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UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station, 
 
 URBANA, JULY, 1902. 
 
 BULLETIN NO. 78. 
 
 MARKET CLASSES AND GRADES OF CATTLE 
 WITH SUGGESTIONS FOR INTERPRET- 
 ING MARKET QUOTATIONS. 
 
 BY HERBERT W. MUMFORD, B. S., PROFESSOR OF ANIMAL HUSBANDRY, 
 
 COLLEGE OF AGRICULTURE, AND CHIEF IN ANIMAL HUSBANDRY, 
 
 AGRICULTURAL EXPERIMENT STATION. 
 
 SUMMARY. 
 
 1. Learn to distinguish between a market class and a market 
 grade. Speaking- generally the market classes of beef cattle are 
 Beef, Butcher Stock, Cutters and Canners, Veal Calves, and Stock- 
 ers and Feeders. The grades are prime, choice, good, medium, 
 common, and inferior. 
 
 2. The names of the various classes indicate the uses to 
 which cattle in those classes are put. The grades refer to quality, 
 condition, and conformation, the relative importance of which fac- 
 tors so far as they influence market values, is indicated by the or- 
 der in which they have been enumerated, quality being of greatest 
 
 367 
 
368 BULLETIN NO. 78. [July, 
 
 importance, condition next, and conformation of least importance. 
 
 3. Weight has relatively but small influence in determining 
 the grade and price of fat cattle. Quality and condition largely 
 govern both. 
 
 4. As a basis for comparison and study of other grades, be- 
 come thoroughly familiar with the characteristics of prime steers 
 and choice feeders ; these are the standard grades of fat cattle and 
 feeders. Fluctuations in the market affect these grades less than 
 others. 
 
 5. It is, therefore, more difficult to determine an approxi- 
 mately correct valuation for a lot of low grade cattle than forjcat- 
 tle of higher grades. 
 
 6. When practicable follow your consignments to the market, 
 find out the desirable and undesirable characteristics of your cat- 
 tle from the standpoint of the market. 
 
 7. Observe other cattle on the market and compare their 
 quality, condition, conformation, and the prices paid for them with 
 the quality, condition, conformation, and price of your own cattle 
 with which you are more familiar. 
 
 8. Compare prices for which various lots of cattle have been 
 sold with market quotations, and note what grade of cattle is bring- 
 ing similiar prices. 
 
 9. The terms export,, shipping, and dressed beef steers are no 
 longer significant of any particular grade of cattle. Several dif- 
 ferent grades and even different classes are exported, shipped, and 
 used for dressed beef. 
 
 10. The most desirable steer for export, for shipping, and for 
 the best grade of dressed beef either for domestic or foreign trade 
 is the same in each instance. 
 
 11. The best grade of any class of cattle must be practically 
 above critcism. 
 
 12. When cattle grade the best of their class they command a 
 premium on the market. Such cattle usually sell at strong prices 
 and for their full value. 
 
 13. Cattle of the lower grades, necessarily deficient in certain 
 particulars, sell at a discount which in many instances is great- 
 er than their inferiority demands. 
 
 14. Thus it will be seen that the tendency is to spring the 
 market for choice, prime, and fancy grades while the common and 
 medium grades are seldom, if ever, sold for more than they are 
 worth and many times they do not bring their full value owing 
 to a tendency on the part of buyers to magnify defects of minor 
 importance. 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 369 
 
 CLASSES GRADES PAGE PLATE 
 
 NO. 
 
 f f PRIME STEERS 374 i 
 
 | CHOICE STEERS 379 2 
 
 BEEF CATTLE. Page 373 <{ GOOD STEERS 379 4 
 
 | MEDIUM STEERS 379 5 
 
 ^COMMON ROUGH STEERS 383 3 
 
 f PRIME HEIFERS 393 9 
 
 CHOICE HEIFERS 394 10 
 
 GOOD HEIFERS 394 11 
 
 MEDIUM HEIFERS 394 12 
 
 PRIME Cows 394 13 
 
 BUTCHER STOCK. Page 392^ Gooo'cowsT 8 
 
 MEDIUM Cows 397 ib 
 
 COMMON ROUGH STEERS 397 3 
 
 CHOICE BULLS 397 17 
 
 GOOD BULLS 397 18 
 
 '[_ M EDIUM BULLS 397 19 
 
 fc 
 O 
 
 CO 
 
 H 
 
 Q 
 
 < 
 
 - 
 
 O 
 
 M 
 
 4. 
 U 
 
 H 
 
 
 ("GOOD CUTTERS 405 21 
 
 | MEDIUM CUTTERS 405 22^ 
 
 | COMMON CUTTERS 
 
 CUTTERS AND CANNERS. <J AND GOOD CANNERS 410 23 
 
 Page 402 ! MEDIUM CANNERS 410 24 
 
 INFERIOR CANNERS 410 25-6 
 
 BOLOGNA BULLS 410 27 
 
 ("FANCY SELECTED FEEDERS 414 29 
 
 CHOICE FEEDERS 414 30 
 
 GOOD FEEDERS 418 31 
 
 MEDIUM FEEDERS 418 32 
 
 COMMON FEEDERS 418 33 
 
 INFERIOR FEEDERS 421 34 
 
 FEEDER BULLS 421 41 
 
 STOCKERS AND FEEDERS^ 
 Page 410 
 
 FANCY SELECTED 
 
 YEARLING STOCKERS 423 35 
 
 CHOICE YEARLING STOCKERS .. 424 36 
 
 GOOD YEARLING STOCKERS 425 37 
 
 MEDIUM YEARLING STOCKERS. . 426 38 
 
 COMMON YEARLING STOCKERS. . 426 39 
 
 INFERIOR YEARLING STOCKERS 427 40 
 
 GOOD STOCK HEIFERS 421 42 
 
 | MEDIUM STOCK HEIFERS 421 43 
 
 ^COMMON STOCK HEIFERS 421 44 
 
 SUBCLASSES 
 
 f CHOICE 430 45 
 
 GOOD 430 46 
 
 MEDIUM 432 47 
 
 COMMON 432 48 
 
 VEAL CALVES. Page 430^0^^.. ...................... 4g 46 
 
 TEXAS AND WESTERN RANGE CATTLE 388 7-8 
 
 DISTILLERS 388 20 
 
 MISCELLANEOUS 
 
 BABY BEEF 388 6 
 
 EXPORT CATTLE 384 
 
 SHIPPING STEERS .384 
 
 DRESSED BEEF CATTLE .385 
 
 STAGS 402 28 
 
370 BULLETIN NO. 78. {July, 
 
 IMPORTANCE OF MARKET CLASSIFICATIONS. 
 
 Variations in quality, condition, weight, and age of cattle 
 reaching- the Chicago market make it necessary to establish certain 
 classes and grades in order to report market conditions intelligibly 
 through the public press. While the limits and characteristics 
 of these classes and grades are somewhat variable owing to fluctu- 
 ations in the supply and the demand, they are still distinct enough 
 to permit of classification and definition. 
 
 It is evident that the value of a thorough knowledge of the 
 various market grades of cattle is not fully appreciated by a ma- 
 jority of the feeders and breeders of beef cattle. Without a thor- 
 ough understanding of market and feed lot requirements the feeder 
 is groping in the dark. If he secures a profit it is more the result 
 of an accident than of a definitely determined and intelligently 
 executed plan. Such guesswork is more often followed by loss 
 than by profit. 
 
 Those most familiar with the cattle trade agree that there oft- 
 en exist wide differences between the actual selling price of cattle 
 in the market and the previous estimate by the feeders sending 
 them forward as to the prices they should bring. The small feeder, 
 who seldom follows his cattle to market, has a poor chance to learn 
 market conditions and requirements, but the regular shipper has 
 an excellent opportunity to do so. Feeders must rely largely upon 
 the market reports for their knowledge of the condition of the cat- 
 tle trade. Market reports will always be more intelligible to 
 readers who are thoroughly familiar with stockyards vernacular 
 than to those who seldom visit them ; hence, the desirability of 
 frequent visits to the market. Inability on the part of the feeder 
 to interpret correctly market quotations places him at a decided 
 disadvantage either in selling his cattle to a shipper or in shipping 
 to the open market. The hope that this bulletin will aid cattle 
 feeders and also those without experience about to engage in the 
 business of breeding or feeding beef cattle on an extensive scale 
 inspired this attempt to classify and explain the various market 
 classes and grades of cattle. 
 
 It might appear on first thought that a knowledge of market 
 requirements and the conditions that govern them would be of lit- 
 tle interest and of still less importance to the breeder of pedigreed 
 beef cattle. Unless the breeder of registered beef cattle is fortified 
 with such information, however, he is too apt to breed without at- 
 taching sufficient importance to the fact that the only reason for 
 the existence of the improved breeds of beef cattle is that they fa- 
 cilitate the economical production of beef of high quality. The 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 371 
 
 first lesson for the breeder of registered beef cattle should be to 
 familiarize himself thoroughly with the demands of the fat cattle 
 , market. It is needless to say that very many breeders have almost 
 entirely overlooked this fundamental consideration. They are 
 breeding- Shorthorns, Aberdeen Angus, Galloways, or Herefords 
 because they are Shorthorns, Aberdeen Angus, Galloways, or 
 Herefords and not because they see in these cattle especial fitness 
 for the economical production of beef of high quality. In other 
 words, many lose sight of market requirements. 
 
 The breeder of registered beef cattle who long overlooks the 
 ability of his stock to produce animals that will meet the require- 
 ments of the open market will find his trade gradually, but surely 
 slipping away, for the successful breeder of the future will be 
 obliged to meet the demands of a more intelligent public. Beef 
 producers in general wanting registered bulls of some one of the 
 breeds of beef cattle are rapidly acquiring a more critical knowl- 
 edge of their business, and they keenly appreciate a thoroughly 
 good animal ; while the inferior animal, pure bred though he may 
 be, no longer receives serious consideration. Never before in the 
 history of improved breeds of beef cattle have so many breeders 
 turned their attention to a study of market and feed lot require- 
 ments as a basis for their breeding operations. 
 
