. Types and market classes of live stock. No. 2,and No. 3 grades. Wholesale cuts Wts. inlbs. 10060103540821815 360 PriceNo. 1 per lb.,No. 2 centsNo. 3 Total value of partsNo. 1 No. 2 No. 3 Round Loin 413 4 915 3 4 3 7 3 4 $ .40 .63 .60 $ .35 .54 .60 $ Flank Rib Plate . Chuck Shank Suet Total $ $ $ 38 Types and Market Classes of Live Stock High-priced and low-priced cuts.—The average price forthe entire No. 1 carcass is, then,
. Types and market classes of live stock. No. 2,and No. 3 grades. Wholesale cuts Wts. inlbs. 10060103540821815 360 PriceNo. 1 per lb.,No. 2 centsNo. 3 Total value of partsNo. 1 No. 2 No. 3 Round Loin 413 4 915 3 4 3 7 3 4 $ .40 .63 .60 $ .35 .54 .60 $ Flank Rib Plate . Chuck Shank Suet Total $ $ $ 38 Types and Market Classes of Live Stock High-priced and low-priced cuts.—The average price forthe entire No. 1 carcass is, then, cents per pound. Fromthe foregoing table it is seen that the loin, rib, and roundconstitute slightly more than half of the carcass weight, butbring a little more than three-fourths of the return from thesale of the wholesale cuts. The 195 pounds of loin, rib, andround have an average price of cents per pound, whilethe remainder of the side, weighing 165 pounds, brings anaverage of nearly 5 cents. Hence the packer wants cattle. Fig. 5. Cuts of Beef Indicated in the Live AnimaL as highly developed in loin, rib, and round as possible. Buyersof cattle for slaughter emphasize this point. They wantcattle smoothly and heavily fleshed in all parts, and especiallyin the three parts mentioned. The selling price of a load ofcattle is greatly dependent on this feature. Variations in carcasses.—A study of the carcasses in anycooler brings out striking differences. Some are large, being Types and Market Classes of Live Stock 39 from 1,500- to 1,600-pound animals; others are from youngerbeeves that weighed 800 to 1,100 pounds. Some are com-pact and wide, others are long and narrow. Some are welldeveloped in the regions of high-priced cuts, while othersare deficient in this respect. Some carry heavy fleshing,others are very poorly covered indeed. The layer of externalfat is very thick in some, these being highly finished cattlefed on grain. Others show practically no external fat.
Size: 1726px × 1447px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookdecade1910, bookidtypesmarketclass01vaug
