These cattle are narrow through the forequarter and the middle part of the rounds. The forearm is thin, and the back and loin have a sunken appearance. The legs, both front and rear, are set close together. Cattle in this grade may have any combination of thickness and frame size. Vealer and Slaughter Calf Quality Grades Quality grades for vealers and slaughter calves are determined by conformation, finish and quality.
Conformation relates to the general body proportions and to the ratio of meat and bone.
Finish refers to the fatness of the animal, and quality is defined as the refinement of hair, hide and bone, and to the smoothness and symmetry of the body. Quality is also associated with carcass yield and the proportion of meat to bone. Quality grades for all classes of these animals are Prime, Choice, Good, Standard, Utility, and Cull. Yield grades are not established for vealer or slaughter calves. Slaughter Hogs Slaughter hog grades are also based on the quality of the lean and the yield of the four lean cuts.