http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Market classes and grades of dressed beef
Definition of classifying and grading. pp. 1.
Purpose of classifying and grading -- Purpose of standard classes and grades. pp. 2.
Chief requisites of standard classes and grades of beef. pp. 3.
Difficulties in evolving standard classed and grades for beef. pp. 4.
Basis of classification -- Grading fresh beef. pp. 10.
Standard wholesale cuts of beef. pp. 30.
Percentage yields of wholesale cuts. pp. 31.
Proportion of various classes of beef -- Approximate distribution of steer beef by grades. pp. 46.
Complete classification of carcass beef and wholesale cuts. pp. 47.
Washington, D.C. : U.S. Dept. of Agriculture, 1924
Department bulletin (United States. Department of Agriculture) ; no. 1246