Deftly, without the aid of a theodolite, an OPA demonstrator shows wholesale butchers how to trim a full loin from a beef. Geometrically precise, anatomically specific was OPA's Maximum Price Regulation No. 169: "After the severance of the round from the hindquarter, the flank shall be severed from the full loin by a cut starting at the heavy end of the full loin at the ventral point of severance of the round from the hindquarter and continuing in a straight line to a fixed point on the inside of the 13th rib determined by measuring off ten inches in a straight...
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