FIG. 49.—A, BEEF HAMS (LEFT, “INSIDE”; CENTER, “OUTSIDE”; RIGHT, “KNUCKLE”). B, TENDERLOIN. C, SHOULDER CLOD.
“Extra India Mess Beef is made from heavy fat No. 1 plates weighing 65 to 80 pounds, cut into pieces of about eight pounds average and packed in tierces or barrels. It is the highest grade of barreled beef and is sold largely through British markets for army and navy use. Fulton Market Beef is of the same quality as Extra India, but from 60 to 70 pound plates, and is usually put up in half barrels or tubs for domestic trade. These and the two following grades of plate beef are usually packed with the lower side of the brisket piece removed.
“Extra Plate (Extra Family) Beef is cut from moderately fat No. 1 plates (50 to 60 pounds), and packed like Extra India. It is exported principally to various countries in northern Europe.
“Regular Plate or Family Beef consists of No. 2 plates (40 to 50 pounds), with a good proportion of fat and lean, cut into pieces of six to eight pounds and packed the same as Extra India. It is also sold largely in northern European countries.
“Packet Beef is made from 30 to 40-pound plates (heavy No. 3’s and light No. 2’s) cut the same as other grades of plate beef. It is used throughout Europe, the West Indies, Central and South America.
“Common Plate Beef is made from No. 3 plates, 20 to 30 pounds average, cut and packed as explained above. It is the lowest grade or barreled plate beef. This grade, also Prime Mess and Extra Mess Beef, is sold to the same trade as Packet Beef.
FIG. 50.—SHANKS. NO. 1 GRADE, NO. 2 GRADE, NO. 3 GRADE. CLOD ON.
“Rolled Boneless Beef (Rolled Beef or Rollettes) consists of plates with a portion of the brisket cut off, the remainder of plate being boned, rolled and wound with twine. It is made from No. 2 and No. 3 plates of 25 to 40 pounds average. The rolls weigh eight to twelve pounds and are cured in mild brine.
“Prime Mess Beef consists of about 100 pounds of plates and 100 pounds of chucks, rumps and flanks per barrel cut into pieces of six to nine pounds. The proportions of the cuts named are varied according to demands and may contain 100 pounds of chucks with the remainder plates, flanks and rumps, or as otherwise specified. This grade is made from heavy No. 3 and light No. 2 cuts.