Meat RetailingVaughan Company, 1927 - 836 pages |
Contents
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Common terms and phrases
14c per pound ACTUAL net weight added to ACTUAL Analysis:-Original PRIME cost Average selling price based upon 30 Bones Shrinkage Brisket butcher carcass which originally Chuck Steak Comparative figures showing Condensed Analysis:-Original PRIME Cost and Selling cost of beef cost per pound COST plus 30 credit for suet cuts to yield cuts would sell deducting shrinkage entire carcass based Establishing Cost Expense ON SALES fat and bones Flank Steak giving credit gross profit heavy face type Lean Trimmings Loin loss meat retailer Porterhouse Steak POUND of retail pounds Weight PRICE PER POUND profit on sales requires that 35 Retail Beef Cuts retail meat business retail selling prices Retailer's total expense Rib Roast Round Steak SALES PRICE SALES requires Shank Bones Shank Meat Sirloin Steak slaughter Style of Cutting Total Cost Total profit wanted Veal wanted ON SALES Weight of Forequarter Weight of Hindquarter wholesale cut yield about 23
Popular passages
Page 442 - Provided, That certificates Issued by the authorized agents of the Department shall be received In all courts of the United States as prima facie evidence of the truth of the statements therein contained.
Page 442 - ... to investigate and certify to shippers and other interested parties the class, quality, and/or condition of cotton, tobacco, fruits and vegetables whether raw, dried, or canned, poultry, butter, hay, and other perishable farm products when offered for interstate shipment or when received at such important central markets as the Secretary of Agriculture may from time to time designate...
Page 99 - The proper allowance for such depreciation of any property used in the trade or business is that amount which should be set aside for the taxable year in accordance with a reasonably consistent plan (not necessarily at a uniform rate), whereby the aggregate of the amounts so set aside, plus the salvage value, will, at the end of the useful life of the property in the business, equal the cost or other basis of the property determined in accordance with section 113.
Page 99 - Section 167 (a) provides that a reasonable allowance for the exhaustion, wear and tear, and obsolescence of property used in the trade or business or of property held by the taxpayer for the production of income shall be allowed as a depreciation deduction.
Page 437 - ... ears, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale.
Page 444 - ... restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, and...
Page 444 - The edible part of the muscle of cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout, or ears.
Page 99 - The allowance is that amount which should be set aside for the taxable year in accordance with a reasonably consistent plan (not necessarily at a uniform rate) , so that the aggregate of the amounts set aside, plus the salvage value, will, at the end of the estimated useful life of the depreciable property, equal the cost or other basis of the property as provided in section 167 (g) and § 1.167(g)-l.
Page 99 - A reasonable allowance for the exhaustion, wear and tear, and obsolescence of property used in the trade or business may be deducted from gross income. For convenience such an allowance will usually be referred to as depreciation, excluding from the term any idea of mere reduction in market value not resulting from exhaustion, wear and tear, or obsolescence.
Page 436 - Meat is the properly dressed flesh derived from cattle, from swine, from sheep, or from goats, sufficiently mature and in good health at the time of slaughter...