38 BULLETIN 1246, U. S. DEPARTMENT OE AGRICULTURE. 
are more pronounced in this than in the higher grades. Good loins 
from all classes have depth of flesh above the average, but are de- 
ficient in this respect as compared with Choice and Prime loins. 
Good steer and heifer loins are moderately well rounded, but appear 
proportionately longer than Choice or "Prime loins of the same 
classes. A Good cow loin is almost flat, but is fairly well fleshed. 
The heavy end appears unusually large when compared with the 
small or rib end. Loins of this grade are well, covered with fat 
varying in thickness from one-half inch to slightly more than an 
inch. It often is rough, and may be slightly gobby. Cow loins of 
this grade are noted especially for their wasty fat covering. All 
Good loins have some marbling. This is the lowest grade in which 
marbling is found. The flesh is firm and of smooth grain, and varies 
in color from light to cherry-red. The color of the fat varies from 
a creamy to slightly yellowish color, but is of a quality which indi- 
cates that the finishing process included grain or other good ration. 
Loins of this grade are in evidence throughout the year in retail 
meat shops catering to a trade requiring meats above the average 
quality. 
No. 3, or Medium, beef loins. — No. 3, or Medium, beef loins are 
from No. 3, or Medium, grade steer, heifer, and cow carcasses. They 
have only an average depth of flesh and fat, are angular, and lack 
the compactness of the better grades, and are relatively longer and 
flatter. Some steer and heifer loins of this grade have much of the 
convex appearance of the Good grade, but most of them are flat or 
slightly " dished " or concave in the " short loin." The broad liga- 
ment along the side of the backbone often is visible. All Medium cow 
loins are flat or concave and very angular. The fat covering of loins 
of this grade is thin and inclined to bunchiness, especially over the 
thick part of the loin and particularly in cow loins. The color of the 
external fat, the suet, and intermuscular fat is white or slightly yel- 
lowish and of average quality. The flesh generally is coarse- 
grained, watery, inclined to be tough, and has a slightly dark red 
color. 
The muscles of a Medium grade loin, and those of the lower grades, 
often slip from their natural positions, even after having been thor- 
oughly chilled. Flesh produced by grass alone rarely remains set 
in the cuts, even when chilled. Loins of this grade are on the mar- 
ket throughout the year. 
No. 4, or Common, beef loins. — No. 4. or Common, beef loins are 
derived from No. 4, or Common, steer, heifer, and cow carcasses. 
They arc flat, relatively long, very angular, rough, and have little 
or no covering or deposits of fat in the muscle seams or over the 
tenderloin. The limited amounts of fat which may be present are 
soft and have a yellowish tinge. There is a relatively greater pro- 
portion of bone to flesh and fat in this grade than in any of the 
higher grades. The broad ligament along the side of the backbone 
IS plainly visible. The flesh is watery, tough, stringy, and dark red. 
and rarely remains set in its natural position. Loins of this grade 
are marketed throughout the year. 
No. ■'>. <>r Cutter, beef loin. — No. r>. or Cut ten-, beef loins are chiefly 
from No. 5. or Cutter, co"w carcasses, ami a relatively small per- 
centage is from No. 5, or ('utter, steer carcasses. They are very 
