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(b) U. S. No. 2 grade. U. S. No. 2 grade slaughter sows have a moderately high degree of finish that is somewhat greater than the minimum required to produce pork cuts of acceptable palatability. Sows with the minimum finish for the U. S. No. 2 grade are slightly short and moderately wide in relation to weight. Width of body is often greater over the top than at the underline and tends to be slightly greater through the shoulders than through the hams. The back, from side to side, is full and thick and appears slightly flat with a noticeable break into the sides. The sides are slightly short and moderately thick; the flanks are moderately thick and full. Depth at the rear flank is nearly equal to depth at the fore flank. Hams are usually thick and full with a moderately thick covering of fat, especially over the lower part. Jowls are usually full and thick, and the neck appears rather short. Sows in this grade produce U. S. No. 2 grade carcasses.

(c) U. S. No. 3 grade. U. S. No. 3 grade slaughter sows have a high degree of finish that is considerably greater than the minimum required to produce pork cuts of acceptable palatability. Sows with the minimum finish for U. S. No. 3 grade are short and wide in relation to weight. Width of body is often somewhat greater over the top than at the underline and tends to be greater through the shoulders than through the hams. The back, from side to side, is very full and thick and appears nearly flat with a pronounced break into the sides. The sides are short and thick; the flanks are thick and full. Depth at the rear flank is equal to depth at the fore flank. Hams are usually very thick and full with a thick covering of fat especially over the lower part. Jowls are usually very full and thick, and the neck appears short. Sows of this grade produce U. S. No. 3 grade carcasses.

(d) Medium grade. Medium grade slaughter sows have a low degree of finish which is somewhat less than the minimum required to produce pork cuts of acceptable palatability. Sows with the minimum finish for Medium grade are long and moderately narrow in relation to weight. Width of body is often less

over the top than at the underline and tends to be slightly less through the shoulders than through the hams. The back, from side to side, is moderately thin and appears rather peaked at the center with a distinct slope toward the sides. The hips are moderately prominent. The sides are long and moderately thin; the flanks are thin. Depth at the rear flank is less than depth at the fore flank. Hams are usually moderately thin and flat and taper toward the shank. Jowls are usually slightly thin and flat, and the neck appears rather long. Sows in this grade produce Medium grade carcasses.

(e) Cull grade. Cull grade slaughter sows have a very low degree of finish which is considerably lower than that required to produce pork cuts of acceptable palatability. Sows with the finish typical of the Cull grade are long and narrow in relation to weight. Width of body is often somewhat less over the top than at the underline and tends to be less through the shoulders than through the hams. The back, from side to side, is thin and lacks fullness and is peaked at the center with a decided slope toward the sides. The hips are prominent. The sides are very long and thin; the flanks are very thin. Depth at the rear flank is considerably less than depth at the fore flank. Hams are usually thin and flat with a definite taper toward the shank. Jowls are usually thin and flat, and the neck appears long. Sows in this grade produce Cull grade carcasses. [21 F. R. 8217, Aug. 18, 1956]

§ 53.158 Application of standards for grades of feeder pigs.

(a) The grade of a feeder pig is determined by evaluating two general value-determining characteristics-its logical slaughter potential and its thriftiness.

(b) The logical slaughter potential of a thrifty feeder pig is its expected slaughter grade at a market weight of 220 pounds after a normal feeding period. In these feeder pig standards, logical slaughter potential is determined by a composite appraisal of the development of the muscular system and the skeletal system. Both of these factors have an important effect on the develop

ment of lean and fat as the animal grows and famena and therefore, on the expersed slanger and carcass grade.

Tarifness to a feeder pig is its apparent ability to gain west rapid7 and effenty. Sire for age, health, and other general todiations of tandviness are cos dered to appraising the thriftDess of feeder pigs.

The standards provide for six grades of feeder plgs-US. N. 1. U.S. No. 2 73. N. 3, US. No. 4. U.S. City, and U.S. CU Except for the US. C grade these mammes correspond to the £ve made cames for dangdier swine and pork carcasses. The US. No. 1, U.S. No. 2, US. No. 4. and US. No. 4 grades include a pigs which are thrivy. Derentiation between the US. No. 1, US. No. 2, US. No. 3, and US. No. 4 grades is based entrely on diferentes in logical slaughser potential Feeder pigs in the C.S. No. 1 grade hare sufciens museling and frame to reach a market weighs of 223 pounds with a minimum degree of finish. Feeder pigs to the US No. 2, US. No. 3, and US. No. 4 grades usually have progressively less museling and less frame and are expected to have progressively more finish when marketed at 220 pounds. The US. Utility and U.S. Cull grades include only pigs which lack tanininess. Diferentiation between the U.S. Ulty and US. Call grades is based entirely on differences in tanítiness.

