Cows are graded into four broad categories, Canner, Cutter, Utility, and Commercial. Table 1 indicates characteristics associated with each grade. Canners are thin, emaciated cows which have lost muscle mass due to poor nutrition or health. Cutters are thin to moderate in flesh. Little muscle mass has been lost but no excess condition is being carried.
Cows grading Utility carry higher levels of condition.
Utility is further divided into Boning and Breaking classifications as well. Cow tenders, strips and top rounds can be, and often are, pulled from cows grading Boning Utility. This greatly increases the carcass value of these cows. Cows that will grade Breaking Utility are very difficult, if not impossible, to determine before processing. It is not practical to manage cows with the goal of producing Breaking Utility grade.