Types and Market Classes of Live Stock 57 



essential, with thickness of flesh, fineness of grain, color of lean and fat, 

 fineness of bone, and shape of carcass of about equal importance. 



All carcasses not suitable for block beef. — Carcass beef which is 

 thick and fat enough so that the entire side can be sold over the 

 butcher's block in retail cuts is known as "block beef" or "side beef." 

 Carcasses that are not thick enough in flesh to be entirely utilized by 

 the retailer are called "cutters." The loins and ribs of cutters may be 

 sold over the block. "Canners" are the worst carcasses to be found, 

 from which none of the regular wholesale cuts may be sold over the 

 block, but which must be disposed of as boneless fresh meats and cured 

 beef products. ^ Fully 95 per cent of the beef produced in the United 

 States is sold in the fresh state. 



Carcass classes and grades. — All carcasses of cattle are classified 

 and graded as follows: 



Class Grades 



Steers Prime, choice, good, medium, common, cutter, canner 



Heifers Prime, choice, good, medium, common, cutter, canner 



Cows Choice, good, medium, common, cutter, canner 



Bulls and stags Choice, good, medium, common, bologna, canner 



Veal calves Choice, good, medium, common, canner 



The following wholesale prices ^ indicate the comparative values of 

 those grades of the above classes which are suitable for block beef: 



Class J^' Weight Price 



Steer carcasses 350 to 700 lbs 12 to 18 cents per lb. 



Heifer carcasses ... .400 to 600 lbs 12 to 16 >^ cents per lb. 



Cow carcasses 250 to 600 lbs 9 to 13 cents per lb. 



Bull carcasses 400 to 600 lbs. and up 6 to 10 cents per lb. 



Veal carcasses 50 to 275 lbs., hides on 12 to 18 cents per lb. 



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 fiatter 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 car- 



1111. Bui. 147, p. 156. 



^Wholesale price list of a leading Chicago packer, March, 1923. 



nil. Bui. 147. 



