Boners, Breakers WHAT?

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littleranch101

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I have been looking at cattle auction web sites and USDA web site on cattle sales. On a couple of sites they list prices for breakers, and boners and lean. Basic question, what do these terms refer too???
 
littleranch101":hyi7z22b said:
I have been looking at cattle auction web sites and USDA web site on cattle sales. On a couple of sites they list prices for breakers, and boners and lean. Basic question, what do these terms refer too???

:lol: I'm glad you asked that question for me !
 
http://www.ams.usda.gov/standards/sl-cattl.pdf

About page 7 towards the end of paragraph 53.204, text follows:

§53.204 Specifications for official U.S. 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 fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Prime grade. Such cattle have less width of back and loin and are less uniform in width
than normal for the Prime grade. The thick, full muscling gives the back and loin a well-rounded
appearance with very little evidence of flatness. The thickness through the middle part of the
rounds is greater than over the top and the thick muscling through the shoulders causes them to
be slightly prominent. Although such cattle have a lower degree of fatness over the back and loin
than described as typical, evidence of more fatness than described is noticeable in the brisket,
flanks, twist, and cod or udder and the muscling is firmer than described. Conversely, cattle with
lower cutability than normal for this grade are thinly muscled and have a higher degree of fatness
than described for the Prime grade. The distribution of fat is not typical, for it is thicker over the
crops, back, loin, and rump than described while the brisket, flanks, twist, and cod or udder
indicate less fatness. Such cattle are wide and nearly flat over the back and loin and there is a
sharp break from these parts into the sides. The width over the back is much greater than through
the rounds and shoulders.
(3) Cows are not eligible for the Prime grade.
(b) Choice. (1) Slaughter steers, heifers, and cows 30 to 42 months of age possessing the
minimum qualifications for Choice have a fat covering over the crops, back, loin, rump, and ribs
that tends to be moderately thick. The brisket, flanks, and cod or udder show a marked fullness
and the muscling is firm. Cattle under 30 months of age carry a slightly thick fat covering over
the top. The brisket, flanks, and cod or udder appear moderately full and the muscling is
moderately firm.
(2) Cattle qualifying for the minimum of the Choice grade will differ considerably in cutability
because of varying combinations of muscling and degree of fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Choice grade. Such cattle are less uniform in width than normal for the Choice grade.
The thick, full muscling over the top results in a rounded appearance with little evidence of
flatness. The thickness through the middle part of the rounds is greater than over the top and the
thick muscling through the shoulders causes them to be slightly prominent. Although such cattle
have a lower degree of fatness over the back and loin than described as typical, evidence of more
fatness than described is especially noticeable in the brisket, flanks, twist, and cod or udder and
the muscling is firmer than described. Conversely, cattle with lower cutability than normal for this
8
grade are thinly muscled and have a higher degree of fatness than described for the Choice grade.
The distribution of fat is not typical, for it is thicker over the crops, back, loin, and rump than
described but with evidence of less fatness in the brisket, flanks, twist, and cod or udder. The
back and loin break sharply into the sides and the width over the back is much greater than
through the rounds and shoulders.
(c) Select. (1). The Select grade is limited to steers, heifers, and cows with a maximum age
limitation of approximately 30 months. Slaughter cattle possessing the minimum qualifications for
Select have a thin fat covering which is largely restricted to the back and loin. The brisket, flanks,
twist, and cod or udder are slightly full and the muscling is slightly firm.
(2) Cattle qualifying for the minimum of the Select grade will differ considerably in cutability
because of varying combinations of muscling and degree of fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Select grade. Such cattle are less uniform in width than normal for the grade. The thick,
full muscling through the back gives the back and loin a well-rounded appearance. The thickness
through the middle part of the rounds is greater than over the top and the thick muscling through
the shoulders causes them to be prominent. Evidence of more fatness than described is especially
noticeable in the brisket, flanks, twist, and cod or udder and the muscling is firmer than described.
Conversely, cattle with lower cutability than normal for the grade are thinly muscled and have a