(e) Most feeder pigs are marketed when relatively young and before reaching a welgin of 105 pounds. At this age, BEX condition exerts little influence on the base factors determining the feeder grade. Therefore, these standards are equally applicable for grading barrow, git, and boar pigs, although it is recognized that sex condition may influence the market price in some instances. It is assumed that boar pigs will be castrated prior to developing the secondary physical characteristics of a boar. Sows, stags. and mature boars are seldom used as feeder animals, and these standards do not apply to those classes.

(f) Only one combination of museling and skeletal characteristics is desertbed in the standards for the US. No. 1, U.S. No. 2. US. No. 3. and S. No. 4 grades. However, feeder pigs qualifying for the US. Nɔ. 1. US. Nɔ. 2, US. No. 3 or US. No. 4 grades may vary with respect to the relative development of the individual grade factors. In fact, some will qualify for a particular grade although they have

somme characteristics more nearly typical of another grade, except that feeder pigs the US. No. 1 grade must have at least moderately thick muscling. Feeder pigs who other characterists of the U.S. No. 1 grade, but with less than moderately thick museling would be in the US. No. 2 grade. Since no attempt is made to describe the numerous combinations of charactersus that may qualify & feeder pig for a specific grade, making appropriate compensations for varying combinations of characteristics requires. the use of sound judgme (34 P.R. 2539, Feb. 25, 1969] § 53.159 Specifications for official United States standards for grades of feeder pigs.

(a) US. No. 1. Feeder pigs in this grade Lear the borderline of the U.S. No. 2 grade are long and have thick museling throughout. Thickness of muscling is particularly evident in thick and full hams and shoulders. The hams and shoulders are thicker than the back, which is well rounded. They usually present a well-balanced appearance. In no case may a feeder pig be graded U.S. No. 1 with less than moderately thick muscling. Feeder pigs in this grade are expected to produce US. No. 1 grade

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(b) US. No. 2. Feeder pigs in this grade near the borderline of the U.S. No. 3 grade are moderately long and have moderately thick museling throughout. Thickness of museling is particularly evident in moderately thick and full hams and shoulders. The back usually appears slightly full and well-rounded. They usually present a well-balanced appearance. This grade also includes feeder ples which otherwise qualify for the US. No. 1 grade but have less than moderately thick muscling. Feeder pigs in this grade are expected to produce US. No. 8 grade carcasses when slaughtered at 22? perds.

(e) U.S. No. 3. Feeder pigs in this grade near the borderline of the US. No. 4 grade are slightly short and have slightly thin museling throughout. The hams and shoulders are slightly thin and flat and the back usually appears moderately full and thick. Feeder rigs in this grade are expected to produce US. No. 3 grade carcasses when slaughtered at 220 pounds.

(2) US, N2, 4. Feeder nies typical of the US. No. 4 grade are short and have

thin muscling throughout. The hams are thin and rather flat, particularly in the lower parts toward the shanks. The back usually appears slightly flat and the width at the topline usually is greater than at the underline. Feeder pigs in this grade are expected to produce U.S. No. 4 grade carcasses when slaughtered at 220 pounds.

(e) U.S. Utility. Feeder pigs typical of this grade are small for their age and appear unthrifty. They often have a rough, unkempt appearance indicating the effects of disease or poor care. The hams and shoulders usually are thin and flat and taper toward the shanks. The back is thin and lacks fullness. Pigs in this grade near the borderline of the U.S. No. 1, U.S. No. 2, U.S. No. 3, and U.S. No. 4 grades are slightly small for their age and appear slightly unthrifty. It is recognized that U.S. Utility grade feeder pigs will produce U.S. No. 1, U.S. No. 2, U.S. No. 3, or U.S. No. 4 grade carcasses when slaughtered at 220 pounds provided their unthrifty condition is corrected. U.S. Utility grade feeder pigs whose unthrifty condition is not corrected will produce U.S. Utility grade carcasses.