 It is hoped that this bulletin will demonstrate the importance 
 of this subject in a way that will influence many to make a careful 
 study of market conditions and lead all to look upon a study of 
 the market as of great importance in the production of meats gen- 
 erally ; for what is true of the beef cattle market is also true to a 
 large extent of the sheep and hog markets. 
 
 The task undertaken is not an easy one. Some of the perplex- 
 ities are : First, the somewhat variable nature of the different 
 classes and grades due to variations in quality, condition, and visi- 
 ble supply of cattle, and the activity in the dressed beef trade ; 
 second, the difficulty of accurately describing animals typical of the 
 various grades ; third, the difficulty^ of securing photographs of 
 average types representing the market grades ; and fourth, a lack 
 of uniformity in the classification of the various market grades of 
 cattle and in the use of terms by those intrusted with selling, buy- 
 ing, and reporting the cattle market. Different agricultural jour- 
 nals have different ways of reporting the market, while the same 
 terms are not uniformly used in the same report in referring to the 
 same grades of cattle. In the interest of a more intelligent inter- 
 pretation of market quotations a fairly uniform classification should 
 prevail in reporting the cattle market. Agricultural journals ev- 
 
372 BULLETIN NO. 78. [July, 
 
 erywhere will gladly cooperate in bringing- about such a condition 
 and all interested in the cattle trade will appreciate approved cor- 
 rections. 
 
 This bulletin is the result of an investigation of the subject by 
 the author at the Union Stock Yards, Chicago, where every oppor- 
 tunity was afforded and every possible courtesy extended by the 
 officials of the Union Stock Yards and Transit Company, Live 
 Stock Commission Companies, and by representatives of the Live 
 Stock Journals. Forty-five of the engravings used in illustrating 
 this bulletin were made from photographs taken in the Chicago 
 Union Stock Yards, forty of which were taken especially for use 
 in this work. 
 
 Cattle are handled in the Chicago market according to the 
 following classes, grades of which are subsequently fully described: 
 
 MARKET CLASSES. 
 
 Beef Cattle. This class includes export, shipping, and 
 dressed beef steers. 
 
 Texas and Western Range Cattle. In reality this is a 
 subclass of beef cattle ; it includes all grades of Texas cattle 
 and branded cattle from the western ranges. Such grades are 
 very similar to the standard grades of beef cattle. 
 
 Butcher Stock. This class includes the better grades of 
 heifers, cows, and bulls, and common and inferior steers. Butcher 
 stock is made up largely of cows and heifers. 
 
 Cutters and Canners. This class includes thin cows 
 and bulls, and inferior steers and heifers. In fact anything of a 
 low, inferior grade may be classed as cutters or canners. 
 
 Stockers and Feeders. This class includes calves, year- 
 lings, two-year-olds, and older cattle. It may include steers, heif- 
 ers, or bulls. 
 
 Veal Calves. This class includes all grades of veal calves. 
 
 Milkers and Springers. As cows classed as Milkers and 
 Springers are intended for neither slaughter nor further feeding 
 for beef production, they will not be considered in this bulletin. 
 It should be said in passing, however, that many cows shipped 
 to the market as milkers, or springers, not too far advanced in 
 pregnancy, are sold in the market as butcher stock or as cutters for 
 more money than they would have brought as milk cows. The 
 use to which an animal is put after being sold in the market is of 
 no interest or importance to the shipper or the firm to which he 
 consigns his stock. If, therefore, a milker or springer will net 
 more to the shipper sold as a beef cow, it is in line with good busi- 
 
I92,] MARKET CLASSES AND GRADES OF CATTLE. 373 
 
 ness practice so to dispose of her, for in so doing- the commission 
 firm satisfies the shipper. 
 
 Within these classes, cattle are graded according- to quality, 
 condition and weight. The first division of the cattle market is 
 usually headed "Native Beef Cattle," or more commonly with 
 simply : 
 
 BEEF CATTLE. 
 
 Under this head are quoted all grades of fat steers and heifers 
 that have received sufficient food to show that a fairly successful 
 attempt has been made to fatten them. This class includes every- 
 thing 1 from prime steers, to the common rough grade of steers. It 
 includes everything- from the heaviest shipping steers to the light- 
 est grades of dressed beef, export and shipping steers. 
 
 It is condition and quality rather than weight that decide 
 whether a steer or heifer would be included in the " Beef Cattle " 
 classification. Thus we can understand how an 800 pound year- 
 ling possessing quality and finish might more consistently fall un- 
 der this head than a heavier, plainer steer lacking either quality 
 or condition or both. Fat steers and heifers are in demand in the 
 Chicago market by three classes of buyers ; viz., exporters for the 
 British market, packers for dressed beef slaughtered in Chicago, 
 and eastern buyers to ship for slaughter to Boston, New York, 
 Philadelphia, Pittsburg, Baltimore, Cleveland, Albany, Detroit, 
 and many smaller cities. The packing houses use by far the larg- 
 est number, say from fifty to sixty per cent., while exporters and 
 shippers buying for out of town slaughter divide the remainder 
 about equally between them. No statement can be made, however, 
 as to the relative number used either 'for export, dressed beef, or 
 out of town slaughter that will be correct for any great length of 
 time. This depends largely upon the supply and the quality of the 
 offerings, and to a considerable extent upon the demand for beeves 
 both for domestic use and for export. 
 
 Changes in the cattle market, that is, as to weight, quality, 
 and condition demanded by certain branches of the trade, seem to 
 have been overlooked by many in reporting the cattle market. 
 This is especially true in regard to the export trade. At pres- 
 ent there are such wide variations in weight, quality, and con- 
 dition of cattle used for export, shipping, and dressed beef that the 
 terms " export steers ", "shipping steers' 1 , and "dressed beef 
 steers " no longer stand for distinct and clearly defined types or 
 grades of cattle. We can not, therefore, consistently use these 
 terms in an ideal classification of the market grades of fat cattle. 
 
374 BULLETIN NO. 78. 
 
 The existence of these facts leads to the conclusion that it is wise 
 not to attempt to interpret existing- market quotations, but to ar- 
 range a classification which will meet the requirements of the pres- 
 ent cattle trade, and explain fully the same so that all can under- 
 stand even if somewhat unfamiliar with market conditions and re- 
 quirements. 
 
 Since it is quality and condition that most regulate price, it 
 would seem that these should be m'ade the basis for grading cattle. 
 With such a basis for classification one would expect to find a wide 
 range in weight in the different grades of cattle, while variations 
 in quality and condition within such grades would be relatively 
 narrow. The most desirable steers for export, those required by 
 packers to furnish the best grades of beef, and the better grades of 
 shipping steers are very similiar in character. 
 
 It often occurs that a man tops the market for the day with 
 rather a plain lot of cattle. It also frequently happens that a load 
 of steers of prime quality does not bring the top price. In the 
 former case there was, doubtless, not a prime steer on the market, 
 a condition not at all improbable; and in the latter instance it is 
 certain there was a liberal supply of prime steers, in which case 
 the market-topping load would not only have to be prime, but 
 fancy. Prime steers then, not market toppers, should be our stan- 
 dard of excellence. 
 
 The following grades include the bulk of shipments that would 
 be classed as beef cattle : 
 
 Prime steers 1200 to 1600 Ib. 
 
 Choice steers 1 150 to 1600 Ib. 
 
 Good steers 1150 to 1600 Ib. 
 
 Medium steers 1 100 to 1400 Ib. 
 
 Common rough steers 900 to 1200 Ib. 
 
 The terms, prime, choice, good, medium, and common, refer to 
 the quality and condition of cattle in the market, all or part of 
 which may properly be used to indicate grades within any class 
 of cattle. 
 
 PRIME STEERS. 
 
 When the word prime is used to designate the quality and 
 condition of cattle, we should understand it is the very best grade 
 of the class unless possibly we were to except a few fancy cattle 
 of show yard merit that occasionally reach the market. Prime 
 steers are taken largely by buyers for the eastern markets and by 
 packers for the dressed beef trade, the former taking the bulk of 
 such cattle. Such steers are practically above criticism both as to 
 quality and condition. 
 
I9 O2 -J MARKET CLASSES AND GRADES OF CATTLE. 375 
 
 A moment's reflection will convince the reader that the omis- 
 sion of " extra " from the name for the best grade of fat steers is 
 justified since it adds nothing- to the meaning of the term " prime. " 
 It will undoubtedly be noted that the grades, " choice corn-fed 
 yearlings ", and good corn-fed yearlings ", have also been dropped. 
 In general, choice corn-fed and good corn-fed yearlings sell as well 
 as older and heavier cattle of the same grades. The fact is, most, 
 so-called yearlings are two-year-olds. They sell especially well 
 during- the months of April, May, and June and for home ( not 
 export ) holiday trade. At other seasons the seller may expect a 
 slig-htly lower price than could be secured for heavier cattle of the 
 same grade. 
 
 The prime steer should present conclusive evidence to sight 
 and touch that he possesses to a high degree the form, condition, 
 and quality demanded by the dealer in high class beef. 
 
 I. Form. The butcher demands not so much that parallelo- 
 gramic form popularly spoken of by many authorities, as he does a 
 high state of development in loin, crops, back, thighs, twist, 
 and rump. He demands development in these regions because 
 they are the parts from which are secured the high priced cuts. 
 The animal should show plenty of depth and breadth furnishing a 
 large surface for flesh, without that tendency to be paunchy which 
 is objectionable to the butcher. He seeks also, smooth, well round- 
 ed, general outlines which indicate both thickness and evenness of 
 flesh and an absence of a tendency to be rough and coarse which 
 would mean loss to him, since the waste in the dressing of a rough, 
 coarse beast would be out of proportion with the weight of market- 
 able beef. Then, too, the butcher is not unmindful of the fact 
 that having secured satisfactory development of the parts from 
 which are taken the high priced cuts, there is an added value in 
 securing thick, even flesh throughout, on the cheaper as well as on 
 the more valuable parts of the carcass. 
 
