Types and Market Classes of Live Stock 131 



a mild cure, partially cooked, and sealed in tin or glass jars, i The 

 carcasses of cutters are often described as "shelly," meaning that they 

 are decidedly lacking in thickness. They are practically devoid of fat. 

 Bologna bulls are similar to cutters in condition and in their use, but 

 are more muscular, are classed separately, and sell at somewhat better 

 prices. The grades of cutters are good, medium, and common. 



Canners. — This class includes cows, heifers, bulls, stags, steers, 

 and calves of a very low, inferior order, too lacking in flesh to permit 

 of even a part of the carcass being sold over the block. They are also 

 too old and unthrifty or of such inferior type and breeding as to render 

 them unfit for the stocker and feeder trade. They are the very lowest 

 grade of cattle coming to market. Old, thin dairy cows are most 



Fig. 39. — Medium canner cow. 



numerous in this class, and market men refer to them as "Dairy Maids," 

 "Nellies," "Hat Racks," "Shells," "Skins," "Dogs," and "Sea Horses," 

 thus indicating their lack of appreciation for such cattle. The grades 

 of canners are good, medium, and common. Louis D. Hall states - 

 that typical canner carcasses have no covering of fat, no kidney fat, 

 and in most cases only sufficient flesh to hold the bones together. The 

 flesh is generally very dark in color. About one-third of the carcass is 

 used for canning and sausage purposes and the remainder is "stripped" 

 and sold as boneless fresh beef cuts and barrelled beef, mostly the 

 latter. 



n\\. Bui. 147, pp. 208-210. 

 2Ibid, pp. 178, 179. 



