Handbook of meat inspection . er a previous quartering,* the more valuable cutsof meat are sold separately. As the more valuable parts, we havethe purely muscular portions of the body, whicli contaiu only smallquantities of bone and sinew. As less valuable parts, on the otherband, we have the portions which are poor in muscle, but stronglyinfiltrated with fat tissue (tallow), and which contain a large propor-tion of bone and sinew. This distinction finds expression in the * Quartering is not practiced in a uniform mannor. In Xortheru Germany thefore qiiarter is usually separated from the hind
Handbook of meat inspection . er a previous quartering,* the more valuable cutsof meat are sold separately. As the more valuable parts, we havethe purely muscular portions of the body, whicli contaiu only smallquantities of bone and sinew. As less valuable parts, on the otherband, we have the portions which are poor in muscle, but stronglyinfiltrated with fat tissue (tallow), and which contain a large propor-tion of bone and sinew. This distinction finds expression in the * Quartering is not practiced in a uniform mannor. In Xortheru Germany thefore qiiarter is usually separated from the hind quarter between tlie ninth and tenthribs, thus leaving three ribs on the hind quarter: while in Southern Germany IheSeparation takes place before the iiext to the last rib. ORDER OF TROCEDÜRE IN COMMERCIAL SLAÜGHTERINQ 147 different prices. The so-called fillet uuiversally brings a liiglierprice tban the other muscular parts; in London and Paris, forexample, tliree to four times as mucli as tbe thin abdominal meat. Fig. Classification of beef in Quality: 1, Rinderbraten; 2, Blume; 3, Eckschwanzstück; 4, Mittelschwanz- stück; 5, Kugel; 6. Quality: 7. Unterschwanzstück: 8, Bug*: 9, Mittelbrust. III. Quality: 10, Fehlrip])c: 11, Kamm: 12, Querrippe: Vi, Brustkern. IV. Quality: 14, Quernierenstück; 15, Hessen; 16, Dünnung. Fig. 13.
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