Prices for cull cows are based on their USDA carcass grade or their expected carcass grade. The most common grades, in order of worst to best, are: lean (90%), breaker (65-75%), breaker (75-80%) and boner (80-85). The difference between the prices paid for these classes is based upon the age of the animal, the amount of fat covering and the expected dressing percentage. (Cow grades basically compare meat to fat. The boner grade (80 to 85% lean meat) is the ideal grade. Exceptionally lean cattle are discounted (the bone to meat ratio of the carcass comes into play in very lean cattle).
