THE TYPES 



187 



by the tail head. The round cuts contain only the trans- 

 verse section of the femur or thigh bone. The best 

 quality of meat is on the inside or the top of the round 

 as it lies on the block. 



The forequarter is cut into the prime ribs, chuck, 

 neck and plate. 



203. The ribs. — The prime ribs (Fig. 94) include the 

 seven ribs counting forward from the loin end of the fore- 

 quarter, which brings the division of the rib and chuck 

 between the fifth 

 and sixth rib. The 

 distance down on 



the rib at which ^-«^ F' ^^..?S^ 



the limit between 

 prime ribs and plate 

 is fixed depends 

 upon the thickness 

 of flesh on the rib 

 and the size of the 

 carcass. Since rib 

 cuts are high priced 

 and plate cuts are low, the butcher will usually keep as 

 much weight in the ribs as their covering ^vill permit of. 

 Carcasses of steers that were bare on the rib will cut 

 proportionately more plate than those from steers that 

 were thickly fleshed on the rib. The division is usually 

 made ten to thirteen inches from the back bone. 



204. The chuck includes the balance of the ribs and the 

 shoulder blade, limited below by continuing through the 

 shoulder joint the cut that divides the prime ribs from the 

 plate. The cross cut ribs and the clod are taken from the 

 chuck at the arm, the remainder of the leg being the shank. 

 The fore part of the plate may be separately designated 



Fig. 94. — The standing or prime rib cut. 



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