JUDGING BEEF CATTLK 



71 



white- the two second ribs in the fore quarters sell from 

 ten cents upwards, as they are the best cuts in that 

 part. The first two ribs in the front quarter have a 

 value of ten to twelve cents per pound. The wing cut 

 of the sirloin grows narrower as it runs down but it 

 still affords a large and valuable cut in finished steers. 

 Porterhouse steak and sirloin taken from the parts which 

 run from the front of the hooks to the end of the 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 including 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 pos- 

 sesses 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 valu- 

 able 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. 



