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Types and Market Classes of Live Stock 



Cutters and Canners 



This class includes all cattle sold for slaughter which are so defi- 

 cient in condition that most of the carcass or all of the carcass will 

 not be suitable for block use. It includes cows, heifers, bulls, stags, 

 calves, and steers, but the most numerous are old cows, very paunchy 

 and very thin. Many of them are aged dairy cows which have out- 

 lived their usefulness as milk producers. Cutters and canners dress 

 from 35 to 55 per cent. 



Bologna bulls. — These are bulls that are muscular but not fat 

 enough for block-beef purposes. They are especially suitable for the 

 manufacture of bologna sausage. Big, beefy Holstein bulls are said 

 to be best adapted to the bologna trade. The loins and ribs of many 



Fig. 38.— Good cutters. 



bologna bulls are sold for block use and the remainder of the carcass 

 is used for bologna and dried beef. Dried beef is made almost entirely 

 from the rounds, which are cured in sweet pickle, dried, and smoked. 

 The grades of bologna bulls are good, medium, and common. The 

 good grade closely approaches the common grade of butcher bulls, and 

 the common grade merges with the best grade of canner bulls. 



Cutters. — These are cattle inferior as killers, but which cannot be 

 used to better advantage in any other way. Most of them are old 

 cows, but some heifers and steers are included also. The loins and 

 ribs may be sold for block use, but all other parts of the carcass are 

 used for barrelled or corned beef, canned beef, and dried beef. Barrell- 

 ed or corned beef is cured and packed in brine. Canned beef is given 



