Factors affecting value are sale weight, body condition, muscling, quality and blemishes, all of which can be managed at the ranch to add value to the culls. Cull cow value is based on percent lean meat yield and live weight. 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.