22 BULLETIN 1246, U. S. DEPARTMENT OF AGRICULTURE. 
and have become partly ossified and firmly attached to the bones, 
which, in such cases, are somewhat hard and gray. This does not 
apply, however, to carcasses of animals slaughtered under 3 years 
of age. The "eye " 6 of the rib and loin is above the average in 
thickness and shows some marbling, but the Good grade is the 
lowest in which this last characteristic appears. 
The flesh generally is of good color, but may be a shade darker 
than that of Choice or Prime beef, and often is somewhat soft and 
slightly inclined to be watery. This grade is on the market in 
moderate quantities throughout the year, but is more abundant in 
the late fall, winter, and spring months. A very few Good steer car- 
casses average as low as 350 pounds. The range is from this weight 
upward. 
No. 3, or Medium, steer beef. — Xo. 3. or Medium, steer beef has 
irregular or rugged conformation. This is apparent in the general 
outline of the carcass, which shows a deeper curvature of the back, 
rough and proportionately large chucks and plates, long shanks, 
prominent hip and shoulder joints, flat or depressed loins and ribs, 
long neck, relatively long, flat and tapering rounds, and prominent 
bones. The flesh throughout the carcass is of average thickness and 
this grade reflects the average of quality of carcass beef on the market 
throughout the year. Because of the shallowness of flesh and thinness 
of fat covering, the broad sinew which runs along the backbone is 
often visible. The fat covering is fair over the back, but very thin 
or entirely absent over a large part of the rounds, chucks, neck, and 
shanks. There is a small amount of cod, kidney, and crotch fat. The 
other interior fats are present but very thin. They do not cover the 
inner walls of the forequarter. but are more in evidence in the hind- 
quarter. They generally are of a yellowish-white color, soft, and of 
average quality. Usually the cartilages are hard and white, and the 
bones grayish, or white and flinty. This does not apply to carcasses 
of animals under -i years old. a liberal number of which are in the 
Medium grade. The ;; eye *' of the loin and rib. which varies accord- 
ing to the flesh condition and size of the animal, lacks the depth 
noted in the better grades, but in this grade is generally sufficiently 
thick to satisfy the average popular demand for steaks and roasts. 
The flesh usually is coarse, " stringy," soft, and watery, and inclined 
to a slightly dark red color. It has no marbling, but has sufficient 
finish and quality to satisfy the average consumer. Carcass weights 
range from 350 to 750 pounds, according to the type and age of the 
animal. 
No. .'{. or Common, steer beef, — Xo. -t. or Common, steer beef is 
decidedly deficient in quality, conformation, and finish. It is the 
lowest grade of steer beef appearing regularly on the market. The 
outlines are irregular, or angular, and rangy. The hip and shoulder 
joints arc prominent, and the chucks and plates are relatively wide 
and thin. The loin- and rib- are flat, or sunken. The broad liga- 
ment along the backbone is plainly visible. The rounds, neck, and 
-banks are long and thinly fleshed. Bones are prominent, and gener- 
ally white and flinty, and the cartilages usually are completely ossi- 
fied. Such beef has very little exterior fat covering, which is con- 
Thi •!' the rib. or loin, is a term used to describe the appearance of (he cut 
Of the heavy muscles Of the back at the point where the Side i> quartered. 
