MARKET CLASSES AND GRADES OF CATTLE 
Slaughter cattle schedule — Continued 
Class 
Age selection 
Weight selection 
Grade 
Prime or No. Al. 
Choice or No. 1. 
Good or No. 2. 
Lightweight, 800 pounds down! 
Medium or No. 3 
Common or No. 4. 
Cutter or No. 5. 
Low cutter or 
. No. 6. 
Prime or No. Al 
Choice or No. 1. 
Yearling 
Mediumweight, 800 to 900 pounds 
Good or No. 2. 
Medium or No. 3. 
Common or No. 4. 
Cutter or No. 5. 
Prime or No. Al. 
Choice or No. 1. 
.Heavyweight, 900 pounds up 
Good or No. 2. 
Medium or No. 3. 
Common or No. 4. 
Heifers 
Prime or No. Al. 
Choice or No. 1. 
Good or No. 2. 
Lightweight, 900 pounds down 
Medium or No. 3. 
Common or No. 4. 
Cutter or No. 5. 
Low cutter or 
, No. 6. 
Prime or No. Al. 
Choice or No. 1. 
.2 years old and over... 
Mediumweight, 900 to 1,050 pounds 
Good or No. 2. 
Medium or No. 3. 
Common or No. 4. 
Cutter or No. 5. 
Prime or No. Al. 
Choice or No. 1. 
.Heavyweight, 1,050 pounds up. 
Good or No. 2. 
Medium or No. 3. 
Common or No. 4. 
Cutter or No. 5. 
Choice or No. 1. 
Good or No. 2. 
Medium or No. 3. 
Cows 
All ages 
All weights 
' Common or No. 4. 
Cutter or No. 5. 
Low cutter or 
: No. 6. 
Choice or No. I. 1 
Good or No. 2. 1 
Yearling 
do 
' Medium or No. 3. 3 
Common or No. 4. 3 
Cutter or No. 5. 
Choice or No. I. 1 
Bulls.. 
Lightweight, 1,300 pounds down 
Good or No. 2> 
' Medium or No. 3. 3 
Common or No. 4. 2 
Cutter or No. 5. 
Choice of No. I. 1 
.2 years old and over... 
• Mediumweight, 1,300 to 1,500 pounds . 
. Good or No. 2. 1 
Medium or No. 3. 2 
* 
Common or No. 4. 3 
Choice or No. I. 1 
Heavyweight, 1,500 pounds up 
. Good or No. 2. 1 
Medium or No. 3. 3 
Common or No. 4. 3 
Choice or No. 1. 
N 
Good or No. 2. 
Medium or No. 3. 
Stags 
All ages 
All weights 
' Common or No. 4. 
Cutter or No. 5. 
Low cutter or 
I. No. 6. 
i Beef bulls. 
Bologna bulls. 
DEFINITION OF TERMS 
Since conformation, finish, and quality are the basis for grade, the 
description of the various market classes, age selections, and weight 
selections of slaughter cattle as outlined involves the frequent use of 
