6 BULLETIN 1246, U. S. DEPARTMENT OF AGRICULTURE. 
placed first rather than last because it is the most desirable from the 
standpoint of the consumer. 
Even this statement is subject to some qualification, for it is con- 
ceivable that, in a state of free distribution where price is eliminated 
as a factor, a majority of consumers might select Good grade beef in 
preference to Prime grade beef. Trade preferences shift from time to 
time. As an example of this, the present strong trend toward lighter 
weight carcasses may be noted. To-day a majority of consumers will- 
ingly pay a higher price for relatively inferior grades of meat in 
order to obtain the lightweight cuts which are better suited to present- 
day modes of living. Finally, therefore, it may be stated that, in the 
system described in this bulletin, the order of arrangement of the 
grades within the class is determined by the preference, over a long 
2^eriod of time, of the more discriminating consumers. 
The system set forth in this bulletin is based on just three charac- 
teristics — quality, finish, and conformation. Each of these is in- 
herent in the beef itself, and it is believed that the combination of 
the three provides the basis for a system of classifying and grading 
which is not only fundamental, but is comprehensive and adequate. 
Other factors might be named, but it is believed that the definitions 
of these three fundamental characteristics are sufficiently broad to 
allow the subordination of all other factors to them. 
DEFINITION OF TERMS. 
Any discussion of classes and grades of beef involves the use of 
numerous terms, the purpose of which is to describe the various fac- 
tors and characteristics which determine and differentiate the various 
groups. Nearly everyone has a fair idea as to what he means by 
such terms as quality, finish, and conformation, but these ideas vary 
widely. These variations in definitions of terms have led to endless 
confusion in the past, and have precluded the establishment of a uni- 
form or standard classification. 
Hence, in the preparation of this bulletin, it has been deemed ad- 
visable to formulate at the outset definitions of a few of the terms 
which are used to designate the more important characteristics of 
beef. Variations of these characteristics are the basis of the classi- 
fication hereinafter described. For the purposes of this system of 
classifying and grading, therefore, the following definitions are 
understood. 
CONFORMATION'. 
The term conformation covers the general build, form, shape 
contour or outline of the carcass, side, or cut. 
Best conformation involves: Short shanks and necks, deep plump 
rounds, thick full loins, well-fleshed ribs, and a thickness of flank 
commensurate with the depth of barrel and chest cavity. 
Pooi- con format ion involves: Angularity in general outline, prom- 
inent hip and shoulder hones, long thin neck, shanks, and rounds, 
shallow loins, and a decided lack of symmetry In the carcass or side. 
Conformation is dependent on the skeleton, the depth of flesh 
and thi» thickness and distribution of external fat. Conformation 
