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JUDGING FARM ANIMALS 



and fat, it is one of the most economical pieces to pur- 

 chase. About 20 per cent of the upper part of the round 

 is the rump, which is used for roasts of grade inferior to 

 ribs ; 60 per cent is buttock, the round part, which is com- 

 monly sliced for steak ; and 20 per cent at the lower or hock 

 end is shank, and is used for boiling, Hamburger steak, etc. 

 No. 1 rounds should be plump, well covered with smooth 



Fig. 123. — The round. "This Is the largest muscle in the carcass, and 

 derives its name from its more or less round form in certain stages of 

 cutting." (Photo by F. H. Haskett, Ohio State University.) 



white fat, and cut into bright, firm, fine-grained meat. An 

 average first grade round will weigh 75 to 110 pounds. 



The chuck piece includes the five front ribs, the shoulder 

 and neck. When trimmed, the neck, the brisket and lower 

 ends of ribs (from which the plate is obtained) are re- 

 moved. The chuck, to be of first grade, must be thick, of 

 full outline, and show good color and grain of flesh. Only 

 a moderate amount of fat is looked for on this piece, and 



