140 



A STUDY OF FARM ANIMALS 



here we have the beef type, and within this a number of 

 different classes. One class, known in the larger stock yards 

 as beef cattle, is regarded as fattened and finished for the 

 butcher, being ready for killing. Another class, known as 

 stackers and feeders, is sold to go back to the farms for further 

 feeding and fattening. Another class, called butcher stock, 

 consists of fat cows and heifers. Then there are various 

 other classes of stock, such as calves, butcher hogs, western 

 lambs, feeding sheep, etc., all of which are included in the 

 different types described. 



The market grades of live stock are also important. 

 Each class is divided into different grades. Beginning with 



the best and 

 grading toward 

 the poorest, these 

 grades with meat 

 stock in general, 

 in each class, are 

 as follows: prime, 

 choice, good, me- 

 dium, common, 

 inferior. Some 

 other terms are 

 often used, such 

 as extra prime, 

 good to medium, 

 etc. These special terms, of course, are used to express the rela- 

 tive values of animals of the same general class. A prime 

 steer, for example, is one with the largest amount of high- 

 priced meat that the butcher thinks will cut out to the best 

 advantage. So, in the prime animal the buyer looks for a 

 wide back, deep body, thick, meaty hind quarters, and a 

 frame entirely covered with a smooth, thick layer of flesh 

 that will cut up well with as little offal as possible. To ensure 

 small waste, an animal must be what we call well-fattened, 



Figure 30. Beef type, showing market cuts. I, Chuck; 

 II, Prime of rib; III, Loin; IV, Rump; V, Shank; 

 VI, Plate; VII, Flank; VIII, Round. Photograph 

 from Prof. C. T. Conklin. 



