No. 7. DEPARTMENT OF AGRICULTURE. 533 



there and off across the cut made in taking ofif the shank. That 

 cut removes the phite which is the lower part of the ribs, including 

 this back part here which is called the navel, the front part which 

 is called the brisket and the plate altogether. This one cut makes 

 up about fourteen per cent., generally fourteen per cent. ; of course, 

 it will vary somewhat in the way it is cut. The plate is one of 

 the hardest pieces to cut up right and it is used for making short 

 ribs of beef. It is also used largely for making corn beef, cured 

 and salted for corn beef. In cutting the front quarter into meat 

 for the Jewish trade, for what they call "Kosher" trade, they would 

 cut the first five ribs right oft' from the front end of the chuck, in- 

 cluding the first five ribs, cutting through here down to here; that 

 would leave these ribs here; follow along that down to here. The 

 next cut on the front quarter is removing the prime rib including 

 the same cut I showed you on the other side of this cut here. This 

 is a fresh cut. It shows a little better than the one I showed you 

 before. It shows marbling and mixture of fat and lean in this 

 case very nicely. All the lean is mixed through well with fat, show- 

 ing a nicely marbled cut. There is a little too much fat there in one 

 or two places. That is cutting as it would be on the Chicago mar- 

 ket, when you cut one rib on the hind quarter, and would include 

 seven ribs coming back on the last rib as it is here. It is the 

 eighth rib. This is the prime rib, the best rib, where you get the 

 best rib roasts. That is where you take out the rolling and stand- 

 ing roasts, cutting off the rib or couple ribs there, that would be 

 rolled up and would make a very nice rolled roast. That leaves 

 the chucks which is sold as a wholesale cut. The chucks as cut 

 in this way would run 2G per cent, of the carcass. The rib there, 

 I did not think to mention that, would be about eight-tenths per 

 cent. Generally the chuck is 26 per cent., the shank 4 per cent, 

 and the fjlate 13 per cent, or 14 per cent. The chuck would be 

 used for cutting up in cattle of this sort, back there, these ribs, and 

 the front part used for roasts, cutting off a couple roasts across 

 the arm here and a couple of these arm roasts and leaving the 

 shoulder, it would be used for shoulder roasts and the neck used 

 for boiling meat. You will notice I was speaking in good cattle 

 we like to find the neck short and small, not showing any neck. 

 If you notice the neck on that chuck you see practically no neck. 

 The steer's head was fastened on the shoulders, the neck very 

 short. You take a steer of poor quality, poor breed, it would show 

 more neck than on this. The neck is only three or four inches long 

 and it has not been trimmed. It is right next the head. 



On the hind quarter we start cutting up the hind quarter into 

 these four wholesale cuts. First, you take off the flank, starting 

 inside the round or thigh and taking off this flank or muscle. The 

 flank will make up four to seven per cent, depending largely upon 

 the condition of the steer. A very fat steer will cut more flank 

 than a thin one because the flank is one of the places where the 

 fat is deposited heavily. The fat on the flank is very thick in fat 

 steers. The flank will run from four to seven per cent, on the 

 general figure; on ordinary cattle, four per cent. The flank steak 

 is cut from the inside. This muscle here is pulled right out and 

 that is the flank steak. The rest of it is generally used by the 



