=Ribbing Beef.=--If the beef is ribbed properly it shows to the best advantage; if improperly ribbed it does not, and the buyer’s opinion of its value depends largely upon its appearance. Ribbing shows the quality of the beef to a large extent, hence it is very essential that it should be done properly. The secret of ribbing is to follow close, without uncovering, the top part of the lower rib on the plate, following down gradually between the two ribs to the point in the backbone where the vertebra is the thinnest, bringing the knife across perfectly level. Beef should hang in the proper temperature for forty-eight hours before shipment. It should not be ribbed prior to that unless absolutely necessary, as it has not sufficiently set, hence the outer layers of beef will slip and give the cut beef a bad appearance, the object being to show as much meat as possible when the beef is ribbed and as little backbone. The exact place to cut probably does not exceed one-half inch wide, hence it will be seen that it requires skill to do it rapidly and properly. =Freezing Beef.=--Beef prepared for freezing should be handled as if for chilling or export and at the end of thirty-six hours the coolers should be reduced to as low temperature as consistent, until the beef is transferred to freezing chambers. If a plant is constructed for freezing beef it is preferable to set aside and prepare spaces for freezing independent of the chill rooms. The freezing temperature should be maintained at zero or below, and if the meat is to be kept for a long time it should be stored in 12° to 15° above zero temperature.