14 
BULLETIN 1246, IT. S. DEPARTMENT OF AGRICULTURE. 
was done at a comparatively early age, is the thickening of the 
muscle on the top of the neck which forms the crest. 
Because of the limited supply, stag beef is one of the minor classes. 
In conformation and finish, stag beef surpasses cow and bull beef, 
but it is inferior to steer and heifer beef. In average quality it is 
superior to bull beef, but inferior to all other classes. In dressing 
percentage, however, stags are usually surpassed only by steers. 
Market prices of stag beef vary widely, depending largely on 
whether, in respect to the fundamental characteristics, it shows a 
strong resemblance to bull beef or to the higher classes. On the 
whole, prices probably average higher than those of cow or bull 
beef, but lower than steer or heifer beef. 
It has already been shown that classes of beef involve uniform 
variations in the three fundamental characteristics — conformation, 
finish, and quality. The following table shows the relative stand- 
ing of the various classes with respect to each characteristic. In 
individual instances exceptions are bound to occur, but it is believed 
that the following arrangement represents the general rule. Dress- 
ing percentage has nothing to do with determining either class or 
grade, but is added to the table for whatever value it may have. 
Relative excellence of the classes of beef. 
Steer. 
Heifer. 
Cow. 
Stag. 
Bull. 
1 
1 
1 
1 
2 
2 
2 
2 
5 
3 
3 
5 
3 
4 
4 
3 
5 
5 
Oressing per cent 
4 
GRADING FRESH BEEF. 
Grading is simply a continuation of the same analytical process 
used in classifying. In the first instance, the whole commodity of 
beef was divided into five general groups called classes. This first 
grouping, however, was along rather broad lines, and each class pre- 
sented such a wide range of variation in virtually all fundamental 
characteristics that it was impossible satisfactorily to consider the 
class as a whole with a view to determining its value. The object in 
all grading is to accurately determine values. 
Therefore, it is now proposed to subdivide the commodity still 
further. For example, to take a given class, such as steer beef, and 
divide it into smaller lots in such a way that the individual units 
which make up a given lot will have virtually the same degree of 
«nn formation, finish, and quality. In other words, each lot will he 
highly uniform in all essential respects. This grouping constitutes 
grading. 
BASIS OF GRADING. 
Grades of beef are based on variations in one or more of the three 
fundamental characteristics— conformation, finish, and quality. As 
a rule, variations occur in all three, but it is possible for two car- 
casses t«> he identical with respect to two characteristics and yet be 
placed in different grades because of variations in the third. 
