
Handling and Grading Beef Casings
Manufacture of Beef Extract
Manufacture of Oleo Products
Tallow
Handling of Hides
Chapter Two: HOGS 63-119
Breeds of Hogs
Market Classes and Grades of Hogs
Dressing Yields of Hogs
Hog Killing Operations
Hog Cooling
Shipper Pigs
Pork Cuts
Curing Pork Cuts
Smokehouse Operation
Ham Boning and Cooking
Lard Manufacture
Hog Casings
Edible Hog Offal or Miscellaneous Meats
Preparation of Pigs' Feet
viii TABLE OF CONTENTS
Chapter Three: SMALL STOCK 120-125
Market Classes and Grades of Sheep and Lambs
Sheep Killing
Calves
Sheep Casings
Casings from Calves and Yearlings
Chapter Four: INEDIBLE BY-PRODUCTS 126-146
Inedible Tank House
Blood and Tankage Yields
Calculating Tankage Values
Digester Tankage
Tallow and Grease Refining
Manufacture of Glue
Bones, Horns and Hoofs
Handling Hog Hair
Catch Basins
Cost and Return on By-Products
Chapter Five: MISCELLANEOUS 147-204
Sausage Manufacture
Meat Canning
Animal Glands. and Their Uses
Packinghouse Chemistry
Packinghouse Cost and Accounting Methods
Location of Packing Plants
Construction of Packing Plants
Packinghouse Refrigeration
Chapter Six: VEGETABLE OILS 205-221
Vegetable Oil Refining
Compound Lard
Winter Oil
Hydrogenation of Oils and Fats
Manufacture of Margarin
PART TWO: STATISTICS
United States Meat Industry Statistics 223-253
Sources of \J. S. Meat Supply
Areas of U. S. Meat Consumption
Cattle and Hog Loading Points and Slaughtering Centers
Yearly Top Prices of Beef, Hogs and Sheep, 1910-1920
Monthly Average and Top Prices of Native Beef Cattle, 1910-1920
Cattle and Corn Prices Compared, 1910-1920
Hide, Tallow and Oleo Oil Prices
Beef Production and Consumption, 1907-1921
Hog Population and Average Prices, 1910-1920
Hog and Corn Prices Compared, 1910-1920
TABLE OF CONTENTS ix
Pork and Lard Production and Consumption, 1907-1921
Sheep Population and Average Prices, 1910-1920
Mutton Production and Consumption, 1907-1921
Veal Production and Consumption, 1907-1921
Livestock Population in the United States, 1900-1922
Slaughtering in the United States, 1907-1921
Meat Packing in the United States, 1914-1919
Exports of Meat Products, 1910-1921
Provision Prices at Chicago, 1910-1921
Canadian Meat Industry Statistics 254-255
Vegetable Oil and Margarin Statistics 253, 261
Railroad Rates on Cattle, Beef and Packing House Products. .256-261
Domestic Trade Term Definitions 262-267
Export Trade Term Definitions 267-272
PART THREE: TRADE DIRECTORY
Meat Packers and Slaughterers 274-391
United States
Mexico
Cuba
Canada
South America
South Africa
Australia
New^ Zealand
Wholesale Meat Dealers, Sausage Makers and Provisioners. . .392-416
Renderers 417-424,
Refiners of Edible Oils 425-428
Margarin Manufacturers 428-429
Brokers in Packing House Products and Vegetable Oils 430-439
Livestock Order Buyers 440-445
Advertising Section 447-520
Topical Index 521-525
Index to Illustrations 526
Index to Advertisements 527-529
FOREWORD
Part I of The Packers' Encyclopedia is a book written by prac-
tical packinghouse men, and intended for the use of practical pack-
inghouse men. It is not theory, or a one-man book, but the result
of the experiences of many.
The arrangement of material is by classes of animals, nature of
products and order of operations, making it easy to follow through
or to refer to any particular part. It is, therefore, in handy form for
the student. In addition there is a topical index.
Methods here described represent the best American packing-
house practice, as developed in both large and medium-sized plants.
Large packer practice has been used in many instances, as most ex-
perimentation and development heretofore has been in large plants.
But the tendency is growing to operate packing plants in smaller
units, and so-called small plant practice has been kept in line in direc-
tions and suggestions given. Where difference of opinion exists among
authorities, the practice quoted is that most adaptable to the average
packinghouse.
