Types and market classes of live stock . g the character of the flesh. Thegreatest demand is for carcasses from 1,200- to 1,^400-poundsteers, and most of the cattle coming to market are of aboutthese weights. Such carcasses yield retail cuts of a size to 50 Types and Market Classes of Live Stock suit the average family. There is also a demand for heavycarcasses to supply hotels, restaurants, and dining cars, whichuse large cuts. 2. Shape of carcass.—The ideal carcass of beef is com-pact and has good width in proportion to length, short shanksand neck, and full rounds, loins, and ribs. Large pl
Types and market classes of live stock . g the character of the flesh. Thegreatest demand is for carcasses from 1,200- to 1,^400-poundsteers, and most of the cattle coming to market are of aboutthese weights. Such carcasses yield retail cuts of a size to 50 Types and Market Classes of Live Stock suit the average family. There is also a demand for heavycarcasses to supply hotels, restaurants, and dining cars, whichuse large cuts. 2. Shape of carcass.—The ideal carcass of beef is com-pact and has good width in proportion to length, short shanksand neck, and full rounds, loins, and ribs. Large plates, hollowloins, prominent hips, thin chucks, or rangy, loosely coupled sidesare especially discriminated against. 3. Thickness of fleshing.—There is a clear distinctionbetween thickness due to fatness and thickness due to mus-cular flesh. Only the knife can completely reveal the thicknessof a side and the relative thickness of fat and lean; even expertdealers are often mistaken as to the actual thickness of fleshin an uncut Fig. 9. Beef Ribs. The rib cut on the left is too fat, the one on the right too lean, and thecut in the center is correctly fattened. Note that the amount of lean meatis practically the same in all three. 4. Thickness of external fat.—This is referred to as thefinish. Perfect finish consists of a smooth covering of firmwhite fat over the entire carcass, with the greatest depth alongthe back, a white brittle kidney of medium size, and a liningof flaky fat on the inner surface of the ribs. The rounds andshanks are covered last in the process of fattening. Carcassesshow variation in thickness of external fat, ranging all the wayfrom zero to four inches. Beef fat is not palatable to mostpeople. The average consumer does not want more than one-half or three-fourths of an inch of external fat, and if the carcassweighs 500 pounds or less, about one-fourth of an inch is is impossible to secure proper marbling unless a certain amount Typ
Size: 3216px × 777px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
