MARKET CLASSES AXD GRADES OF DRESSED BEEF. 19 
or it may be less than required for the Prime grade. Carcasses in 
this grade usually are from young animals of superior beef breed- 
ing, under 3 years of age. that have been fed intensively, but possibly 
not to the degree of those producing Prime beef. Such carcasses 
are blocky. thick, smooth, and far above the average. Beef of this 
grade is more plentiful in winter and spring, but is available in 
limited quantities throughout the year. Steer carcasses predominate. 
The grade also contains a small percentage of heifer beef and, 
occasionally, a few carcasses derived from well-finished young cows 
of the beef type. Practically no bull or stag beef is comparable in 
quality to Xo. 1, or Choice, beef in the steer, heifer, and cow classes. 
The trade, however, finds it convenient to apply this grade to bulls 
and stags, and for that reason the grade in those classes is recognized. 
Xo. 2, or Good. — The Xo. 2, or Good, grade includes a larger 
number of carcasses than Prime or Choice. Good beef is above the 
average in quality, conformation, and finish. It admits a wider 
range in age than do the higher grades. The carcasses are blocky, 
thick, smooth, and well-covered, usually showing some beef-type 
breeding, care in handling, and a moderate amount of intensive feed- 
ing on grain or concentrates. Such beef may meet most of the re- 
quirements of Choice beef, but be too fat and wasty to rank in that 
grade, or it may lack the necessary finish. 
A small percentage of beef derived from superior types of beef 
cattle fattened on grass and feeds other than grain and concentrates, 
also appears in this grade. This grade is the lowest that shows any 
appreciable amount of marbling. Good carcasses are found on the 
market throughout the year, but are more plentiful in winter and 
spring. The weight rarely falls below 450 pounds. The relative 
rank of the classes with respect to numbers of carcasses contributed 
to this grade is as follows : steer, cow, heifer, stag, and bull. 
Xo. 3, or Medium. — Xo. 3, or Medium, grade represents the aver- 
age of beef carcasses. More than 50 per cent of all carcasses mar- 
keted annually fall within this grade. They are neither superior 
nor strikingly deficient in quality, conformation, or finish. The 
frames are slightly angular, the bones relatively prominent, and the 
flesh of average thickness. The fat, while in evidence and fairly 
well distributed, is not plentiful, except in fat cow carcasses. 
Carcasses of this grade are in good supply throughout the year, 
but are more abundant in the summer and fall, when the better 
grades are relatively scarce. vVeights range as low as 350 pounds. 
The relative rank of the classes numerically is about the same as that 
in the Good grade, but cows and steers are about equal. 
Xo. ^, or Common. — Beef falling in the Xo. 4, or Common, grade 
is all the term implies. It is usually derived from poorly-fed ani- 
mals, scrubs, dairy, and thin range cattle. It is very deficient in 
quality, conformation, and finish, and generally shows advanced 
age. Carcasses are angular in shape, the bones are very prominent 
and generally white and flinty. The fat covering and the interior 
fats are yellowish, very scarce, and of poor quality. Often the 
exterior fat is so thin as to give the carcass a dark or bluish ap- 
pearance. The flesh is usually tough and very shallow in all parts. 
Common is the lowest grade of beef offered regularly to the trade 
in carcass form under normal trade conditions. The entire carcass 
