MARKET CLASSES AND GRADES OF DRESSED BEEF. 37 
GRADES OF BEEF LOINS. 
Under the Chicago method of cutting, the loin represents about 17 
per cent of the weight of the side, but there are variations depend- 
ing on the type and grade of the carcass. It contains the choicest, 
most valuable, and most preferred retail cuts of the entire carcass. 
Preference for loin cuts is due to their relative tenderness and quality. 
The groups of muscles in the loin and in the rib are relatively 
thick. They are the least used in the movements of the animal, and 
are well protected by bone and fat. The tenderloin or fillet is a part 
of this cut. 
The loin is subdivided into the " loin end," which is the thick por- 
tion next the rump, and the " short loin" or portion next to the ribs. 
The retail cuts derived from the loin end are sirloin steak and sirloin 
roasts. From the end of the short loin next to the loin end porter- 
house or T-bone steaks are taken. These are sometimes called tender- 
loin steaks because they contain a part of the tenderloin. This ten- 
derloin, however, is comparatively short, and when it runs out the 
remaining portion is cut into club or Delmonico steaks. 
The grade of the loin corresponds with that of the side from 
which it is taken, and is determined by quality, conformation, and 
finish. Evidences of these characteristics are depth of flesh, amount 
and color of surrounding fat, marbling, and firmness and color of 
the flesh. 
No. A _/, or Prime, beef loin. — No. A 1, or Prime, beef loins are 
derived from A 1, or Prime, steer and heifer carcasses. Naturally, 
supplies of this grade are small. A steer loin of this grade is well 
rounded, convex, or bulging from end to end, and is well covered 
with fat. A heifer loin is slightly less convex, but is Avell rounded. 
Loins of this grade are smooth, have excellent depth of flesh in pro- 
portion x® length and weight, which gives them a relatively short, 
compact, and heavy appearance. The flesh is well marbled with 
deposits of flaky- white fat. is fine-grained, firm, tender, and of light 
or cherry-red color. The fat covering is abundant and evenly dis- 
tributed over the outer surfaces, but does not average more than 
three-fourths inch in depth over the top of the loin. It is firm to the 
touch and of creamy or clear white color. The kidney fats are 
not excessively wasty, and are white, crumbly, and of best quality. 
Such loins are sold chiefly to high-class hotel and restaurant trade. 
No. 1, or Choice, beef loins. — No. 1, or Choice, beef loins are de- 
rived from No. 1, or Choice, steer, heifer, and cow carcasses. In 
shape they do not differ materially from prime loins of the respect ive 
classes, being always smooth, well developed, and very compact. 
Such a loin may differ from a No. A 1, or Prime, loin in finish, 
which is apparent in the depth and amount of fat covering and in 
the amount of suet. Generally, the fat covering and suet are thicker 
and more wasty, but not excessively so. A Choice loin may have the 
superior conformation and finish of a prime loin, but may show de- 
ficiencies in quality which may be indicated by hardness of bone, 
coarseness of grain, or by a slightly darker color of flesh. Choice 
loins are far above the average, and are sold chiefly to hotels, restau- 
rants, and retail meat dealers catering to a discriminating trade. 
No. 2, or Good, beef loins. — No. 2, or Good, beef loins are from 
good grade steer, heifer, and cow carcasses. The sex characteristics 
