Makket classes and grades of dressed beef. 
si 
or triangles (chuck, plate, brisket, and shin), and backs (chucks and 
ribs). In Boston, the rattle includes only the plate, brisket, and 
shin. Such terms of local significance generally are confusing to 
the trade in other localities where the peculiar significance given 
those terms is unknown, and render price comparisons impracticable. 
PERCENTAGE YIELDS OF WHOLESALE CUTS. 
The relation of the wholesale cuts to the side, expressed in per- 
centage, varies with the method of cutting. The class and grade 
of the carcass also affect these percentages. They vary also, to some 
extent, with the shifting of values for the various cuts and with 
the desire of the wholesale dealer to get the "high dollar" out of 
his beef. 
Information in Table 1 applies only to Xo. 2, or Good, grade beef 
in the markets named. In the lower grades the yields of the fore- 
quarter cuts usually are relatively higher, and those of the hind- 
quarter relatively lower, than those shown in the tables. This is 
accounted for largely by the smaller amount of flesh in the pre- 
ferred cuts of the hindquarter, and a relatively greater development 
of the forequarter, which are characteristic of the inferior grades 
of beef. 
Table 1. — Approximate percentage of total weight of No. 2, or Good, grade steer 
carcasses represented by each wholesale cut under different methods of cut- 
ting. 
CHICAGO, ILL. 
Ter cent. 
Hindquarters (1 rib) 48.00 
Forequarters (12 ribs) 52.00 
100. 00 
Rounds and rumps 24. 09 
Loins 16. 50 
Flanks 3. 53 
Suet (including kidney) 3.88 
Ribs 9. 64 
Chucks (square cut) 22.15 
plates 8. 46 
Briskets 6. 00 
Shanks (fore) 5.75 
100. 00 
NEW YORK, N. Y. 
Ter cent. 
Hindquarters (1 rib) 48.00 
Forequarters (12 ribs) 52.00 
100. 00 
Rounds and rumps 23. 00 
Loins •_ 16. 00 
Kidneys (including suet) 3.50 
Flanks 5. 50 
Ribs 9. 60 
Chucks (including brisket and 
shank) 33. 70 
Plates -, 8. 70 
100. 00 
BOSTON, MASS. 
Ter cent. 
Hindquarters (3 ribs) 51.12 
Forequarters (10 ribs) 48.88 
Kin. do 
Rounds (including flank) 23.05 
Rumps 11. 14 
Loins (including kidney and 
suet) 15. 26 
Cod fats_"_ 1. 67 
Ribs 6. 23 
Rattles ( including plate, 
brisket, and shank) 24.50 
Chucks 18. 15 
PHILADELPHIA. PA. 
Hindquarters (no ribs) 
Forequarters (13 ribs) 
100. 00 
Per cent. 
. 46. 00 
54. 00 
100. 00 
Rounds and rumps (includ- 
ing flanks) 34.00 
Loins (including kidney and 
suet) 12.00 
Ribs ^ 10.00 
Chucks (including shanks)— _ 30.00 
Briskets 4. 00 
Plates 10. 00 
100. 00 
