238 JUDGING BEEF AND DUAL PURPOSE CATTLE 



should be a uniform pad of fat over the outside of the body 

 to protect the meat and retain its succulence when in the 

 dressed-carcass condition. It requires in addition a certain 

 amount of fatty tissue to add succulence and flavor to meat. 



1 ftump 



Round rump AsbariU off 

 fiouftd jfe&M, ftfjjt ctsf . 

 3~U Round steate, 



14 Round 'J/eak. fosf cut. 



15 Knt/ck/e ^soup bone 



16 Pot roast 

 Hind shank. 



1 7 J8 Soup bones 

 19 Hock soap ix>ne 

 LOIN 



I Buff- end 3/r/o/n jfeo/r. 

 K Wedge - hone 3/rfo/n 3f&ak. 

 3,4- Pound -bane . 



5,6 Double -hone 

 7 Hip-bone 



S> flip -bone Porterhouse js 

 -9-/J T^eyu/ar . 



- /6-J8 Clu 



I Flank steak 

 3tew. 



F~OR QUARTER 

 '<*/ f?tt> roost. 



Knuckle, jsoup hone. 

 3-6 Soup bones. 



RETA/L CUT5 OF BEEF 



FIG. 98. Retail cuts of beef. (Couitesy Illinois Agricultural Experiment 



Station.) 



Percentage of Different Cuts of Beef. Judging a beef 

 animal accurately for a given purpose necessitates a knowl- 

 edge of the location and relation of the various regions of the 

 animal. These regions are defined by certain rather uni- 



