PROGRESSIVE BEEF CATTLE RAISING 

 PART IX 



Market Classes of Cattle 



Cattle are placed in classes according 

 How Cattle to the use to which they are put, while 



Are Classified they are graded according to their 

 merit in fulfilling this purpose. The 

 three major classes are beef cattle, butcher stock, and feeders 

 and stackers. Beef cattle produce carcasses suitable for 

 the wholesale trade, of the better grades, Nos. i or 2, 

 and of standard quality. Butcher stock produces either 

 an inferior grade of carcass, or else only partially produces 

 marketable cuts. Feeders and stockers are animals that 

 must be developed further before being slaughtered, 

 feeders being ready to go into the feed lot at once, and 

 stockers being too thin or too small to fatten until they 

 have been further developed on cheap feeds. Each of 

 these classes has a certain number of sub-classes, although 

 there is no rigid distinction between them, the daily condi- 

 tion of supply and demand materially affecting the classi- 

 fication. For example light-necked, thin stags on one 

 day's market may be slaughtered as a common grade of 

 stag, while another day they may be sent back to the 

 country as feeders, depending on the relative need for 

 butcher stock or feeders The principal classes and sub- 

 classes are indicated in the following outline: 



Beef Cattle 



Beef Steers 

 Yearling Steers 

 Yearling Heifers 

 Heavy Heifers 

 Stags 



Page Sixty-three 



