. Types and market classes of live stock. ready for cutting up intothe wholesale cuts. The full side of beef, half the carcass,has the appearance shown in the following diagram. Thewholesale cuts are indicated by the dotted lines. The navel and brisket are usually sold together in onepiece, called the plate; otherwise the navel is difficult to dis-pose of. Sides are usually quartered or ribbed betweenthe 12th and 13th ribs. The quarters are called fores and^hinds. The forequarter yields the rib, chuck, plate, andshank cuts. The hindquarter yields the round, loin, flank,and kidney suet. Regular
. Types and market classes of live stock. ready for cutting up intothe wholesale cuts. The full side of beef, half the carcass,has the appearance shown in the following diagram. Thewholesale cuts are indicated by the dotted lines. The navel and brisket are usually sold together in onepiece, called the plate; otherwise the navel is difficult to dis-pose of. Sides are usually quartered or ribbed betweenthe 12th and 13th ribs. The quarters are called fores and^hinds. The forequarter yields the rib, chuck, plate, andshank cuts. The hindquarter yields the round, loin, flank,and kidney suet. Regular hindquarters contain 47 to 49 percent, of the carcass weight, and fores, 51 to 53 per cent., theaverages being about 48 per cent, hinds and 52 per cent, fores. Types and Market Classes of Live Stock 37 Hinds are quoted about 25 per cent, higher than fores incold months, and up to 40 per cent, higher in summer. Thisvariation is due to the large amount of boiling and stewingpieces in the fores, which meats are in greater demand Fig. 4, Wholesale Cuts of Beef. 1, Chuck; 2, shank; 3, brisket; 4, rib; 5. navel; 6, loin; 7, flank; 8,round; 3 and 5, plate; 6, 7, and 8, hindquarter. The loin is separated from the round at the hip shank is sawed off just below the shoulder joint. Theplate is taken off on a line extending from about the middleof the twelfth rib through the point at which the shank isremoved. The rib and chuck are separated between the fifthand sixth ribs. A 720-pound carcass will yield a 360-pound side. Whenthe side is cut up, the weights of the various wholesale cuts,their prices per pound, and their total values are as given inthe following table, the figures for weights representing aver-ages for good carcasses. Prices are given for No. 1, 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
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidtypesmarketclass01vaug