It is not expected that packinghouse operators will agree on
many of the details of practice given herein. Hardly any two ex-
perts agree; each has his own methods and prefers them. The object
here has been to outline the main points and emphasize the best
procedure. The reader is not expected to follow blindly what he
finds here, but to adapt it to his own special needs. Detailed de-
scription of all operations would have required a series of volumes
instead of one. Requests for more detailed information on any
subject may be submitted to the Editor, THE NATIONAL PRO-
VISIONER, Chicago.
An effort has been made to standardize illustrations. All pictures
of animals, carcasses and cuts are from official photographs of the
U. S. Department of Agriculture (Bureau of Markets and Crop Esti-
mates), published here for the first time. No attempt has been made
to show machinery, as this is the province of the manufacturer's
catalog. Explanatory fundamental drawings are shown instead. Con-
struction and refrigeration details also are left to experienced pack-
inghouse architects and engineers," who know how to lay out each
particular job to meet conditions. What is written herein on con-
struction and refrigeration will apply to everyday packinghouse
practice.
PART ONE
Packing House Practice
Chapter I— CATTLE
BREEDS OF CATTLE
There are four strictly beef breeds of cattle; namely, Shorthorn,
Hereford, Angus and Galloway. These breeds have been developed for
the sole purpose of producing an animal which is very efficient in the
production of meat. The ideals toward which the sponsors of all the
beef breeds are working are a low-set animal with plenty of depth, a
wide spring of rib, short neck and legs, and quarters that carry the
fleshing down well. In short, a blocky, rectangular conformation that
carries a maximum amount of beef.
The dressing percentage of carcass, more about which will be said
later, is influenced markedly by the use of good-type, pure-bred beef sires,
and it is principally from this standpoint that the packer is interested.
This type of animal not only is generally a good investment for the pro-
ducer, but gets high quality animals which dress out well, in both of
which the packer is particularly interested.
Beef Breeds Described
The Shorthorn is roan, white, red or red and white in color. It has
a quiet disposition, is adapted for farm beef making, good for grading
up herds, growthy and early maturing, and dresses out well. The weight
of mature bulls is from 1,800 to 2,500 pounds, and of mature cows 1,200
to 1,800 on an average.
The Hereford is red with white markings, commonly known as the
"white face," is a good rustler and widely used on the ranges as well
as for a farm beef animal, thrives under adverse conditions and does
well in the feed lot. It matures early and fattens out )well. The
mature cows weigh from 1,300 to 1,700 pounds and mature bulls from
1,800 to 2,300 pounds.
The Angus is solid black in color, has soft, mellow skin and
fine hair, and no horns. They fatten well on grass and respond to
liberal feeding in winter. The Angus probably does best under maximum
conditions, but also gives excellent returns on either the range or the
general farm in any section of the country, and is increasing in popularity.
The mature cows weigh from 1,200 to 1,600 pounds and the bulls from
1,600 to 2,100 pounds. These cattle are commonly known as "doddies."
The Galloway is one of the oldest breeds of cattle. The mature
1
THE PACKERS' ENCYCLOPEDIA
Prime Killing Steer
Medium Beef Steer
Common Killing Steer
Market Classes of Cattle
MARKET CLASSES AND GRADES OF CATTLE 3
cows weigh from 1,000 to 1,500 pounds, and the bulls from 1,400 to 1,800
pounds. They are solid black in color, have long curly hair, and are
polled." They mature somewhat more slowly as compared to the other
beef breeds, but they are exceptionally well adapted to climates having
severe winters. They are good rustlers and winter well on roughage.
They are not so well adapted to feed lot conditions as are the other
three breeds. The grain of the meat is fine and high in quality.
There are some breeds of dual-purpose cattle which are designed for
the production of both milk and beef. Average animals of these breeds
do not reach the highest attainments, however, in the production of either.
Among these are the Red Polls, Dutch Belted, Devons and some others.
While these breeds do not reach the maximum of either milk or beef
production, they find very wide usage on many farms where general
purpose cattle are desired.
MARKET CLASSES AND GRADES OF CATTLE
Cattle and calves intended primarily for meat production fall into two
general divisions; first, killing cattle and calves, which are those utilized
for immediate slaughter ; and second, feeder and stocker cattle and calves,
which are utilized for further finish and development. The feeder animal
is ready to go into the feed-lot at once, while the stock animal is thin
and best adapted, economically, to be further developed on cheap feeds
before being put in the feed-lot for intensive feeding designed to pro-
mote the rapid production of flesh and fat.
The market classes in which bovine animals are placed are based
on sex and age. However, as the animals in any one class are not equal
in quality, form and condition, they are further divided into grades to
indicate their relative merit within the class. Further division of classes
in the case of killing steers, killing calves and feeder steers is made
according to weight, as weight is often important as a price-determining
factor within these classes, but logically must be considered as a matter
of selection rather than as a reliable indication of grade.
