THE BEEF CARCASS AND ITS CUTS 'j-j;; 



The rib piece is cut from the Ion-quarter so as to in- 

 clude ribs from six to twelve, or seven in all. This cut 

 contains the choicest roasting pieces. Ribs differ in thick- 

 ness and condition, and so are graded on much the same 

 basis as the loin. The size and character of the "eye" of 

 red meat, where the rib and backbone join, furnish evidence 



Fig. 122. "The rib piece is cut from the forequarter so as to include 

 ribs from six to twelve." (Photo by Mr. F. II. Haskett, Ohio State 

 University.) 



of the value of this piece. No. 1 ribs should also have a 

 covering of about one-half inch fat. An average-sized, full 

 rib piece weighs from 30 to 50 pounds. 



The round is the leg end of the hindquarter, after the 

 loin is removed. This is the largest muscle in the carcass, 

 and derives its name from its more or less round form in 

 certain stages of cutting. This part contains a large per 

 cent of lean meat, and is one of the tougher cuts, owing 

 to the great use of this muscle. The meat from this part 

 is of medium price, but owing to the small per cent of bone 



