MARKET CLASSES AND GRADES OF DRESSED BEEF. 23 
fined almost exclusively to a thin covering over the loins and ribs, 
and is of a yellowish-white color. The cod, crotch, kidney, and in- 
terior walls have very little if any fat, and this is of very poor 
quality. The " eye " of the rib and loin is decidedly lacking in size, 
which indicates a deficient covering of flesh throughout the carcass. 
The flesh is decidedly coarse, soft, " stringy," tough, and watery, and 
of dark-red color. This grade is found on the market at all times, 
although in limited amount during late winter and early spring. 
Carcass weights range from 300 to 550 pounds. 
No. J, or Cutter, steer beef. — Beef of the Cutter grade usually 
comes from ill-shaped, emaciated steers. Poor feeding, lack of breed- 
ing, and old age are the main reasons for the appearance of this grade 
of beef on the market. The carcass is decidedly deficient in virtually 
all of the characteristics demanded by the consumer of block beef. 
Conformation is angular, and the only fat on the exterior surface 
is a thin covering over the back. The flesh on most parts of the 
carcass is so thin, and the ratio of bone to flesh so high, that few 
consumers will accept it. Hence most of the carcass is boned out 
and sold either as boneless cuts, or cured and used in sausage. Some- 
times one or two cuts, usually the loins and ribs, are sold without 
boning, hence the term " cutter." Although such beef is always pres- 
ent on the market in limited quantities, it is particularly noticeable 
after periods of drought and in sections where cattle raising has not 
made much progress, and where the purchasing power of the aver- 
age consumer is very low. 
No. 6, or Canner, steer beef. — Canner steer beef is the lowest grade 
of steer beef recognized by the trade. It includes a nondescript lot 
of carcasses which are so deficient in flesh and fat that they can not 
be sold in retail cuts. They are therefore boned out, and used either 
for canning or sausage. Comparatively little Canner steer beef is 
offered, under normal conditions; but during periods of drought con- 
siderable numbers of steers, so emaciated that the carcasses can be 
utilized only in this way, go to market, 
GRADES OF HEIFER BEEF. 
There are seven grades of heifer beef : No. A 1 or Prime, No. 1 or 
Choice, No. 2 or Good, No. 3 or Medium, No. 4 or Common, No. 5 or 
Cutter, and No. 6 or Canner. 
No. A 1, or Prime, heifer beef. — Normally, the quantity of Prime 
heifer beef available is negligible. The few carcasses that are found 
so closely resemble those of prime steers in every respect, except 
sex, that a separate description o " the grade is not made in this pub- 
lication. For all practical purposes, the description of No. A 1, or 
Prime, steer beef can be applied to No. A 1, or Prime, heifer beef. 
No. i, or Choice, heifer beef. — No. 1, or Choice, heifer beef has ex- 
cellent quality, conformation, and finish. In most respects it does 
not differ materially from steer beef. The greatest variation is in 
conformation, due to the difference in sex. A Choice heifer carcass is 
slightly less rugged in appearance than is that of a Choice steer. 
The outlines are regular, smooth, and graceful, and suggestive of an 
abundance of flesh which has a fine grain, and is of light to medium- 
red color. The loins, ribs, and rounds are full-fleshed and well- 
rounded, but to slightly less degree than those of a Choice steer. 
