JUDGING BEEF CATTLE 71 



the hind quarters, while the two second ribs in the fore 

 quarters sell from ten cents upwards, as 'they are the best 

 cuts in that part. The two first ribs in the front quarter 

 have a value of ten to twelve cents per pound. The wing 1 

 cut of the sirloin grows narrower as it runs down but it still 

 affords a large and valuable cut in finished steers. Porter- 

 house steak and sirloin taken from the parts which run from 

 the front of the hooks to the end of *he wing cut (that is 

 where the fore quarter is separated from the hind quarter) is 

 worth from ten to twenty cents per pound, making this 

 region the most valuable of the steer. The rump steak 

 which comes from the lower part of the hind quarter includ- 

 ing the thigh and twist, has only a value of ten to twelve 

 cents per pound. When it is understood that the average 

 percentage of pounds that a steer possesses is usually sixty, 

 it is easy to see that the butcher must pay close attention to 

 the form which yields the smallest percentage of offal and 

 returns the most valuable cuts. From the foregoing we see 

 that the animal from the butcher's point of view depends 

 mostly on its quality and then on its form, and in regard to 

 the latter we find that the value of the animal grows greater 

 as we pass from the fore quarters towards the hinder parts. 

 It is important to know that the feeder's ideal does not differ 

 markedly from the best for the butcher, except that the latter 

 has been matured and fattened. 



Location of the cuts in the dressed carcass of the steer,"showing also the 

 pounds and the percentage returned by each part; 1. Shank; 2. Round; 

 3. Rump; 4. Loin; 5. Rib; 6. Flank; 7. Plate; 8. Chuck; 9. Clod; 10. Neck. 

 Tenderloins, Sirloin Butts, and Strips cut from No. 4. Rib Rolls cut from 

 No, 5. 



