HOW TO TRIM BEEF WITHOUT GOING TO JAIL

Deftly, without the aid of a theodolite, an OPA demonstrator shows wholesale butchers how to trim a full loin from a beef. Geometrically precise, anatomically specific was OPA's Maximum Price Regulation No. 169: "After the severance of the round from the hindquarter, the flank shall be severed from the full loin by a cut starting at the heavy end of the full loin at the ventral point of severance of the round from the hindquarter and continuing in a straight line to a fixed point on the inside of the 13th rib determined by measuring off ten inches in a straight line from the center of the protruding edge of the 13th thoracic vertebra, but in making the cut no more than one (i) inch of cod or udder fat shall be left on the flank side of the loin. The 10-inch measurement shall be made from the center of the protruding edge of the 13th thoracic vertebra and not from the hollow of the chine bone where the 13th rib joins the 13th thoracic vertebra." Said Nebraska's Senator Hugh A. Butler: "The whole thing's nutty."

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