major grades, which are generally recognized by the trade and are 
therefore eligible for standardization, have been attempted. 
In the descriptions of grades of beef which follow, no attempt has 
been made to fix definite lines of demarcation between grades. Ref- 
erence to the definitions of grade and of the three fundamental char- 
acteristics on which grade depends will at once show, not only the 
wisdom of such a course, but the impossibility of doing otherwise. 
Grades consist in degrees of variation, in conformation, finish, and 
quality, and no way has yet been devised whereby the degree of 
variation may be mathematically measured. 
The purposes of this bulletin are to establish the principle of 
classifying and grading beef, and to fix as accurately as possible the 
type most representative of each grade. Minute descriptions of the 
carcasses, sides, or cuts which typify each grade are given. Such 
types, therefore, should be considered representative of the middle 
of the grade and reasonable variations both above and below the 
standard described should be expected. Obviously, in actual prac- 
tice, specimens will be encountered which show considerable varia- 
tion from the standards set up. The significance of this is merely 
that the specimen is very near the border line between two grades. 
In such instances the grader must check his data carefully with a 
view to determining the grade standard to which the doubtful speci- 
men makes the nearest approach. Having made this decision, the 
beef will, of course, be placed in that grade. 
Great care has been exercised in selecting nomenclature that is 
most suggestive of the grade. Those terms have been adopted which 
have been in most general use, but with varying significance, by the 
trade, the press, and students of the industry. 
In order to standardize or fix these terms more clearly in mind, 
their definitions follow. 
Xo. A i, or Prime. — Xo. A 1, or Prime, beef represents the best 
results of beef-cattle breeding, care, and feeding. Only beef from 
the highest types of beef cattle, that have been fed intensively on 
grain or other fattening and flesh-forminc rations, are found in this 
grade. Cattle which produce this grade have unusually high dress- 
ing percentages and lack excessive amounts of wasty fat. The 
average dressing yield is about 60 per cent of the live weight. They 
are young, usually under 3 years of age. The carcasses are perfect 
in quality, conformation, thickness of flesh, finish, texture, grain, and 
tenderness, and generally weigh between 500 and 700 pounds and 
not infrequently more. The number of such carcasses from all 
classes on the market, during the year, is very small, probably under 
0.1 per cent of the total annual supply of carcass beef, excluding 
Canner and Cutter grades. They are in evidence in limited numbers, 
especially following the National and International Livestock Shows 
and during Christmas holidays. They are the "exhibits" of the 
licet' trade, and are derived almost entirely from cattle that have 
been prepared for show purposes. The grade is composed princi- 
pally of steers. There are a few Prime heifer carcasses, but no Prime 
cow. hull, or stag carcasses. 
\(j. /. or Choice. — Xo. 1. or Choice, beef" closely resembles No. A 1, 
or Prime, in nearly every respect. It generally is slightly deficient 
in quality and in finish. The fat may be slightly excessive or wasty, 
