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{ T l CoMMEnc1AL grade carcasses vary in conformation, finish,
l
l . i and quality more than the higher grades. Carcasses from under- 11121]
g * finished young animals lack covering. The lean is soft and wat- Ths
T f ery with little marbling. Carcasses from mature animals may but
i have a moderately thick covering of fat, but it is often patchy. YOU
E T Marbling may be abundant, but it is usually coarse and promi- hgh
l l nent. The color of the meat varies from sli¤htl dark red to dark him
S ¤ Y
[ red. The bones are white and hard. Cuts of this grade can be th€Z
1 r made into satisfactory and economical dishes if they are cooked {Oui
properly with long, slow, moist heat. but
r pot
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I UTILITY grade carcasses usually are produced from older ani-
ri inals, although some are produced from very thin, young ones.
t_ There is little covering. The cut surface of the lean is fairly iirm,
_y but coarse in mature animals, and usually soft and watery in
v_ young ones. There is little marbling. Color of lean varies from
ii_ light to very dark red and may be two-toned. The bones are
.k hard and white except for that produced by young animals and l
M they 1nay be red and porous. Very little Utility grade beef is
2d found in retail markets. It lacks natural juiciness and tenderness,
but may provide an economical source of lean meat for stewing,
pot roasting, or for ground—meat dishes.
CUTTER AND CANNER grades of beef are from very thin mature
animals and are used mostly in processed meat products. They
are seldom, if ever, sold as cuts in the retail trade.
Extent of Government Grading
At the present time, government grading is voluntary. Some
retailers demand grading, whereas others do not want it. Al-
‘ though the system is not perfect, it is a good guide for the average
consumer in selecting meat. Graded meat can be identified by
the grade stamp which appears on most retail cuts. Using the
Good grade as an example, the stamp appears as shown.
Other Types of Grading qi
Since government grading isn°t compulsory, many packers _
have packer grades or brand names. A knowledge of those from
T packers that servc a locality will help consumers. The top packer ~
» grade usually is equivalent to Prime and Choice. His second
grade is usually equivalent to Good or possibly a portion of Com- V
. mercial. Although grades vary among packers, cooking methods ,
for government grades can generally be applied by estimating
the equivalent government grade from the packer grades. -
During World War II, letter designations AA, A, B, and C, .
were used by the Oflice of Price Administration. Since these _

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Qi designations are no longer used, little attention should be paid lh
  Y to advertisements which feature Grade A meat. Some chain
' l stores have their own brand names. Most of them will tell you
` p the approximate government grade equivalent of the meat sold. A
, . Some beef is sold without government or packer grading. Know- g,
i ing how to recognize quality is necessary in choosing this type Gd
E of beef. -~~
  The Sign of Purity
l Beef that is slaughtered under the supervision of the U. S. __
` government inspection service bears a purple circular stamp on
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_ wholesale cuts. This purple stamp bears the label, U. S. INSFD 4
T 8; P’S’D, with the number of the establishment. Meat bearing  
this stamp was produced from healthy animals and was slaught— E
ered under sanitary conditions. Q
Cuts of Beef K
Sc
There are several ways of cutting beef, each producing dif- —
ferent cuts. The most popular style in Kentucky is commonly A
called the Chicago method with several slight modifications. The
side is quartered between the 12th and 13th ribs, leaving about
48 percent on the hindquarters and 52 percent on the forequzlt stm
ter. Fig. 1 shows the wholesale cuts and the percentages of the Oy
carcass. , gm.
The hindquarter to (
The hindquarter is separated into round, including rump:
loin, including sirloin and short loin, and Hank. the
Bound steak is one of the largest and most economical St€2ll<$· and
Th€1‘€ are four large muscles in a full-cut round steak as illU$‘ the
trated. The rump is removed from the round and sold eitl1€1° *9

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11 -
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out '
mr- standing rump or rolled rump. lt may be roasted if from Prime s
the p or Choice carcasses, but should be pot—roasted if from lower V
grades. The rolled rump is more desirable because it is easier
to carve.
mill A modified method of cuttin the round is often used so that -
g
the tip is removed as a sirloin tip roast, leaving only the top, eye, 1
aks. and bottom for steaks. This may be separated into two parts, V
lus- the top being sold as top round, and the eye and bottom as bot- ‘
1‘ LIS I

