54 TYPES AND MARKET CLASSES OF LIVE STOCK 



The packer does not want all beef to be of highest quality. He 

 must take care of the second- and third-class trade as well as 

 the fancy trade. But the producer of market cattle must aim 

 to produce the highest quality of product, for this work requires 

 skill, and skill always commands a higher reward than unskilled 

 effort. Anybody can produce medium or inferior beef, and 

 the price obtained is in proportion. 



Sex differences. Steer carcasses are identified by the cod 

 fat and generally by their full, fleshy rounds and loins, heavier, 

 coarser bones, and short necks as compared with cows. They 

 show more quality and finish than any other class, and are sold 

 as carcass beef more extensively than any other class, except 

 heifers. Heifer carcasses are distinguished by the udder, and 

 usually they have smaller bones, more prominent hips, more 

 angular rumps, less development of lean meat, and they average 

 lighter in weight. The tendency in heifer beef is to carry the 

 fat more extensively as kidney suet or gobby fat than do steers. 

 They have flatter loins, flatter plates, and longer, thinner necks 

 than steers. Carcasses of cows have the bag trimmed off as 

 closely as possible. The form is angular, the neck long, the 

 bones hard and white, and the majority lack thickness of flesh. 

 Fat cow carcasses often carry an excess of kidney fat and bunches 

 of fat on the back and rump. The flesh is seldom as well marbled 

 as that of heifers or steers. Cow carcasses require more ageing 

 or ripening to make the meat tender. Dressed bulls are easily 

 recognized by the heavy neck and heavy shoulders, thick rounds, 

 dark color, coarse-grained flesh, and absence of cod fat. They 

 have rough shape and the bones show maturity. The coarse 

 dark flesh has no marbling as a rule, and but few bulls are suit- 

 able for dressed beef. They are used for sausage and the rounds 

 are made into smoked beef hams. Many stags approach steers 

 in form, quality, and finish; others resemble bulls. 



Carcass classes and grades. All carcasses of cattle are 

 classified and graded as follows: 



Classes Grades 



Steers Prime, choice, good, medium, common 



Heifers . Prime, choice, good, medium, common 



Cows Choice, good, medium, common 



Bulls and stags Choice, good, medium, common 



Cutters Good, medium, common 



Canners Good, medium, common 



Veal calves Choice, good, medium, common 



