=Chucks.=--“The style of cutting shown in Fig. 48 is known as the square chuck, and is the style most used in Chicago wholesale markets. Chucks are sometimes cut ‘knuckle out’ by removing the shank with a knife at the second knuckle instead of sawing off below the joint. The lower grades of chucks are often further divided in order to make the cut more saleable. Such cuts are the shoulder clod and boneless chuck. The shoulder clod is a wedge-shaped piece cut from the fleshy part of the chuck just back of the shoulder blade, and extending from the elbow of the shank nearly or quite to the backbone. It is taken mainly from _No. 3_ and ‘stripper’ cuts, and to a small extent from _No. 1’s_ and _2’s_. It is a boneless cut weighing six to fifteen pounds, and sells from 10 to 20 per cent above chuck quotations.” A “kosher” chuck consists of the square chuck, shank, brisket and neck in one piece, the forequarter with rib and navel piece off. =Plates, Shanks, and Flanks.=--“These are usually boned and the parts used in sausage department and bonehouse, except in the heavier cuts of plates and flanks, which are used in mess beef. =Barreled Beef.=--“The demand for barreled beef is a receding item in packing house usage. Formerly it was a large item. The quotation gives the grading and naming: [Illustration: 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. [Illustration: FIG. 50.--SHANKS. NO. 1 GRADE, NO. 2 GRADE, NO. 3 GRADE. CLOD ON.]