United States

Department of

Agriculture

Agricultural 

Marketing

Service

Livestock

and Seed

Division

United States Standards

for Grades of

Vealers and

Slaughter Calves

Effective date January 1, 1972
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United States Standards for Grades of Vealers and 

Slaughter Calves

The following is a reprint of the official United States Standards for the grades of vealers and

slaughter calves promulgated by the Secretary of Agriculture under the Agricultural Marketing

Act of 1946 (60 Stat. 1087; as amended; 7 U.S.C. 1621-1627). These standards are reprinted

with amendments effective January 1, 1972.

Development of the Standards

The official United States standards for grades of vealers and slaughter calves were initially

promulgated on July 16, 1928.

The official standards were amended in March 1951. The amendment specified the minimum

requirements for each grade and provided for the renaming of certain grades of vealers and calves to

conform with the amended standards for veal and calf carcasses which became effective at the same

time. Major changes brought about b this amendment were as follows: The Prime and Choice grades

were combined and redesignated Prime, the Good grade was renamed Choice, the top half of the

Medium grade was renamed choice, the top half of the Medium grade was designated Commercial,

and the Common grade was renamed utility. The Cull grade remained unchanged. Other minor

changes were made to facilitate interpretation.

The official standards were again amended in October 1956 by changing the grade name

Commercial to Standard. This change was made to conform with a corresponding change in grade

names for veal and calf carcasses which also became effective at the same time.

In January 972 the vealer and slaughter calf grade standards were revised to reflect the change

made in the veal and calf carcass grade standards effective January 1, 1972. This change increased

the emphasis placed on the color of the lean in differentiating between veal and calf carcasses and

reduced the conformation requirements for all grades of veal and calf a full grade. Also, the change

reduced the quality requirements for veal approximately one-half grade for the Prime grade and

approximately one-full grade for the Choice, good, and Standards grades. For calf, however, the

reduction in the quality requirements varied from approximately one-half grade for Prime and

approximately a full grade for Choice, Good, and Standard for the youngest carcasses included in the

calf class to no change in these requirements for the most mature carcasses classed as a calf.

Additionally, the Cull grade was eliminated with the result that the Utility grade included all veal and

calf whose characteristic were inferior to those specified as minimum for the Standard grade.

§53.120 Differentiation between vealers and calves. 

Young bovine animals are segregated for market purposes as vealers or calves and this

differentiation is intended to reflect the kind of carcass (veal or calf) they will produce. The

differentiation between veal and calf carcasses is based very largely on the color of their lean and this
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is determined almost entirely by the extent to which the animal's diet has consisted of milk or a milk

replacer. Therefore, the differentiation between vealers and calves is based primarily on evidences

of type of feeding and age. Vealers that have subsisted largely on milk usually are less than 3 months

of age. However, animals that have been raised on milk replacer rations frequently will be

considerably more mature. In no case, though, may such an animal be considered a vealer if its

evidences of maturity indicate that it is too mature to be classed as calf. Since vealers have consumed

little, if any, roughages, they have the characteristic trimness of middle associated with limited paunch

development. Calves are usually between 3 and 8 months of age, have subsisted partially or entirely

on feeds other than milk or milk replacers for a substantial period of time, and have developed the

heavier middles and other physical characteristics associated with maturity beyond the vealer stage.

§53.121 Classes of vealers and calves. 

There are three classes of vealers and calves, based on sex condition -- steers, heifers, and bulls.

While recognition may sometimes be given to these different classes on the market, especially bull

calves approaching beef in maturity, the market desirability of all three classes is sufficiently similar

to permit them to be graded on the same standards. 

§53.122 Application of standards.

 

(a) The grade of a vealer or slaughter calf is determined by a composite evaluation of two general

considerations which influence carcass excellence: (1) Conformation and (2) fatness, maturity, and

other factors responsible for differences in quality of the lean flesh. 

(b) Conformation refers to the general body proportions of the animal and to the ratio of meat to

bone. Although primarily determined by the inherent muscular and skeletal systems, it is also

influenced by the degree of fatness. Excellent conformation in vealers and slaughter calves is denoted

by a wide-topped, straight-lined, thick-fleshed individual that is deep and full in the twist.

 (c) In grading vealers and slaughter calves, quality of the lean flesh must necessarily be evaluated

indirectly from consideration, primarily, of the quantity, distribution, and type of fat or finish. Limited

consideration is also given to such factors as the refinement of hair, hide, and bone and the

smoothness and symmetry of the body. Finish is evaluated by noting variations in fullness in the

brisket, flanks, and cod or udder and the apparent thickness of the fat covering over the back, loin,

ribs, and legs. 

