188 LIVE-STOCK JUDGING 



as the brisket. What is left in front of the first rib con- 

 stitutes the neck of the carcass. 



SCORE CARD 

 206. BEEF CARCASS 



Scale of Points 

 General Appearance. Perfect Score 



1. Form compact, well filled out 10 



2. Covering thick, even, smooth, firm, white fat .5 



3. Kidney fat in proportion to covering, firm, white, 



brittle 5 



4. Quality grain straight, fine texture, firm but yield- 



ing to pressure ; color, red ; fat to lean well propor- 

 tioned, marbled ; bone, dense, fine 20 



Forequarters. 



5. Neck short, neat 1 



6. Chuck shoulder compact, well covered; ribs, 



thickly fleshed 8 



7. Prime ribs thickly fleshed, carried well down, firm, 



evenly covered with medium thickness of fat ; 

 marbled 12 



8. Plate light, not coarse 3 



9. Shank arm, full; bone, fine 1 



Hindquarters. 



10. Loin flesh thick, firm, even ; marbled ; spine fat of 



medium thickness 18 



11. Rump full ; evenly fleshed to tail head .... 4 



12. Round full, thick, carried well down; well inter- 



spersed with fat 10 



13. Flank thick, well filled 2 



14. Shank bone, dense, fine 1 



Total . 100 



206. Relative values of the carcass cuts. Since the beef 

 steer is a straight business proposition, the most Impor- 

 tant thing for the judge to know regarding the carcass cuts 



