=Beef Cuts.=--“Wholesale fresh beef” trade is about equally divided between carcass beef and beef cuts. The latter are sold both as “straight cuts” and as subdivisions thereof. The “straight cuts” handled in Chicago markets are Loins, Ribs, Rounds, Chucks, Plates, Flanks and Shanks (Fig. 44). The loin is separated from the round at the hip joint. The flank is cut from about the middle of the thirteenth rib to the opposite lower corner of the loin. The shank is sawed off just below the second knuckle (shoulder joint). The plate is cut off on a line extending from about the middle of the twelfth rib through the point at which the shank is removed. The rib and chuck are separated between the fifth and sixth ribs. [Illustration: FIG. 44.--CHICAGO BEEF CUTS. 1, 2, 3. Round 4, 5, 6. Loin 7. Rib 8. Chuck 9. Flank 10, 11. Plate 12. Shank 13. Suet 1. Hind shank 2. Round, R. & S. off 3. Rump 4, 5. Loin end 6. Pinbone loin 5, 6. Flatbone loin 10. Navel 11. Brisket 1, 2, 3, 4, 5, 6, 9. Hind quarter 7, 8, 10, 11, 12. Fore quarter 7, 8. Back 7, 10. Piece 8, 11, 12. Kosher chuck 8, 10, 11, 12. Triangle a. Aitch-bone b. Rump-bone c. Crotch d. Cod e. Chine-bones f. “Buttons” g. Skirt h. Breast-bone] The standard grades of straight cuts are No. 1, No. 2 and No. 3. Cuts that are too deficient in thickness and quality to be used on the butcher’s block, and which are consequently made into boneless cuts, barreled beef, sausage, etc., are termed “strippers.” =Diagram of Cutting.=--The page illustrating a diagram of cutting shows the “Chicago” method of dividing the animal if cut for sale. =Grading.=--“Weight affects the grade of a beef cut about the same as in grading a carcass. No. 1 cuts are principally from choice and prime 800 to 1,000-pound native steer carcasses and choice 750 to 900-pound native cows; No. 2’s are largely from medium and good 650 to 800-pound steers and 600 to 750-pound cows; and No. 3’s are made chiefly from 450 to 600-pound common and medium cows, also from Texas and light Western steers. Stripper cuts are made from canners, medium and common bulls, Texas and common light Western cattle. AVERAGE WEIGHTS OF STRAIGHT BEEF CUTS (POUNDS)