As baby beef must show some of the characteristics of veal, animals
classified as baby beeves, which may be regarded as a specialty, are given
maximum weight and age limits. Requirements for animals falling within
this class are such, however, that by no means all of the young steers
and heifers falling under the maximum weight and age limits shown in
the classification properly classify as baby beeves, owing to deficiencies in
quality or finish or both; and occasionally animals of somewhat greater
weight and age qualify in the carcass as baby beeves.
The buyer must be a competent judge of the different grades, and be
able to calculate mentally what dressing percentage may be obtained, as
well as the quality of meat that will be forthcoming from the different
classes and grades. Daily test sheets showing a comparison between the
buyer's calculation and the actual dressing percentage and quality of the
meat are valuable aids in determining whether the buyer is working along
the right lines.
The following classification — in arranging which effort has been made
to eliminate all class or grade nomenclature that may be considered vague
THE PACKERS' ENCYCLOPEDIA
];al,N Becve
Good Fat Cow
(/(iiiinii'ii i-"at ( i<\\
Market Classes of Cattle
MARKET CLASSES AND GRADES OF CATTLE 5
SatrDepar!:::„rof;^Su^ BuTe '^"T^^^^^^^^^ '^ *^ United
after extended investigation Inn' 7 " °^ ^^'^^^' ^"^ Crop Estimates,
interests in the Se ,3 „L snit^hl '1'^ T'^ representatives of all
to be used uniform^ 'at all Lrkets "^'' "''"''^^ "^"°^ modifications,
Killing Cattle and Calves
(^^ass Sub-Class ^. ,
Steers: 1. Heavv Weie^ht v> â– ivr . ''" ^
(UOO "b: Tp) ChoTce "o'r No f r ^'^""^ °^ ^^'^^ '
^ ^:.hoice or No. 1 Common or No 4
(jood or No. 2
Good or No. 2 Cutter or No S '
' "W.t^iw..) ?s- -r cojrrKo-?- ^
Good or No. 2 Canner or No 6
Medium or No. 3
Heifers t3 â–
• • • "S™^ ""^ ^^°- A^ Common or No 4
Choice or No. 1 Cutter or No S '
Good or No. 2 Canner or No 6
-Vledium or No. 3
Cows r-u •
J:;^o^J^e or No. 1 Common or No 4
Good or No. 2 Cutter or No. S
Medium or No. 3 Canner or No. 6
■■• ^^°l^^ °^ No. 1 (Butcher and Beef)
Good or No 2 (Butcher and Beef) ^
Medium or No. 3 (Bologna)
Common or No. 4 (Bologna)
Canner or No. 6
Stags f-u • X'
^i^o^ce or Ivjo. I Medium or No 3
Good or No. 2 Common or No. 4
Calves- 1 T ,-o-i.f /-nn 11 t I Choice or No. 1
Ganes. 1. Light (110 lbs. down). (Good or No 2
2. Handy (110-190 lbs.) . . Medium or No. 3 •
Common or No. 4
L Cull or No. 7
I Choice or No. 1
3. Medium (190-260 lbs ) ! ^°'^'^ or No. 2
4. Heavy (260 lbs. up) . . . j Medium or No. 3
"^ Common or No. 4
I Canner or No. 6
6 THE PACKERS' ENCYCLOPEDIA
Feeder and Stocker Cattle and Calves
1 . Feeders
Class Sub-Class Grade
I Fancy Selected
Steers: 1. Heavy Weight ( 1,000 lbs. j or No. Al
up) I Choice or No. 1
2. Light & Medium Weight ] Good or No. 2
(1,000 lbs. down 'I i Medium or No. 3
1 Common or No. 4
Heifers Choice or No. 1 Medium or No. 3
Good or No. 2
Cows Choice or No. 1 Medium or No 3
Good or No. 2 Common or No. 4
Bulls Choice or No. 1 Medium or No. 3
Good or No. 2
Calves Fancy Selected Good or No. 2
or No. Al
Choice or No. 1
2. Stoekers
Steers Fancy Selected Medium or Vn. 3
or No. Al Common or No. 4
Choice or No 1
Good or No. 2
Heifers, Cows, Bulls Choice or No. 1 Medium or No. 3
Good or No. 2 Common or No. 4
Calves Choice or No. 1
Good or No. 2
Medium or No. 3
Percentage of Classes and Grades Slaughtered
The percentage of the different classes and grades of beef animals
slaughtered in the various centers varies widely, depending upon the mar-
ket as well as upon climatic conditions. For instance, during droughts in
the Southwest and in the Northwest many thousands of thin and im-
mature cattle and of breeding stock, that would have been held under
favorable conditions, were shipped to market because of the scarcity of
feed.
