MARKET CLASSES AND GEADES OF DSESSED BEEF. 43 
" navel " in the Chicago market, In high-grade carcasses the per- 
centage of fat in these cuts is much greater than in any of the 
other wholesale cuts and their market value is largely determined 
by the amount of fat. In most markets the demand for fresh plates 
and briskets is equal to only a fraction of the fresh supply, and 
these cuts are marketed largely as corned or barreled beef. In 
Boston, the trade specializes in rolled, boneless cuts, and that market 
uses the larger percentage of its supply of fresh plates and briskets 
in this manner. Plates and briskets make excellent retail cuts for 
boiling and stewing, but are not suitable for roasts, unless boned 
and rolled. Short ribs of beef are the rib end of the plate cut 4 to 6 
inches wide the entire length of the plate, or the width of seven ribs. 
Plates from cows are broader and have proportionately less 
depth of flesh than plates from steer and heifer carcasses. 
The brisket is considered more desirable than the plate, and is 
always in demand by hotel, restaurant, and lunch-room trade, and 
is used principally as corned beef. 
No. A 1, or Prime, beef plates and briskets. — No. A 1, or Prime, 
beef plates and briskets are from Prime beef carcasses, and the 
market supply is almost negligible. They are thick and well-fleshed, 
and have an abundance of creanry-white fat interspersed between 
the layers of lean meat. The exterior surfaces are well and evenly 
covered with fat of excellent quality. The flesh is light to medium 
red, and has moderately fine grain as compared with other whole- 
sale cuts of this grade. 
No-. 1, or Choice, beef plates and briskets. — Plates and briskets of 
this grade differ only slightly in thickness, quality, and finish from 
those of No. A 1, or Prime, grade. They may have more or less 
fat, but as a rule it is not so evenly distributed. The flesh has a 
light to medium-red color, and is comparatively fine-grained and 
firm. Plates and briskets of this grade are generally marketed 
fresh, and are rarely corned or sold as barreled beef. 
No. 2, or Good, beef plates and briskets. — Plates and briskets of this 
grade have more than the average depth of flesh, and have generous 
quantities of fat interspersed between the layers of lean flesh and 
deposited along the ribs. The color of the flesh is medium to slightly 
dark red, and is inclined to coarseness. The outer surface of the 
plate is fairly evenly covered with a thin coating of creamy-white 
fat, which diminishes toward the brisket. Inside, semiloose fats 
are in evidence, and these are white and brittle. Plates and briskets 
of this grade are sold fresh, principally. 
No. 3, or Medium, beef plates and briskets. — No. 3, or Medium, 
beef plates and briskets are available throughout the year. They 
have average depth of flesh, and make desirable retail cuts for stew- 
ing and boiling. There is practically no outside covering of fat, ex- 
cept a thin layer on the upper end of the plate next to the flank. 
There is no outside fat on the brisket, and only limited amounts at- 
tached to the inside or breast bone. The percentage of bone is rela- 
tively high. The flesh is usually dark, stringy, and very tough. It 
also has a moist or watery appearance, and shrinks heavily when 
cooked. A large percentage of this grade is corned and sold as 
barreled beef. 
No. If, or Common, beef plates and briskets. — Plates and briskets 
of this grade represent the lowest grade that is taken by the fresh 