 To the untrained eye, an unusual development of loin, crops, 
 and thighs would detract from the beauty, style, and gracefulness 
 of the beast. To the butcher, such development would increase 
 rather than lessen its value. It should be clearly borne in mind, 
 therefore, that no beauty of outline, style, or gracefulness of car- 
 riage will ever take precedence of proper development in the most 
 important and valuable parts of the bullock. We should not 
 assume, however, that the highest development in these most 
 valuable parts is incompatible with ideal beef form ; the truth of 
 the matter is, we seldom get high development in the parts from 
 which are taken the high priced cuts except in animals which are 
 
3?6 BULLETIN NO. 78. 
 
 symmetrically developed. It is entirely consistent and desirable, 
 therefore, that we hold up as our ideal standard of the prime steer 
 a combination of well developed parts from which are taken the 
 high priced cuts, and a uniformly high development in all parts 
 capable of taking- on flesh which gives to the animal symmetry and 
 smoothness of outline, that style and that beauty otherwise impos- 
 sible. Correct conformation and prime condition must accompany 
 each other in order to secure a high percentage of dressed beef. 
 
 II. Quality and Condition. Quality may be considered as (1) 
 general quality and (2) quality of flesh and condition of animal. 
 
 (1) General quality. General quality in a fat steer is indi- 
 cated by a medium sized, fine, clean cut, breedy featured head, 
 bearing- ears of moderate size and texture; short legs with clean, 
 fine bone ; a fine nicely tapering tail ; fine hair ; a pliable skin of 
 medium thickness, and smooth well rounded outlines. 
 
 ( 2 ) Quality of flesh and condition of animal. The quality 
 of beef depends largely upon the condition of the animal. By con- 
 dition we refer to the degree of fatness of a bullock. It should not be 
 assumed however, that the highest quality of beef is found in the fat- 
 test beast. There are three principal reasons for fattening a steer: (a) 
 In order that when dressed there will not be a high percentage of 
 offal and other waste, as a fat animal, other things being equal, 
 will dress a higher percentage of carcass than a half fat or a thin 
 one, and furthermore, in the fat animal the proportion of those 
 parts which from their very nature are unsalable is reduced to the 
 minimum; (b) in order that the flesh or lean meat shall be ren- 
 dered more tender, juicy, and of better flavor by the deposition of 
 fat throughout its substance ; (c) in order to permit of proper 
 ripening of the meat, as a thin carcass being full of moisture and 
 lacking the protection of a covering of fat, will rot before it will 
 ripen. 
 
 The possibility of securing the highest quality in beef is in- 
 fluenced by the breeding and general quality of the animal. Meth- 
 ods both of growing and fattening the beast also influence the 
 quality of its flesh. There is too, a quality of flesh which is pecul- 
 iar to the individual and which is independent both of breeding 
 and methods of feeding. Desirable quality in flesh is indicated by 
 a firm yet mellow and springy consistency of the flesh at the crops, 
 along the back, at the loins and even on the sides, beneath the 
 gentle pressure of the outstretched hand. Good quality of flesh 
 is indicated in the fat steer by the absence of ties and rolls, or 
 patches of gaudy, flabby fat. 
 
 A tendency to lay on fat in bunches and to roll at the loin in- 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 377 
 
 dicates that the fat has been deposited in large masses and has 
 not been so evenly distributed throughout the animal as to give to 
 the flesh that marbled character so necessary to the highest qual- 
 ity in beef. An animal without a tendency to lay on fat unevenly 
 may become bunchy about the tailhead and show other indications 
 of a lack of a well marbled condition of the flesh simply by being 
 carried to the point of excessive fatness. 
 
 Undoubtedly, outstanding coarseness and lack of general 
 quality in the live animal are inseparably linked with undesirable 
 texture in the beef cut from such a beast. Fullness at base of 
 tongue, fullness or a roll of fat in front of point of shoulder, a full 
 twist, a large mellow cod, a low, full, thick flank that stands out 
 and rolls visibly as the animal walks, fullness and smoothness at 
 rump and tailhead indicate that degree of fatness which is essen- 
 tial to the highest quality in beef. These points which are to be 
 judged by sight rather than by touch are the ones most depended 
 upon by buyers at the yards. If a close examination is desirable 
 and possible we find that when the ends of the fingers are gently 
 pressed into the flesh on the side of the beast in an effort to find 
 the ribs, there should be a firmness of flesh that does not admit of 
 freely and easily forcing the fingers to or between them. A lack 
 of firmness indicates the presence of too large a proportion of fat, 
 which may be due either to a too fat or overdone condition of the 
 animal or to an inherent lack of flesh, either of which is decidedly 
 
378 
 
 BULLETIN NO. 78 
 
 [July, 
 
 undesirable. A proper degree of firmness shows the presence of 
 plenty of flesh or lean meat. Such an examination reveals the 
 quality of the surface flesh, but cannot always be relied upon to 
 determine the quality of the beef throughout the carcass. 
 
 It sometimes occurs that a steer may cut too fat on the block 
 and yet not have exhibited on foot bunchiness or other indications 
 of an overdone condition. Animals which are carried to an 
 extreme degree of fatness as is seen in some show animals and 
 occasionally among- market animals give evidence of an overdone 
 condition, being very soft in flesh, a condition which often passes 
 into a very hard unyielding one. It sometimes happens, too, that 
 certain individual animals become hard in the surface fat without 
 ever having shown by softness of their flesh that they were ap- 
 proaching an overdone condition. There is such a thing, however, 
 as an animal becoming too firm in the flesh, and such firmness 
 indicating an overdone condition. 
 
 Prime steers weighing from 1200 to 1400 pounds are wanted 
 by shippers, by packers, and by exporters. The demand for steers 
 of these weights of good, choice, and medium quality is greater 
 than for steers of any other weight ; hence the market is least like- 
 ly to be overstocked with these grades and especially is this true 
 with the steers of choice and prime quality. 
 
1902] MARKET CLASSES AND GRADES OF CATTLE. 379 
 
 It is as difficult as it is unnecessary to decide whether form, 
 condition, or quality is of greatest importance to the butcher. The 
 main point to bear in mind is, that an animal characteristically de- 
 ficient in any one of the above requirements is disqualified to meet 
 the full demands of the dealer in high class beef and, consequently 
 is not to be considered as a prime steer. Whether a lack of quality 
 or a lack of condition is more evident in the cattle seen at the Un- 
 ion Stock Yards, Chicago, depends largely upon the prevailing- 
 prices for food-stuffs and the prices for cattle on foot. When hig-h 
 prices for food-stuffs have prevailed for some time and when mark- 
 et prices for cattle have been ruling high the tendency among feed- 
 ers is to send their cattle to market in a half-fat condition in order 
 to take advantage of the prevailing high prices and avoid feed- 
 ing too much high priced food-stuffs, in which case many cattle 
 would lack condition rather than quality. See Plate 1. 
 
 CHOICE STEERS. 
 
 If a steer is not quite rig-ht either as to quality or condition, but 
 still possesses to a marked degree the characteristics most sought 
 by packers, shippers, and exporters, he is called a choice steer. To 
 be choice, a steer cannot be much short of prime either as to qual- 
 ity or condition, in other words, it takes outstanding quality and 
 condition in a bullock to grade as choice. As the term indicates, 
 he is chcice, yet falls short of the finish and quality characteristic 
 of a prime bullock. A few prime or choice heifers in loads with 
 steers of the same grade often sell with the steers at a uniform 
 price. See Plate 2. 
 
 GOOD STEERS. 
 
 Good fat steers may be of very good quality, but noticeably lack- 
 ing in condition or in finish ; they may be finished or in prime 
 condition, yet lacking in quality ; or they may be noticeably de- 
 ficient in both quality and condition, but still good enough to be 
 above the average grade of fat cattle reaching the market. By far 
 the largest number of steers belonging to the good grade may be 
 spoken of as being a little on the coarse order ; they are quite fat 
 and of good weight, but rather plain. See Plate 4. 
 
 MEDIUM STEERS. 
 
 Steers of the medium grade are of about average quality and 
 condition lacking to a marked degree that finish and quality de- 
 manded in a prime steer. Steers of this grade are usually of light 
 weight. Medium steers are generally too paunchy and too lack- 
 
380 
 
 BULLETIN NO. 78. 
 
 (July, 
 
 HATE 2. -CHOICE' STEER 
 
MARKET CLASSES AND GRADES OF CATTLE. 
 
 381 
 
382 
 
 BULLETIN NO. 78. 
 
 Uu/y, 
 
I9O2.J MARKET CLASSES AND GRADES OF CATTLE. 383 
 
 ing- in condition and quality to dress a high percentage of beef or 
 show a good proportion of fat. The beef from such steers is not 
 good enough to meet the demands of dealers in beef of the best 
 quality, nor is the proportion of the high priced cuts large ; hence, 
 packers, shippers, and exporters can not afford to pay the prices 
 prevailing- for prime, choice, and g-ood steers. See Plate 5. 
 
 COMMON ROUGH STEERS. 
 
 It would seem more consistent to class Common Rough Steers 
 as Butcher Stock, and they often are although not invariably, so 
 classed. A great many common, rough, fat cattle are bought by 
 packers and by shippers for Pittsburgh Alleg-heny, Cleveland, Balti- 
 more, and other markets. Such cattle are often called "pluggy'' in 
 the market, weighing- from 900 to 1200 pounds. They lack both 
 that quality and condition which characterize the better grades of 
 fat cattle, being- especially deficient in quality. As is indicated by 
 the name of the grade, they are rough and coarse. They are not 
 capable of taking- on a hig-h, smooth finish like steers of g-ood 
 quality. See Plate 3. 
 
 Fat heifers and cows may belong- to any one of the above 
 grades, but unless of the prime, choice, or good grades they would 
 always be classed as butcher stock ; and even the prime, choice, or 
 g-ood grades of heifers would be so classed except in cases where 
 shipped to the market in loads containing- a relatively much larg-er 
 number of steers. 
 
 Spayed heifers usually command a price from within twenty- 
 five to fifty cents per hundred weight of as much as steers of equal 
 quality and condition. The discrimination ag-ainst open heifers 
 is still greater because of the possibility of their lacking condition, 
 the danger of their being pregnant, or of dressing- out dark in the 
 flesh if slaughtered when in heat. Heifers are used mainly by 
 Chicago packers for dressed beef, although a small percentage of 
 the best heifers are used for export. Heifers as a rule run too light 
 in weight to warrant the expense of shipment. Except as noted 
 above, cows and bulls of whatever grade are classed as butcher 
 stock. 
 
