determined by the inherent muscular and skeletal system, it is also influenced by degree of fatness. Finish refers to the fatness of the animal. The quality, quantity, and distribution of finish are all closely associated with the palatability and quality of the meat. Quality in the slaughter animal refers to the refinement of hair, hide, and bone and to the smoothness and symmetry of the body. Quality is also closely associated with carcass yield and the proportion of meat to bone.

(b) General principles. (1) The determination of the carcass grade that the live animal will produce requires the exercising of well regulated judgment. Each animal presents a different combination of the grade determining factors. It is not unusual to find an animal of one grade that has some of the characteristics associated with another grade or grades. Therefore, a composite evaluation of the total inherent physical characteristics of the animal is essential for accuracy in determining grade.

(2) The descriptions of the physical characteristics of the grades of vealers and calves represent the lower limits of each grade. No attempt is made to describe the numerous combinations of grade factors which may meet the minimum requirements for a particular grade. Descriptions are limited largely to animals considered as typical of the lower limits of the grade.

(3) The grade descriptions of both vealers and calves apply to those of average age or maturity. In order to qualify for a specific grade, more mature animals should carry somewhat more finish, while very young animals may carry somewhat less finish than specified herein.

§ 53.123 Specifications for official United States standards for grades of vealers-(a) Prime. Vealers possessing the minimum qualifications for Prime grade are superior in conformation, quality, and finish. In conformation, Prime vealers tend to be low-set, compact, short of neck and body, and relatively thick fleshed. They are wide over the back, loin, and rump. Shoulders and hips are moderately neat and smoothly laid in. The twist is deep and full, and the rounds are thick and moderately plump. There is a slight fullness or plumpness evident over the crops, loin, and rump, which contributes to a rather well-rounded appearance. Prime

vealers have a thin fat covering over the crops, back, loin, rump, and upper ribs. The brisket, rear flanks, and cod or udder show distinct evidences of fullness. Prime vealers exhibit evidences of high quality. The bones tend to be proportionately small, joints smooth, the hide moderately thin and pliable, and the body very trim, smooth, and symmetrical.

(b) Choice. Vealers possessing the minimum qualifications for Choice grade tend to be moderately low-set, short necked, and compact. They are slightly thick-fleshed and moderately wide over the back and loin. Shoulders and hips are usually moderately neat and smoothly laid in, with only a slight tendency toward prominence. The loin, rump, and rounds may appear almost flat, with little evidence of fullness. Choice vealers have a very thin fat covering over the back, loin, and upper ribs. The brisket, rear flanks, and cod or udder may show a very slight fullness. Choice vealers usually present a moderately refined appearance.

(c) Good. Vealers possessing the minimum qualifications for Good grade tend to be slightly compact and slightly wide of back and loin. The neck may be slightly long and thin. Good grade vealers tend to be slightly thin fleshed, and the loin, rump, and rounds are flat and may present a very slight sunken or hollowed-out appearance. The shoulders and hips are slightly prominent. The fat covering is very limited and is discernible only over portions of the back and loin. The brisket, rear flanks, and cod or udder may have small fat deposits but have no apparent fullness. Good grade vealers are usually moderately smooth and slightly refined in appearance.

(d) Standard. Vealers possessing the minimum requirements for Standard grade tend to be rangy, upstanding, long and thin of neck, narrow over the back, loin, and rump, and shallow in the twist. They are thin-fleshed, and there is a distinctly sunken or hollowed-out appearance over the back, loin, and rounds. Hips and shoulders appear moderately prominent. There is an extremely thin fat covering over portions of the back and loin that is difficult to detect in the live animal. Such vealers may show the heavy bones, thick hide, prominent hips and shoulders associated with coarseness, or they may show the small bones, tight

Hips and shoulder joints are visible. Such carcasses have a modest amount of feathering between the ribs, a slight amount of fat streaking in the inside flank muscles, a slight amount of overflow fat over the inside of the ribs adjacent to the backbone, and a dark red color of inside flank muscles. The exterior finish is moderately firm, and the flanks are slightly thick and full.

(2) A carcass which has conformation equivalent to at least the mid-point of the Good grade may have evidences of quality equivalent to the minimum for the upper third of the Utility grade and remain eligible for Good. Also, a development of quality which is superior to that specified as minimum for the Good grade may compensate, without limit, for a development of conformation which is inferior to that specified for Good on the basis of a half grade of superior quality for a third of a grade of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Good grade may have conformation equivalent to the minimum for the upper third of the Utility grade and remain eligible for Good.

(3) Carcasses which are otherwise eligible for Choice grade but which have excessive, bunchy, or irregular distribution of external fat or excessive quantities of kidney and pelvic fat are included in the Good grade.

