and skeletal systems and related differences in fatness.

(2) Very thickly muscled cattle typical of the minimum of this grade have a high proportion of lean to bone. They are moderately wide and the width through the shoulders and rounds is greater than through the back. The top is well-rounded with no evidence of flatness, and the back and loin are thick and full. The rounds are deep, thick, and full and the width through the middle part of the rounds is greater than through the back. The shoulders are slightly prominent and the forearms are thick and full. These cattle have only a thin covering of fat over the back and rump. The flanks are slightly shallow and the brisket and cod or udder have little evidence of fullness. Slaughter cattle of this description producing 600-pound carcasses usually have about 0.3 of an inch of fat over the ribeye and about 13.0 square inches of ribeye area.

(3) Because of the relatively low proportion of lean to bone, practically no thinly muscled cattle produce carcasses with an exceptionally high yield of boneless retail cuts. Therefore, it is unlikely that thinly muscled cattle will qualify for Yield Grade 1.

(4) Cattle qualifying for the minimum of Yield Grade 1 will differ widely in quality grade as a result of variations in distribution of finish and firmness of muscling. For example, young cattle which have considerable firmness of muscling and considerably greater deposits of fat in the brisket, flanks, twist, and cod or udder than described for Yield Grade 1 ordinarily will qualify for the Good or Choice grade. However, such cattle with typical or less than typical deposits of fat in the brisket, flanks, twist, and cod or udder usually will qualify for the Standard or Utility grade.

(b) Yield Grade 2. (1) Yield Grade 2 slaughter cattle produce carcasses with high yields of boneless retail cuts. Cattle with characteristics qualifying them for the lower limits of Yield Grade 2 (near the borderline between Yield Grade 2 and Yield Grade 3) will differ considerably in appearance because of differences in the development of their muscling and skel

etal systems and related differences in fatness.

(2) Very thickly muscled cattle typical of the minimum of this grade have a high proportion of lean to bone. They are wide through the back and loin and have slightly greater width through the shoulders and rounds than through the back. The top is well-rounded with little evidence of flatness and the back and loin are thick and full. The rounds are thick, full, and deep and the thickness through the middle part of the rounds is greater than that over the top. The shoulders are slightly prominent and the forearms are thick and full. There is a slightly thick covering of fat over the back and rump and the flanks are slightly deep. The brisket and cod or udder are slightly full. Slaughter cattle of this description producing 600-pound carcasses usually have about 0.6 of an inch of fat over the ribeye and about 12.5 square inches of ribeye area.

(3) Thinly muscled cattle typical of the minimum of this grade have a relatively low proportion of lean to bone. They tend to be flat and slightly narrow over the back and have slightly long, flat rounds. They are slightly wider over the back than through the rounds. The shoulders are slightly prominent and the forearms are only slightly thick. These cattle have a thin covering of fat over the back and rump. The flanks are slightly shallow and thin and the brisket and cod or udder have little evidence of fullness. Slaughter cattle of this description producing 600 pound carcasses usually have 0.3 of an inch of fat over the ribeye and about 10.0 square inches of ribeye area.

(4) Cattle qualifying for the minimum of Yield Grade 2 will differ greatly in quality grade as a result of variations in distribution of finish and firmness of muscling. For example, young cattle which have considerable firmness of muscling and typical or greater deposits of fat in the brisket, flanks, twist, and cod or udder than described for Yield Grade 2 ordinarily will qualify for Prime or Choice. Conversely, such cattle with less than typical deposits of fat in the brisket,

flanks, twist, and cod or udder usually will qualify for the Good or Standard grade.

(c) Yield Grade 3. (1) Yield Grade 3 slaughter cattle produce carcasses with intermediate yields of boneless retail cuts. Cattle with characteristics qualifying them for the lower limits of Yield Grade 3 (near the borderline between Yield Grade 3 and 4) will differ considerably in appearance because of inherent differences in the development of their muscling and skeletal systems and related differences in fat

ness.

(2) Very thickly muscled cattle typical of the minimum of this grade have a high proportion of lean to bone. They are very wide through the back and loin and are uniform in width from front to rear. The back or top is nearly flat with only a slight tendency toward roundness and there is a slight break into the sides. The back and loin are very full and thick. The rounds are deep, thick, and full. The shoulders are smooth and the forearms are thick and full. There is a moderately thick covering of fat over the back and rump. The flanks are deep and full and the brisket and cod or udder are full. Slaughter cattle of this description producing 600-pound carcasses usually have about 0.9 of an inch of fat over the ribeye and about 12.0 square inches of ribeye area.

(3) Thinly muscled cattle typical of the minimum of this grade have a relatively low proportion of lean to bone. They are flat and slightly wide over the back and loin and are wider over the back than through the rounds. The shoulders are slightly smooth and the forearms are only slightly thick. These cattle tend to have a slightly thick covering of fat over the back and rump. The flanks are slightly deep and full and the brisket and cod or udder are slightly full. Slaughter cattle of this description producing 600-pound carcasses usually have about 0.6 of an inch of fat over the ribeye and about 9.5 square inches of ribeye area.

(4) Cattle qualifying for the minimum of Yield Grade 3 will differ greatly in quality grade as a result of wide variations in distribution of finish and firmness of muscling. Cattle

with higher quality than normal for the minimum of this grade will have very firm muscling and will have greater deposits of fat in the brisket, flanks, twist, and cod or udder than described for Yield Grade 3 and will normally qualify for the Prime or Choice grade. Conversely, cattle with lower quality than normal for the minimum of this grade will have less deposits of fat in the brisket, flanks, twist, and cod or udder than described herein, and may only qualify for the Good grade.

(d) Yield Grade 4. (1) Yield Grade 4 slaughter cattle produce carcasses with moderately low yields of boneless retail cuts. Cattle with characteristics qualifying them for the lower limits of Yield Grade 4 (near the borderline between Yield Grades 4 and 5) will differ considerably in appearance because of inherent differences in the development of their muscling and skeletal systems and related differences in fat

ness.

(2) Very thickly muscled cattle typical of the minimum of this grade have a high proportion of lean to bone. They appear wider over the top than through the shoulders or rounds. The back and loin are very thick and full, nearly flat, and break sharply into the sides. The rounds are deep, thick, and full. The shoulders are smooth and the forearms are thick and full. These cattle have a thick covering of fat over the back and rump. The flanks are very deep and full and the brisket and cod or udder are very full. Slaughter cattle of this description producing 600-pound carcasses usually have about 1.1 inches of fat over the ribeye and about 11.5 square inches of ribeye

area.

(3) Thinly muscled cattle typical of the minimum of this grade have a relatively low ratio of lean to bone. They are flat over the back and loin and much wider through the back than through the shoulders or rounds. The rounds tend to be long and flat. The shoulders are smooth and the forearms are slightly thick. The cattle have a moderately thick covering of fat over the back and rump and the back breaks sharply into the sides. The flanks are deep and full and the

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brisket and cod or udder are full. Slaughter cattle of this description producing 600-pound carcasses usually have about 0.9 of an inch of fat over the ribeye and about 9.0 square inches of ribeye area.

(4) Cattle qualifying for the minimum of Yield Grade 4 will differ somewhat in quality grade as a result of variations in distribution of the finish and firmness of muscling. Most cattle at the minimum of this grade will qualify for the Prime or Choice grade. However, some cattle at the minimum of Yield Grade 4 with less deposits of fat in the brisket, flanks, twist, and cod or udder than described as typical may only qualify for the Good grade.

(e) Yield Grade 5. (1) Yield Grade 5 slaughter cattle produce carcasses with low yields of boneless retail cuts. Cattle of this grade consist of those not meeting the minimum requirements for Yield Grade 4 because of either more fat or less muscle or a combination of these characteristics.

(2) Because of the high degree of finish required for cattle of this grade, the range in quality grades will be somewhat small. Practically all cattle of this grade will qualify for either the Prime or Choice grade.

§ 53.208 Feeder cattle grades.

(a) Grade factors. (1) The term "cattle" as used in these standards includes bovines of all ages.

(2) The grade of a feeder animal is determined from a composite evaluation of two general value-determining characteristics-its logical slaughter potential (as beef) and its thriftiness.

(3) The logical slaughter potential of an animal is its slaughter grade at that stage of its development as beefnot as veal or calf-when its carcass quality grade and its carcass conformation grade would be equal.

(4) Animals expected to produce superior slaughter conformation-and therefore have a superior logical slaughter potential—have very thick muscling in relation to their height and length. They also have wide, deep, rugged frames; short, wide heads; moderately large bones and smooth, refined joints; and practically always

have a very high proportion of beef breeding. Animals expected to produce inferior slaughter conformation—and an inferior logical slaughter potential-have very thin muscling in relation to their height and length. They also are lacking in ruggedness; have long, narrow heads; have either very small or large, coarse bones; and practically always have little or no beef breeding.

(5) Thriftiness refers to the ability of a feeder animal to gain weight and fatten rapidly and efficiently. Extremely thrifty cattle are healthy, have wide, roomy middles with wellsprung ribs, are large for their age, and have an alert manner.

(b) General principles. (1) While the grade of a feeder animal is determined from a composite evaluation of its logical slaughter potential and its thriftiness, the logical slaughter potential is given primary consideration. Thus, conformation, or inherent muscular development, is the most important single factor affecting the grade of a feeder animal.

(2) In these feeder cattle standards conformation is determined by appraising the development of the muscular system in relation to the development of the skeletal system. Degree of fatness is not a factor. However, since the grade standards include detailed descriptions of the various parts of the animal and since this appearance may be influenced to a considerable extent by variations in fatness, the standards for all of the grades describe animals that have a slightly thin covering of fat. When grading animals which have either a greater or lesser degree of fatness than that on which the standards are based, proper allowances must be made for the effect of these differences on the appearance of the various parts.

(3) Cattle deposit fat at a relatively faster rate over the loin and back, and in the flank, cod, twist, and brisket than they do on other parts of their bodies. Therefore, as cattle increase in fatness, these parts appear progressively fuller, thicker, and more distended in relation to the thickness through the rear quarter and to the fullness of the forearm and gaskin.

Since relatively little fat is deposited over these latter parts, their appearance is affected relatively little by variations in fatness. In evaluating the conformation of feeder cattle, it is important to properly evaluate the muscling in all parts of the animal. However, since variations in fatness and variations in the spring of the ribs make it especially difficult to precisely evaluate the muscling in the loin and back, major emphasis should be placed on the development of muscling in the rear quarter as an indicator of overall muscling. Unless proper allowance is made for variations in fatness, animals carrying considerable finish may be assumed to have greater thickness of muscling throughout their loins and backs than actually is the case, whereas those which are very thin may be more muscular in these parts than their appearance might indicate.

(4) Thriftiness is a factor affecting the grade of a feeder animal only when the animal is relatively less thrifty than normally associated with a particular development as described for the various grades. In such a case, the final grade of the feeder animal may be lowered from that indicated by other grade factors. The amount of this reduction in grade will vary from practically none to one full grade, dependent upon the degree of unthriftiness and the grade involved. For example, a feeder animal otherwise eligible for the Utility grade would have its final grade lowered little, if any, due to a lack of thriftiness as compared with that specified for that grade. However, since Prime grade feeders are expected to have a high degree of thriftiness, the final grade of a feeder animal otherwise eligible for that grade might be lowered one full grade if its thriftiness were considerably less than that indicated for Prime. On the other hand, superior thriftiness as compared with that described for each of the grades cannot compensate for a relatively lower slaughter potential, i.e., the final grade of a feeder may be no higher than its logical slaughter potential.

(5) Maturity is not normally a factor in determining the grade of a feeder animal. However, the animal's likely

maturity at the time it reaches its logical slaughter potential must be considered in relation to certain approximate maximum and minimum maturity limits for various grades of slaughter cattle. These are as follows: Prime, 36 months maximum; Choice, 42 months maximum; Good and Standard, 48 months maximum; Commercial, 48 months minimum. There are no maturity limits for the Utility, Cutter, and Canner grades.

(6) The standards for grades of feeder cattle-like those for slaughter cattle-are designed to cover the full range of variability in cattle. This being the case, at any stage in their development, cattle may be graded either as feeder or slaughter animals. The slaughter grade of most feeder cattle generally would be lower than their grade as feeders. For example, many Prime or Choice grade feeder cattle would grade only Standard as slaughter cattle. However, this situation does not always prevail. Some feeder cattle, particularly in the lower grades, may have characteristics which indicate that their carcass quality would have a relatively higher degree of development than their conformation. Since the carcass quality of such an animal would be relatively higher than its logical slaughter potential, its grade as a slaughter animal could be higher than its feeder grade. For example, an animal might have had a logical slaughter potential of the upper part of the Utility grade and, therefore, its feeder grade would be Utility. However, if such an animal had a carcass quality equal to the upper part of the Standard grade, its slaughter grade would be Standard.

(7) Because it is impractical to describe the nearly limitless number of recognizable combinations of characteristics which feeder animals might have and qualify for a particular grade, the standards for each grade describe only animals which have a similar development of the various grade factors which are generally representative of the lower limits of each grade. The following standards for grades of feeder cattle apply only to steers, heifers, and cows. Stags and bulls are used as feeders only infre

quently; therefore, standards for grades of those classes are not included herein.

§ 53.209 Specifications for official U.S. standards for grades of feeder cattle (steers, heifers, and cows).

(a) Prime. Feeder cattle which possess typical minimum qualifications for the Prime grade are extremely thrifty and are very large for their age, breed considered. They are very thickly muscled throughout. They are wide through the chest with well sprung ribs and are moderately wide and thick through the crops, back, and loin. The rounds tend to be thick and the twist is moderately deep. They usually have straight top and bottom lines and usually are moderately deep in the fore and rear flanks. The legs tend to be short, are set wide apart, and usually are straight. The head is usually short and wide and the neck usually is short and thick. They have large, rugged frames with moderately large but refined bone. They have a high degree of symmetry and smoothness throughout, and usually show no evidence of nonbeef breeding. They have a logical slaughter potential of Prime. Only steers and heifers are eligible for the Prime grade.

(b) Choice. Feeder cattle which possess typical minimum qualifications for the Choice grade are very thrifty and are large for their age, breed considered. They are thickly muscled throughout. They are moderately wide through the chest with a moderate spring of ribs and are slightly wide and thick through the crops, back, loin. The rounds are slightly thick and the twist is slightly deep. They usually have straight top lines and usually are moderately deep in the fore and rear flanks. The legs are slightly short, and are set moderately wide apart and usually are straight. The head usually is moderately short and wide and the neck usually is slightly short and thick. They have moderately large, rugged frames, and the bone usually is moderately large, but may be slightly fine or slightly large and coarse. They have a moderate degree of symmetry and smoothness throughout and usually show a very high proportion of

beef breeding. They have a logical slaughter potential of Choice.

(c) Good. Feeder cattle which possess typical minimum qualifications for the Good grade are thrifty but may be slightly small for their age, breed considered. They are slightly thick muscled throughout. They are slightly narrow through the chest and may be slightly deficient in spring of rib. They are slightly narrow through the crops, back, and loin. The muscles of the rump are slightly sunken and the hips and shoulder joints are slightly prominent. The rounds are slightly thin and the twist is slightly shallow. They usually have moderately straight top lines but may lack depth in the rear flank. The legs tend to be slightly long, are set slightly wide apart, and frequently are crooked. The head is usually slightly short and wide and the neck usually is slightly long and thin. They have a slightly large frame and the bone usually is slightly fine, although it may also be slightly large and coarse. They are slightly irregular and rough in appearance and usually are predominantly of beef breeding. They have a logical slaughter potential of Good.

(d) Standard. Feeder cattle which possess typical minimum qualifications for the Standard grade are only moderately thrifty and are moderately small for their age, breed considered. They are slightly thin muscled and are angular, rough, and irregular in appearance throughout. They tend to be narrow through the chest and through the crops, and the muscles of the back, loin, and rump tend to be slightly sunken. Hips and shoulder joints are prominent. The rounds are thin and slightly concave and the twist is shallow. They usually have an uneven top line and may lack depth in the rear flank. The legs are long, set close together, and are usually crooked. The head usually is long and narrow and the neck usually long and thin. They have a slightly small frame and the bone is usually moderately fine, although it also may be moderately large and course. They are usually predominantly of nonbeef breeding and have a logical slaughter potential of Standard.