THE TYPES 



189 



is their relative values. They rank as follows : the high- 

 est priced cut of the carcass is the loin, the rib cut is 

 valued at from 10 to 20 % less, per pound, than the loin 

 of the same grade ; the round at 40 to 50 % less than the 

 rib ; the rump is worth a httle less than the round ; the 

 best grade of chucks sells at about the same price as the 

 rounds ; while the plate, the flank, the shank and the neck 



Fig. 95. — A typical beef steer. 



sell for less, per pound, than the live weight cost of the 

 steer. Steers dress 50 % to 70 % of their live weight. 



207. Dressing percentage. — The dressing percentage of 

 the steer involves type, quality and condition, while the 

 relative weights and values of the different parts of the 

 carcass are determined by type and conformation. 



208. Type is fundamental even to conformation in 

 that it is impossible to have a broad, thick loin on a steer 



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