higher degree of fatness than described for the Select grade. The distribution of fat is not typical,
for it is thicker over the crops, back, loin, and rump than described while the brisket, flanks, twist,
and cod or udder indicate less fatness. Such cattle are nearly flat over the back and loin and the
width over the back is greater than through the rounds and shoulders.
(d) Standard. (1) Slaughter steers, heifers, and cows 30 to 42 months of age possessing the
minimum qualifications for Standard have a fat covering primarily over the back, loin, and ribs
which tends to be very thin. Cattle under 30 months of age have a very thin covering of fat which
is largely restricted to the back, loin, and upper ribs.
(2) Cattle qualifying for the minimum of this grade vary relatively little in their degree of
fatness. Therefore, the range in cutability among cattle that qualify for this grade is somewhat less
than in the higher grades. Most of the cutability differences among cattle qualifying for this grade
are due to a wide range in muscling. Cattle with higher cutability than normal for this grade may
have a slightly lower degree of fatness than described but will have thick, well-rounded backs,
wide loins, and prominent, thickly muscled shoulders. The width through the rounds will be
greater than over the back. Cattle with lower cutability than normal for this grade may have
slightly more finish than described and will be upstanding and narrow. The loin, rump, and rounds
will appear slightly sunken.
(e) Commercial. (1) The Commercial grade is limited to steers, heifers, and cows over
approximately 42 months of age. Slaughter cattle possessing the minimum qualifications for
Commercial and which slightly exceed the minimum maturity for the Commercial grade have a
slightly thick fat covering over the back, ribs, loin, and rump and the muscling is moderately firm.
Very mature cattle usually have at least a moderately thick fat covering over the back, ribs, loin,
and rump and considerable patchiness frequently is evident about the tail-head. The brisket,
flanks, and cod or udder appear to be moderately full and the muscling is firm.
(2) Cattle qualifying for the minimum of the Commercial grade will differ considerably in cutability because of widely varying combinations of muscling and degree of fatness. Cattle with
higher cutability than normal for this grade are thickly muscled and have a lower degree of fatness
than described for the Commercial grade. The thick, full muscling over the top results in a
rounded appearance with little evidence of flatness. The thickness through the middle part of the
rounds is greater than over the top and the thick muscling through the shoulders causes them to
be slightly prominent. Although such cattle have less thickness of fat over the back and loin than
described as typical, evidence of more fatness than described is especially noticeable in the brisket,
flanks, twist, and cod or udder and the muscling is firmer than described. Conversely, cattle with
lower cutability than normal for this grade are thinly muscled and have a higher degree of fatness
than described for the Commercial grade. The distribution of fat is not typical, being thicker over
the crops, back, loin, and rump than described while the brisket, flanks, twist, and cod or udder
indicate less fatness. The back and loin break sharply into the sides and the width over the back is
much greater than through the rounds and shoulders.
(f) Utility. (1) The minimum degree of finish required for slaughter steers, heifers, and cows to
qualify for the Utility grade varies throughout the range of maturity permitted in this grade from a
very thin covering of fat for cattle under 30 months of age to a slightly thick fat covering,
generally restricted to the back, loin, and rump for the very mature cattle in this grade. In such
mature cattle, the crops are slightly thin and the brisket, flanks, and cod or udder indicate very
slight fullness.
(2) Cattle qualifying for the minimum of the Utility grade vary somewhat in cutability
especially among older animals. Those under 42 months of age are required to have very little
fatness to qualify for the minimum of the grade; thus most of the variation in cutability of such
cattle is due to differences in muscling. Cattle over 42 months of age will vary in their degree of
fatness as well as muscling. Thus, cattle with thicker muscling than normal and less external fat
than specified for this grade will have higher cutability than cattle with thinner muscling and more
fatness.
(g) Cutter. (1) In slaughter cattle in the Cutter grade, the degree of finish ranges from
practically none in cattle under 30 months of age to very mature cattle which have only a very thin
covering of fat.
(2) The range in cutability among cattle that qualify for the minimum of this grade will be
narrow because of very small variations in fatness and muscling.
(h) Canner. Canner grade cattle are those which are inferior to the minimum specified for the
Cutter grade.
 
