The range in cutability among cattle that qualify for the minimum of this grade will be narrow because of very small variations in fatness and muscling.Ĭanner. In slaughter cattle in the Cutter grade, the degree of finish ranges from practically none in cattle under 30 months of age to very mature cattle which have only a very thin covering of fat.Ī. Cattle qualifying for the minimum of the Utility grade vary somewhat in cutability especially among older animals.Ĭutter. In such mature cattle, the crops are slightly thin and the brisket, flanks, and cod or udder indicate very slight fullness.Ī. The minimum degree of finish required for slaughter steers, heifers, and cows to qualify for the Utility grade varies throughout the range of maturity permitted in this grade from a very thin covering of fat for cattle under 30 months of age to a slightly thick fat covering, generally restricted to the back, loin, and rump for the very mature cattle in this grade. Cattle qualifying for the minimum of the Commercial grade will differ considerably in cutability because of widely varying combinations of muscling and degree of fatness. The brisket, flanks, and cod or udder appear to be moderately full and the muscling is firm.Ī. Very mature cattle usually have at least a moderately thick fat covering over the back, ribs, loin, and rump and considerable patchiness frequently is evident about the tail-head. Slaughter cattle possessing the minimum qualifications for Commercial and which slightly exceed the minimum maturity for the Commercial grade have a slightly thick fat covering over the back, ribs, loin, and rump and the muscling is moderately firm. The Commercial grade is limited to steers, heifers, and cows over approximately 42 months of age. Therefore, the range in cutability among cattle that qualify for this grade is somewhat less than in the higher grades.Ĭommercial. Cattle qualifying for the minimum of this grade vary relatively little in their degree of fatness. Cattle under 30 months of age have a very thin covering of fat which is largely restricted to the back, loin, and upper ribs.Ī. Slaughter steers, heifers, and cows 30 to 42 months of age possessing the minimum qualifications for Standard have a fat covering primarily over the back, loin, and ribs which tends to be very thin. Cattle qualifying for the minimum of the Select grade will differ considerably in cutability because of varying combinations of muscling and degree of fatness. The brisket, flanks, twist, and cod or udder are slightly full and the muscling is slightly firm.Ī. Slaughter cattle possessing the minimum qualifications for Select have a thin fat covering which is largely restricted to the back and loin. The Select grade is limited to steers, heifers, and cows with a maximum age limitation of approximately 30 months. Cattle qualifying for the minimum of the Choice grade will differ considerably in cutability because of varying combinations of muscling and degree of fatness. The brisket, flanks, and cod or udder appear moderately full and the muscling is moderately firm.Ī. Cattle under 30 months of age carry a slightly thick fat covering over the top. The brisket, flanks, and cod or udder show a marked fullness and the muscling is firm. Slaughter steers, heifers, and cows 30 to 42 months of age possessing the minimum qualifications for Choice have a fat covering over the crops, back, loin, rump, and ribs that tends to be moderately thick. Cows are not eligible for the Prime grade.Ĭhoice. Cattle qualifying for the minimum of the Prime grade will differ considerably in cutability because of varying combinations of muscling and degree of fatness.ī. The brisket, flanks, and cod or udder show a marked fullness and the muscling is firm.Ī. Steers and heifers under 30 months of age have a moderately thick but smooth covering of fat which extends over the back, ribs, loin, and rump. The fat covering tends to be smooth with only slight indications of patchiness. The brisket, flanks, and cod or udder appear full and distended and the muscling is very firm. Slaughter steers and heifers 30 to 42 months of age possessing the minimum qualifications for Prime have a fat covering over the crops, back, ribs, loin, and rump that tends to be thick. Quality Grades of Slaughter Steers, Heifers, and Cows
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