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. 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.)
Ribs.
—“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.