PRODUCTION OF BEEF CATTLE 



223 



AVERAGE WHOLESALE PRICES OF CUTS or BEEF AS QUOTED FOR 

 FEBRUARY, 1921 



Quality. The quality of beef, including tenderness, 

 flavor, and cooking value, is largely determined by the dis- 

 tribution of fat. An even distribution of fat which gives the 

 cut a marbled appearance is regarded as evidence of good 





Loin cuts from steers of different market grades. 



A. Common. B. Medium. C. Good. D. Choice. 

 (Michigan Agricultural Experiment Station.) 



quality. The cuts represented in the figures of the text 

 illustrate well and poorly marbled beef. 



Dressing percentage. The proportion between the weight 

 of the carcass and the live weight of an animal, expressed in 

 percentage, is called dressing percentage. For example, a 

 steer with a live weight of noo pounds, producing' a dressed 

 carcass of 660 pounds, would have a dressing percentage of 



