Farmers' Week in Agricultural College. 



299 



plate 7) of the arm. shows, giving a cut which has some resemblance to 

 a round steak and for which it is sometimes sold. 



In plate No. 8, is shown an ideal standing rib roast taken from a 

 very fat show steer. The very high degree of marbeling of fat all through 

 the lean is beautifully shown. In this cut the great excess of outside 

 fat has been removed. Such a cut is only ideal and cannot yet be 

 produced. In order to secure the marbeling, the outside fat must be 

 from two to three inches thick and for most persons this is waste 

 material put on the animal at a prohibitive cost. 



