MARKET CLASSES AND GRADES OF DRESSED BEEF. 41 
adapted to roasting, boiling, and stewing. Steaks are also cut from 
the rib end and from the shoulder clod. 
The class and grade of the chuck are the same as those of the 
carcass from which it came. Cow chucks are distinguished from steer 
and heifer chucks by the long, tapering necks of the former and their 
uneven contour. Heifer chucks closely resemble steer chucks. 
Chucks from cows lack the depth and breadth, especially through 
and across the shoulders, that are peculiar to steer chucks of the same 
grade. The rib bones of cows are slightly wider, more " springy " or 
spready, and the surrounding flesh generally is much thinner than 
in steer chucks. 
The principal factors which determine the grade of the chuck are 
quality, finish and conformation. Quality is determined largely by 
the color, texture, and grain of the flesh, and the quantity of fat de- 
posits and covering. In general, the appearance of the cut surface 
at the rib end may be regarded as the principal index of quality. It 
also serves as a reliable index of the depth of flesh throughout the cut. 
No. A 1, or Prime, beef chucks. — No. A 1, or Prime, beef chucks 
are thick, compact, and relatively short' and plump. The depth of 
flesh, in proportion to the width from the backbone to the brisket, 
is especially noticeable. The heavy muscling, and abundant fat 
deposits give it a heavy, bulging, meaty appearance. The marbling 
and intermuscular fats are abundant, and relatively large quanti- 
ties of high-grade fat occur between the spinal processes or chine 
bones. The flesh on the cut surface next to the rib is of an at- 
tractive light or medium red color, which gradually darkens from 
the shoulder toward the shank and neck, but not to a marked 
degree. The flesh is slightly coarser than that of the rib, but is 
firm and surprisingly tender and palatable. The inner walls 
are completely covered with smooth, white fat. The exterior sur- 
face also is completely covered, but the depth varies from three- 
fourths of an inch and less at the rib end to a thin layer over 
the neck and upper pai t of the shank. Pearly-white cartilages 
surround the outer edge of the blade, chine, and brisket bones, 
and these bones are red, spongy and easily chopped or sawed 
without splintering. 
No. 1, or Choice, oeef chucks. — No. 1, or Choice, beef chucks 
closely resemble Prime chucks in general conformation and 
quantity of flesh. There is a difference, however, in the finish and 
quality. As a rule, the fat covering is rougher, and not as evenly 
distributed over the shoulder and does not extend to the neck and 
shank. The inner walls are well covered with fat, which gen- 
erally is more irregular in thickness than in Prime chucks, being 
thinner near the backbone. Folds or ruffles of fat follow the in- 
terior rib alignment, but the fat is of excellent quality, indicating a 
high degree of finish. The intermuscular fats, marbling, and the 
fats between the processes of the chine bones may be excessive, but 
usually are less than in the Prime Grade, and slightly inferior in 
quality. The flesh is of light to medium red, and of excellent 
quality. The cartilages on the blade, chine, and brisket bones are 
white and soft, and these bones are red, but often slightly harder 
than those in the Prime grade. 
No. 2, or Good, beef chucks. — No. 2, or Good, beef chucks are 
above the average in depth of flesh and conformation, but are in- 