The composite chart shown here illustrates very clearly the percentage
of different beef animals slaughtered at various centers over a period of
time.
DRESSING PERCENTAGES OF CATTLE
Depending upon the breeding, fill and condition, the dressing per-
centage of all cattle varies. Other conditions also affect the percentage
of beef obtained from any animal ; namely, the freedom from paunchi-
ness, the type and quality. Fat steers always outdress animals of less
finish. The filling of the digestive organs with feed and w'ater is as
important as the condition or degree of fatness. The broad, thick type
MARKET CLASSES AND GRADES OF CATTLE
'§ § i
J- JOLT
AUG.
_
SI3T
(S
OCI.
^
HOV.
»
n
^EEC.
2 >
CJAD.
rsB.
â–ºt
UAH
> 2
>- "^
*PH.
^n
> ::,
HAY
G^
^1 H
_
5 »
10
" y,
JULY
AUO.
SEPT.
OCT.
^ o
H '^J
^DEC.
^P
rJAU.
n^
2 R
FEB.
2 :/2
un.
3 t-
>
APR.
lyjrH
5 ^
<fl
HAT
JUNE
IV
y
o
JULY
>
AUO.
H
SEPT.
OCT.
ROV.
^EO.
o
3
s ^
s
5 y
i S c
/
/
>
i
1
-ii
ii -
- ?S83 -
s>.
/^
/
*«^^
(,
I
,'
/
\
t
1
i
\
<
/
\
\
V
''
\
/
'1
\
1
N
/
/
\
\
/
\
V
/
\
\
1
1
\
/
\
/
\
1
/
/
V
S^
I
/
^
(
T
i^'
^
1
\
/ ?
i
\
/ "
1
i
/
/ s
3
)
\
/
o
1
i
\
1
1
\
{
c»
o5 8«S>S»g
PER CEBI
8 THE PACKERS' ENCYCLOPEDIA
of steer will outdress the steer of dairy type, even when the condition
and fill are the same, by three to five per cent.
While quality, hide, meat and bone may affect the per cent ratio
by one to two per cent, the average run of steers of the type marketed
today at most markets will dress out about 53 per cent. The good to
choice will dress from 56 to 59, and steers of the fancy type will dress
from 59 to 63 per cent.
A table showing the average dressing percentage of fair steers, baby
beef, cows and canners, together with the percentage of fat and hide,
is as follows :
Avg. Live Avg. Dressed Yield of
Weight Weight Beef Fat Hide
Lbs. Lbs. P.C. P.C. P.C.
Fair Steers 1,050 580 .5552 AYs 6^/4
Baby Beef 900 527 .582 5^4 634
Cows 1,100 572 .52 4^ 6%
Canners 800 340 .425 V/i 6%
Aside from the fat and hide there is little, if any, difference in the
yield of offal products from the various classes of cattle.
The yield of cuts from the dressed carcass from canners, No. 1
cutters and native steers is as follows, in percentage :
Canners
%
Loins 14.34
Ribs 10.77
Plates 13.14
Rounds 20.31
Total 58.56 61.49 62.68
From this table it will be seen that the native steer, of course, has a
higher percentage of loin and round than do the poor classes of cattle, and
that the percentage of plates is considerably less. As this percentage is
based on the dressed carcass as 100 per cent the difference in the yield is
much more pronounced when figured from the live weight basis.
By-Product Yield of a 1,000 Lb. Steer
The various by-products in pounds derived from a 1,000 lb. steer
are as follows, and may be used as a general guide for the packer in
estimating the yields which he should obtain :
Trimmed tongue 5.00 lbs. Middle casing 32 feet
Cheek and head meat.. 5.00 lbs. Round casing 105 feet
Brain 90 lbs. Weasand 1 piece
Gullet 25 lbs. Bladder 1 piece
Lips 1.25 lbs. Bung 1 piece
Heart . . . .• 3.50 lbs. No. 1 oleo oil 22.00 lbs.
Liver 10.00 lbs. No. 2 oleo oil 1.80 lbs.
Kidneys 75 lbs. No. 3 oleo oil 75 lbs.
Tail 1.25 lbs. Stearine 13.00 lbs.
Sweetbread 30 lbs. Prime tallow 4.10 lbs.
Suprarenal glands 06 lbs. No. 1 tallow 1.75 lbs.
