MARKET CLASSES AND GRADES OF DRESSED BEEF. 27 
Such carcasses have practically no fat on the exterior and interior 
surfaces, and the flesh is dark red, tough, " stringy," coarse, and 
watery. Weights range from 325 to 450 pounds. 
No. 5, or Cutter, cow beef. — No. 5, or Cutter, cow beef usually is 
so deficient in quality, conformation, thickness of flesh, and finish 
that it is not suitable for block purposes, and is rarely offered to 
the trade, except in such wholesale cuts as light loins, chucks, and 
rounds, or in boneless cuts, such as boneless chucks strips, and rolls, 
which are used chiefly by the restaurant and hotel trade. Some 
Cutter carcasses compare favorably with those of the Common 
grade, especially those having relatively thick loins and ribs. They 
are, however, markedly deficient in thickness of flesh in all other 
parts and have very little fat. The flesh is coarse, dark, and usually 
tough. 
No. 6, or C aimer, cow beef. — No-. 6, or Canner, cow beef is the 
lowest grade of cow beef, and is extremely thin in all parts, and 
very irregular in conformation. All bones are very prominent, 
and the angularity is further emphasized by an extreme lack of 
finish. Carcasses of this grade come almost exclusively from worn- 
out dairy and breeding stock, and are entirely devoid of fat, except 
in carcasses that approach the Cutter grade. Because of the absence 
of fat, the carcasses usually have a, blue or very dark appearance. 
The flesh is coarse, dark, soft, and watery. It rarely is offered to 
the trade fresh, except in boneless strips, rolls, and chucks, being 
used principally for canning and sausage. 
GRADES OF BULL BEEF. 
There are six grades of bull beef : 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. 7 
No. 7, or Choice, bull beef. — No. 1, or Choice, bull beef has the 
excellent conformation and depth of flesh characteristic of the 
superior beef type. The rounds, chucks, and neck are- thick, or 
overdeveloped, and are very heavily muscled. The loins and ribs 
are broad, but tend to> shallowness and are relatively small in pro- 
portion to the rest of the carcass. The exterior surface is well cov- 
ered, but the fat, although rough, is not gobby or excessively deep 
at any point. The interior fats are plentiful, but lack the quality 
and brittleness of that of a Choice steer. Usually, such carcasses 
are from young, well-fed bulls, although older bulls sometimes pro- 
duce this grade. The flesh generally is of a medium dark-red color, 
but is superior in quality to the average of the class. The "eye" 
of the loin and rib shows no marbling, but is firm and comparatively 
dry. Bull beef rarely shows marbling. Carcasses of this grade 
are in no way comparable to those of choice steers, heifers, or cows, 
chiefly because they are markedly deficient in quality and finish. 
The flesh is darker, tougher, and lacks fat deposits along the muscle 
fibers. The percentage of Choice bulls is practically negligible, 
A carcass of this grade is found occasionally, but not frequently. 
The few that reach the, market are used almost exclusively by re- 
tailers catering to a trade demanding low-priced meats. 
7 No. 3, or Medium, bull carcasses and No. 4, or Common, bull carcasses are frequently 
referred to by the trade as " Bolognas.'" 
