142 Animal Husbandry 
quality. While this classification varies on the different markets, 
the following will give an idea of the nature of the classification: — 
Beef cattle. — This class includes exports, shipping, and dressed 
beef steers of prime, choice, good, medium, and common grades. 
Butcher stock. — This class includes the better grades of heifers, 
cows, and bulls, and common and inferior steers. Butcher stock 
is made up largely of cows and heifers. There are 12 grades. ° 
Cutters and canners. — This class includes thin cows and bulls, 
and inferior steers and heifers. In fact, anything of a low, in- 
ferior grade may be classed as cutters and canners. 
Fre. 61.— Diagrams of cuts of beef. 
1. Neck. 6. Brisket. 11. Flank. 
2. Chuck. 7. Cross ribs, 12. Rump. 
3. Ribs. 8. Plate. 13. Round, 
4, Shoulder clod. 9. Navel. 14. Second cut round. 
5. Fore shank, 10. Loin. 15, Hind shank. 
Texas and western range cattle. — In reality this is a sub-class of 
beef cattle; it includes all grades of Texas cattle and branded 
cattle from the western ranges. Such grades are very similar 
to the standard grades of beef cattle. 
Milkers and springers. — Cows classed as milkers and springers 
are sold in the market as butcher stock or as cutters and canners. 
Stockers and feeders. — This class includes calves, yearlings, two- 
