Types and market classes of live stock . deficient inthis respect. Some carry heavy fleshing, others are very poorlycovered indeed. The layer of external fat is very thick in some,these being highly finished cattle fed on grain. Others show practically no external fat. These are from grass-fed cattle poor pasture too, for a steer puts on some fat on grass if the Types and Market Classes of Live Stock 45 pasture is good. Some show a nice intermixing of fat and lean,called marbling, while others exhibit this feature very slightly,or none at all. The lean meat of some carcasses has a pale redcolo
Types and market classes of live stock . deficient inthis respect. Some carry heavy fleshing, others are very poorlycovered indeed. The layer of external fat is very thick in some,these being highly finished cattle fed on grain. Others show practically no external fat. These are from grass-fed cattle poor pasture too, for a steer puts on some fat on grass if the Types and Market Classes of Live Stock 45 pasture is good. Some show a nice intermixing of fat and lean,called marbling, while others exhibit this feature very slightly,or none at all. The lean meat of some carcasses has a pale redcolor; in others it is very dark. Some carry snow-white fat,others carry fat of a yellow color. Some beef is fine grained,and some is very coarse and fibrous. Some carcasses have softbones, somewhat cartilaginous in character; others have hardflinty bones. Size of bones \aries a great deal in differentcarcasses. To sum up these differences we may say that carcassesvary in respect to (1) size, (2) shape, (3) thickness of fleshing. ^B5 criucX. Fig. 8.—Cuts of Beef Indicated in the Live Animal. (4) thickness of external fat, (5) marbling, (6) color of leanmeat, (7) color of fat, (8j grain of meat, (9) flintiness of bones,and (10) size of bones. The butcher or packer is interested inall these things, for each is of considerable importance. Thepacker grades the wholesale cuts of beef, as they vary in thesepoints, into No. 1, No. 2, and No. 3 grades. No. 1 cuts bringthe highest price, and between No. Is and No. 3s there is amarked difference. These three grades are all used on thebutchers block. Cuts from inferior carcasses not suitable forblock use, are called strippers; these are manufactured intoboneless cuts, barreled beef, and sausage. I. 46 Types and Market Classes of Live Stock How the carcass is produced.—Before discussing the quali-fications of a good carcass, it will be profitable to consider brieflyhow an animal grows and builds up the parts of its body whicheventually mak
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