 SHIPPING, EXPORT, AND DRESSED BEEF CATTLE. 
 
 These three terms are frequently understood to mean definite 
 -classes of cattle. Such is not the case. They refer rather to the 
 three principal uses made of cattle sold in the markets for beef and 
 include several classes and many different grades. 
 
 Before taking up the butcher stock class, it may be well to 
 
384 BULLETIN NO. 78. 
 
 give the reader an idea of the classes and grades of cattle which 
 are exported, those used for shipping for out of town slaughter, 
 and those used for local slaughter commonly spoken of as dressed 
 beef steers. 
 
 EXPORT CATTLE. 
 
 The bulk of cattle exported belong to the good and choice 
 grades of steers and weigh from 1200 to 1500 pounds. As com- 
 pared with the total number of beef animals exported, compara- 
 tively few prime steers are bought for export. Their relatively 
 high price in our markets is prohibitive, or at any rate renders 
 their exportation less profitable than that of the good and choice 
 grades. For the Christmas market there is an active demand for 
 a limited number of prime steers of strong weights, say about 
 1500 pounds. At other seasons the lighter weights, from 1200 to 
 1400 pounds are preferred. While 1200 pound steers are a trifle light 
 in weight to meet the demand of exporters, they are often taken 
 in preference to steers weighing 1500 pounds or more, provided, of 
 course, their quality and condition are satisfactory. If a weight 
 were to be fixed upon as being the most desirable for export at the 
 present time, it would be 1350 pounds. Exporters neither buy the 
 best nor yet the cheapest grade of fat cattle. 
 
 It is not at all strange that we have come to look upon export 
 steers as among the best of our fat cattle for they are generally 
 above the average grade. It is an entirely erroneous impression* 
 however, and one that has become quite general among beef pro- 
 ducers that nearly all of our prime steers are exported, leaving the 
 cheaper grades for home consumption and that none other than 
 prime steers are exported. Cattle bought for the London trade are 
 invariably of a better quality and finish, as well as of heavier 
 weights than those purchased for the Liverpool and Glasgow 
 markets, the latter take a cheaper, plainer grade. The London 
 market gets about a ship load of good to choice steers from the 
 United States every week. 
 
 SHIPPING STEERS. 
 
 The bulk of the shipping steers are made up of the medium and 
 good grades of cattle ranging in weight from 1150 to 1600 pounds 
 although buyers for the eastern trade are always on the market for 
 choice and prime steers ; those from Boston giving the preference 
 in their purchases to the heavier consignments, that is, steers 
 weighing from 1500 to 1600 pounds. Steers of such weight pos- 
 sessing high quality and finish are eagerly sought by shippers and 
 command "good strong prices,'' unless in too liberal supply, as 
 sometimes happens during seasons when corn and other food-stuffs 
 
1902. J MARKET CLASSES AND GRADES OF CATTLE. 385 
 
 are cheap. Not a very large number of such steers is wanted, as 
 eastern buyers do not buy large numbers of cattle as compared 
 with local packers ; hence, too liberal a supply when food is cheap 
 is a frequent occurrence. When such a condition exists, prices for 
 good to choice heavy shipping steers are no better and sometimes 
 a little less than for prime steers of the lighter, handy-weight 
 grades, say from 1200 to 1400 pounds. The demand for this class 
 of cattle is more constant and steady than the supply. Under nor- 
 mal conditions as to market and price of food-stuffs there is a 
 steady demand for this class of cattle at a strong price. Naturally 
 enough the packers need some heavy carcasses, but they are sel- 
 dom obliged to make any special effort to buy them as they secure 
 a sufficient supply from the lighter weight lots which they 
 purchase. Boston is the best buyer on the Chicago market for 
 heavy steers, taking from ten to fifteen loads per week. These 
 heavy weight cattle are not the only ones taken by the shippers as 
 they buy cattle ranging in weight from 1150 to 1500 pounds of the 
 the medium, good, choice, and the prime grades of steers. There 
 is a limited demand the year round for prime 1200 to 1300 pound 
 cattle for the high class New York trade, and it may be said there 
 is no trade more discriminating as to quality and condition, nor 
 any more willing to pay good strong prices for fat cattle that meet 
 its requirements. There is no city in the world, unless possibly it 
 is London, that uses so many prime steers as New York. The ex- 
 treme weights for shipping steers are from 1000 to 1700 pounds. 
 The bulk, which include steers of the most desirable weight, are 
 between 1200 to 1450. 
 
 DRESSED BEEF CATTLE. 
 
 The grades of cattle used for dressed beef by the Chicago 
 packers are so various that it is difficult to select those which 
 could be said to fairly represent the types most in demand. It is 
 true that there is a wider range in weight, quality, and condition, 
 among cattle bought for Chicago slaughter than among those pur- 
 chased for shipping or for export. 
 
 The export grades are confined within the most narrow limits 
 both as to quality, condition, and weight. Shipping steers vary 
 more than export steers, but much less than the cattle bought by 
 packers. In the shipping class we find a much wider range of 
 weight, quality, and condition than in export cattle, yet the varia- 
 tions are not so great as among beef cattle bought by Chicago 
 packers. While perhaps no trade demands a better grade of cattle 
 than packers, it is equally true that no trade can use so advantage- 
 
3^6 BULLETIN NO. 78. [Jufy, 
 
 ously the medium and poorer grades. Generally speaking 1 , pack- 
 ers will buy anything in the line of cattle when there exists a 
 proper relation between the price per pound live weight and their 
 killing qualities. It is an open question whether packers or east- 
 ern buyers are more discriminating as to quality and condition 
 when both are on the market for prime bullocks. Packers have a 
 steady demand throughout the year for the best grades of fat cat- 
 tle to supply high class local and out of town trade, while the de- 
 mand for cheap beef from the mining and lumber camps requires 
 them to make extensive purchases of the cheaper grades of cattle. 
 For the export dressed beef trade packers buy well fatted steers of 
 the good grade ranging in weight from 1200 to 1400 pounds. When 
 cattle are in light supply and packers are short of the poorer 
 grades they clean up the " stocker alleys, " buying anything, as 
 they say "that has any kill to it." The extreme range of weight 
 in steers purchased for dressed beef would be from 800 pounds for 
 good corn-fed yearlings to 1700 pound steers of all grades. The 
 bulk are wanted between 1200 and 1400 pounds of the medium, 
 good, and choice grades. 
 
 It will be observed that in the general classification, no maxi- 
 mum weight is given above 1600 pounds. Comparatively speaking 
 but few lots of cattle reach the market exceeding this weight ; 
 hardly enough to warrant making the maximum weight in every 
 instance 1700 pounds. Then again since there is nothing to be 
 gained in making a steer weigh 1700 pounds unless possibly some 
 steers cannot be finished short of that weight, and even then a 
 feeder must be very fortunately situated indeed if he can make a 
 profit from the feeding of steers that can not be finished short of 
 that weight, there is abundant reason for failing to recognize the 
 existence of such cattle. The sooner breeders and feeders fully ap- 
 preciate these facts the better for their financial interests. 
 
 The best way to become familiar with the various grades of 
 cattle and their selling qualities is for the feeder to follow his ship- 
 ments to the market where the value of his cattle will soon be 
 known. One should first study the characteristics of the prime 
 steer, a thorough understanding of which will furnish the best 
 standard for comparison and study of the grades lower in quality 
 and condition. The description of the characteristics of the prime 
 steer given elsewhere in this bulletin will be found helpful in this 
 study, and it should be borne in mind at all times that this descrip- 
 tion will answer for export, shipping, and dressed beef steers of 
 the prime grade. 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 387 
 
3&8 . BULLETIN NO. 78. 
 
 BABY BEEF, DISTILLERS, AND TEXAS CATTLE. 
 
 ; The terms, "baby beef ", " distillers ", and " Texas and West- 
 ern rang-e cattle", are often looked upon as distinct classes while in 
 reility they are subdivisions of the beef cattle class. Except in 
 case of baby beef, which is confined to the choice and prime grades, 
 they vary in quality and condition as do other beef cattle and their 
 grades are the same. A brief note is appended that will serve to 
 define these terms. 
 
 BABY BEEF. 
 
 Baby beef is a term applied to a grade of steers, choice or prime 
 in quality and condition with a conformation that accompanies 
 steers of good killing qualities. To grade as baby beef such steers 
 should be between one and two years of age and weigh from 800 
 1000 pounds. Such cattle grade as choice or prime and are quoted 
 as such in the market. See Plate 6. 
 
 .( : . , - 
 
 DISTILLERS. 
 
 1 Distillers or " Still " cattle are cattle which have been fed on 
 the by-products of distilleries. Formerly parties desiring feeding 
 cattle to consume the residues of distilleries purchased only the 
 poorer grades of feeding bulls, stags, and steers. Some parties 
 now, however, use a better grade of feeders. When sent to the 
 market they are preferred to other cattle, of the same grades be- 
 cause they dress a higher percentage of beef, owing to their carry- 
 ing a small amount of offal. During the fattening process their 
 paunches have been reduced in size. Practically all " Still " cat- 
 tle are classed as beef cattle ; only occasionally are any poor enough 
 to be classed and sold as butcher stock. Distillers are used for 
 dressed beef and export either alive or dead. Plate 20 shows a 
 load of good distillery-fed bulls that were sold for export. 
 
 TEXAS AND WESTERN RANGE CATTLE. 
 
 A few years ago Texas cattle were a class as distinct as any 
 reaching the Chicago market. They were distinguished by their 
 long horns and legs, their thin flesh, narrow bodies and large deep 
 brands. To-day the noticeably long-horned Texan is rarely seen 
 in the Chicago market. At the present time many Texas cattle 
 have such a high percentage of the blood of the improved beef 
 breeds that such of them as are not of a polled breed, or dehorned, 
 possess horns of short or of medium length ; thus they attract but 
 little attention and receive much less adverse criticism than for- 
 merly when they were the butt of ridicule. They now frequently 
 
igo2.] MARKET CLASSES AND GRADES OF CATTLE. 389 
 
 have the low-down blocky form too, which indicates that they have 
 descended from the best strains of beef producing- ancestry. They 
 aije often as well bred and of as heavy weights as native steers. 
 The proportion of well bred stock cattle in Texas is rapidly in- 
 creasing-. 
 
