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Types and Market Classes of Live Stock 



Good steers. — Good beef steers may be of very good quality, but 

 noticeably lacking in condition or finish; they may be finished or in 

 prime condition, yet lacking in quality; or they may be noticeably 

 deficient in both quality and condition, but still good enough to be 

 above the average grade of beef steers received at the markets. By 

 far the largest number of steers belonging to the good grade may be 

 said to be a little on the coarse order; they are fat and of good weight, 

 but rather plain. 



Medium steers. — These are of about average quality and condi- 

 tion, lacking to a marked degree the finish and quality demanded in a 

 prime steer. They are generally too paunchy and too lacking in condi- 



FlG. 34. — Common beef steers. 



tion and quality to dress a high percentage of beef or show a good 

 proportion of fat. Many grassers and warmed-up steers grade here, 

 and also dairy-type steers carrying a fair amount of finish. The beef 

 from such steers is not good enough to meet the demands of dealers 

 in beef of the best quality, nor is the proportion of the high-priced cuts 

 large. Steers of good form and quality but very deficient in condition 

 may grade as medium beef steers, or they may sell as feeders, depending 

 on the season and on the supply and demand. 



Common steers. — This is the lowest grade of beef steers coming to 

 the market. They are very much lacking in form, quality, and condi- 

 tion. This grade includes those steers which are too thin to sell among 

 the higher grades of beef steers, and too coarse and rough to be sold 



