Market classes and grades of dressed beef /
| Main Author: | |
|---|---|
| Corporate Author: | |
| Other Authors: | |
| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington, D.C. :
U.S. Dept. of Agriculture : Government Printing Office,
1924.
|
| Series: | Department bulletin (United States. Department of Agriculture) ;
no. 1246. |
| Subjects: |
Table of Contents:
- 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.
- Various bases for grading beef. pp. 5.
- Definition of terms. pp. 6.
- Fresh beef. pp. 9.
- Basis of classification
- Grading fresh beef. pp. 10.
- Basis of grading. pp. 14.
- Standard grades of beef. pp. 15.
- Standard wholesale cuts of beef. pp. 30.
- Percentage yields of wholesale cuts. pp. 31.
- Standard grades of beef cuts. pp. 33.
- Kosher beef. pp. 45.
- 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.