GRADES OF BEEF AND VEAL 405 



The grades within these classes are prime, choice, good, medium, 

 common, and canners. The grades are based on differences in form, 

 thickness, finish, quality, soundness, and weight. 



The terms " Native," " Western," and " Texas " beef each include 

 various classes and grades of carcasses, and refer to general differences 

 in form, finish, and quality. 



The terms " Yearlings," " Distillers," " Butcher," and " Kosher " 

 also include various classes and grades of beef, and merely indicate 

 characteristic features of carcass beef used by certain branches of the 

 trade. 



"Shipping beef" refers to that sent to eastern cities and consists 

 principally of steers, heifers and cows of medium to prime grades. 

 Export beef consists largely of medium to prime steers. 



BEEF CUTS. The " straight cuts " of beef are Loins, Ribs, Rounds, 

 Chucks, Plates, Flanks, and Shanks. 



The grades of beef cuts are No. 1, No. 2, No. 3, and Strippers. The 

 grade of a beef cut depends upon its thickness, covering, quality, and 

 weight. 



CURED BEEF PRODUCTS. These are classified as (1) Barreled, (2) 

 Smoked, and (3) Canned Beef. 



Barreled Beef is graded as Extra India M.ess, Extra Plate, Regular 

 Plate, Packet, Common Plate, Rolled Boneless, Prime Mess, Extra Mess, 

 Rump Butt and Mess Chuck Beef, Beef Hams and Scotch Buttocks. 



Smoked Beef consists of Dried Beef Hams, Dried Beef Clods, and 

 Smoked Brisket Beef. 



Canned Beef consists principally of Chipped Beef, Beef Loaf, Corned 

 and Roast Beef. 



VEAL 



The divisions of the veal trade are (1) Carcass Veal and (2) Veal Cuts. 



CARCASS VEAL. The grades are choice, good, medium, light, and 

 heavy. The grade of a veal carcass depends upon its form, quality, 

 finish, and weight. 



The terms " Native " and " Western " veal each include several grades 

 of calves, and refer to general differences in form, quality, and finish. 



VEAL CUTS. The regular veal cuts are Saddles and Racks. They 

 are graded as choice, good, medium, and common, according to the same 

 factors as carcass veal. 



