I was a journeyman meat cutter in a meat packing plant in my younger years. I did everything from push the hanging sides into the cooler, putting the blue shields on the sides after the inspector had graded them, to cutting the sides into quarters and finally cutting the meat into specific cuts.
I could tell a steer or bull sides from heifer sides. But, I will be darned if I could tell if the carcass was angus or herford after the skin was off.
20 posted on 01/01/2017 4:34:07 PM PST by Parmy
(II don't know how to past the images.)