LECTURE V. 



MARKET CLASSES AND GRADES. 



Chicago, Kansas City, Omaha, St. Joseph, Sioux City and 

 St. Louis are the great live stock markets of the United 

 States. Here are situated the largest packing houses, and 

 it is at these points that the value of all cattle is established. 

 Quotations from these central points guide buyers, feeders 

 and breeders in all parts of the world. 



For convenience in buying and selling, and in the publi- 

 cation of market reports, cattle have long been separated into 

 certain classes and grades in these markets. The classes are 

 Beef Cattle (used for dressed beef, export and shipping pur- 

 poses), Butcher Stock (used for the block and for canning 

 and the manufacture of such by-products, as bolognas, etc.), 

 and Feeders and Stockers, and are based on the end which 

 the cattle are intended for. Various sub-classes exist. Under 

 the head of Beef Cattle are included native beef steers, Baby 

 Beef, and Texas Cattle or Rangers. Under the head of 

 Butcher Stock we have Stags, Cows, Heifers, Bulls, Canners, 

 and Cutters, and Veal Calves. Stockers and Feeders have 

 no clearly defined subdivisions. 



Grades have absolutely no reference to the end for which 

 the cattle are intended, but refer solely to the individual 

 excellence of the animals, in form, quality, and condition. 

 The recognized grades are: prime, choice, good, medium, 

 common, and inferior. These grades apply to practically all 

 classes. 



A clearer understanding of the application of these grades 

 to market conditions, can be secured by understanding their 

 application to the class, Beef Cattle. 



Prime steers must be excellent in proportion, dressing 

 percentage and condition. This means that they must pos- 

 sess the requisite form to carry most of their flesh in the 

 region of valuable cuts, must be fine in bone, free from 

 paunchiness. and that they shall have been so fattened that 



