106 



CANADIAN FARM YEAR BOOK. 



CARCASS OF A COMMON STEER. 



In order that a beef carcass may be classed in the highest grade it muot 

 •possess certain characteristics. 1st — It must be compact in form and show 

 that thickness of loin, round the rib which indicates an abundance of lean 

 meat. 2nd — In order that this lean meat may be most desirable from the 

 consumer's standpoint, the carcass must possess a fairly high percentage of 

 fat. This is indicated externally by a coniplete cover of fat over all parts 

 of the body, an unfinished carcass snowing a light covering of fat on the 

 back and scarcely any on the plate and round. When the carcass is ribbed, 

 or divided into fore and hind quarters, the "eye of lean" or large, loin muscle 

 must contain fat veins indicating that the lean meat has sufficient fat cells 

 deposited through it to give that juiciness and flavor to the meat which a 

 lean carcass does not possess. Coarse, stringy fibres indicate a lack of 

 quality, while a fine, velvety surface of the cut indicates that quality of lean 

 which, if sufficiently well finished, gives the qualities of tenderness, flavor 

 and juiciness which are so necessary to the best in a beef cut. 3rd — The 

 color of the flesh should be rich red, and the fat clear white. 4th — ^The flesh 

 should be firm, sound and free from bruises. 



