188 LIVE-STOCK JUDGING 



as the brisket. What is left in front of the first rib con- 

 stitutes the neck of the carcass. 



SCORE CARD 



205. BEEF CARCASS 



Scale of Points 

 General Appearance. Perfect Score 



1. Form — compact, well filled out ... .10 



2. Covering — thick, even, smooth, firm, white fat . 5 



3. Kidney fat — in proportion to covering, firm, white, 



brittle . . 5 



4. Quality — grain straight, fine texture, firm but yield- 



ing to pressure ; color, red ; fat to lean well propor- 

 tioned, marbled ; bone, dense, fine . . 20 

 Forequarters. 



5. Neck — short, neat . . . . 1 



6. Chuck — shoulder compact, well covered; ribs, 



thickly fleshed .... ... ... 8 



7. Prime ribs — thickly fleshed, carried well down, firm, 



evenly covered with medium thickness of fat ; 



marbled . .... . . 12 



8. Plate — light, not coarse 3 



9. Shank — arm, full; bone, fine ... .... 1 



Hindquarters. 



10. Loin — flesh thick, firm, even ; marbled ; spine fat of 



medium thickness ... . . . . 18 



11. Rump — full ; evenly fleshed to tail head . . .4 



12. Round — full, thick, carried weU down; well inter- 



spersed with fat . . ..... 10 



13. Flank — thick, well filled 2 



14. Shank — bone, dense, fine 1 



Total 100 



206. Relative values of the carcass cuts. — Since the beef 

 steer is a straight business proposition, the most impor- 

 tant thing for the judge to know regarding the carcass cuts 



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