 The term " Texas cattle" is, therefore, no longer necessarily 
 indicative of an inferior grade of fat cattle, while it is still true 
 that 'there is an exceedingly wide range between the best and 
 poorest. The range in quality, condition, and price is greater, 
 perhaps, than in any other class of cattle reaching the market, the 
 best occasionally showing the quality and finish of our native 
 steers and selling for prices but little, if any, below the prices 
 quoted for prime native steers. In such instances they are, of 
 course, used for the same purposes, except that they are seldom 
 exported. Some Texas cattle have been exported from Galveston, 
 largely, however, to Cuba. The lower grades of Texans go for 
 canners. 
 
 ; The quality, finish, and method of feeding being the same, 
 buyers make but little difference, say from ten to fifteen cents per 
 hundred pounds, between Texas and, western range cattle and 
 natives, although they try to discriminate against the former. 
 Whether they are able to do so, and whether such discrimination 
 amounts to much depends upon the available supply of fat cattle. 
 It is not an infrequent occurrence to hear buyers and salesmen in 
 the Texas division of the yards drop. the remark that "If those 
 cattle had been in the native division they would have brought 
 more money." Of course, there is always a slight discrimination 
 against branded cattle on account of the brands injuring the value 
 of the hides. There is less competition among buyers for Texas 
 cattle than for natives. In general, however, it may be said that 
 the same quality and condition in western range cattle bring about 
 the same money as natives except in the early season when grass 
 is flush and washy. 
 
 Texas cattle coming from north of the quarantine line sell 
 better than those coming from south of the line. Texas cattle 
 coming from south of the quarantine line are sold in the Texas 
 division while those coming from north of the line and from the 
 western ranges are sold in the native division. Western range 
 cattle are classed with Texas cattle because they were formerly 
 largely made up of cattle which had been wintered on ranges north of 
 the quarantine line. Many, perhaps about one-half, of the cattle on 
 the ranges of the west and north-west are now bred there ; hence 
 the cattle coming from ranges are not altogether cattle that have 
 
39 
 
 BULLETIN NO. 78. 
 
 [July, 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 391 
 
392 BULLETIN NO. 78. {July, 
 
 been shipped there from Texas or other states in the south-western 
 district. Then again, more feeding- is going- on in the south- 
 western states owing- largely to the more extensive use of cotton- 
 seed meal for fattening purposes. This, of course, has materially 
 reduced the available number of stock cattle for corn belt feed lots 
 from south-western ranges. The western range cattle that are 
 Texas or southern cattle brought north and ranged for one or two 
 seasons are often spoken of as " Montana-Texans," ''Wyomiog- 
 Texans," " Dakota-Texans," etc., or in case exactness is desired, 
 " single-wintered Montana-Texans,'' or "double-wintered Montana- 
 Texans," as the case may be, to distinguish them from western 
 range cattle bred on the ranges. 
 
 All Texas and western range cattle are branded and they are 
 sometimes spoken of as "branded cattle." The strict interpreta- 
 tion of the term "western rangers," is, western cattle shipped to 
 the market off the range, or in other words, "grass westerns." 
 The "range season" varies somewhat from year to year, but ordi- 
 narily begins about the middle of July and closes the fifteenth of 
 November. It is during this season that the bulk of grass westerns 
 reach the market. There is another kind of western cattle, namely, 
 " fed westerns.'' Fed westerns include range cattle which have 
 been shipped into Illinois, Iowa, or other feeding states and there 
 fattened. The accompanying cuts are given to illustrate the 
 improvement wrought on a Texas ranch during five years by 
 the persistent use of good Shorthorn bulls. Plate 7 shows a drove 
 of Texans sold on the Chicago market six years ago. Plate 8 
 shows a drove from the ranch sent to the Chicago market about a 
 year ago. 
 
 BUTCHER STOCK. 
 
 Butcher stock, cutters and canners may be looked upon by cat- 
 tle men of the central west as by-products of the cattle feeding in- 
 dustry. However carefully stockers and feeders are selected one 
 is almost sure to get a few animals that do not fatten satisfactorily. 
 These ultimately find their way to the local or Chicago market ; 
 in either case they would be classed as butcher stock. 
 
 Not all butcher stock, however, has had an opportunity to become 
 finished. Quite a large number of cattle of all grades as to weight 
 and quality reach the market after having been only " warmed up '' 
 an expression that is applied to thinnish cattle that have been 
 full-fed but a short time, during which time they have made such 
 gains that they begin to show the effects of feeding. Such cattle 
 are usually classed as butcher stock. 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 393 
 
 The line between the thinner steers belonging 1 to the butcher 
 stock class and fleshy stockers and feeders is not clearly defined. 
 Whether a thin steer belongs to the butcher stock or the stockers 
 and feeder class will depend largely upon the supply of cattle of 
 the better grades although the quality of the offerings may have 
 some influence upon the final disposition of such animals. If the 
 supply of fat cattle is much short of the demand, buyers of cattle 
 for slaughter are forced to take some of the thinner grades, that 
 would ordinarily be classed as stockers and feeders. Then again 
 when there is a liberal supply of fat cattle some rather well-fleshed 
 lots sell as stockers and feeders. In the former case cattle of the thin- 
 ner grades are slaughtered and prices are paid for them that feed- 
 ers do not see their way clear to pay ; while in the latter instance 
 feeders are more liberal buyers owing to the more moderate prices 
 prevailing for such stock. The better the quality of the offerings 
 the more apt they are to be used for further feeding. It should be 
 borne in mind that the bulk of butcher stock is made up of cows 
 and heifers. 
 
 In general, very few steers of good quality are ever classed as 
 butcher stock. A steer of good or choice quality that is not fat 
 enough to be classed as a beef steer is classed among the better 
 grades of stockers and feeders. We find much better quality in butch- 
 er heifers than among butcher steers. Butcher stock then includes, 
 so far as steers are concerned, only the poorer grades such as com- 
 mon rough steers that may be classed either as beef cattle, butfcher 
 stock, or stockers and feeders, the classification depending upon 
 the supply and demand for the various classes of cattle. Owing 
 to their lack of quality they are seldom used as feeders. 
 
 The bulk of butcher stock is made up of fat cows, heifers and 
 bulls ;they are graded as follows : 
 
 Prime heifers 800-1200 Ib. 
 
 Choice heifers 700-1000 Ib. 
 
 Good heifers 700-1000 Ib. 
 
 Medium heifers 600- 900 Ib. 
 
 Prime cows 
 
 Choice cows 
 
 Good cows 
 
 Medium cows 
 
 Common rough steers .' 800-1200 Ib. 
 
 Choice bulls 
 
 Good bulls 
 
 Medium bulls ... 
 
 PRIME HEIFERS. 
 
 The same conformation, quality, and condition are demanded 
 in prime heifers that have already been noted as characteristic of 
 
394 BULLETIN NO. 78. 
 
 prime steers. See discussion of the characteristics of the prime 
 steer, also PJate 9. 
 
 CHOICE HEIFERS. 
 
 Choice heifers must possess quality, and condition to a marked 
 degree although they lack the faultless quality and finish that 
 characterize prime heifers. They are good enough to convert into 
 the better grades of block beef. To secure the necessary quality 
 to be classed in this grade they must show unmistakable evidence 
 of carrying- a high percentage of the blood of some one or more of 
 the breeds of beef cattle. Plate 10. 
 
 GOOD HEIFERS. 
 
 Good heifers may and usually do lack both in condition and 
 quality, althoug-h a heifer of choice quality might be classed as a 
 good heifer simply because she was deficient in condition. Good 
 heifers must have a conformation that indicates that they will 
 dress out a good percentage of beef and fat. Plate 11. 
 
 MEDIUM HEIFERS. 
 
 As a usual thing it requires better heifers as to quality, con- 
 dition, and conformation to grade as medium heifers than it does 
 in steers to grade as medium steers. Such heifers seldom show 
 much quality and invariably show a decided lack of flesh. The 
 bulk of medium heifers like medium steers are light weight. Plate 12 . 
 
 PRIME Cows. 
 
 This grade includes a very small number of strictly fancy, 
 well bred cows in prime condition. Such cows are often taken for 
 export. They are the only grade of cows on the market which are 
 not open to criticism by buyers wanting fat cows ; in other words 
 they are practically above criticism as to conformation, quality, 
 and condition. These cows are often used by packers for the same 
 purposes for which they use steers. Plate 13. 
 
 CHOICE Cows. 
 
 Cows of this grade must be in prime condition, but may lack 
 some of the quality and breeding shown by prime cows ; they are 
 fit for export and on some markets sell for nearly as much as choice 
 heifers. Frequently a few choice cows like choice heifers are 
 shipped to market in the same car with steers and sell for a uniform 
 price in which case they may be used for the same purposes. 
 Plate 14. 
 
 GOOD Cows. 
 
 Good cows lack both in condition and quality. They are fat 
 enough, however, to make carcass beef and possess a conformation 
 which indicates that they are reasonably good killers. To bring an 
 
IQO2. 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 395 
 
396. 
 
 BULLETIN NO. 78. 
 
 [Jnty, 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 397 
 
 average market price they must, of course, be considerably better 
 than the average butcher stock cows. Plate 15. 
 
 MEDIUM Cows. 
 
 Medium cows are sometimes called " beef cows " to distinguish 
 them from cutters. Such cows are decidedly lacking- in form, con- 
 dition, and quality. They belong to the lowest grade of cows, 
 the carcasses of which may all >b'e used to sell over the block. 
 Plate 16. 
 
 COMMON ROUGH STEERS. 
 
 Steers of this grade lack very noticeably in form, quality, and 
 condition. Ideal beef form is not looked for in common rough 
 steers. Whether a lack of quality or condition is more apparent 
 depends upon market and crop conditions. Generally speaking a 
 lack of quality is the more apparent. ( Refer to description of 
 common rough steers in beef cattle class, also Plate 3. ) 
 
 CHOICE BULLS. 
 
