222 



JUDGING FARM ANIMALS 



in weight, viz., (1) loins and ribs, (2) rounds, (3) chucks, 

 and (4) plates, flanks, shanks and suet. They are here 

 arranged in their relative order of market value. The 

 hindquarter is regarded as consisting of 50 per cent round, 

 35 loin, and 15 flank and suet; the forequarter 50 per 

 cent chuck, 20 rib, and 30 plate and shank. These propor- 

 tions and cuts especially apply to Chicago standards. Car- 

 casses are cut in some eastern markets, and in Europe, 

 so as to yield somewhat different results. 



The loin includes from the end of the hindquarter, with 



Fig. 121. — A piece from the loin — tlie porterhouse. 

 Haskett, Ohio State University.) 



(Photo by F. H. 



its one rib, to a line extending from the middle of the 

 sacrum to a point an inch or two above the stifle joint. 

 This piece includes what are recognized as the choicest cuts, 

 the porterhouse and sirloin, which accounts for its having 

 first rank as to price. The tenderloin muscle also lies on 

 the underside of this cut. There are several grades of 

 loins. The best, No. 1, Hall states, "must have a full, 

 well-rounded shape, a complete covering of white fat, the 

 thickness of which is in proper proportion to the lean and 

 bright, firm, fine-grained, well-marbled flesh." A No. 1 

 loin weighs from 50 to 85 pounds. 



