TYPES AND MARKET CLASSES OF LIVE STOCK 43 



The first step in cutting up a side of beef is to "quarter" 

 or "rib" it, which means to separate the side into forequarter 

 and hindquarter. Sides are usually quartered or ribbed between 

 the 12th and 13th ribs, leaving one rib on the hindquarter. 

 Such a hindquarter is called a "regular hindquarter," and it 

 contains from 47 to 49 per cent, of the weight of the side, and 

 the forequarter contains from 51 to 53 per cent., the averages 

 being about 48 per cent, hinds and 52 per cent, fores. Hinds 

 are quoted about 25 per cent, higher than fores in cold months, 

 and up to 40 per cent, higher in summer. This variation is due 

 to the large amount of boiling and stewing pieces in the fores, 

 which meats are in greater demand in winter. 



The hindquarter is divided into four wholesale cuts the 

 loin, round, flank, and kidney. The kidney is not shown in 

 the accompanying diagram, as it lies under the loin. 



Fig. 7. Wholesale Cuts of Beef. 



1. Chuck; 2, shank; 3, brisket; 4, rib; 5, navel; 6, loin; 7, flank; 8, round; 

 3 and 5, plate; 6, 7, and 8, hindquarter. 



The forequarter yields five wholesale cuts the rib, chuck, 

 navel, brisket, and shank. The navel and brisket are usually 

 not divided, but are sold as one cut called the plate. 



The loin is separated from the round at the hip joint, which 

 is a considerable distance back of the hip. Thus much of the 

 rump is converted into loin when the carcass comes under the 

 knife of the butcher. The shank is sawed off just below the 

 shoulder joint. The plate is taken off on a line extending from 

 about the middle of the twelfth rib through the point at which 

 the shank is removed. The rib and chuck are separated between 

 the fifth and sixth ribs. This gives five ribs to the chuck and 

 seven to the rib. 