(f) U.S. Cull. Feeder pigs typical of this grade are very deficient in thriftiness because of poor care or disease. They can be expected to reach a normal market weight only after an extremely long and costly feeding period, if at all. [34 F.R. 2540, Feb. 25, 1969]

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The official standards for live cattle developed by the United States Department of Agriculture provide for segregation first according to use slaughter and feeder-then as to class, which is determined by sex condition, and then as to grade, which is determined by the apparent relative excellence and desirability of the animal for its particular use. Differentiation between slaughter and feeder cattle is based solely on their intended use rather than on specific identifiable characteristics of the cattle. Slaughter cattle are those which are intended use rather than on specific in the very near future. Feeder cattle are those which are intended for slaughter after a period of feeding. However, under some economic conditions specific kinds of cattle may be considered as

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The classes of slaughter and feeder cattle are steers, bullocks, bulls, heifers, and cows. Definitions of the respective classes are as follows:

(a) Steer. A steer is a male bovine castrated when young and which has not begun to develop the secondary physical characteristics of a bull.

(b) Bullock. A bullock is a young (under approximately 24 months of age) male bovine (castrated or uncastrated) that has developed or begun to develop the secondary physical characteristics of a bull.

(c) Bull. A bull is a mature (approximately 24 months of age or older) uncastrated, male bovine. However, for the purpose of these standards. any mature, castrated, male bovine which has developed or begun to develop the secondary physical characteristics of an uncastrated male also will be considered a bull.

(d) Cow. A cow is a female bovine that has developed through reproduction or with age, the relatively prominent hips, large middle, and other physical characteristics typical of mature females.

(e) Heifer. A heifer is an immature female bovine that has not developed the physical characteristics typical of

COWS.

[38 FR 4767, Feb. 22, 1973]

§ 53.203 Application of Standards for Grades of Slaughter Cattle.

(a) General. Grades of slaughter cattle are intended to be directly related to the grades of the carcasses they produce. To accomplish this, these slaughter cattle grade standards are based on factors which are related to the grades of beef carcasses. The quality and yield grade standards are contained in separate sections of the standards. The quality grade standards are further divided into two sections applicable to (1) steers, heifers, and cows and (2) bullocks. Eight quality designations--Prime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner-are applicable to steers and heifers. Except for Prime, the same designations also apply to cows. The quality designations for bullocks are Prime,

Choice, Good, Standard, and Utility. There are five yield grades, which are applicable to all classes of slaughter cattle and are designated by numbers 1 through 5, with Yield Grade 1 representing the highest degree of cutability. The grades of slaughter cattle shall be a combination of both their quality and yield grades, except that slaughter bulls are yield graded only.

(b) (1) Quality Grades. Slaughter cattle quality grades are based on an evaluation of factors related to the palatability of the lean, herein referred to as "quality." Quality in slaughter cattle is evaluated primarily by the amount and distribution of finish, the firmness of muscling, and the physical characteristics of the animal associated with maturity. Progressive changes in maturity past 30 months of age and in the amount and distribution of finish and firmness of muscling have opposite effects on quality. Therefore, for cattle over 30 months of age in each grade, the standards require a progressively greater development of the other quality-indicating factors. In cattle under about 30 months of age, a progressively greater development of the other quality-indicating characteristics is not required.

(2) Since carcass indices of quality are not directly evident in slaughter cattle, some other factors in which differences can be noted must be used to evaluate their quality. Therefore, the amount of external finish is included as a major grade factor herein, even though cattle with a specific degree of fatness may have widely varying degrees of quality. Identification of differences in quality among cattle with the same degree of fatness is based on distribution of finish and firmness of muscling. Descriptions of these factors are included in the specifications. For example, cattle which have more fullness of the brisket, flank, twist, and cod or udder and which have firmer muscling than that indicated by any particular degree of fatness are considered to have higher quality than indicated by that degree of fatness.

(3) The approximate maximum age limitation for the Prime, Choice, Good, and Standard grades of steers, heifers, and cows is 42 months. The Commercial grade for steers, heifers, and cows includes only cattle over approximately 42 months. There are no age limitations for the Utility, Cutter, and Canner grades of steers, heifers, and

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1 The yield grades are denoted by numbers 1 through 5 with Yield Grade 1 representing the highest cutability or yield of closely trimmed retail cuts. Thus, an "increase" in cutability means a smaller yield grade number while a "decrease" in cutability means a larger yield grade number.

2 This assumes no change in the other factors.

(2) When evaluating slaughter cattle for yield grade, each of these factors can be estimated and the yield grade determined therefrom by using the equation contained in the official standards for grades of carcass beef. However, a more practical method of appraising slaughter cattle for yield grade is to use only two factors normally considered in evaluating live cattle-muscling and fatness.

