Meat which is intended for freezing purposes should be thoroughly chilled before being sent to the freezers, as it not only aids in the freezing of the beef, but it has a much better appearance when it comes from the freezer if it is properly chilled before being frozen. =Heavy Cattle.=--These held in the main coolers should be reduced to a lower temperature. Heavy cattle for domestic trade should be carried at 32° F. for the first twenty-four hours; after which 34° is not detrimental. Export cattle for chilled beef shipment should be reduced to a temperature of 29° F. as quickly as possible and held there until loaded in cars or on boat. =Domestic Beef.=--For domestic beef the coolers should be brought to a temperature of 34° F. in twelve hours after they are filled, not allowing the temperature to drop below that point. It is true that in extremely cold weather it can not always be avoided, and oftentimes in transit it is lower than that in the cars, but it is not well to permit beef to reach that temperature if it can be avoided. If coolers are properly handled and have a good circulation, and beef is put in at the above temperature and allowed to remain forty-eight to seventy-two hours, it will be found to be in excellent condition and the chances of “bone-sour” will be practically eliminated, although it is impossible to always prevent it. =Trimming of Beef.=--While this is an item of which little can be said, it is one which merits consideration where one is doing a large volume of business. The necks of cattle are trimmed to make them look smooth and even, cutting off the ragged ends. On large cattle there are two or three pounds of brisket fat in each animal. When oleo oil is high and beef is low it is advisable to cut this fat out; when the conditions are reversed it is profitable to leave it in. =Skirt Trimming.=--On export beef it is advisable to trim out part of the skirts as usually the skirt in the beef is the first place where moisture will accumulate. If the skirt is removed entirely, this accumulation is prevented, and mould stops. The hanging tenderloin is supposed to be cut out on export beef, and if the man cutting it out cuts it from the kidneys, slanting toward the backbone, on a hundred cattle he can easily leave in quite an amount of weight which sells at beef price; if cut out it would be worth only sausage price.