FIG. 44.—CHICAGO BEEF CUTS.1, 2, 3.Round4, 5, 6.Loin7.Rib8.Chuck9.Flank10, 11.Plate12.Shank13.Suet1.Hind shank2.Round, R. & S. off3.Rump4, 5.Loin end6.Pinbone loin5, 6.Flatbone loin10.Navel11.Brisket1, 2, 3, 4, 5, 6, 9.Hind quarter7, 8, 10, 11, 12.Fore quarter7, 8.Back7, 10.Piece8, 11, 12.Kosher chuck8, 10, 11, 12.Trianglea.Aitch-boneb.Rump-bonec.Crotchd.Code.Chine-bonesf.“Buttons”g.Skirth.Breast-bone
FIG. 44.—CHICAGO BEEF CUTS.
The standard grades of straight cuts are No. 1, No. 2 and No. 3. Cuts that are too deficient in thickness and quality to be used on the butcher’s block, and which are consequently made into boneless cuts, barreled beef, sausage, etc., are termed “strippers.”
—The page illustrating adiagramof cutting shows the “Chicago” method of dividing the animal if cut for sale.
—“Weight affects the grade of a beef cut about the same as in grading a carcass. No. 1 cuts are principally from choice and prime 800 to 1,000-pound native steer carcasses and choice 750 to 900-pound native cows; No. 2’s are largely from medium and good 650 to 800-pound steers and 600 to 750-pound cows; and No. 3’s are made chiefly from 450 to 600-pound common and medium cows, also from Texas and light Western steers. Stripper cuts are made from canners, medium and common bulls, Texas and common light Western cattle.
AVERAGE WEIGHTS OF STRAIGHT BEEF CUTS (POUNDS)
—“The loin is the highest-priced cut of the carcass because of the tenderness and quality of the lean. The grade of a loin may be determined by marked excellence or deficiency in either thickness, covering or quality, or by a uniform degree of development in all respects.No. 1’smust have a full, well-rounded shape, a complete covering of white fat, the thickness of which is in proper proportion to the lean, and bright, firm, fine-grained, well-marbled flesh.No. 2’sare generally less rounded in form, with insufficient, excessive, or uneven covering and a slight deficiency in grain, marbling or color of flesh; whileNo. 3’sare more flat in shape, nearly or entirely lacking in covering of fat and very deficient in thickness and quality of flesh, but sufficiently developed to be cut into porterhouse and sirloin steaks for cheap trade (Fig. 45). Stripper loins have no outside fat and are usually extremely flat and rough in shape, with dark-colored, coarse-grained flesh, and hard, white bone.
FIG. 45.—A. FLAT BONE LOINS, NO. 1, NO. 2 AND NO. 3 GRADES. B. REGULAR LOINS, NO. 1, NO. 2 AND NO. 3 GRADES.
FIG. 45.—A. FLAT BONE LOINS, NO. 1, NO. 2 AND NO. 3 GRADES. B. REGULAR LOINS, NO. 1, NO. 2 AND NO. 3 GRADES.
FIG. 46.—RIBS, NO. 1, NO. 2 AND NO. 3 GRADES. A. FRONT. B. REAR.
FIG. 46.—RIBS, NO. 1, NO. 2 AND NO. 3 GRADES. A. FRONT. B. REAR.
FIG. 47.—ROUNDS, NO. 1, NO. 2 AND NO. 3 GRADES.
FIG. 47.—ROUNDS, NO. 1, NO. 2 AND NO. 3 GRADES.
FIG. 48.—CHUCKS, NO. 1, NO. 2 AND NO. 3 GRADES. (ABOVE, REAR VIEW. BELOW, SIDE VIEW.)
FIG. 48.—CHUCKS, NO. 1, NO. 2 AND NO. 3 GRADES. (ABOVE, REAR VIEW. BELOW, SIDE VIEW.)
—“This cut, which includes the portion between the loin and chuck, contains the best roasts. The poorer quality of ribs are boned and make ‘the roll.’ A ‘regular roll’ consists of the lean part of the rib with backbone removed and shoulder blade fat cut away. ‘Spencer’ rolls are of the same type, except that the covering is left on the lean, exclusive of that over blade bone, which is removed.
—“The cut surface of the full round is identical with the butt end of the corresponding loin. Cuts of various types of rounds are shown inFig. 47. An excess of rounds under average conditions makes it necessary to divide the rounds further into rump butts used for corn beef; beef hams used for dried beef, and shanks for sausage meat.
