TYPES AND MARKET CLASSES OF LIVE STOCK 45 



pasture is good. Some show a nice intermixing of fat and lean, 

 called "marbling," while others exhibit this feature very slightly, 

 or none at all. The lean meat of some carcasses has a pale red 

 color; in others it is very dark. Some carry snow-white fat, 

 others carry fat of a yellow color. Some beef is fine grained, 

 and some is very coarse and fibrous. Some carcasses have soft 

 bones, somewhat cartilaginous in character; others have hard 

 flinty bones. Size of bones varies a great deal in different 

 carcasses. 



To sum up these differences we may say that carcasses 

 vary in respect to (1) size, (2) shape, (3) thickness of fleshing, 



Fig. 8. Cuts of Beef Indicated in the Live Animal. 



(4) thickness of external fat, (5) marbling, (6) color of lean 

 meat, (7) color of fat, (8) grain of meat, (9) flintiness of bones, 

 and (10) size of bones. The butcher or packer is interested in 

 all these things, for each is of considerable importance. The 

 packer grades the wholesale cuts of beef, as they vary in these 

 points, into No. 1, No. 2, and No. 3 grades. No. 1 cuts bring 

 the highest price, and between No. 1's and No. 3's there is a 

 marked difference. These three grades are all used on the 

 butcher's block. Cuts from inferior carcasses not suitable for 

 block use, are called strippers; these are manufactured into 

 boneless cuts, barreled beef, and sausage. 



