—“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 in [Fig. 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.
Chucks.
—“The style of cutting shown in [Fig. 48] is 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 from No. 3 and ‘stripper’ cuts, and to a small extent from No. 1’s and 2’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.
Plates, Shanks, and Flanks.
—“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.
Barreled Beef.
—“The demand for barreled beef is a receding item in packing house usage. Formerly it was a large item. The quotation gives the grading and naming:
