Like the Number 1s, the Number 2s show this thickness with a slightly thin covering of fat which may vary. Number 3 muscled cattle are thrifty and thin through the forequarter and the middle part of the rounds. The forearm and gaskin are thin, and the back and loin have a sunken appearance. The legs are closely set. Number 4 muscled cattle are still thrifty, but they have less thickness that the minimum requirements for the Number 3 grade.
Inferior cattle can have any combination of thickness and frame size.
Where we have had only four grades or so to concern ourselves with in the past, we now have 13. They are L1, L2, L3, L4, M1, M2, M3, M4, S1, S2, S3, S4, and Inferior. This will give potential buyers an even clearer picture of the calves offered for sale. Producers and buyers alike will benefit as the entire beef industry looks to improve the quality and consistency of the product that eventually finds its way to our dinner table. You also can contact the West Virginia Department of Agriculture's Livestock Section or your county WVU Extension office.