122 Types and Market Classes of Live Stock 



crops need attention. From June 1 to December 1, fed cattle are less 

 numerous on the markets: 



Market Classes and Grades of Cattle and Calves 



Following is the complete outline of the market classes and grades 

 of cattle and calves. 



Classes Grades 



BEEF STEERS: 



Heavy weight, 1,300 lbs. up 1 



Medium weight, 1,100-1,300 lbs [Prime, choice, good, medium, common 



Light weight, 1,100 lbs. down J 



BUTCHER STOCK: 



Heifers Prime, choice, good, medium, common 



Cows Choice, good, medium, common 



Bulls Choice, good, medium, common 



Stags Choice, good, medium, common 



CUTTERS AND CANNERS: 



Bologna bulls Good, medium, common 



Cutters Good, medium, common 



Canners Good, medium, common 



VEAL CALVES: 



Light weight, 110 lbs. down 1 



KuVSetht^&'-leiYbs; :.::;::: |c»oice, .ood. medium, common 



Heavy weight, 260 lbs. up J 



STOCKERS AND FEEDERS: 

 fl,000 lbs. up ] 



Steers -1750-1,000 lbs. [ Fancy selected, choice, good, medium, 



[750 lbs. down J common 



Calves Fancy selected, choice, good, medium, 



common 



Heifers Choice, good, medium, common 



Cows Choice, good, medium, common 



Bulls Choice, good, medium, common 



MILKERS AND SPRINGERS 



Beef Steers 



The beef steer class includes both fed steers and grass steers, but 

 the proportion of fed cattle is much higher than in any other class. 

 Most beef steers show the effects of good feeding, and all beef steers 

 are suitable for block-beef use. 



Beef steers are the most important and highest priced class of 

 killing cattle on the market. They sell to local packers for immediate 

 slaughter, or to order buyers who ship them for slaughter to Boston, 

 New York, Philadelphia, Baltimore, Cleveland, and many other cities. 

 They dress from 55 to 67 per cent and their carcasses supply the highest 

 class of trade, including hotels, restaurants, clubs, and the best retail 

 trade. The grades of beef steers are prime, choice, good, medium, and 

 common. Form, quality, and condition are the chief factors determin- 

 ing the grade and price. 



Three divisions may be made in the beef steer class according to 

 weight — heavy, medium, and light. These are important because at 



