58 



Types and Market Classes of Live Stock 



casses require more ageing or ripening to make the meat tender. 

 Dressed bulls are easily recognized by the heavy neck and heavy 

 shoulders, thick rounds, dark color, coarse-grained flesh, and absence 

 of cod fat. They have rough shape and the bones show maturity. 

 The coarse dark flesh has no marbling as a rule, and but few bulls are 

 suitable for dressed beef. They are used for sausage and the rounds 

 are made into smoked beef hams. Many stags approach steers in 

 form, quality, and finish; others resemble bulls. 



The wholesale cuts. V^ When the carcass has been sufficiently ripened 

 in the cooler, it is ready for cutting up into the wholesale cuts. The 

 full side of beef, half the carcass, has the appearance shown in the 

 following diagram. The wholesale cuts are indicated by the dotted 

 lines. 



Fig. 14. — Cuts of beef indicated in the live animal. 



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 



