MARKET CLASSES AND GRADES OF DRESSED BEEF. 7 
is largely a matter of breeding, although feed and care have an 
important influence. 
Conformation has much to do with determining the relative at- 
tractiveness of the carcass or side. Its chief significance lies in the 
fact that it indicates the ratio between meat and bone, also the ratio 
between the more desirable cuts, such as rounds and loins, and the 
so-called coarser cuts, such as chucks and plates. 
FINISH. 
Finish refers to the thickness, color, character, and distribution 
of fat. 
Best finish implies : A smooth, even covering of brittle, flaky, white 
fat over most of the exterior surface of the carcass, averaging not 
more than three-fourths inch thick over the top of the loin and ribs, 
and an even, though much thinner, covering of flaky white fat on 
the interior surface of the ribs; also heavy,- but not excessively 
" bunchy " or wasty deposits of white fat over the kidneys, in the 
crotch, and in the chest cavity. It also involves relatively heavy 
deposits of fat between the larger muscles, and a liberal distribu- 
tion of fat along the connective tissues and between the muscle 
fibers. This latter characteristic gives the cut surface a streaked 
appearance and is known as marbling. Eounds, shanks, neck, and 
belly are the last portions of the anatomy to be covered with fat; 
hence, generally speaking, and with due regard for the maximum 
depth over the hips, loins, and rumps, the more extensive the dis- 
tribution of fat over these surfaces the higher the finish. 
Poor finish implies : Deficiency in external and internal fat and 
marbling ; uneven distribution, resulting in bunches, rolls, or patches 
of fat on certain portions of the carcass; or that the fat is soft, 
flabby, and yellow instead of firm, flaky, and white or creamy white. 
The color, character, and evenness of distribution of fat are largely 
matters of breeding, but the quantity or thickness thereof is due to 
feeding and care. 
A high degree of finish adds much to the attractiveness of a car- 
cass or cut, but its chief significance lies in the fact that a certain 
amount of fat is essential to palat ability. Furthermore, finish serves 
as an excellent index of the degree of quality of the meat. 
QUALITY. 
Quality is a characteristic of the flesh and the fat included therein. 
It pertains primarily to the thickness, firmness, and strength of both 
the muscle fiber and the connective tissue. It also involves the 
amount, consistency, and character of the juices or extractives which 
surround and permeate the muscle fiber and connective tissue. It is 
strongly influenced by marbling, which is due simply to deposits 
of well-filled fat cells along the connective tissue and between the 
muscle fibers. Although, strictly speaking, color does not determine 
quality, it serves as an excellent index to quality. 
Best quality in beef implies: Full, well-developed, firm muscular 
tissue or flesh with a minimum of strength in fiber and. connective 
tissue. Beef of this sort possesses a high proportion of juice to dry 
fiber, but this moisture must be of such consistency that the flesh 
