MARKET CLASSES AND GRADES OF DRESSED BEEF. 39 
thin, flat, or concave, long and angular, have little or no fat covering, 
and have scarcely any suet or intermuscular fat. The flesh is dark, 
coarse, stringy, tough, and watery. Very few steers, and practically 
no heifers, contribute to this grade. Such loins are sold to restau- 
rants and dealers that cater to a trade requiring low-priced meats. 
GRADES OF BEEF RIBS. 
Beef ribs, under the Chicago method of cutting, contain seven 
ribs, and represent about 9 per cent of the carcass weight. In ten- 
derness and value they are second only to loins. They are used 
principally for roasts, although many butchers convert them into 
steaks. Eibs and loins combined represent 26 per cent of the weight 
of the side, and the demand for them is usually out of proportion to 
that for other wholesale cuts. 
The class and grade of beef ribs are the same as that of the carcass 
from which they are derived. It is difficult to determine the class 
of some ribs, and especially to differentiate between steer and heifer 
ribs. Cow ribs are more easily recognized. As a rule, cow ribs lack 
depth of flesh, and the rib bones show a wide arch and are compara- 
tively thinly fleshed. Taken separately, the rib is graded by the 
depth, color, and marbling of the flesh, and the smoothness, depth, 
color, and quality of the fat covering. The amount of intermuscular 
fat and the quantity of fat on the inner walls and between the chine 
bones are also taken into account. 
No. A 1, or Prime, beef ribs. — No. A 1, or Prime, beef ribs are very 
compact, and have unusual thickness or depth of flesh, which gives 
them a massive, bulging appearance. The flesh is firm, exceptionally 
fine-grained, and light or cherry-red in color. The unusual depth 
of flesh in this and all cuts of the Prime and Choice grades is due 
to good breeding and feeding, which are reflected in heavy deposits 
of fat between the muscles and generous marbling thoroughly inter- 
spersed among the muscle fibers. This condition is especially no- 
ticeable in ribs of the Prime and Choice grades. The fat covering 
is creamy or white in color, is very smooth, firm, and brittle. The 
inner walls are completely covered with a smooth, white, brittle fat. 
Fat deposits of high quality are between the spinal processes of the 
backbone. The " feather edge " of the blade bones is soft and pearly 
white, as are the tips of the chine bones. Since there are not many 
Prime beef carcasses, there can not be many Prime beef ribs. 
No. i, or Choice, beef ribs.— So. 1, or Choice, beef ribs do not 
differ radically from No. A 1, or Prime, ribs in shape, thickness, and 
color of the flesh. As a rule, the marbling or fat deposits are not 
so extensive, but are in good supply, indicating exceptional quality. 
The depth of the fat covering may be greater or less than m Prime 
ribs, and slightly rougher, but the quality is the same. The fat on 
the inner walls may be smooth, but generally lies in folds and ruffles 
which follow the rib alignment and always covers the bone and flesh. 
The out-cropping fat between the spinal process of the chine bones 
is always present, and the chine bones are spongy, red, and tipped 
with pearlv-white cartilages. The "feather edge" of the blade 
bones is pearly white and soft, but may show some tendency to 
hardness. 
