MARKET CLASSES AND GRADES OF CATTLE 17 
WEIGHT-SELECTION GROUPS OF SLAUGHTER CATTLE 
Cattle of the same age and of the same class attain different 
weights largely because of variations in breeding, feeding, handling, 
and care. Buyers of slaughter cattle want cattle of different weights 
to supply the demand of their different customers. Thus cattle of 
different ages are often sorted or divided into two or more lots 
which, in this bulletin and at markets, are called weight selections of 
slaughter cattle. 
A weight selection of slaughter cattle may be defined as an indi- 
vidual or number of cattle of any age selection of any class in which 
the weight of each individual composing the group falls within 
certain specified weight limits. 
Weight selections are necessary because carcasses and cuts obtained 
from slaughter cattle of the same class, age selection, and grade vary 
in weight directly according to the weight of the cattle, and slaughter 
cattle often sell at a considerable range in price because of the dif- 
ference in their weight. Prices of live cattle reflect a difference 
in the prices of the different weights of carcasses and cuts obtained 
from them. Another reason why weight selections of cattle are of 
some importance is because the weight influences the dressing per- 
centage to some extent, the dressing percentage usually increasing 
directly with increasing weight. 
The weight selection groups most commonly recognized in present 
market practice are shown in the schedule of Market Classes and 
Grades of Slaughter Cattle, pages 6 to 7. 
GRADES OF SLAUGHTER CATTLE 
Different weight-selection groups enable slaughterers to obtain 
carcasses of a desired weight that will, in turn, produce carcass cuts 
of the desired sizes and weights. Slaughterers also look for a certain 
grade of dressed carcass and carcass cuts with which to satisfy the 
varying wants of their customers. Accordingly as the final step 
in the classifying and grading process, the different weight groups 
are divided into several grades since in the final analysis all slaughter 
cattle are bought and sold largely on the basis of their grade. 
Slaughter cattle are divided or sorted into different grades on the 
basis of the degree of conformation, finish, and quality which they 
possess at the time of sale. 
Grade is determined by an animal's degree of merit for a given 
market use as shown by the degrees of conformation, finish, and 
quality it possesses. 
In actual market practice there are seven rather generally recog- 
nized grades for slaughter cattle : Prime or No. Al, choice or No. 1, 
good or No. 2, medium or No. 3, common or No. 4, cutter or No. 5, 
and low cutter or No. 6. These grades of slaughter cattle and 
the way in which they are arrived at are graphically illustrated in 
the slaughter cattle grading chart which follows : 
12799°— 27 2 