dun":21vvsnp0 said:
http://www.ams.usda.gov/standards/sl-cattl.pdf

About page 7 towards the end of paragraph 53.204, text follows:

§53.204 Specifications for official U.S. 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 fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Prime grade. Such cattle have less width of back and loin and are less uniform in width
than normal for the Prime grade. The thick, full muscling gives the back and loin a well-rounded
appearance with very little evidence of flatness. The thickness through the middle part of the
rounds is greater than over the top and the thick muscling through the shoulders causes them to
be slightly prominent. Although such cattle have a lower degree of fatness over the back and loin
than described as typical, evidence of more fatness than described is noticeable in the brisket,
flanks, twist, and cod or udder and the muscling is firmer than described. Conversely, cattle with
lower cutability than normal for this grade are thinly muscled and have a higher degree of fatness
than described for the Prime grade. The distribution of fat is not typical, for it is thicker over the
crops, back, loin, and rump than described while the brisket, flanks, twist, and cod or udder
indicate less fatness. Such cattle are wide and nearly flat over the back and loin and there is a
sharp break from these parts into the sides. The width over the back is much greater than through
the rounds and shoulders.
(3) Cows are not eligible for the Prime grade.
(b) Choice. (1) Slaughter steers, heifers, and cows 30 to 42 months of age possessing the
minimum qualifications for Choice have a fat covering over the crops, back, loin, rump, and ribs
that tends to be moderately thick. The brisket, flanks, and cod or udder show a marked fullness
and the muscling is firm. Cattle under 30 months of age carry a slightly thick fat covering over
the top. The brisket, flanks, and cod or udder appear moderately full and the muscling is
moderately firm.
(2) Cattle qualifying for the minimum of the Choice grade will differ considerably in cutability
because of varying combinations of muscling and degree of fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Choice grade. Such cattle are less uniform in width than normal for the Choice grade.
The thick, full muscling over the top results in a rounded appearance with little evidence of
flatness. The thickness through the middle part of the rounds is greater than over the top and the
thick muscling through the shoulders causes them to be slightly prominent. Although such cattle
have a lower degree of fatness over the back and loin than described as typical, evidence of more
fatness than described is especially noticeable in the brisket, flanks, twist, and cod or udder and
the muscling is firmer than described. Conversely, cattle with lower cutability than normal for this
8
grade are thinly muscled and have a higher degree of fatness than described for the Choice grade.
The distribution of fat is not typical, for it is thicker over the crops, back, loin, and rump than
described but with evidence of less fatness in the brisket, flanks, twist, and cod or udder. The
back and loin break sharply into the sides and the width over the back is much greater than
through the rounds and shoulders.
(c) Select. (1). The Select grade is limited to steers, heifers, and cows with a maximum age
limitation of approximately 30 months. Slaughter cattle possessing the minimum qualifications for
Select have a thin fat covering which is largely restricted to the back and loin. The brisket, flanks,
twist, and cod or udder are slightly full and the muscling is slightly firm.
(2) Cattle qualifying for the minimum of the Select grade will differ considerably in cutability
because of varying combinations of muscling and degree of fatness. Cattle with higher cutability
than normal for this grade are thickly muscled and have a lower degree of fatness than described
for the Select grade. Such cattle are less uniform in width than normal for the grade. The thick,
full muscling through the back gives the back and loin a well-rounded appearance. The thickness
through the middle part of the rounds is greater than over the top and the thick muscling through
the shoulders causes them to be prominent. Evidence of more fatness than described is especially
noticeable in the brisket, flanks, twist, and cod or udder and the muscling is firmer than described.
Conversely, cattle with lower cutability than normal for the grade are thinly muscled and have a
higher degree of fatness than described for the Select grade. The distribution of fat is not typical,
for it is thicker over the crops, back, loin, and rump than described while the brisket, flanks, twist,
and cod or udder indicate less fatness. Such cattle are nearly flat over the back and loin and the
width over the back is greater than through the rounds and shoulders.
(d) Standard. (1) Slaughter steers, heifers, and cows 30 to 42 months of age possessing the
minimum qualifications for Standard have a fat covering primarily over the back, loin, and ribs
which tends to be very thin. Cattle under 30 months of age have a very thin covering of fat which
is largely restricted to the back, loin, and upper ribs.
(2) Cattle qualifying for the minimum of this grade vary relatively little in their degree of
fatness. Therefore, the range in cutability among cattle that qualify for this grade is somewhat less
than in the higher grades. Most of the cutability differences among cattle qualifying for this grade
are due to a wide range in muscling. Cattle with higher cutability than normal for this grade may
have a slightly lower degree of fatness than described but will have thick, well-rounded backs,
wide loins, and prominent, thickly muscled shoulders. The width through the rounds will be
greater than over the back. Cattle with lower cutability than normal for this grade may have
slightly more finish than described and will be upstanding and narrow. The loin, rump, and rounds
will appear slightly sunken.
(e) Commercial. (1) The Commercial grade is limited to steers, heifers, and cows over
approximately 42 months of age. Slaughter cattle possessing the minimum qualifications for
Commercial and which slightly exceed the minimum maturity for the Commercial grade have a
slightly thick fat covering over the back, ribs, loin, and rump and the muscling is moderately firm.
Very mature cattle usually have at least a moderately thick fat covering over the back, ribs, loin,
and rump and considerable patchiness frequently is evident about the tail-head. The brisket,
flanks, and cod or udder appear to be moderately full and the muscling is firm.
(2) Cattle qualifying for the minimum of the Commercial grade will differ considerably in cutability because of widely varying combinations of muscling and degree of fatness. Cattle with
higher cutability than normal for this grade are thickly muscled and have a lower degree of fatness
than described for the Commercial grade. The thick, full muscling over the top results in a
rounded appearance with little evidence of flatness. The thickness through the middle part of the
rounds is greater than over the top and the thick muscling through the shoulders causes them to
be slightly prominent. Although such cattle have less thickness of fat over the back and loin than
described as typical, evidence of more fatness than described is especially noticeable in the brisket,
flanks, twist, and cod or udder and the muscling is firmer than described. Conversely, cattle with
lower cutability than normal for this grade are thinly muscled and have a higher degree of fatness
than described for the Commercial grade. The distribution of fat is not typical, being thicker over
the crops, back, loin, and rump than described while the brisket, flanks, twist, and cod or udder
indicate less fatness. The back and loin break sharply into the sides and the width over the back is
much greater than through the rounds and shoulders.
(f) Utility. (1) The minimum degree of finish required for slaughter steers, heifers, and cows to
qualify for the Utility grade varies throughout the range of maturity permitted in this grade from a
very thin covering of fat for cattle under 30 months of age to a slightly thick fat covering,
generally restricted to the back, loin, and rump for the very mature cattle in this grade. In such
mature cattle, the crops are slightly thin and the brisket, flanks, and cod or udder indicate very
slight fullness.
(2) Cattle qualifying for the minimum of the Utility grade vary somewhat in cutability
especially among older animals. Those under 42 months of age are required to have very little
fatness to qualify for the minimum of the grade; thus most of the variation in cutability of such
cattle is due to differences in muscling. Cattle over 42 months of age will vary in their degree of
fatness as well as muscling. Thus, cattle with thicker muscling than normal and less external fat
than specified for this grade will have higher cutability than cattle with thinner muscling and more
fatness.
(g) Cutter. (1) In slaughter cattle in the Cutter grade, the degree of finish ranges from
practically none in cattle under 30 months of age to very mature cattle which have only a very thin
covering of fat.
(2) The range in cutability among cattle that qualify for the minimum of this grade will be
narrow because of very small variations in fatness and muscling.
(h) Canner. Canner grade cattle are those which are inferior to the minimum specified for the
Cutter grade.

Thanks Dunn ! As always you are a fountain of everhelpfull information. I'll have to read this whole thing eventually. Sort of like the backdoor to what you want to be breeding.

Melissa
 

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