THE BEEF CARCASS AND ITS CUTS 225 



it should be thickest at the rib end. Roast, steaks and 

 boiling pieces come from this part. The thicker the chuck, 

 the more available it becomes for roast cuts. The best 

 grades of average size chucks weigh 75 to 110 pounds. 



The plate piece is the lower part of the forequarter, in- 

 cluding the ends of the ribs and the brisket. Thickness and 

 a proper admixture of fat and lean, with not too heavy bone, 

 is necessary for the best grades of plates. This cut is used 

 for corned beef, stews, beef rolls, etc. No. 1 average weight 

 plates range from 40 to 80 pounds. 



The flank piece is a small strip, free of bone, weighing 

 15 to 20 pounds, that is, trimmed from the lower edge of 

 the hindquarter, in narrow wedge-shaped form. 



The shank piece is a short section of either front or hind 

 leg, including the hindquarter at and just above the hock 

 joint, and the leg part proper, of the forequarter. The 

 shanks weigh from 10 to 20 pounds, and are used mostly 

 for boiling pieces, and represent the cheapest cut in the 

 carcass. 



Grading- the carcass of beef is an important feature of 

 the meat trade. All carcasses may be classified into four 

 groups, viz., steers, heifers, cows, bulls and stags. The 

 carcasses are graded within each class, based on the follow- 

 ing essentials, viz., form, thickness, finish, quality, sound- 

 ness and weight. The important points connected with this 

 grading, as relates to judging beef type are as follows : 5 



Form of beef carcass refers to the general outlines and 

 proportions. Ideal conformation consists of compactness, 

 i.e.,, good width in proportion to length ; short shanks and 

 neck ; and full rounds, loin and ribs. Form is associated 

 more or less closely with a proper degree of thickness, and 

 is also partially dependent upon the covering or finish of 

 carcass. 



Thickness of beef carcass refers to the amount of lean 

 flesh it carries. Thick-meated loin and ribs, and full, com- 

 pact rounds and chucks are essential. "Built like a cart 



5 Bulletin 147, Illinois Agr. Experiment Station, July, 1910. 



