BULLETIN 1246, U. S. DEPARTMENT OP AGRICULTURE. 
\o. £, or G f. — No. 2, or Good, bull beef usually is 
from an animal of the best type, but lacks the superior finish of the 
Choice grade. Well-fed. inactive, heavy, dairy-type animals, and 
ss -breds. contribute a fair percentage of carcasses to this grade. 
The exterior surfaces, especially of carcasses from beef-type bulls, 
are covered with a rough but relatively thin fat. and the interior 
fats are of sufficient quantity to indicate more than an average 
finish. The finish may be similar to that of the Choice grade, but 
the carcass may be lacking in conformation and depth of flesh. The 
rounds, chucks, and necks are large and massive. Ribs and loins 
relatively small, and inclined to be thin. The carcass is long, 
and the outlines rough and irregular. This is the lowest grade of 
bull carcasses that is sold over the butcher's block. Such carcasses 
generally are from young bulls, but a few aged bulls are found in 
this grade. 
No. 3* or Medium^ bud beef. — Xo. 3. or Medium, bull beef is of 
average conformation and depth of flesh for this class, but has a 
scant supply of fat over the kidneys and in the crotch, and none 
on the inner surface of the ribs. The flesh is dark, tough, and 
relatively dry. and is especially adapted to the needs of the sausage 
trade, because of its ability to absorb water. Such carcasses gen- 
erally are known as " Bologna " carcasses, and often are referred 
to as " Choice Bologna bulls." The flesh of the rounds is converted 
chiefly into beef-ham sets for the dried-beef trade. Dairy-type and 
inferior beef-type bulls comprise the bulk of this grade. Such car- 
casses are rarely sold over the block. 
No. ,. or Co -mm on. ouV. beef. — Carcasses of Xo. 4. or Common, 
bull beef, although fairly well developed in the rounds, chucks, and 
neck, lack the conformation and depth of flesh of the better grades. 
They are rough, coarse, angular, and have no fat deposits on the 
interior or exterior surfaces. The flesh i- dark, tough, and " -tringy." 
Carcasses of this grade also are known as " Bologna" bulls, and find 
a ready market for sausage and cured-beef purposes, but are not 
suitable for retail fresh-meat trade. 
No. -5. or Cutter, and No. £, or tanner. buU f. — In ordinary 
market experience, there is very little bull beef that falls below the 
.mor grade. During periods of extreme drought, however, a 
few bulls usually come to market which are so emaciated that they 
do not produce beef which could even be graded as Common. 
Furthermore, in certain sections of the country, where cattle hus- 
bandry is extremely backward and where beef animals are given 
little or no care, but are allowed to roam the woods and revert 
almost to their original wild state, inbreeding and lack of care some- 
times produce bulls which are so small and misshapen that the beef 
.. them can be graded only as Canner or Cutter bull beef. In 
this connection, the term "Cutter" is s mewhat of a misnomer. 
although in certain sections such carcasses are cut up and retailed 
to an undiscriminating trade. 
Such I _ f conformation, finish, and 
quality which characterizes the Canner and Cutter grades in other 
ses, but ii - .-mphasized by the peculiarities which render 
bull - f all class eel. 