“In stripping a bullock for beef hams, it is divided into three parts, known as a set, viz., inside, outside, and knuckle pieces.
—“The style of cutting shown inFig. 48is known as the square chuck, and is the style most used in Chicago wholesale markets. Chucks are sometimes cut ‘knuckle out’ by removing the shank with a knife at the second knuckle instead of sawing off below the joint. The lower grades of chucks are often further divided in order to make the cut more saleable. Such cuts are the shoulder clod and boneless chuck. The shoulder clod is a wedge-shaped piece cut from the fleshy part of the chuck just back of the shoulder blade, and extending from the elbow of the shank nearly or quite to the backbone. It is taken mainly fromNo. 3and ‘stripper’ cuts, and to a small extent fromNo. 1’sand2’s. It is a boneless cut weighing six to fifteen pounds, and sells from 10 to 20 per cent above chuck quotations.”
A “kosher” chuck consists of the square chuck, shank, brisket and neck in one piece, the forequarter with rib and navel piece off.
—“These are usually boned and the parts used in sausage department and bonehouse, except in the heavier cuts of plates and flanks, which are used in mess beef.
—“The demand for barreled beef is a recedingitem in packing house usage. Formerly it was a large item. The quotation gives the grading and naming:
FIG. 49.—A, BEEF HAMS (LEFT, “INSIDE”; CENTER, “OUTSIDE”; RIGHT, “KNUCKLE”). B, TENDERLOIN. C, SHOULDER CLOD.
FIG. 49.—A, BEEF HAMS (LEFT, “INSIDE”; CENTER, “OUTSIDE”; RIGHT, “KNUCKLE”). B, TENDERLOIN. C, SHOULDER CLOD.
“Extra India Mess Beefis made from heavy fatNo. 1plates weighing 65 to 80 pounds, cut into pieces of about eight pounds average and packed in tierces or barrels. It is the highest grade of barreled beef and is sold largely through British markets for army and navy use. Fulton Market Beef is of the same quality as Extra India, but from 60 to 70 pound plates, and is usually put up in half barrels or tubs for domestic trade. These and the two following grades of plate beef are usually packed with the lower side of the brisket piece removed.
“Extra Plate (Extra Family) Beefis cut from moderately fatNo. 1plates (50 to 60 pounds), and packed like Extra India. It is exported principally to various countries in northern Europe.
“Regular Plate or Family Beefconsists ofNo. 2plates (40 to 50 pounds), with a good proportion of fat and lean, cut into pieces of six to eight pounds and packed the same as Extra India. It is also sold largely in northern European countries.
“Packet Beefis made from 30 to 40-pound plates (heavyNo. 3’sand lightNo. 2’s) cut the same as other grades of platebeef. It is used throughout Europe, the West Indies, Central and South America.
“Common Plate Beefis made fromNo. 3plates, 20 to 30 pounds average, cut and packed as explained above. It is the lowest grade or barreled plate beef. This grade, also Prime Mess and Extra Mess Beef, is sold to the same trade as Packet Beef.
FIG. 50.—SHANKS. NO. 1 GRADE, NO. 2 GRADE, NO. 3 GRADE. CLOD ON.
FIG. 50.—SHANKS. NO. 1 GRADE, NO. 2 GRADE, NO. 3 GRADE. CLOD ON.
“Rolled Boneless Beef(Rolled Beef or Rollettes) consists of plates with a portion of the brisket cut off, the remainder of plate being boned, rolled and wound with twine. It is made fromNo. 2andNo. 3plates of 25 to 40 pounds average. The rolls weigh eight to twelve pounds and are cured in mild brine.
“Prime Mess Beefconsists of about 100 pounds of plates and 100 pounds of chucks, rumps and flanks per barrel cut into pieces of six to nine pounds. The proportions of the cuts named are varied according to demands and may contain 100 pounds of chucks with the remainder plates, flanks and rumps, or as otherwise specified. This grade is made from heavyNo. 3and lightNo. 2cuts.
“Extra Mess Beefcontains the same assortment of cuts as Prime Mess, but is made only fromNo. 3cuts.
“Ramp Butt Beefis cut from rumps off the medium and lower grades of rounds, and is boneless except a small piece of tail-bone. The pieces average four to six pounds each. It is sold largely in lumbering districts and to the fisheries trade.”