Quality grading of meat animals - by dimensional measurements on hoof or of carcass

摘要

Butchers measuring instrument is described for classifying animals within a scale of quality based on measurements taken of the animal, on the hoof or of its carcass or half-carcass. The scale is one of arbitrary correspondence between wt. and size. The wt. and/or size value is/are related to other criteria of quality based on distance between anatomical points or length of perimeter of a limb. The criteria now used include at least two of (1) distance between a defined point in the dorsal vertabrae and the sternum; (2) plumpness or thickness of rump steak; (3) thickness of topside bulge; and (4) muscular thickness of rib cage taken centrally. Used to classify meat animals. partic. cattle, calves and sheep within a quality scale acceptable to both buyer and seller as a basis for the price per unit of wt. Method is much more precise, and hence more acceptable, than previous systems of classification.