 To be choice, bulls must possess quality or beef blood to a high 
 degree and along with that quality should go fine finish. Compara- 
 tively few choice bulls reach the Chicago market and when they 
 do, they are frequently bought for export. About one-third of the 
 choice bulls are used for dressed beef. They must be entirely free 
 from that roughness and coarseness which characterize so many 
 aged bulls. The supply of choice bulls is made up largely of aged 
 bulls. Plate 17. 
 
 GOOD BULLS. 
 
 Good bulls contain a high percentage of beef blood, or at any 
 rate they carry the flesh and show the conformation which usually 
 accompany well bred beef bulls. They frequently lack both in 
 quality and condition, but a decided lack of either may furnish 
 sufficient reason for their being classed as good and not as choice 
 bulls. Bulls of this class are often exported. Plates 18 and 20. 
 
 MEDIUM BULLS. 
 
 Medium bulls lack both condition and quality to a marked 
 degree. They are usually thin fleshed, long legged, coarse fellows. 
 They are too good to be classed either as Bologna bulls or canners 
 and still inferior both as to quality and condition. This is the lowest 
 grade of bulls used for block beef. The line between medium 
 butcher bulls and Bologna bulls is not definitely drawn. It varies 
 from time to time with the demand for butcher stock and Bologna, 
 bulls. Plate 19. 
 
398 
 
 BULLETIN NO. 78. 
 
 {July, 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 399 
 
400 
 
 BULLETIN NO. 78. 
 
 [July, 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 401 
 
402 BULLETIN NO. 78. 
 
 STAGS. 
 
 Stags are not included in the market classification because 
 relatively only a few are coming" to market. In the few sent for- 
 ward there is a great range of quality, condition, and weight. 
 Some of the better grades are exported, while the most inferior 
 offerings go for canners. Plate 28 shows a choice stag which went 
 for export and would be good enough for the better grades of 
 dressed beef. 
 
 CUTTERS AND CANNERS. 
 
 The impression prevails among those unfamiliar with the trade 
 that only old, thin cows are classed as canners and this inexperi- 
 ience naturally renders such unable to appreciate the variations 
 that exist in the value of different individuals in the same class. 
 The truth of the matter is that wretchedly thin fleshed bulls, steers 
 and heifers as well as cows are included in this class. An attempt 
 to become familiar with this branch of the cattle trade will quick- 
 ly reveal the fact that like the buying and selling of other classes 
 of cattle the buying and selling of canners and cuttters requires a 
 thorough knowledge of this class of cattle and the purposes for 
 which they are used. It is a mistake to assume that there is only 
 one grade of canners and cutters for there are several and each is 
 as distinctly different as are the grades of fat cattle. In an at- 
 tempt to fix their value to the slaughterer, there is, perhaps no 
 other class of cattle which presents such great difficulties to the 
 novice as this one. The form or conformation of a cow counts 
 for more as indicating- the value of the animal than it does in 
 the better market classes and grades of cattle. When the signifi- 
 cance of the fact is realized that some cows dress out 60 per cent, 
 of dressed beef while others dress only 35 per cent., the importance 
 of a close study of this class of cattle by the buyer is appreciated, 
 if he hopes to secure a profit from their slaughter. 
 
 Cows quite generally show a high percentage of offal in dress- 
 ing. To make proper allowance for this, buyers discriminate 
 against excessive paunchiness even where the quality and con- 
 dition are otherwise quite satisfactory. 
 
 Canners include thin cows, inferior steers, heifers, bulls, and 
 stags, and in fact anything of a low, inferior grade that is too 
 lacking in flesh to permit of even a part of the carcass being used 
 for block purposes. Cutters include the better grades of the same 
 general class. Cutters must carry sufficient flesh to permit of the 
 loin or rib, or both being used for cutting or selling over the butch- 
 er's block. The class of canners and cutters and the grades with- 
 
/902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 403 
 
404 
 
 BULLETIN NO. 78. 
 
 {July, 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 405 
 
 in this class are more or less elastic and variable as are all market 
 classes and the various grades within them. A thin cow, inferior 
 steer, heifer or bull that might be classed as a cutter to-day may 
 be classed as a canner to-morrow. Such radical changes of market 
 conditions cannot of course be more than mentioned in a discussion 
 of this nature. They are changes which are always noted in 
 market reports. As a general guide it may be borne in mind that 
 a scarcity of beef cattle of all grades forces packers to use cattle 
 for cutting and block purposes that would ordinarily be used as 
 canners. Good cutters might be classed as butcher stock when 
 such cattle are in strong demand and the "supply is limited. 
 
 The bulk of cattle classed as cutters and canners may be 
 graded as follows : 
 
 Good cutters 
 
 Medium cutters 
 
 Common cutters and good canners 
 
 Medium canners 
 
 Inferior canners 
 
 Bologna bulls 
 
 GOOD CUTTERS. 
 
 From the very nature of the cattle with which we are now 
 concerned it can not be said that there is anything in the cutter 
 line that is choice. When an animal is a little too good to be 
 classed and graded as a good cutter it would be classed as butcher 
 stock and graded as medium. The grade of cattle, therefore, 
 spoken of as good canners, is just a grade lower than medium or 
 "beef cows, heifers, and bulls. They lack the conformation and 
 flesh which should prevail in such stock. The bulk of the offer- 
 ings in this grade consist of farrow dairy cows that carry some 
 flesh, but not enough to warrant an attempt to use all as carcass 
 beef. Plate 21. 
 
 MEDIUM CUTTERS. 
 
 Low grade, thin cattle may be classed as medium cutters simply 
 because they do not have the conformation which indicates an 
 ability to dress a relatively high percentage of carcass to live 
 weight or they may be noticeably lacking in flesh. 
 
 The fact should be emphasized that it is the conformation 
 indicating an ability to dress a high percentage together with the 
 possession of a moderate amount of flesh that determines the eligi- 
 bility of an animal to the better grades of this class. Quality or 
 beef breeding has little to do with it since the majority of canners 
 and cutters are dairy bred stuff. Plate 22. 
 
406 
 
 BULLETIN NO. 78. 
 
 [July, 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 407 
 
4o8 
 
 BULLETIN NO. 78. 
 
 [July, 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 409 
 
410 BULLETIN NO. 78. {July, 
 
 COMMON CUTTERS AND GOOD CANNERS. 
 
 Common cutters and good canners may be considered in the 
 same grade, as they are between canners and cutters. The dividing- 
 line between the two is far from being- definitely drawn. It is 
 determined by the supply of and demand for such stock rather than 
 the quality and condition of the offerings. It is believed that more 
 can be learned from a careful study of the cut illustrating this grade 
 than from any description that might be given. Plate 23. 
 
 MEDIUM CANNERS. 
 
 Market conditions seldom, if ever, vary enough so that medium 
 canners would ever grade as cutters. The experienced buyer or 
 salesman knows at a glance that such stock are canners and can 
 never be looked upon as possessing flesh enough to be used for any 
 other purpose. They are rough and angular and decidedly devoid 
 of flesh. Plate 24. 
 
 INFERIOR CANNERS. 
 
 Inferior canners are honored by more significant names than 
 any other class of cattle around the yards. Canners must be infe- 
 rior to a marked degree to be so graded or to attract any particular 
 attention from salesmen or buyers. If they are clearly of the infe- 
 rior order they may be referred to as " Dairy maids ", " Nellies ", 
 " Hat racks ", or " Skins ". Plates 25 and 26. The former shows 
 inferior canner cows and the latter an inferior canner bull. Tfle 
 bull shown in Plate 26 sold on the Chicago market June 25, 1902 
 for a total of $7.00." 
 
 BOLOGNA BULLS. 
 
 Bologna bulls are a grade lower than medium butcher bulls, 
 notice of which has been made previously in this bulletin. They 
 lack the flesh, and conformation so manifestly charactertstic of 
 well conditioned beef bred animals. In this class we find a some- 
 what wide range of quality, flesh, conformation, and weight. It 
 includes all bulls between medium butcher, and canner bulls. A 
 part of the loins and ribs of Bologna bulls are used for block pur- 
 poses, hence, they would grade as cutters rather than as canners. 
 Plate 27. 
 
 STOCKERS AND FEEDERS. 
 
 For the man who makes a business of breeding or feeding beef 
 cattle for the market, there are two classes of cattle that should re- 
 ceive his most careful study ; namely, Beef Cattle of the good, 
 choice, and prime grades and Stockers and Feeders. These two 
 classes represent the beginning- and the end of the feeding process. 
 
 The class, stockers and feeders, includes calves, yearlings, 
 two-year-olds and older cattle. Each is graded according to age 
 
IQ02.] MARKET CLASSES AND GRADES OF CATTLE. 411 
 
 and quality, the condition being- indicated largely by range in 
 weight. When it becomes necessary to refer to steers or bulls 
 eightee n months' old or older that are intended for immediate use 
 in the feed lot, they are spoken of as feeders. Calves, heifers and 
 young steers including yearlings are referred to as stockers. Some 
 difficulties are encountered in attempting to draw a definite line 
 between stockers and feeders in this class. The importance and 
 value, however, of having the grades of this class quoted in mark- 
 et reports in a manner which will at once convey to the reader a 
 correct impression as to the quality of the offerings and their 
 market values, is generally recognized. Cattle of the same grade, 
 age, quality, and weight shipped to the country by two different 
 feeders might not be handled at all alike ; one feeder might use 
 them as stockers while the other might place them in the feed lot 
 for immediate use. It is obvious therefore, that the use to which 
 the cattle are put by the feeder is not a correct basis for classifi- 
 cation. A safer basis would be to let the combined factors of age, 
 weight, and condition of the animals decide whether they should 
 be quoted as stockers or as feeders. 
 