(c) Utility. (1) Carcasses possessing minimum qualifications for the Utility grade are very rangy and angular with thin, slightly concave legs; very narrow, sunken backs; narrow, sharp shoulders; and long, thin necks. Hips and shoulder joints are plainly visible. There are traces of feathering between the ribs, but practically no fat streaking in the inside flank muscles, practically no overflow fat over the inside of the ribs adjacent to the backbone, and a very dark red color of inside flank muscles. The exterior finish is slightly soft, and the flanks are soft and slightly watery.

(2) A carcass which has conformation equivalent to at least the mid-point of the Utility grade may have evidences of quality equivalent to the minimum for the upper third of the Cull grade and remain eligible for Utility. Also, a development of quality which is superior to that specified as minimum for the Utility grade may compensate, without limit, for a development of conformation

which is inferior to that specified for Utility on the basis of a half grade of superior quality for a third of a grade of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Utility grade may have conformation equivalent to the minimum for the upper third of the Cull grade and remain eligible for Utility.

(d) Cull. Typical Cull grade carcasses are extremely rangy and angular and extremely thin-fleshed throughout. Legs are extremely thin and concave, backs are extremely sunken and thin, shoulders are very thin and sharp, and necks are extremely thin. The hips and shoulder joints, as well as the ribs and the bones of the spinal column, are clearly outlined, and the flesh is soft and watery and very dark red in color.

VEALERS AND SLAUGHTER CALVES

SOURCE: §§ 53.120 to 53.124 appear at 16 F. R. 2210, Mar. 10, 1951, except as otherwise noted.

§ 53.120 Differentiation between vealers and calves. Young bovine animals are segregated for market purposes as vealers or calves. The basis for differentiation between vealers and calves is made primarily on age and certain evidences of type of feeding. Typical vealers are less than 3 months of age and have subsisted largely on milk. Since vealers have consumed little, if any, roughages, they have the characteristic trimness of middle associated with limited paunch development. Calves are usually between 3 and 8 months of age, have subsisted partially or entirely on feeds other than milk for a substantial period of time, and have developed the heavier middles and physical characteristics associated with maturity beyond the vealer stage.

§ 53.121 Classes of vealers and calves. There are three classes of vealers and calves, based on sex condition-steers, heifers, and bulls. However, the influence of sex condition on physical characteristics is not sufficient to merit separate grade standards for each class.

§ 53.122 Application of standards— (a) Grade factors. Vealers and calves are graded largely on a composite evaluation of three general factorsconformation, finish, and quality. Conformation refers to the general body proportions of the animal and to the ratio of meat to bone. While primarily

determined by the inherent muscular and skeletal system, it is also influenced by degree of fatness. Finish refers to the fatness of the animal. The quality, quantity, and distribution of finish are all closely associated with the palatability and quality of the meat. Quality in the slaughter animal refers to the refinement of hair, hide, and bone and to the smoothness and symmetry of the body. Quality is also closely associated with carcass yield and the proportion of meat to bone.

(b) General principles. (1) The determination of the carcass grade that the live animal will produce requires the exercising of well regulated judgment. Each animal presents a different combination of the grade determining factors. It is not unusual to find an animal of one grade that has some of the characteristics associated with another grade or grades. Therefore, a composite evaluation of the total inherent physical characteristics of the animal is essential for accuracy in determining grade.

(2) The descriptions of the physical characteristics of the grades of vealers and calves represent the lower limits of each grade. No attempt is made to describe the numerous combinations of grade factors which may meet the minimum requirements for a particular grade. Descriptions are limited largely to animals considered as typical of the lower limits of the grade.

(3) The grade descriptions of both vealers and calves apply to those of average age or maturity. In order to qualify for a specific grade, more mature animals should carry somewhat more finish, while very young animals may carry somewhat less finish than specified herein.

§ 53.123 Specifications for official United States standards for grades of vealers-(a) Prime. Vealers possessing the minimum qualifications for Prime grade are superior in conformation, quality, and finish. In conformation, Prime vealers tend to be low-set, compact, short of neck and body, and relatively thick fleshed. They are wide over the back, loin, and rump. Shoulders and hips are moderately neat and smoothly laid in. The twist is deep and full, and the rounds are thick and moderately plump. There is a slight fullness or plumpness evident over the crops, loin, and rump, which contributes to a rather well-rounded appearance. Prime

vealers have a thin fat covering over the crops, back, loin, rump, and upper ribs. The brisket, rear flanks, and cod or udder show distinct evidences of fullness. Prime vealers exhibit evidences of high quality. The bones tend to be proportionately small, joints smooth, the hide moderately thin and pliable, and the body very trim, smooth, and symmetrical.

(b) Choice. Vealers possessing the minimum qualifications for Choice grade tend to be moderately low-set, short necked, and compact. They are slightly thick-fleshed and moderately wide over the back and loin. Shoulders and hips are usually moderately neat and smoothly laid in, with only a slight tendency toward prominence. The loin, rump, and rounds may appear almost flat, with little evidence of fullness. Choice vealers have a very thin fat covering over the back, loin, and upper ribs. The brisket, rear flanks, and cod or udder may show a very slight fullness. Choice vealers usually present a moderately refined appearance.