(d) Since relatively few vealers or calves have an identical development of conformation and

quality, it is obvious that each grade will include animals having various combinations of these two

characteristics. Examples of how conformation and quality are combined into the final quality grade

are included in each of the grade descriptions. However, the principles governing the compensation

of variations in development of quality and conformation are as follows: In each of the grades

superior quality is permitted to compensate for deficient conformation, without limit. The reverse

type of compensation -- superior conformation for inferior quality -- is not permitted in the Prime and

Choice grades. To qualify for one of these grades, a slaughter animal must have the minimum

requirements specified for quality regardless of how much the conformation may exceed the minimum

specified. In all other grades, such compensation is permitted but only to the extent of one-third of
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a grade of deficient quality. For both types of compensation, the rate of compensation is equal -- a

given degree of superior quality compensates for the same degree of deficient conformation and vice

versa. 

(e) Other factors -- such as heredity and management -- also may affect the development of

grade-determining characteristics in vealers and calves. Although these factors do not lend

themselves to descriptions in the standards, the use of factual information of this nature is justified

in determining the grade of vealers and slaughter calves. 

(f) Vealers or calves qualifying for any particular grade may vary with respect to the relative

development of the individual grade factors. In fact, some will qualify for a particular grade although

they have some characteristics more nearly typical of animals of another grade. Because it is

impractical to describe the nearly infinite number of such recognizable combinations of characteristics,

the standards described only vealers and calves which have a relatively similar development of

individual conformation and quality factors and which are also representative of the lower limits of

each grade. 

§53.123 Specifications for official U.S. standards for grades of vealers. 

(a) Prime. (1) Vealers possessing minimum qualifications for the Prime grade tend to be

moderately thick muscled throughout. They are moderately wide over the back and loin, and

shoulders and hips are usually moderately neat and smoothly laid in, with only a slight tendency

toward prominence. The loin, rump, and rounds appear almost flat, with little evidence of fullness.

Prime grade vealers tend to have a very thin fat covering over the back, loin, and upper ribs. The

brisket, rear flanks, and cod or udder are slightly full. Prime grade vealers usually present a

moderately refined appearance. 

(2) To qualify for the Prime grade, vealers must possess the minimum evidences of quality

specified regardless of the extent to which their conformation may exceed the minimum requirements

for Prime. However, quality superior to that specified as the minimum for the Prime grade may

compensate, without limit, for conformation inferior to that specified as the minimum for Prime at

the rate indicated in the following example: Vealers which have quality equivalent to the midpoint of

the Prime grade may have conformation equivalent to the midpoint of the Choice grade and remain

eligible for Prime. 

(b) Choice. (1) Vealers possessing minimum qualifications for Choice tend to be slightly thick

muscled throughout. They are slightly wide over the back and loin, the shoulders and hips are slightly

prominent, and the neck is slightly long and thin. The loin, rump, and rounds have a very slightly

sunken or hollowed-out appearance. The fat covering is very limited and is discernible only over

portions of the back and loin. The brisket, rear flanks, and cod or udder have small fat deposits but

have no apparent fullness. Choice grade vealers are usually moderately smooth and slightly refined

in appearance. 

(2) To qualify for the Choice grade, vealers must possess the minimum evidences of quality

specified regardless of the extent to which their conformation may exceed the minimum requirements

for Choice. However, quality which is superior to that specified as the minimum for the Choice grade

may compensate, without limit, for conformation which is inferior to that specified as the minimum

for Choice at the rate indicated in the following example: Vealers which have quality equivalent to
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the midpoint of the Choice grade may have conformation equivalent to the midpoint of the Good

grade and remain eligible for Choice. 

(c) Good. (1) Vealers possessing minimum requirements for the Good grade tend to be thinly

muscled throughout. They are narrow over the back, loin, and rump and shallow in the twist. They

have a distinctly sunken or hollowed-out appearance over the back, loin, and rounds. Hips and

shoulders appear moderately prominent. There is practically no fat covering on any part of the

animal's body. Such vealers may show the heavy bones, thick hide, prominent hips and shoulders

associated with coarseness, or they may show the small bones, tight hide, and angularity denoting

overrefinement. 

(2) Quality superior to that specified as the minimum for the Good grade may compensate,

without limit, for conformation inferior to that specified as the minimum for Good at the rate

indicated in the following example: Vealers with quality equivalent to the midpoint of the Good grade

may have conformation equivalent to the midpoint of the Standard grade and remain eligible for

Good. Also, vealers with conformation at least one-third of a grade superior to that specified as

minimum for the Good grade may have quality equal to the lower limit of the upper third of the

Standard grade and remain eligible for Good. 

(d) Standard. (1) Vealers possessing minimum requirements for the Standard grade tend to be

very thinly muscled throughout and tend to be very narrow over the back, loin, and rump and very

shallow in the twist. Hips and shoulders are very prominent, and the crops, back, loin, rump, and

rounds present a very sunken or hollowed-out appearance. They show no evidence of any fat

covering. Standard vealers tend to be of low quality. The bones and joints are usually

disproportionately large and the hide is either thick or tight and inelastic. 

