JUDOIXG BEEF CATTLE 



237 



cent of the carcass, and is still cheaper than the prime-of- 

 ribs. If we view the steer from behind, the rump and 

 quarters fill out into one of the heaviest and meatiest parts, 

 comprising 16 per cent of the carcass, and ranking third in 

 value of the different cuts. 



Thus it can easily be seen that the more completely 

 the frame of the animal is developed in these parts and 

 covered with a thick, smooth, uniform laj^er of good 

 meat, the greater its value will be for beef. The head, 



Figure 91. — Judging beef cattle. Handling the liide to siut-ly Quality and 

 thickness. Photograph by the author. 



neck, belly, and legs are classed as cheap meat, and, there- 

 fore, these parts need not be heavily developed. The ani- 

 mal with big paunch and long leg is discriminated against 

 by buyers, who realize that in killing considerable waste is 

 sure to result. High-class fat cattle will kill out as much as 

 70 per cent, or even more, of carcass to offal, while a com- 

 mon or inferior animal of leggy conformation will dress 

 around 50 per cent. Thus the butcher who caters to a 

 discriminating trade usually prefers to buy the better class 

 of animals, which dress out 60 per cent or more. 



