MARKET CLASSES AND GRADES OF DRESSED BEEF. 21 
and the carcass presents every evidence that the animal had not 
gone far past 3 years of age. 
The finish is ideal, being neither excessive nor deficient. There 
is an abundance of marbling in the thick cuts. The exterior sur- 
face of the carcass, including shanks and neck, is entirely covered 
with a smooth, brittle, slightly creamy- white fat that is not exces- 
sively thick or wasty at any point, the greatest depth being over 
the loins and ribs, which generally does not exceed three-fourths of 
an inch. The interior walls are well covered. The cod, kidney, 
crotch, and other interior fats are abundant but not excessive, and 
are firm, crumbly, and of creamy-white color. An excessive, or 
slightly deficient, amount of fat will bar from this grade a carcass 
otherwise of prime quality. 
No. i, or Choice, steer beef. — No. 1, or Choice, steer beef does not 
differ radically from Prime steer beef. It is of excellent quality, 
conformation, and finish, but is slightly below Prime grade in one 
or more of the qualifying characteristics. The greatest variations 
generally occur in quality and finish, but in no case are these 
pronounced. 
The fat covering is smooth or slightly wavy. The cod, crotch, 
kidney and other interior fats may be slightly less or more than 
required for the ideal carcass. Often such fats are more abundant 
and wasty, but they are always of the best quality and are similar 
in color and consistency to those in Prime beef. The cartilages on 
the chine and breast bones are pearly-white, but may be slightly 
ossified, and the bones may be soft and red, or slightly hardened, 
and of grayish-white color, especially if the animal was nearing 
4 years of age. Marbling is always present in the loins, ribs, and 
chucks, and the flesh is firm, velvety, and of an attractive light 
or cherry red color. All beef surpassing the specification for the 
Good grade, but failing to qualify as Prime, belongs in this grade. 
While No. 1, or Choice, beef may appear on the market at any time 
during the year, it is never abundant and is more in evidence in 
the winter and early spring. The weights are similar to those of 
Prime grade. 
No. 2, or Good, steer beef. — No. 2, or Good, steer beef has good 
conformation, finish, and quality. In these respects it is above the 
average, but does not qualify for Choice grade. The carcass gen- 
erally does not have the blocky, well-rounded form of those in the 
superior grades, but is more angular. The hip and shoulder joints 
are slightly visible, the loins and ribs are moderately round and 
plump, but inclined to flatness. The rounds, while reasonably thick 
and heavy, are not full toward the shank. The shanks ai v e inclined 
to be long and tapering, but not to a marked degree. The fat cover- 
ing extends well over the exterior surfaces, generally is firm, and at 
times slightly bunchy, especially over the loin, rib, and neck. The 
lower part of the rounds, shoulders, neck, and shanks generally 
has little or no fat covering. The cod. kidney, crotch, and other 
interior fats are in moderate supply, and are sometimes wasty. Fat 
generally does not extend completely over the walls ox the fore- 
quarters', as in the better grades. The fat is of good qualitv, but 
often is soft and may have a slightly yellowish tinge. The cartilages 
on the chine and breast bones usually have lost their pearly luster 