(c) Good. Vealers possessing the minimum qualifications for Good grade tend to be slightly compact and slightly wide of back and loin. The neck may be slightly long and thin. Good grade vealers tend to be slightly thin fleshed, and the loin, rump, and rounds are flat and may present a very slight sunken or hollowed-out appearance. The shoulders and hips are slightly prominent. The fat covering is very limited and is discernible only over portions of the back and loin. The brisket, rear flanks, and cod or udder may have small fat deposits but have no apparent fullness. Good grade vealers are usually moderately smooth and slightly refined in appearance.

(d) Standard. Vealers possessing the minimum requirements for Standard grade tend to be rangy, upstanding, long and thin of neck, narrow over the back, loin, and rump, and shallow in the twist. They are thin-fleshed, and there is a distinctly sunken or hollowed-out appearance over the back, loin, and rounds. Hips and shoulders appear moderately prominent. There is an extremely thin fat covering over portions of the back and loin that is difficult to detect in the live animal. Such vealers may show the heavy bones, thick hide, prominent hips and shoulders associated with coarseness, or they may show the small bones, tight

to be of low quality. The bones and joints are usually proportionately large, and the hide either thick or tight and inelastic.

(f) Cull. The typical Cull grade calf appears extremely rangy, angular, long and thin necked, narrow, and shallow bodied. Shoulders and hips are extremely prominent, and the crops, back, loin, rump, and round present an extremely sunken or hollowed-out appearance. The general appearance denotes low quality. The relative proportion of meat to bone is very low, joints appear large and coarse, and the body is very unsymmetrical.

[16 F. R. 2210, Mar. 10, 1951, as amended at 21 F. R. 6606, Sept. 1, 1956]

SLAUGHTER LAMBS, YEARLINGS, AND SHEEP SOURCE: $ 53.130 to 53.134 appear at 23 F. R. 9407, Dec. 5, 1958.

§ 53.130 Market sheep. The official standards for market sheep, developed by the United States Department of Agriculture, provide for segregation according to (a) use as slaughter animals or feeders; (b) class or sex conditions; (c) age group; and (d) grade, which is determined by the apparent relative excellence and desirability of the individual animal for a particular use.

§ 53.131 Slaughter classes and market groups. The classes of slaughter sheep are ram, ewe, and wether; the age groups are lambs, yearlings, and sheep. Definitions of the respective classes and age groups are as follows:

(a) Ram. A ram is an uncastrated male ovine.

(b) Ewe. A ewe is a female ovine.

(c) Wether. A male ovine castrated when young and prior to developing the secondary physical characteristics of a

ram.

(d) Lamb. A lamb is an immature ovine, usually under 14 months of age, that has not cut its first pair of permanent incisor teeth.

(e) Yearling. A yearling is an ovine usually between one and two years of age, that has cut its first pair of permanent incisor teeth but has not cut the second pair.

(f) Sheep. A sheep is an ovine, usually over 24 months of age, that has cut its second pair of permanent incisor teeth.

§ 53.132 Slaughter lamb and sheep grades (a) Grade factors. The specific

grade of a slaughter lamb or sheep is determined by a composite evaluation of two general considerations which influence carcass excellence, conformation and fatness, maturity, and other factors responsible for differences in quality of the lean flesh.

(1) Conformation refers to the general body proportions of the animal and to the ratio of meat to bone. Although primarily determined by the inherent muscular and skeletal systems, it is also influenced by the degree of fatness. Excellent conformation in slaughter lambs and sheep is denoted by a compact, widetopped, straight-lined, thick-fleshed individual that is deep and full in the twist. Fullness and thickness should be especially evident in the portions of the body producing the more desirable cuts of meat-loin, rack, and legs.

(2) In grading slaughter lambs and sheep, quality of the lean flesh must necessarily be evaluated indirectly from consideration, primarily, of the quantity, distribution, and type of fat or finish in relation to the maturity of the animal being graded. Limited consideration is also given to such factors as character of bone and smoothness and symmetry of body. Finish is evaluated by noting variations in the fullness and apparent thickness of the fat covering over the back, loin, ribs, and legs. A high degree of desirable finish is evidenced by a thick, firm, smooth layer of fat which is uniformly distributed over the body.

(b) General principles. (1) The determination of the carcass grade that the slaughter animal will produce requires the exercising of well-regulated judgment. Each animal presents a different combination of the grade-determining factors. Animals frequently have characteristics associated with two or more grades. Therefore, a composite evaluation of all the inherent physical characteristics is essential for accuracy in determining grade.

(2) The accurate determination of the grade of a slaughter lamb or sheep requires handling in addition to visual observation. The length and density of the fleece varies greatly with individuals and the thickness and firmness of the flesh covering of wooled lambs and sheep can only be roughly estimated without handling. The technique used in handling usually varies with the degree of precision in mind as well as the experi