. Judging farm animals . Livestock. THE BEEF CARCASS AND ITS CUTS 223 The rib piece is cut from the forequarter so as to in- clude ribs from six to twelve, or seven in all. This cut contains the choicest roasting pieces. Ribs differ in thick- ness and condition, and so are graded on much the same basis as the loin. The size and character of the "eye" of red meat, where the rib and backbone join, furnish evidence. Fig. 122.—"The rib piece is cut from the forequarter so as to include ribs from six to ; (Photo by Mr. F. H. Haskett, Ohio State University.) of the value o
. Judging farm animals . Livestock. THE BEEF CARCASS AND ITS CUTS 223 The rib piece is cut from the forequarter so as to in- clude ribs from six to twelve, or seven in all. This cut contains the choicest roasting pieces. Ribs differ in thick- ness and condition, and so are graded on much the same basis as the loin. The size and character of the "eye" of red meat, where the rib and backbone join, furnish evidence. Fig. 122.—"The rib piece is cut from the forequarter so as to include ribs from six to ; (Photo by Mr. F. H. Haskett, Ohio State University.) of the value of this piece. No. 1 ribs should also have a covering of about one-half inch fat. An average-sized, full rib piece weighs from 30 to 50 pounds. The round is the leg end of the hindquarter, after the loin is removed. This is the largest muscle in the carcass, and derives its name from its more or less round form in certain stages of cutting. This part contains a large per cent of lean meat, and is one of the tougher cuts, owing to the great use of this muscle. The meat from this part is of medium price, but owing to the small per cent of bone. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Plumb, Charles S. (Charles Sumner), 1860-1939. New York : Orange Judd Company
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Keywords: ., bookauthorplumbcharlesscharless, bookcentury1900, bookdecade1910
