MARKET CLASSES AXD GRADES OF DRESSED BEEF. 
45 
separately. Xo grades are recognized. The size varies generally 
according to the grade of the carcass from which they are taken. 
Heavy, fat carcasses produce large kidney knobs, and light or thin 
carcasses small ones. Fat cows as a rule have larger kidney knobs 
than other classes. 
Beef suet. — Suet is the semiloose fat obtained from beef carcasses. 
It is composed chiefly of kidney, crotch, and breast fats, and repre- 
sents about 3 per cent of the carcass weight. The greatest amount 
comes from the hindquarters. The percentage varies according to 
the grade of the carcass, being greater, as a rule, in the better 
grades, gradually diminishing with each succeeding lower grade. 
Common, canner, and cutter carcasses have practically no suet. Suet 
is sold in only limited quantities to the retail trade, as it is used 
principally by renderers in the manufacture of oleo oil. Small 
quantities are used in preparing mince meat. 
KOSHER BEEF. 
Beef from cattle slaughtered and dressed in accordance with cer- 
tain prescribed Jewish rites is known as " kosher beef." The term 
" kosher " means clean, or ceremonially clean. The method of 
slaughter differs from the usual custom in that the animal is not 
stunned before the throat is cut. The vital organs receive a special 
inspection, and the carcass is cleaned under the supervision of a 
Eabbi of the Jewish church, or his representative, who places a mark 
on the forequarter for purposes of identification. 
In the United States, only the forequarters, often with the rib 
cuts removed, are used by orthodox Jews. These must be used 
within three days after slaughter. If not used within that time, 
the meat must be washed every third day thereafter until the 
twelfth day, after which it is no longer considered kosher, but is 
referred to as " tref ," and may not be used. Most " kosher " markets 
sell only the square cut chucks (chuck, plate, brisket, and shin). 
Boston is probably the only exception. In that market the entire 
forequarter, which includes 10 ribs, is used by the " kosher " trade. 
Such trade is confined principally to the larger cities that have 
considerable Jewish population. 
Table 4. — Proportion of classes to total beef, in per cent, average by months, 
July 1, 1918, to December 31, 1920, based on numbers of carcasses. 
Months. 
Steer 
beef. 
Bull and 
stag beef. 
Cow 
beef. 
Heifer 
beef. 
38. 91 
44. 36 
51. 62 
55.76 
61.77 
59.49 
50.74 
48.03 
43. 75 
38. 61 
36. 24 
38. 19 
2.96 
3.29 
3.19 
2.95 
3.64 
3.50 
4.7S 
3.38 
3.53 
3.34 
3.35 
2. 72 
42.63 
34. 90 
28.95 
23.33 
19.63 
21.97 
31.04 
35.29 
34.58 
43.95 
47.02 
44.22 
15.50 
17.45 
16.24 
April 
20.96 
14.96 
15.04 
July 
13.44 
13.33 
September 
18.11 
14.10 
November 
13.39 
14.87 
44.94 
3. 57 
36. 53 
14.96 
Males, 48.51; females, 51.49. 
83928°— 24 ( 