 It is seldom that a steer weighing less than 800 pounds is 
 placed in the feed lot, and the common practice is to buy steers for 
 feeders that weigh from 900 to .1000 pounds and often heavier. 
 Such steers are usually eighteen months of age or older. Steers 
 spoken of in the market as feeders are, generally speaking, in bet- 
 ter flesh than stockers. As a rule, therefore, we may classify as 
 feeders, steers weighing 900 pounds or more that are eighteen 
 months old or older and that are fleshy enough so as not to render 
 an extended period of low feeding necessary. To be sure, some of 
 the better grades of younger and lighter weight cattle, that would 
 be called stockers under this system of classification, are occasion- 
 ally purchased for immediate use in the feed lot. This is the ex- 
 ception and not the rule. In the interest of uniformity and because 
 heifers going back to the country are more often used for breeding 
 purposes than for feeding, all heifers in the stocker and feeder class 
 will be considered as stockers and in our judgment should be so 
 quoted. 
 
 Since quality or breeding very largely determine the grades 
 within the class whether the animals are stockers or feeders a de- 
 scription of the various grades of feeders will answer equally well 
 for the same grades of stockers excepting the grades of stock heif- 
 ers. 
 
 It is not t he intention at this time to discuss the question as to 
 whether it pays best to buy and finish good to choice strong weight 
 
412 BULLETIN NO. 78. 
 
 stockers or inferior light and common to medium grades. This is 
 a question which depends largely upon local and market conditions. 
 In this matter it is safer to depend upon the intelligent judgment of 
 the feeder than upon any general principle involved. 
 
 It is a comparatively easy task to name the characteristics of 
 the prime steer, or at least one which will meet the present require- 
 ments of the market ; not so the choice feeder. In the former case 
 we have a finished product. In the latter, we are obliged not only 
 to determine whether the steer in finishing will take on that 
 smoothness of outline, that condition and that quality demanded 
 by the market, tut also that the same steer when placed in the feed 
 lot will meet the requirements of the farmer by proving a profit- 
 able feeder. 
 
 The farmer carries the steer through the fattening process 
 that he may realize a profit by the enterprise. As a rule he is not 
 particular whether he secures his profit by the increased value of 
 each pound of beef by converting the relatively cheap, raw mate- 
 rial in the form of stockers and feeders into high priced pri me 
 steers, or whether he has realized that profit by being able to pro- 
 duce gains in live weight without a gain in value per pound. Man- 
 ifestly it is to the former source of profit that he must look with 
 greatest confidence. It is clear, however, that by overlooking the 
 factor of ability to convert economically grain and forage into beef 
 we disregard a possible source of profit and run great risk of sus- 
 taining loss in our feeding operations, where with proper regard to 
 this factor a substantial profit is possible. To put it in another 
 way, we may say that when put into the feed lot the feeder is ex- 
 pected to gain in live weight ; such gain may be made at a great 
 loss, or under favorable conditions at a profit. The ability to make 
 economical gains in flesh and fat is thus shown to be of vital im- 
 portance, as is also, obviously, the first cost of the feeder. 
 
 The following grades include the bulk of the offerings : 
 
 Fancy selected feeders 900 to 1150 Ib. 
 
 Choice feeders ooo to 1 100 Ib. 
 
 Good feeders 850 to 1 100 Ib. 
 
 Medium feeders 800 to 1050 Ib. 
 
 Common feeders 800 to 950 Ib. 
 
 Inferior feeders 800 to ooo Ib. 
 
 Feeder bulls icoo to 1200 Ib. 
 
 Fancy selected yearling stockers 750 to ooo Ib. 
 
 Choice yearling stockers 600 to 850 Ib. 
 
 Good yearling stockers 550 to 800 Ib. 
 
 Medium yearling stockers 550 to 750 Ib. 
 
 Common yearling stockers 500 to 700 Ib. 
 
 Inferior yearling stockers 400 to 650 Ib. 
 
 Good stock heifers 600 to 700 Ib. 
 
 Medium stock heifers 550 to 700 Ib. 
 
 Common stock heifers 450 to 600 Ib. 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 413 
 
4M BULLETIN NO. 78. [July, 
 
 FANCY SELECTED FEEDERS. 
 
 Relatively very few of this grade of stockers and feeders find 
 their way to market. Breeders fortunate enough to own thinnish 
 steers of such quality usually hold them until finished as prime bul- 
 locks, or sell them at home to feeders at good strong- prices, avoid- 
 ing- the expenses incident to shipping. Fancy selected stockers 
 must not only possess the characteristics of g-ood to choice stock- 
 ers and feeders as described in the following- pages, but they must 
 be uniform in color, give unmistakable evidence of being high 
 grades of some one of the beef breeds and they are almost invar- 
 iably better fleshed than feeders of the good to choice grades. 
 Fancy selected stockers and feeders are to the Stocker and Feeder 
 class what prime steers are to the Beef Cattle class,-the best grade 
 within the class,- and practically above adverse criticism. They 
 are the grade of feeders which if properly handled will finish into 
 prime steers of the market-topping order. Plate 29. 
 
 CHOICE FEEDERS. 
 
 It is highly desirable to describe in detail a standard grade of 
 stockers and feeders ; otherwise we should confuse rather than de- 
 fine. If the animals in one grade of stockers and feeders are more 
 uniform than in the others it is in the choice grade. Steers of this 
 grade will, under proper management, develop into choice and 
 prime steers. It would seem wise therefore, to consider in detail 
 their desirable characteristics. 
 
 It may be said then that we demand in choice stockers and 
 feeders, first, the ability to finish as choice or prime steers ; and 
 second the ability to make economical gains in flesh and fat. As 
 far as our present knowledge of the matter goes, we look for indi- 
 cations of these tendencies in the form, quality, and constitution. 
 
 1. Form. The general form, should be low-set, deep, broad, 
 and compact rather than high up, gaunt, narrow, and loosely made. 
 Stockers and feeders should be low-set or on short legs because an- 
 imals of this conformation are almost invariably good feeders and 
 capable of early maturity. They should be deep, broad, and com- 
 pact because this conformation indicates good constitution, capac- 
 ity for growth and for producing ultimately a relatively high per- 
 centage of the most valuable cuts. Select feeders with broad, flat 
 backs and long, level rumps. They should possess straight top and 
 underlines which should be nearly parallel; should be low at the 
 flanks thus forming what we have spoken of above as good depth, 
 for the barrel of stockers and feeders as well as dairy cows should 
 be roomy. An animal which is too paunchy, however, is objection- 
 
IQ02.] MARKET CLASSES AND GRADES OF CATTLE. 415 
 
 able to the butcher. The matter of low flanks should be emphasized 
 as it is an almost unfailing- sign of good constitution and good 
 feeding- quality. It should be borne in mind that the stocker and 
 feeder, thin in flesh and largely destitute of external or surface fat 
 affords the best possible opportunity of determining the covering 
 of natural flesh characteristic of the animal. 
 
 Secure as much smoothness of outline as is consistent with low 
 flesh, being especially careful to avoid too great prominence in hips, 
 tailhead, and shoulders. Avoid rough, open shoulders, sway 
 backs and large coarse heads with small eyes set in the side of the 
 head. Short, broad heads and short thick necks indicate strong- 
 tendencies toward beef making. A large, prominent, and mild eye 
 is to be desired. The mild eye denotes that the animal has a quiet 
 disposition which all feeders know is so desirable in a steer intend- 
 ed for the feed lot. The distance between eye and horn should be 
 short and the horn should be flat and of medium fineness rather 
 than round and coarse. The lower jaw should be heavily coated 
 with muscle ; the muzzle, lips, and mouth should be larg-e but not 
 coarse. 
 
 2. Quality. It is well to distinguish between what mig-ht be 
 called (a} general quality and () handling quality. () General 
 quality. By general quality is meant general refinement of exter- 
 nal conformation as seen in the head, horn, bone, compactness, and 
 smoothness of outline. General quality is affected by nothing- so 
 much as by breeding- ; in fact the two are very closely associated. 
 Good quality is seldom found in a plainly bred steer, but is gener- 
 ally characteristic of a well-bred animal. The desirability of gen- 
 eral quality cannot be too strong-ly emphasized. While it is a 
 characteristic that involves many points and is difficult to describe, 
 its presence or absence is quickly discerned by the trained eye of 
 the intelligent buyer. It is this characteristic in the stockers and 
 feeders more than any other that we depend upon as indicating 
 that the animal has within it the possibility of making- a prime 
 steer. 
 
 The ability to select stockers and feeders which have within 
 them the possibility of making prime steers is one of the first and 
 most important lessons for the stockman to learn. Profits in steer 
 feeding come not so much from skill in feeding and management 
 as from intelligent buying and selling. The profit resulting from 
 an increase during the fattening period of the value per pound of 
 the total weight of the animal is as important as that resulting 
 from the method employed in the feeding and management. It is 
 seldom possible to produce at a profit gains which do not increase 
 
4l6 BULLETIN NO. 78. {July, 
 
 the value per pound of the total weight of the animal. Hence the 
 importance of intelligent buying 1 , or the selection of feeders and 
 stockers of good quality. 
 
 (b) Handling- quality. Good handling- quality indicates that 
 the possessor is a g-ood feeder. It shows that the animal is in 
 g-ood health or thrift and capable of beg-inning- to gain as soon as 
 an abundance of food is supplied. We speak of cattle as possess- 
 ing- g-ood handling- quality when the skin is mellow and loose. A 
 thick, mossy coat of hair of medium fineness and a moderately 
 thick skin are also desirable. 
 
 3. Constitution. The. points indicative of g-ood constitution 
 have practically been covered under Form. Good constitution 
 is indicated by a wide, deep chest, by fullness in the heart-girth, 
 depth and breadth of body, and g-ood handling- quality. While we 
 want refinement of form and bone, otherwise spoken of as general 
 quality, we do not want that refinement carried to the point of del- 
 icacy. Too much refinement means delicacy or a lack of constitu- 
 tion and no animal lacking- in constitution should find its way into 
 the feed lot. The desirable characteristics of beef form, quality 
 and constitution should be found in well-bred hig-h grades of any 
 of the leading 1 beef breeds. In the interest of uniformity in the fin- 
 ished product it should be observed that hig-h grade Herefords can 
 usually be put on the market in the fewest number of days and suf- 
 fer most from carrying 1 beyond the point of ripeness ; that Short- 
 horns and Aberdeen Ang-us grades while a little slower to mature 
 are in fully as strong- demand in the market as are grade Here- 
 fords ; and that Aberdeen Ang-us and Galloways may be carried 
 long-er on full feed than other breeds of beef cattle without indi- 
 cations of bunches or rolls of fat which are so strongly discrimi- 
 nated against in our markets. 
 
