Types and Market Classes of Live Stock 



59 



large amount of boiling and stewing pieces in the fores, which meats 

 are in greater demand in winter. ^ 



The hindquarter is divided into four wholesale cuts, the loin, 

 round, flank, and kidney. The kidney is not shown in the accompany- 

 ing diagram; it Hes under the loin. 



The forequarter yields five wholesale cuts, the rib, chuck, navel, 

 brisket, and shank. The navel and brisket are usually not divided, 

 but are sold as one cut called the "plate." 



The loin is separated from the round at the hip joint, which is a 

 considerable distance back of the hip. Thus much of the rump is 

 converted into loin when the carcass comes under the knife of the 



Fig. 15. — Wholesale cuts of beef. 1, Chuck; 2, shank; 3, brisket; 4, rib; 5, 

 navel; 6, loin; 7, flank; 8, round; 3 and 5, plate; 6, 7, and 8, hindquarter. 



butcher. The shank is sawed off just below the shoulder joint. The 

 plate is taken off on a line extending from about the middle of the 

 twelfth rib through the point at which the shank is removed. The 

 rib and chuck are separated between the fifth and sixth ribs. This 

 gives five ribs to the chuck and seven to the rib. 



A 720-pound carcass will yield a 360-pound side. When the side 

 is cut up, the weights of the various wholesale cuts, their wholesale 

 prices per pound, and their total values are as given in the following 

 table, the figures for weights representing averages for good steer car- 

 casses. Prices are given for No. 1, No. 2, and No. 3 grades. 



111. Bui. 147, pp. 155, 156. 



