UNITED STATES DEPARTMENT OF AGRICULTURE 
DEPARTMENT BULLETIN No. 1246 
Washington, D. C. 
August 13, 1924 
MARKET CLASSES AND GRADES 
OF DRESSED BEEE 
By 
W. C. DAVIS, Investigator in Marketing Livestock and Meats; and 
C. V. WHALIN, Specialist in Marketing Livestock and Meats 
Bureau of Agricultural Economics 
CONTENTS 
Page 
of Classifying and Grading 1 
Purpose of Classifying and Grading 2 
Purpose of Standard Classes and Grades 2 
Prime Requisites of Standard Classes and Grades of Beef . 3 
Difficulties in Evolving Standard Classes and Grades for Beef. 4 
Various Bases for Grading Beef 5 
Definition of Terms 6 
Fresh Beef 9 
Basis of Classification 10 
Standard Classes of Beef 10 
Grading Fresh Beef 14 
Basis of Grading 14 
Standard Grades of Beef IS 
Grades of Steer Beef 20 
Grades of Heifer Beef 23 
Grades of Cow Beef . 25 
Page 
Standard Grades of Beef— Continued 15 
Grades of Bull Beef 27 
Grades of Stag Beef 29 
Standard Wholesale Cuts of Beef 30 
Percentage Yields of Wholesale Cuts 31 
Standard Grades of Beef Cuts 33 
Grades of Beef Rounds 34 
Grades of Beef Loins 37 
Grades of Beef Ribs 39 
Grades of Beef Chucks • . . , . 40 
Grades of Beef Plates and Briskets ... .... 42 
Kosher Beef 45 
Proportion of Various Classes of Beef 46 
Approximate Distribution of Steer Beef by Grades .... 46 
Complete Classification of Carcass Beef and Wholesale Cuts . 47 
WASHINGTON 
GOVERNMENT PRINTING OFFICE 
1924 