 After all that may be said, however, as to breed, the import- 
 ant consideration is to see that the steer should be a high grade of 
 some one of the beef breeds and that the selection of the individ- 
 ual should receive more attention than the selection of the breed. 
 The question of age should not be overlooked. A thrifty 
 young steer of good weight and in good flesh is to be preferred to 
 an older stunted steer. It should be said, however, that a stunted 
 steer of any age or weight is a profit spoiler in the feed lot. Uni- 
 formity in color of feeders is desirable, but the mistake should not 
 be made of getting uniformity of color at the expense of more im- 
 portant characteristics. It is possible to secure good colors, reds 
 and blacks, in steers of very poor quality and containing very little 
 beef blood. If it is a question of choosing between a combination 
 
I 9 02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 417 
 
4l8 BULLETIN NO. 78: 
 
 of good quality and correct conformation, and good colors, take 
 the quality and conformation and let some other party have the 
 colors. The writer has sometimes thought that it is a disadvan- 
 tage rather than otherwise that most registered beef bulls are so 
 prepotent in transmitting their color markings. A one-eighth 
 blood Hereford may have Hereford markings, or a one-eighth blood 
 Angus the color and polled characteristic of the pure Angus and 
 have but little beef character. Plate 30 shows a choice steer. 
 
 GOOD FEEDERS. 
 
 Good feeders possess only to a limited degree the beef blood, 
 the thrift, and the conformation of a choice or selected feeder. It 
 is not difficult to criticise them as somewhat lacking in the most 
 desirable characteristics of an ideal feeder. They may be too long 
 in the leg, too narrow on the back and either too light or too heavy 
 in the bone. Frequently feeders so graded have a tendency to be 
 a little rough and coarse. It is generally true, however, that 
 steers of this grade kept in the feed lot until ripe or finished, will 
 in such condition, grade at least as high as good beeves, while it 
 is not at all impossible for them to become choice enough in condi- 
 tion to grade as choice bullocks. Plate 31. 
 
 MEDIUM FEEDERS. 
 
 Medium feeders are only average as to quality and thrift. 
 They are usually of lighter weight than the good, choice, and 
 selected grades. Plate 32 represents accurately the type of steers 
 characteristic of this grade. They generally possess a fair amount 
 of beef blood, enough so that their color is not objectionable. Their 
 general appearance so far as it indicates their quality and thrift 
 is rather against them, indicating that no matter how judiciously 
 they may be handled it will be the exceptional steer among them 
 that will develop into anything better than a medium or possibly 
 a good bullock. It is seldom good practice to finish this grade of 
 feeders. 
 
 COMMON FEEDER. 
 
 A common feeder is decidedly deficient in quality. When the 
 word common is correctly applied to a grade of cattle the reader 
 should at once know that that grade of cattle is noticeably deficient 
 in quality; it usually also indicates a lack of desirable conforma- 
 tion and flesh. In speaking of feeders it indicates that such feed- 
 ers are common in quality, common in conformation, and common 
 in condition. Like medium feeders it seldom pays to attempt to 
 finish them. Plate 33. 
 
IQ02.J 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 419 
 
420 
 
 BULLETIN NO. 78. 
 
 [July, 
 
1902.] MARKET CLASSES AND GRADES OF CATTLE. 421 
 
 INFERIOR FEEDER. 
 
 It would seem that a feeder of a lower grade than common, 
 might more properly be relegated to the level of a canner than be 
 permitted the dignity of the name, inferior feeder. As long how- 
 ever as there is sufficient demand for inferior feeders they cannot 
 consistently be omitted from quotations of the live stock market. 
 Such feeders are rough and angular, largely devoid of natural flesh 
 and possessing the conformation of a dairy rather than a beef bred 
 animal. In the feed lot they are slow feeders and do not make a. 
 satisfactory bullock when fat. Plate 34. 
 
 Plates 35, 36, 37,*38, 39, and 40 represent respectively,' selected, 
 choice, good, medium, common, and inferior stockers. A careful 
 study of these plates together with the descriptions of the various 
 grades of feeders will help to fix in mind the characteristic differ- 
 ences in the several grades of stockers. 
 
 FEEDER BULLS. 
 
 Feeder bulls include a grade of young bulls shipped to the 
 market in low condition. Bulls to be desirable for feeding- pur- 
 poses should be young-, possess beef breeding, conformation, natu- 
 ral flesh, and thrift. They weigh from 1000 to 1200 pounds. Plate 41. 
 
 GOOD STOCK HEIFERS. 
 
 Relatively very few choice stock heifers are sold on the market, 
 hence, the best grade of stock heifers to be considered here will be 
 good heifers. Stock heifers are bought to be shipped to the country 
 both for the feed lot and for breeding purposes. Good heifers show 
 considerable beef blood and possess good square frames. Such 
 heifers are invariably in better thrift and condition than lower 
 grades of stock heifers. Still they are hardly fleshy enough to be 
 used as butcher stock. Whether a fleshy heifer would be used as a 
 stock heifer or for slaughter would depend upon the demand for 
 butcher stock and the prevailing prices for the same. Plate 42. 
 
 MEDIUM STOCK HEIFERS. 
 
 Medium heifers show less breeding and in general are notice- 
 ably thinner in flesh and lighter in weight than good heifers. 
 They do not have the neat blocky frames and they lack the quality 
 possessed by the better grades of stock heifers. The heifer in 
 Plate 43 shows rather more flesh than the averag-e of this grade. 
 
 COMMON HEIFERS. 
 
 Common heifers are invariably lacking in both quality and con- 
 dition to a marked degree. They are of lighter weight than the 
 
BULLHT1N NO. 78. 
 
 [July, 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 423 
 
424 
 
 BULLETIN NO. 78. 
 
 [July, 
 
1902.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 425 
 
426 
 
 BULLETIN NO. 78. 
 
 ISuiy, 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 427 
 
428 
 
 BULLETIN NO. 78. 
 
 [Jt*ty, 
 
IQ02.] 
 
 MARKET CLASSES AND GRADES OF CATTLE 
 
 42Q 
 
 44. COMMON STOCK HEIFER. 
 
430 BULLETIN NO. 78. [/"fy, 
 
 better grades and show evidences of dairy rather than beef blood. 
 When such heifers are put in the feed lot and finished they would 
 seldom if ever grade better than medium to good butcher stock. 
 Plate 44. 
 
 VEAL CALVES. 
 
 The most important factors to be considered in determining 
 the grade to which a veal calf belongs, are age, condition, and 
 weight. The weight does not matter so much as age and flesh, 
 although desirable weight in the good and choice grades of veals 
 is important. A veal either twenty-five pounds too light or too 
 heavy may be sold at a reduced price when the same quality, age, 
 and flesh in a calf of desirable weight would sell as a choice veal. 
 It is more difficult to distinguish breeding in young calves than in 
 older cattle and it is fortunate, therefore, that the breeding of 
 veals is of little importance and that the main thing is to get fine 
 finish on a young calf, say a weight of about 140 to 160 pounds 
 with faultless finish on an eight weeks' calf. 
 
 Veal calves are classified as follows : 
 
 Choice veals 120 to 160 Ib. 
 
 Good veals 1 10 to 200 Ib. 
 
 Medium veals 100 to 240 Ib. 
 
 Common veals 80 to 300 Ib. 
 
 CHOICE VEALS. 
 
 To be choice a calf must be fat, and strictly fancy. It must 
 not lack in condition or be either too young or too old, too light or 
 too heavy. The most desirable weight is 150 pounds and the best 
 age about seven weeks. Choice veals range in weight from 120 to 
 160 pounds, and in age from six to eight weeks. Plate 45. 
 
 GOOD VEALS. 
 
 The extreme range of the age and weight in good veals is 
 somewhat wider than in choice ones owing to the fact that since 
 buyers can secure good veals at a lower price they are naturally 
 less discriminating. Good calves vary in, weight from 110 to 200 
 pounds and in age from six to ten weeks. A calf that might 
 otherwise grade as choice but is a little advanced in age and of too 
 strong weight would be classed as a good veal. A calf may be 
 all right as to age and weight, but lack the fine finish or flesh 
 necessary to be graded as choice. 
 
 Plate 46 shows a calf with plenty of flesh, but too much age 
 and weight to be choice, still good enough to grade as good. 
 
igo2.] 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 431 
 
432 BULLETIN NO. 78. [July, 
 
 MEDIUM VEALS. 
 
 Medium veals may have the most desirable weights, namely, 
 from 140 to 160 pounds, but too advanced in age for their weight 
 and finish. They usually give evidence of being grown too slowly 
 owing to lack of proper or sufficient supply of milk, or else are too 
 light in weight having been sent forward before fully ripe. Then 
 again, calves are often classed as medium because they have been 
 held back too long getting both too much age and too much weight 
 although they may have faultless flesh and conformation. It 
 should be said, however, that the bulk of medium calves are too 
 light in weight and too young rather than too old and too heavy. 
 Medium veals have the same faults as good veals to a more marked 
 degree. Such calves vary in weight from 100 to 240 pounds and 
 in age from five to twelve weeks. Plate 47. 
 
 COMMON VEALS. 
 
 All thin calves except those too old to be classed as veals are 
 spoken of as common. When too old and heavy to be classed as 
 veals they are sold either as stockers or as butcher stock depending 
 upon their condition. If advanced in age and thin enough to grade 
 as common in condition they would grade as stock calves. Whether 
 calves of such age and weight are used for veal or stock purposes 
 will depend upon the demand for veals and stockers as well as the 
 condition of the calves themselves. Plate 48. 
 
I902.J 
 
 MARKET CLASSES AND GRADES OF CATTLE. 
 
 433 
 
 PLATE 47. MEDIUM VEAL. 
 
 PLATE 48. COMMONWEAL. 
 

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