42 BULLETIX 1246, U. S. DEPARTMENT OF AGRICULTURE. 
ferior in these respects to choice and prime. They frequently have 
a comparatively flat appearance. The bulging appearance of the 
flesh along the back, noticeable in the better grades, is not in evi- 
dence in this grade. Good chucks taper slightly from the back- 
bone toward the shoulder joints. There is usually a moderate 
amount of fat covering, which is somewhat rough and rarely ex- 
tends beyond the shoulders from the rib end. There is also a 
moderate amount of intermuscular fat and a trace of marbling in 
the thicker parts. 
The inner walls are partly covered with a rough fat of good 
quality, especially along the lower ends of the rib bones. Streaks 
of fat between the rib bones are visible. The flesh is firm, and 
varies from light to medium red. Generally, the cartilages on the 
blade, chine, and breast bones show varying degrees of hardness 
or ossification, according to age. Age also affects the tenderness 
of the meat to some extent. 
No. 3, or Medium, beef chucks. — No. 3. or Medium, beef chucks 
are more plentiful on the market than any other grade. They 
possess an average depth of flesh, and are rough and irregular in 
conformation. Such chucks appear wide and flat, and taper to 
a marked degree from the backbone toward the shoulder joint, 
but rarely show concavity between these points. They have scarcely 
any fat covering, except near the rib end. The intermuscular 
fats are scant, and there is no fat in the region of the chine bones. 
There is only a small amount of fat on the inner surface along 
the ribs, but it is more in evidence near the brisket. The tips 
of the chine, blade, and brisket bones generally are hard and the 
bones are white and flinty. The color of the flesh varies from 
light-red in young beef to dark-red in older beef. It is usually 
tough, watery, and inclined to slip from its natural position when 
cut from the carcass. 
Xo. Jf. or Common, beef chucks. — No. 4, or Common, beef chucks 
are thin, flat, rough, and irregular, and are usually light and un- 
attractive in general appearance. The muscles along the back taper 
or dish sharply from the backbone, producing a concave effect. 
There is no fat covering on the interior or exterior surfaces, and 
scarcely any intermuscular fat. The bones are white and flinty, and 
the flesh has a dark-red color, is watery, and very tough. The 
muscles slip readily from their natural positions, often exposing the 
blade bone. The flesh generally is very moist, and shrinks greatly 
when cooked. 
Xo. -J, or Cutter; and Xo. 6, or Canner, beef chucks. — Chucks of 
these grades are boned and used chiefly for canning, sausage, and 
curing purposes. Some, however, are boned and sold fresh or 
frozen. Boneless chucks are sold mostly to restaurant and hotel- 
supply houses. They rarely are handled fresh by the retail trade. 
GRADES OF PLATES AND BRISKETS. 
The grades <>f beef plates and briskets correspond to those of the 
carcass from which they come. Together, the two ruts represent 
aproximately 12 per cenl of the weight of the side. Taken sepa- 
rately, the plate represents s per cent and the briskel I per cent, all 
based on \\w Chicago method of cutting. The plate is referred to as 
