SIXTH ANNUAL YEAR BOOK — PART VIII. 



641 



The instructor next teaches the values of the different points and char- 

 acters named and learned i nthe previous lesson. To do this most effect- 

 ively he has a chart showing the different market cuts, or better still, he 

 has a half carcass of the beef cut up before his class by an expert cutter;; 

 a steer as nearly ideal as possible in form and finish, and a skeleton. 

 With this equipment he teaches the student the use of the score card 

 from a utility standpoint alone. 



The lion and rib supply the valuable cuts of porter-house, (T bone) 

 sirloin and roasts. These must be thick and composed largely of muscle 

 (red meat), with fat interspersed between the fibers, producing what is 

 termed "marbling", these two cuts should constitute about 27 to 28 per 

 cent of the total dressed carcass. The round is a good cut, as well, and 

 its importance is emphasized. It is explained to the student that the 

 head, neck, chuck (shoulder and fore ribs), brisket, plates navel, flank 

 and shanks are cheap meat; but in order to produce the valuable cuts we 



NUMBERED PARTS — NAME OF EACH APPEARS IN SCORE CARD BELOW 



must have a well-balanced, symmetrical steer, with strong constitutional 

 vigor and large organs to enable him to make good economic use of 

 the roughage and concentrates given him by the feeder. The butcher 

 wants the thick, juicy loin, rib and round cuts, and the feeder wants an 

 animal that will respond to good feed and care, and so we have the type, 

 form the finish as outlined in the score card. The student sees the 

 different cuts before him and is able himself to attach the values to the 

 different parts of the animal. 



1. Weight. A twelve-months fat calf, weighing 900 to 1,000 pounds 

 would be allowed 10 points. In case he weighed only 700 pounds, the 

 student would cut him about 3 points and would place 3 in the column 

 marked "student's score." A twenty-four-months fat steer should weigli 

 1,400 to 1,500 pounds, but one weighing from 1,300 to 1,400 pounds would 



be considered good 10 points 



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