(3) In the latter approach to determining yield grade, evaluation of the thickness and fullness of muscling in relation to skeletal size largely accounts for the effects of two of the factors-area of ribeye and carcass weight. By the same token, an appraisal of the degree of external fatness largely accounts for the effects of thickness of fat over the ribeye and the percent of kidney, pelvic, and heart fat.

(4) These fatness and muscling evaluations can best be made simultaneously. This is accomplished by considering the

1 Maximum maturity limits for bullock carcasses are the same as those described in the beef carcass grade standards for steers, heifers, and cows at about 30 months of age. However, bullocks develop carcass indicators of maturity at younger chronological ages than steers. Therefore, the approximate age at which bullocks develop carcass indicators of maximum maturity is shown herein as 24 months rather than 30 months.

development of the various parts based on an understanding of how each part is affected by variations in muscling and fatnes. While muscling of most cattle develops uniformly, fat is normally deposited at a considerably faster rate on some parts than on others. Therefore, muscling can be appraised best by giving primary consideration to the parts least affected by fatness, such as the round and the forearm. Differences in thickness and fullness of these parts-with appropriate adjustments for the effects of variations in fatness-are the best indicators of the overall degree of muscling in live cattle.

(5) On the other hand, the overall fatness of an animal can be determined best by observing those parts on which fat is deposited at a faster-than-average rate. These include the back, loin, rump, flank, cod or udder, twist, and brisket. As cattle increase in fatness, these parts appear progressively fuller, thicker, and more distended in relation to the thickness and fullness of the other parts, particularly the round. In thinly muscled cattle with a low degree of finish, the width of the back usually will be greater than the width through the center of the round. The back on either side of the backbone also will be flat or slightly sunken. Conversely, in thickly muscled cattle with a similar degree of finish, the thickness through the rounds will be greater than through the back and the back will appear full and rounded. At an intermediate degree of fatness, cattle which are thickly muscled will be about the same width through the round and back and the back will appear only slightly rounded. Thinly muscled cattle with an intermediate degree of finish will be considerably wider through the back than through the round and will be nearly flat across the back. Very fat cattle will be wider through the back than through the round, but this difference will be greater in thinly muscled cattle than in those that are thickly muscled. Such cattle with thin muscling also will have a distinct break from the back into the sides, while those with thick muscling will be nearly flat on top but will have a less distinct break into the sides. As cattle increase in fatness, they also become deeper bodied because of large deposits of fat in the flanks and brisket and along the underline. Fullness of the twist and cod or udder and the bulge of the flanks, best observed when an animal walks, are other indications of fatness.

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(6) In determining yield grade, variations in fatness are much more important than variations in muscling.

(d) Other considerations. (1) Other factors such as heredity and management also may affect the development of the grade-determining characteristics in slaughter cattle. Although these factors do not lend themselves to description in the standards, the use of factual information of this nature is justifiable in determining the grade of slaughter cattle.

(2) Slaughter cattle qualifying for any particular grade may vary with respect to the relative development of the individual grade factors. In fact, some will qualify for a particular grade although they have some characteristics more nearly typical of cattle of another grade. Because it is impractical to describe the nearly infinite number of recognizable combinations of characteristics, quality and yield grade standards describe only cattle which have a relatively similar development of the various quality and yield grade determining factors and which are near the lower limits of these grades. The requirements are given for two maturity groups in the quality grade standards for steers, heifers, and cowsbut for only one maturity group for bullocks. In the yield grade standards, cattle with two levels of muscling are described and specific examples in terms of carcass characteristics also are included. [40 FR 11543, Mar. 12, 1975]

§ 53.204 Specifications

for Official United States Standards for Grades of Slaughter Steers, Heifers, and Cows (Quality).

(a) Prime. (1) Slaughter steers and heifers 30 to 42 months of age possessing the minimum qualifications for Prime have a fat covering over the crops, back, ribs, loin, and rump that tends to be thick. The brisket, flanks, and cod or udder appear full and distended and the muscling is very firm. The fat covering tends to be smooth with only slight indications of patchiness. Steers and heifers under 30 months of age have a moderately thick but smooth covering of fat which extends over the back, ribs, loin, and rump. The brisket, flanks, and cod or udder show a marked fullness and the muscling is firm.

(2) Cattle qualifying for the minimum of the Prime grade will differ considerably in cutability because of varying combinations of muscling and degree of fat

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