162 ANNUAL, REPORTS OF DEPARTMENT OP AGRICULTURE. 



classification and as to the merits of the one worked out by the 

 bureau. 



The bureau's market classification for livestock was revised and 

 practically all objectionable features eliminated. The revised classi- 

 fication, modified and elaborated to make it suitable for all possible 

 conditions in various parts of the country, is without doubt the most 

 complete classification for meat animals ever available, and con- 

 stitutes a long step forward in standardization. The demonstrations 

 conducted for the purpose of educating producers regarding the 

 practicability of the standard classifications for livestock and wool 

 have aroused such keen interest that the demands for further 

 demonstrations are greater than can be met with the force available. 



CLASSES AND GRADES FOR DRESSED MEATS PROVE VALUABLE. 



The work of standardizing classes and grades of dressed meats 

 has fully paralleled that done with respect to livestock. A bulletin 

 on Market Classes and Grades of Dressed Beef was submitted for 

 publication. Another step along the line of promulgating grades 

 for dressed meat and demonstrating their practicability was taken 

 when complete specifications covering beef, veal, lamb, mutton, pork, 

 and miscellaneous meats were prepared and distributed among pub- 

 lic institutions, interested organizations, and individuals. These 

 specifications describe the different classes and grades so clearly that 

 firms contemplating entering bids for meat contracts have no diffi- 

 culty in understanding precisely the grade of meat required, and 

 institutions making such purchases are in a position to enforce their 

 wishes by requiring that all meats supplied conform to the specifi- 

 cations outlined. The specifications have met with virtually uni- 

 versal approval and it is expected that when they become generally 

 distributed and understood they will do much toward simplifying 

 trading in meats. 



The standardization program was extended to include methods of 

 cutting meats. Methods of reducing meat carcasses to wholesale 

 and retail cuts vary widely. This leads to considerable waste, not 

 only of edible meats but of time, effort, and money, and makes it 

 practically impossible to compare prices prevailing on the various 

 markets. The elimination of this confusion and waste can be accom- 

 plished only by establishing standard cutting methods throughout 

 the country. In order to accomplish this, Department Circular 300. 

 Commercial Cuts of Meat, illustrated with charts showing meth- 

 ods of cutting recommended, has been prepared for publication. 



ECONOMIES EFFECTED FOR UNITED STATES SHIPPING BOARD. 



The practical value of standard classes and grades and standard 

 methods of cutting meats was fully demonstrated when the United 

 States Shipping Board requested the bureau to ascertain why the 

 meats delivered to its various steamships on contract were unsatis- 

 factory. Investigation disclosed that most of the trouble was due 

 to lack of standard specifications. The Shipping Board then re- 

 quested the bureau to inspect all meats, poultry, and fish offered to 

 the United States lines on contract and require that they comply 

 with the specifications drawn up by the bureau and adopted by the 

 Shipping Board as the standards on which such products would be 



