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.”
Diagram of Cutting.
—The page illustrating a [diagram] of cutting shows the “Chicago” method of dividing the animal if cut for sale.
Grading.
—“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)
| Grade | Loins | Ribs | Rounds | Chucks | Plates | Flanks | Shanks |
|---|---|---|---|---|---|---|---|
| No. 1 | 50-85 | 30-50 | 75-110 | 75-110 | 40-80 | 15-20 | 10-20 |
| No. 2 | 40-60 | 25-35 | 60-80 | 60-80 | 30-50 | 10-15 | 5-10 |
| No. 3 | 25-40 | 20-25 | 40-60 | 40-60 | 20-35 | 5-10 | 5-10 |
| Strippers | 20-30 | 15-20 | 30-40 | 30-40 | 15-20 | 5-10 | 5-10 |
Loins.
—“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’s must 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’s are generally less rounded in form, with insufficient, excessive, or uneven covering and a slight deficiency in grain, marbling or color of flesh; while No. 3’s are 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.
