TYPES AND MARKET CLASSES OF LIVE STOCK 107 



1. Fat steers, including all fat steers suitable for block 

 beef. 



2. Western range cattle, including all grass-fed branded 

 cattle direct from western ranges. 



3. Butcher stock, including the better grades of heifers, 

 cows, and bulls suitable for block beef. 



4. Cutters and canners, including mostly thin cows and 

 bulls, but also inferior steers and heifers, in fact anything not 

 suitable for feeding, and too inferior to yield a carcass suitable 

 for block use. 



5. Stockers and feeders, including thin calves, yearlings, 

 two-year-olds, and older cattle. It may include steers, heifers, 

 cows, or bulls. 



6. Veal calves, including all grades of veal calves. 



7. Milkers and springers. These are cattle of dairy 

 breeding which are usually more valuable for milking purposes 

 than for beef. They are sorted out and sold for dairy purposes. 



Fat Steers. 



The fat steer class represents the cream of the market, 

 including only those steers which show the effects of good feed- 

 ing. In this class condition and quality are of more importance 

 than weight. The demand comes from two classes of buyers: 

 (1) Packers for dressed beef slaughtered in Chicago, and (2) 

 eastern buyers who ship for slaughter to Boston, New York, 

 Philadelphia, Pittsburg, Baltimore, Cleveland, Albany, Detroit, 

 and many other cities. The cattle which classify as fat steers 

 may be divided into five grades. A grade is a division of a 

 market class or sub-class, the division depending upon value. 

 The grades of fat steers are: (1) Prime, (2) choice, (3) good, 

 (4) medium, and (5) common. Each market class is divided up 

 into various grades. For example, we speak of "prime steers," 

 "medium steers," "good cows," "common canners," "choice 

 feeders," etc. Fat steers dress from 55 to 67 per cent, and 

 supply the highest class of trade. 



Prime steers. This is the most select grade of the fat 

 steer class. Buyers for eastern markets take most of this grade, 

 and packers take the rest. Prime steers are practically above 

 criticism in form, quality, and fatness. They show a high de- 

 velopment of flesh in loin, back, thighs, twist, and rump, are 

 very broad and deep, and are free from paunchiness. The 

 head is medium-sized and clean-cut. The bone is clean and 



