432 IOWA DEPARTMENT OF AGRICULTURE. 



(2) Butcher stock. This class includes animals that have not fat- 

 tened well; also, animals that have not been fed long enough to become 

 properly fattened. It seldom includes steers of really good quality, as 

 such will usually be sold as feeders. The bulk of butcher stock is made 

 up of cows and heifers. 



(3) Cutters and canners. In this class are included old. thin cows 

 and very thin bulls, steers and heifers. The cutters must carry suffi- 

 cient flesh to permit of the loin or rib both being used for cutting on 

 the block. The animals which are so thin that no part of the carcass 

 can be used for block purposes constitute the canners. 



(4) Stockers and feeders. This class includes calves, yearlings, two- 

 year-olds and older cattle. Cattle eighteen months old or older which 

 are ready for immediate use in the feed lot are called feeders. Those 

 which are younger are referred to as stockers. 



(5) Veal calves. This includes all calves which are sold for imme 

 diate slaughter. 



Special Classes. 



The above general classes really comprise everything in the way of 

 cattle sent to the markets. But there are a number of special classes 

 generally recognized which require to be named and defined. 



(1) Texas and western range cattle. A few years ago the typical 

 Texas steer had very long horns and long legs, was thin and narrow- 

 bodied, and carried a large deep brand; and most of the cattle which 

 came from Texas were of this description. But this type is rapidy dis- 

 appearing. Animals of the best beef breeds have been imported into 

 the State and used for breeding purposes, especially for crossing with 

 the native stock, so that now many of the Texas cattle compare favor- 

 ably with those from other sections of the country. There is, however. 

 a very wide range between the best and the poorest. 



The western range cattle are classed with the Texas cattle, because 

 formerly they were made up largely of southern cattle which were driven 

 northward to winter on the ranges north of the quarantine line. Now, 

 however, a large percentage of the animals in this class are bred on the 

 ranges of the West and Northwest. 



All the cattle ir this class are branded. 



(2) Distillers. These are cattle that have been fattened on the by- 

 products of distilleries. Formerly only inferior grades of cattle were 

 purchased for feeding on distillery residues, but at present many feed- 

 erg^ of better grades are used. When sent to market these cattle are 

 preferred to others of the same grade, because they dress out a higher 

 percentage of beef. 



(3) Baby beef. This term is applied to choice or prime fat steers 

 between one and two years old, weighing from eight too ten hundred 

 pounds. 



(4) Export cattle. The cattle exported are in the main good to 

 choice steers, weighing from twelve hundred to fifteen hundred pounds. 

 Comparatively few prime beef steers are bought for export, because of 

 the high price they bring in the home market. 



