20 BULLETIN 1246, U. S. DEPARTMENT OF AGRICULTURE. 
of a lower grade is not suitable for the butcher's block, and many 
Common carcasses are used for Cutter and Canner purposes. Com- 
mon grade beef is usually in evidence throughout the year, but is 
more abundant in the summer and fall. Cows contribute most to 
this grade, with steers, bulls, stags, and heifers, ranking in the 
order named. This grade represents about 20 per cent of the total 
annual supply of carcass beef. 
No. J, or Cutter. — Cutter grade beef is so deficient in form, finish, 
and quality that it is rarely marketed in carcass form, except in 
seasons of scarcity. The word kk cutter " is a trade term, and refers 
to the manner in which such carcasses are marketed — generally in 
cuts. Usually, only the ribs and loins of such carcasses will be 
accepted by the retail fresh-meat trade. Cutter carcasses, as a rule, 
lack fat covering, except for a thin coat over the back. The flesh 
is too thin, except in the ribs and loins, to make satisfactory cuts. 
Carcasses of this grade are therefore usually boned out for the 
boneless meat trade, and for curing, sausage, and canning purposes. 
The rounds often are converted into dried beef hams. Cows con- 
tribute most to this grade, which includes very little beef from the 
other classes. Carcasses thrown out of any grade because of exten- 
sive bruises often are referred to as " cutters," because they are 
never sold in sides or quarters, but are sent to the cutting depart- 
ments, where the sound parts are converted into commercial cuts. 
When thus treated, the cuts fall in the grade to which they belong 
on the basis of quality, conformation, and finish. " Cutter " in this 
sense has no reference to the " cutter " grade. 
Xo. 6, or Canner. — No. 6, or Canner, grade is the lowest form of 
beef that is offered for human food. Carcasses that are unfit, in 
whole or in part, for the butcher's block come within this grade. 
They are often in such poor condition as to appear to be from ani- 
mals suffering from anemia. This is especially true of old, worn- 
out dairy cows. The grade is composed very largely of beef from 
this class of livestock, and of starved or emaciated animals from 
other classes. Practically all carcasses of this grade are boned out. 
The meat is used chiefly for canning and sausage. A small percent- 
age of boneless strips and cured beef is also obtained from this grade. 
GRADES OF STEER BEEF. 
There are seven grades of steer beef : Xo. A 1 or Prime, Xo. 1 or 
Choice, Xo. 2 or Good, Xo. 3 or Medium, Xo. 4 or Common. No. 5 
or Cutter, and Xo. 6 or Canner. 
Xo. A 7, or Prime, steer beef. — Xo. A 1, or Prime, steer beef lias 
ideal conformation. The outlines are especially attractive and sug- 
gestive of high-grade, palatable flesh. The carcass is relatively 
short and blocky, and is heavily and uniformly fleshed throughout. 
The rounds, loins, and ribs are exceptionally well-developed and 
rounded. The chucks and plates are very thick and compact, and 
heavily fleshed. The neck is short and plump. The shanks are 
shorl and well nniseled. The superior development of the round 
extends well over, almost enveloping, the hind shank, giving much 
beyond the average amount of flesh there. Soft, pearly-white car- 
tilages ;mc found on (he spinal processes or the chine hones and on 
I he breast hones. The hones are soft and red with blood vessels. 
