Category: Meat Retailing

Any discussion of classes and grades of beef involves the use of numerous terms, the purpose of which is to describe the various factors and characteristics which determine and differentiate the various groups. Nearly everyone has a fair idea as to what he means by such terms as quality, finish, and con-formation, but these ideas […]

Under the Chicago method of cutting, a beef chuck represents about 26 per cent of the weight of the side. It contains five ribs, with the shank and brisket removed. Some markets remove the shank by disjointing it at the shoulder. The “Manhattan” or “New York style” chuck includes the brisket and shank. In some […]

All commercial fresh beef may be divided into two general groups, “fresh chilled” and “fresh frozen.” Strictly speaking, this grouping is not a part of either classification or grading. It is wholly independent of quality, finish, and conformation, being based entirely on a method of processing or handling for preserving purposes. Fresh Chilled Beef Modern […]

The grades of beef plates and briskets correspond to those of the carcass from which they come, Together, the two cuts represent approximately 12 per cent of the weight of the side. Taken separately, the plate represents 8 per cent and the brisket 4 per cent, all based on the Chicago method of ‘cutting. The […]

In the system of classification presented in this bulletin, class is determined by the sex condition of the animal from which the beef was derived. Although that is true, the real significance of sex condition consists in the fact that it implies uniform variations in degree of one or more of the three fundamental characteristics—quality, […]

As one of the first problems confronting the beef grader is to determine the sex. of the animal which produced the meat, the more important characteristics which are peculiar to each sex, and which therefore differentiate male from female cariasses, will be pointed out. Of these, the presence of cod fat in steer carcasses and […]

There are seven grades of beef : Prime, Choice, Good, Medium, Common, Cutter, and Low Cutter. Using the corresponding numerical designations, the grades are No, A 1, No. 1, No. 2, No. 3, No. 4, No. 5, and No. 6. In the following discussion, the terms and corresponding numerical designations are combined for the purpose […]

There are seven grades of steer beef : No. A 1 or Prime, No. 1 or Choice, No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6, or Low Cutter. No. A 1, or Prime, Steer Beef No. A 1, or Prime, steer beef has ideal […]

There are seven grades of heifer beef : No. A 1 or Prime, No. 1 or Choice, No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6 or Low Cutter. No. A 1 or Prime Heifer Beef Normally, the quantity of Prime heifer beef available is […]

Is Digestibility a Measure of Food Value? Yes, if something we eat cannot be digested it is of no use to us as food. Most of the food we eat should he easily and rather completely digested. Are All Foods Completely Digestible? No, all foods are not completely digestible. Meat and milk are almost completely […]