EVOLUTION OF .THE BEEF CATTLE INDUSTRY 237 



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. 



RETA/L ■ CUT3 ■ Of- BEEF; ■ 



Fis. 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- 



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