Honeycomb tripe 1.50 lbs. Brown grease 16 lbs.
Plain tripe 6.50 lbs. Hide 65.00 lbs.
1 Cutters
Native
%
Steer %
14.79
17.15
9.40
9.51
16.33
12.39
20.97
23.63
DRESSING PERCENTAGES OF CATTLE
Switch 1 piece
Sinews and pizzle 2.62 lbs.
Dewclaws 40 lbs.
Green blood 35.00 lbs.
Dry blood 7.00 lbs.
Tankage 10.00 lbs.
Hoofs 1.85 lbs.
Shin bones 1.60 lbs.
Thighs 1.45 lbs.
Buttock bones I.IS lbs.
Cannon bone 1.00 lbs.
Neatsfoot oil 85 lbs.
Grinding bones 13.00 lbs.
Horns 70 lbs.
Horn piths 90 lbs.
Offal Test on 508 Shipping Cattle
The following is an offal test on 508 shipping cattle, which averaged
1,242 lbs. live weight:
Total Per head
Raw fat for oleo 26,023 lbs. 51.23 lbs.
Cheek meat 2,061 lbs. 3.94 lbs.
Head meat .. 540 lbs. 1.06 lbs.
Ox lips 606 lbs. 1.19 lbs.
Long cut tongues 2,624 lbs. 5.16 lbs.
Brains 442 lbs. .87 lbs.
Sweetbreads 85 lbs. .14 lbs.
Tails 599 lbs. 1.18 lbs.
Horns 1,490 lbs. 2.93 lbs.
Hearts > 2,128 lbs. 4.19 lbs.
Melts 897 lbs. 1.76 lbs.
Livers 5,422 lbs. 10.67 lbs.
Heads 7,568 lbs. 14.89 lbs.
Jaws 2,112 lbs. 4.15 lbs.
Feet 7,723 lbs. 15.20 lbs.
Sinews 1,271 lbs. 2.50 lbs.
Fizzles 274 lbs. .55 lbs.
Tripe 7,909 lbs. 15.57 lbs.
Bladders 156 pieces , .30 lbs. per piece
Weasands 501 pieces .98 lbs. per piece
Tankage 3,048 lbs. 6.00 lbs.
Blood 3,556 lbs. 7.00 lbs.
Neck trimmings 445 lbs. .87 lbs.
Rendered tallow 2,602 lbs. 5.12 lbs.
Grease 170 lbs. .33 lbs.
Export rounds 945 lbs. .64 set
Domestic rounds 635 lbs. .35 set
Middles 914 lbs. .36 set
Bungs 545 lbs. .99 piece
Switches 452 pieces .89 piece
There was a total of 17,861 lbs. offal which went to the tanks for
tallow, grease and fertilizer.
Offal Test on 499 Butcher Cattle
In comparison to the above, here is a test on 499 butcher cattle,
averaging 926 lbs. live weight :
Total Per head
Fat for oleo 14,342 lbs. 28.74 lbs.
Tongues 1,800 lbs. 3.41 lbs.
Heads 6,447 lbs. 12.92 lbs.
Jaws 1,865 lbs. 3.73 lbs.
10
THE PACKERS' ENCYCLOPEDIA
Total Per head
Cheek meat 1,810 lbs. 3.62 lbs.
Head meat 135 lbs. .27 lbs.
Ox lips 815 lbs. 1.63 lbs.
Brains 375 lbs. .75 lbs.
Sweetbreads 20 lbs. .04 lbs.
Hearts 1,320 lbs. 2.64 lbs.
Melts 585 lbs. 1.17 lbs.
Sinews 955 lbs. 1.90 lbs.
Fizzles 160 lbs. .32 lbs.
Horns 1,045 lbs. 2.09 lbs.
Tripe tanked 7,820 lbs. 15.67 lbs.
Tails 553 lbs. 1.10 lbs.
Bladders 169 pieces .34 lbs. per piece
Weasands 449 pieces .90 lbs. per piece
Feet 6,068 lbs. 12.16 lbs.
Livers 3,285 lbs. 6.59 lbs.
Blood 3,243 lbs. 6.50 lbs.
Tankage 3,003 lbs. 6.02 lbs.
Tallow 1,434 lbs. 2.89 lbs.
Grease 166 lbs. .33 lbs.
Export rounds 842 lbs. .57 set
Domestic rounds 788 lbs. .43 set
Middles 1,025 lbs. .37 set
Bungs 580 lbs. 1.00 piece
Switches 459 pieces .92 piece
There was a total of 15,560 lbs. offal which went to the tanks for
tallow, grease and fertilizer.