36 BULLETIN 1246, TJ. S. DEPARTMENT OE APICULTURE. 
light-red color, but may be slightly darker. The fiber may be some- 
what coarser than in a prime round. Generally, there is no striking 
difference between the two grades of rounds in outward appearance, 
except that some Choice rounds may not have any fat covering on 
the shanks and lower portion of the " outside." 
No. 2, or Good, beef rounds. — Xo. 2, or Good, beef rounds are 
above the average in depth of flesh and fat covering of the exterior 
surfaces, but are inferior in these respects to Choice and Prime 
rounds, usually because of a smaller amount of flesh. They seem 
longer than Choice or Prime rounds, but are fairly compact and 
meaty. The shanks are relatively long and tapering, and usually 
have no fat covering. 
The depth of the fat on the rump and upper round varies from 
one-half to 1 inch, and even more, especially in cow rounds. The 
fat covering of the latter often is excessive and wasty over the 
" inside " and on the rump and upper round. As a rule, Good steer 
and heifer rounds are somewhat deficient in internal and external 
fat covering, and also intermuscular fat, as compared with Choice 
rounds, but show evidence of grain-finish. The flesh is firm, but may 
be slightly dark and inclined to coarseness, except in rounds from 
animals of the yearling and short 2-year-old classes. 
No. 3, or Medium, beef rounds. — Xo. 3, or Medium, beef rounds 
possess average depth of flesh and appear long and slightly flat. 
There is a moderate covering of fat over the rump and upper part 
of the round and on the " inside," which rapidly disappears over the 
buttock and toward the shank. The cod, or udder, fats are scant. 
and there is only a small deposit of intermuscular fat. but enough 
to make the steak palatable. The muscles have a dark-red color, are 
slightly watery, coarse, and generally tough. When cut they do 
not remain in their natural positions, but the ends protrude and 
appear moist. Medium cow rounds have considerably more fat than 
steer and heifer rounds of this grade, but their irregular conforma- 
tion and lack of quality counterbalance the finish. 
No. 4i or Common, beef rounds. — Xo. 4, or Common, beef rounds 
are long, flat, or dished, and below the average in depth of flesh. 
They have scarcely any fat covering or intermuscular, cod. or udder 
fat. Even Common cow rounds are deficient in this respect. There 
is a scant covering of fat on the rump and a portion of the upper 
round and on the " inside,'' but the absence of fat on the remaining 
surfaces gives the cut a dark and unattractive appearance. The 
shanks are long and tapering, and the " heel " of the round is very 
light. The flesh is tough, dark, and watery, and the muscles will not 
remain set in their natural positions. These rounds find an outlet 
in I lie Hade demanding cheap steaks and roasts. 
No. ■'>. or ('nth /-. n ml Xo. C>. or CanTU r. rounds. — No. 5, or Cutter. 
and No. 6, or Canner, rounds are not offered regularly to the retail 
Hade. Sonic are boned for roasts. Most of them are used in sausage 
and in beef-ham sets !'<>r the dried and corned bind' trade. The sets 
are known as "inside," "outside." and '•knuckles." The relative 
proportion of these Cuts to their combined weight i> VI. 31, and 27 
per cent, respectively. Some markets bone rounds of the Cutter grade 
for boneless steaks and musts. The " t<>|> " or " inside " is used prin- 
cipally Un- Steaks, while the bottom or "outside" is converted into 
i oasts. 
