236 



A STUDY OF FARM ANIMALS 



front or the rear, the body should fill a square. Long ago 

 English writers made use of this illustration of correct beef- 

 cattle form, and judges of to-day very generally approve of 

 the same description. 



If we should examine a body that is usually de- 

 scribed as "blocky", it would be noticed that those parts con- 

 taining the highest-priced meats are well developed. The 



Variation in Retail Prices for Different Cuts of Beef 



10 



Pounds 53 47 

 Percent I _ , 7 , R 4 

 TotalwgtC 86 7 ' 6 * 



Figure 90. Cuts of beef and their relative values in 1919. 

 Swift & Company. 



By courtesy of 



part from the hips forward to the last rib comprises the loin. 

 The highest-priced meat is found here, and makes up about 

 16 per cent of the carcass. The section of the back and ribs 

 from the loin up to the sixth rib, known as the rib or prime- 

 of-rib cut, makes up about 9 per cent of the carcass, and is 

 worth several cents less a pound than the loin. The part of 

 the back at the shoulders, the chuck, makes up about 21 per 