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\ Rolled Rump-—-bruise, roast Standing Rump—br¤ise, rcust
T z tom round. The top round is more tender and can be broiled if
from Prime or Choice carcasses. The bottom round is less tender
and should be cooked with moist heat. First-cut round steaks
. are the most desirable as the muscles are larger and the per- ‘
  centage of connective tissue is smaller. As the cuts approach the
l` heel, they become less tender and less desirable. The lower-cut
rounds are usually cut thick for Swiss steaks. The heel is cut into
. a boneless heel of round pot roast, usually an economical cut, l  
T though not so tender. The shank may be made into soup bones  
or stew meat, or ma be used for round beef. ”2 
Y g
The loin, consisting of the short loin and sirloin, is the most _
expensive wholesale cut of beef. Top R0
Uni
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k Pinbone Sirloin Steak-broil, punbroil, punfry Porterhouse Steak-broil, punbroil, punlry T‘b°'
i
T The sirloin is usually cut into steaks, including wedge bone
and round bone sirloin, double bone sirloin, and pinbone sirloin.
Round bone and wedge bone steaks contain less bone, but in- . Q; 
clude a portion of the backbone and a small round-or—wedge- _j 
y shaped portion of the pelvic bone. The double bone sirloin con-  
if tains a long piece of the pelvic bone as well as a piece of back- - l
bone. If the backbone portion is removed before the piece is
weighed, the cut is as economical as the round or wedge bone.
` The pinbone is wasty, as it contains a tail portion, a piece of bone
adjacent to the outside fat, and often excessive fat.
The short loin contains the porterhouse, T-bone and club
steaks. The porterhouse and T-bone are often sold as T—b0ne, 2
the only difference being a larger tenderloin muscle in the p01'· H*ml<
terhouse. HS it
lt sh
The backstrip portion of the porterhouse or T-bone is reason- UO il
ably tender and full of flavor. The tenderloin portion is V€1'}' D
tender but lacks flavor. The tail or strip end is less tender aud The
is stringy. It should be ground or used for stew. Porterhouse . 'l
steaks often have a large amount of waste fat. Plillf
Club steaks are cut from the rib end of the loin and usually Q
contain a small portion of rib, no tenderloin, and little tail meat. i erly
They usually sell for a few cents less per pound, and are more as it
economical than porterhouse or T-bone. sold
All steaks from Prime or Choice loins are suitable for broililig t Ei.
or pan—br0iling. Lower grade steaks should not be broiletl MJ

 15 ‘
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Flank Ste¤k—bruise Rolled Rib—rousl·
ib
ie, The Hank, the other hindquarter wholesale cut, contains the
or- flank steak, a tanshape, all-lean steak. It is economical, but tough,
as it is stringy. It is usually tenderized or scored before it is sold. ll
lt should be braised in cooking. The remainder of the Hank may
in- .
go into ground beef or stew.
zrv .
Hd The for-equurter
ise The fore uarter is se Jarated into rib chuck, short or navel l
1 I ’
pate, brisket, and shank.
illy The rib is the most expensive of the forequarter cuts. If prop-
zat. €¤`l}’ prepared, it is an excellent roast although it is rather wasty,
ore HS it contains less lean and more fat than many roasts. It may be
Sold as standing rib, rolled rib, folded rib, or rib steak. If it is
. sold as a standin rib the rib ends should be removed as this
mg . . . . g ’ . . .
Doition 1S thinner and will need a drtlerent method of cooking. _
A rolled rib may be excellent if the butcher doesn°t put too much

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\ Standing Rib-—r0¤st Rib Ste¤k—br0iI, punbrcil, punfry
I. cheap rib—end meat into the roll. However, in order to make a
i neat roll, some of this cheap meat will be used. The folded rib
has long rib ends. A piece of bone is removed from the mid-por-
tion of the rib, and rib ends are folded over the thick portion  
i and tied. Unless the price is enough lower to justify the differ-  v_ 
* ence, this is not a good buy. Rib steaks contain more rib bone . K-   
than club steaks, otherwise are _similar in appearance; they may  _
. be cooked the same. A  
g The blade-end roast has more muscles and a portion of blade  
bone, but may sell at a lower price. It has a higher percentage Of B|°
lean than the loin end and is more economical. Prime, Choice
and Good—grade ribs may be roasted. Others should be pot
roasted. 1    
The chuck is the largest wholesale cut in the forequarter and
carcass, and from it several cuts are made. The chuck includes ,i
the shoulder arm, neck, and blade bone, and extends backward
to include five ribs. An English cut is sometimes made from the
ends of the 4th and 5th ribs. In over-finished carcasses, this cut
is very fat and has little value. In carcasses of medium finish, it  
is excellent for braising or cooking in liquid. It may be cut into A
smaller portions and sold as short ribs. H0
rn
The thick portion of the 4th and 5th ribs are cut and sold H5 of tl
blade chucks. They are quite similar to blade-end rib roasts ribs,
They contain less lean meat and more fat than the Ist, 2nd, and
3rd rib cuts, and are less desirable. The lst, 2nd, and 3rd rib cuts _ S
are Sometimes called 7-bone chucks and are among the most @€0‘ aref

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1 nornical roasts in the carcass. The arm roast contains a portion
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$3 libs. They should not be confused with round steak.
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Cuts Sometimes a chuck is boned and rolled. Rolled chuck roasts
ECO. M6 easier to carve and make excellent pot roasts. All chuck roasts, ‘

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re ardless of rade, should be not roasted or cooked with some T r
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i v The short or navel plate is one of the least expensive cuts per bona
ound. It contains considerable fat and some bone, but it is eco- mea
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i the rib may be sold as short ribs. Short ribs sometimes are cut Y
l y from the rib end of the rib cut. When the plate is boned and
i rolled, it may resemble a rolled rib in appearance, although it is
H quite different.
l The brisket is another cheap cut per pound, but is usually too
fat. If some of the excess fat is removed, it may be used satisfac-
torily for braising or stewing. It is often boned and corned and
sold as corned beef. `
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