The Dickinson press., 1914-11-07
THE VARIOUS MARKET
CLASSES OF CATTLE
Divided According to Value for
killing or for Feeding.
BEST PRICE FOR PRIME STEERS
BY w. 3. RICHARDS, North Dakota
Agricultural ColIege.)

(6y w. 3. RICHARDS, North Dakota
Agricultural coIIeee.)
In order that one may know the
class of cattle in greatest demand on
the market and the classes that bring
the greatest returns he should be con-
versant with the market classes. Cat
tie that go to market are divided into
five classes, which classification is
based on their value for the block or
are listed as follows: Beef cattle,
butcher stock, cutters and Gamers,
stockers and feeders and veal calves.
There are several grades of each of
the classes based upon their merit,
and they are referred to as follows:
Prime, choice, good, medium, common
and inferior. The number. of the
grades into which each class is divid:
ed varies some in each of the classes.
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BEEF CATTLE-Under this head
are quoted OF the market all grades Of
fat steers or heifers that have receiy.
ed sufficient feed to show that an at.
tempt has been made to fatten them.
Whether animals are classed as beef
or butcher cattle will depend entirely
upon the amount of flesh carried rath-
er than upon the quality of the ami
mails. All classes from the prime in
quality to the rough steer are includ-
we'll fattened.
The steer that is graded as prime in
this class is the highest selling animal
on the market and represents the best
there is in market beef cattle. To be
graded prime the steer must carry a
thick but uniform covering of firm
flesh and show indications of %ripeness.
It is not sufficient that he is fat, as
1t Is commonly put, which means to
carry a thick covering of flesh, but the
fat must be uniformly deposited on
the important parts of the body and be
of the right quality as regards firm
ness and handling quality.
The weight of the steer does not at.
feet his rating upon the market unless
he exceeds LOO pounds. A 1000 to
1%,200-pound steer is often preferred to
the heavy one, providing the small
steer carries enough thickness of
flesh or degree of finish. The prime
beef steer is the kind the producer
should aim to place on the market.
4 i j.
BUTCHER STock-Most of the
cattle of this class are those which
have been only partially finished for
market or warmed up" as the deal
ers' expression goes. Cattle that have
failed to feed we'll would go into this
class. The line between the thin fed
cattle and the fat stocker or feeder is
not clearly defined, and the way they
will be classified will depend upon the
supply Of cattle of the better grades.
In case of a scarcity of fat cattle many
that would be otherwise sold as feed
ers are sold for immediate slaughter.
The butcher class represents various
grades. The price for this class is
considerably lower than the prices
quoted for the beef class.
!. i j.
GAMERS AND cUTTERs-This
class includes old, thin COWS, chiefly,
but also has ONE bulls, heifers, steers
and stays assigned to it. They are
graded according to their form and
the amount of flesh they carry. The
Gamer represent the thinnest of this
class. They r SO lacking in flesh
that no part of the carcass is used for
block purposes. The cutters carry
enough flesh that the loins and ribs
may be used for cutting or selling
over the block. Discarded dairy cows
supply a goodly portion Of the cutter
class. In times of scarcity of butcher
cattle the best grades Of cutters sell
as butcher stock. -
j. + j. ; .
sTocKERS AND FEEDERs-An
unfinished steer under eighteen months
old is generally spoken of as a stock
er, while n of the ami sort over
this age is called a feeder.
A good stocker or feeder must show
Indications of making a good finished
steer, viz, a tendency to put on flesh
rapidly and to be vigorous. A good
feeder must give evidence of having 8
frame that will develop and fill out tt