MARKET CLASSES AND GRADES OF DRESSED BEEF. 35 
comes. The following, from Bulletin 147 10 of the Illinois Agri- 
cultural Experiment Station, describes ways of determining the class 
of a round under certain circumstances. " Rough or lumpy cod fat- 
indicates a steer round ; a soft, flabby bag, a cow round ; and a firm 
or hard bag, a heifer round." In cow carcasses the udder is fre- 
quently removed, but when the udder is absent the underlying tissue 
is rather loose and porous as distinguished from the firm fat of a 
steer carcass. Heifer udders are almost never removed. In some 
markets (notably at Boston) the. cod fat is removed from the round 
with the flank. T\ Tien that is clone, the class must be determined 
by considering other factors, such as conformation, finish, and gen- 
eral quality. It may be added that in steer rounds the posterior 
end of the aitch bone is surrounded by the lean flesh of the " inside " 
of the round, whereas in cows and heifers it is surrounded by fat. 
The varying shapes of rounds, due to the different types of ani- 
mals, bear a close relation to the grades. Also, the cut surface of 
the round, next to the loin from which it was separated, provides 
an excellent index to the grade. Except in the region of the rump 
or upper part of the round, over the " inside," and between the 
muscle seams, there is very little fat in the round. 
No. A i, or Prime, beef rounds. — Xo. A 1. or Prime, beef rounds 
have excellent depth of flesh in all parts. In this respect they are 
far above the average. Such rounds are obtained only from animals 
of superior beef type that have been specially fattened and finished. 
Prime rounds appear short and compact, because of their thick, 
heavy muscles. There is no marked difference in length as compared 
with other grades. The muscles of the buttock, variously referred 
to as " outside " or " thigh," and " inside " or " twist," are especially 
well developed. As in all rounds, the " inside " has more thickness, 
and is somewhat more tender and is therefore more desirable for 
steaks than the " outside." 
The round is covered with fat varying from one-half to three- 
fourths inch thick at the point of severence from the loin, gradually 
becoming thinner toward the shank. The depth of the fat on the 
rump and the upper portions of the " inside " often exceeds \\ 
inches. This is especially true of heifer rounds. 
Marbling is present in the rump and upper portion of a prime 
round, but disappears in the heavy muscles. The seam, or inter- 
muscular fat, is abundant. All fats have creamy or white color, and 
are brittle, indicating a grain finish. The flesh is of light or cherry- 
red color in the rump and upper portion of the round, but is slightly 
darker toward the shank, because of the greater amount of exercise 
given these muscles by the animal. The flesh of the " inside " is 
especially attractive and tender, and is only slightly inferior in this 
respect to a prime rib. The " outside " is tougher than the " inside." 
but not to a marked degree. 
No. i, or Choice, beef round. — No. 1, or Choice, beef rounds do 
not differ materially from prime rounds in depth of flesh. They 
may be more wasty, especially in the region of the cod in a steer, or 
the udder in a heifer or cow, or they may be slightly deficient in 
fat covering and intermuscular fat. The flesh generally is of a 
10 Hall, Louis D. Market Classes and Grades of Meat. Illinois Agricultural Experi- 
ment Station Bulletin 147, p. 199. 