(2) Quality superior to that specified as minimum for the Standard grade may compensate, without

limit, for conformation inferior to that specified as minimum for the Standard grade at the rate

indicated in the following example: Vealers with quality equivalent to the midpoint of the Standard

grade may have conformation equivalent to the midpoint of the Utility grade and remain eligible for

Standard. Also, vealers with conformation at least one-third of a grade superior to that specified as

minimum for the Standard grade may have quality equal to the lower limit of the upper third of the

Utility grade and remain eligible for Standard. 

(e) Utility. The Utility grade includes vealers whose characteristics are inferior to those specified

as minimum for the Standard grade. 

§53.124 Specifications for official U.S. standards for grades of slaughter calves.

 

(a) Prime. (1) Calves possessing minimum qualifications for the Prime grade tend to be

moderately thick muscled throughout. They are moderately wide over the back and loin, and

shoulders and hips are usually moderately neat and smoothly laid in. There is a slight fullness or

plumpness over the crops, loin, rump, and rounds which contributes to a rather well-rounded

appearance. Prime grade calves tend to have a slightly thick fat covering over the back, loin, rump,

and upper ribs. The brisket, rear flanks, and cod or udder are moderately full. Prime grade calves

usually present a moderately refined appearance. 

(2) To qualify for the Prime grade, slaughter calves must possess the minimum evidences of

quality specified regardless of the extent to which their conformation may exceed the minimum
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requirements for Prime. However, quality superior to that specified as the minimum for the Prime

grade may compensate, without limit, for conformation inferior to that specified as the minimum for

Prime at the rate indicated in the following example: Slaughter calves which have quality equivalent

to the midpoint of the Prime grade may have conformation equivalent to the midpoint of the Choice

grade and remain eligible for Prime. 

(b) Choice. (1) Calves possessing minimum qualifications for the Choice grade tend to be slightly

thick muscled throughout. They are slightly wide over the back and loin. The neck is slightly long

and thin. The loin, rump, and rounds are almost flat and have little or no evidence of fullness. The

shoulders and hips are moderately neat and smoothly laid in but may appear slightly prominent. There

is a thin fat covering over the back, loin, and upper ribs. The brisket, rear flanks, and cod or udder

tend to be slightly full. Choice grade calves are usually moderately smooth and slightly refined in

appearance. 

(2) To qualify for the Choice grade, slaughter calves must possess the minimum evidences of

quality specified regardless of the extent to which their conformation may exceed the minimum

requirements for Choice. However, quality which is superior to that specified as the minimum for

the Choice grade may compensate, without limit, for conformation which is inferior to that specified

as the minimum for Choice at the rate indicated in the following example: Slaughter calves which

have quality equivalent to the midpoint of the Choice grade may have conformation equivalent to the

midpoint of the Good grade and remain eligible for Choice. 

(c) Good. (1) Calves possessing minimum requirements for the Good grade tend to be thinly

muscled throughout. They are narrow over the back, loin, and rump and shallow in the twist and

have a slightly sunken or hollowed-out appearance over the back, loin, and rounds. Hips and

shoulders appear somewhat prominent. There is a very thin fat covering that is discernible only over

the back and loin. Such calves may show the heavy bones, thick hide, prominent hips and shoulders

associated with coarseness; or they may show the small bones, tight hide, and angularity denoting

overrefinement. 

(2) Quality superior to that specified as the minimum for the Good grade may compensate,

without limit, for conformation inferior to that specified as the minimum for Good at the rate

indicated in the following example: Calves with quality equivalent to the midpoint of the Good grade

may have conformation equivalent to the midpoint of the Standard grade and remain eligible for

Good. Also, calves with conformation at least one-third of a grade superior to that specified as

minimum for the Good grade may have quality equal to the lower limit of the upper third of the

Standard grade and remain eligible for Good. 

(d) Standard. (1) Calves possessing minimum requirements for the Standard grade tend to be very

thinly muscled throughout and are very narrow over the back, loin, and rump, and very shallow in the

twist. Hips and shoulders are very prominent and the crops, back loin, rump, and rounds present a

very sunken or hollowed-out appearance. There is practically no fat on any part of the animal's body.

The bones and joints are usually disproportionately large, and the hide is either thick or tight and

inelastic. 

(2) Quality superior to that specified as minimum for the Standard grade may compensate, without

limit, for conformation inferior to that specified as minimum for the Standard grade at the rate

indicated in the following example: Calves with quality equivalent to the midpoint of the Standard

grade may have conformation equivalent to the midpoint of the Utility grade and remain eligible for
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Standard. Also, calves with conformation at least one-third of a grade superior to that specified as

minimum for the Standard grade may have quality equal to the lower limit of the upper third of the

Utility grade and remain eligible for Standard. 

(e) Utility. The Utility grade includes slaughter calves whose characteristics are inferior to those

specified as minimum for the Standard grade.