Grade Loins Ribs Rounds Chucks Plates Flanks Shanks No. 1 50-85 30-50 75-110 75-110 40-80 15-20 10-20 No. 2 40-60 25-35 60-80 60-80 30-50 10-15 5-10 No. 3 25-40 20-25 40-60 40-60 20-35 5-10 5-10 Strippers 20-30 15-20 30-40 30-40 15-20 5-10 5-10 =Loins.=--“The loin is the highest-priced cut of the carcass because of the tenderness and quality of the lean. The grade of a loin may be determined by marked excellence or deficiency in either thickness, covering or quality, or by a uniform degree of development in all respects. _No. 1’s_ must have a full, well-rounded shape, a complete covering of white fat, the thickness of which is in proper proportion to the lean, and bright, firm, fine-grained, well-marbled flesh. _No. 2’s_ are generally less rounded in form, with insufficient, excessive, or uneven covering and a slight deficiency in grain, marbling or color of flesh; while _No. 3’s_ are more flat in shape, nearly or entirely lacking in covering of fat and very deficient in thickness and quality of flesh, but sufficiently developed to be cut into porterhouse and sirloin steaks for cheap trade (Fig. 45). Stripper loins have no outside fat and are usually extremely flat and rough in shape, with dark-colored, coarse-grained flesh, and hard, white bone. [Illustration: FIG. 45.--A. FLAT BONE LOINS, NO. 1, NO. 2 AND NO. 3 GRADES. B. REGULAR LOINS, NO. 1, NO. 2 AND NO. 3 GRADES.] [Illustration: FIG. 46.--RIBS, NO. 1, NO. 2 AND NO. 3 GRADES. A. FRONT. B. REAR.] [Illustration: FIG. 47.--ROUNDS, NO. 1, NO. 2 AND NO. 3 GRADES.] [Illustration: FIG. 48.--CHUCKS, NO. 1, NO. 2 AND NO. 3 GRADES. (ABOVE, REAR VIEW. BELOW, SIDE VIEW.)] =Ribs.=--“This cut, which includes the portion between the loin and chuck, contains the best roasts. The poorer quality of ribs are boned and make ‘the roll.’ A ‘regular roll’ consists of the lean part of the rib with backbone removed and shoulder blade fat cut away. ‘Spencer’ rolls are of the same type, except that the covering is left on the lean, exclusive of that over blade bone, which is removed. =Rounds.=--“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.