MARKET CLASSES AND GRADES OF LIVESTOCK 23 
No age selection is included in the schedule, because calves are 
seldom sorted on the basis of age, the group itself being in reality 
an age selection. ; 
Weight is a matter of considerable importance in buying and 
selling calves, hence several weight selections are listed. 
The grade schedule is comparable with that of cattle. Practically 
the only new feature is the substitution of the term Cull to designate 
the lowest grade of slaughter calves and the omission of cutter, 
and low cutter grades. 
In the case of cattle, the cutter grade derives its chief significance 
from the fact that as a rule the carcasses resulting from the slaugh- 
ter of such animals are rarely sold intact. Instead they are cut up, 
certain portions such as ribs and loins being sold over the butcher’s 
block, and the rest of the carcass boned out and either sold in the 
Fie. 10.—Vealer (good grade) 
form of boneless cuts or used in the manufacture of sausage, dried 
beef, or other cured or semicured products. Cattle that fall into the 
low cutter grade are usually boned out and used for either canning or 
sausage purposes. 
In the case of calves, boning and canning are rare; hence cutter 
and low cutter grades are omitted. It 1s recognized, however, that 
some calves are marketed which are too low in conformation, finish, 
and quality to be included in the common grade, and to cover such 
animals the term cull has been used. 
VEALERS 
A vealer (fig. 10) is a bovine animal which has subsisted on a 
whole-milk diet or some other ration which produces a similar 
effect on the animal and its flesh. Vealers produce veal, and any 
