Publisher's Synopsis
Excerpt from Market Classes and Grades of Dressed Beef
Classifying and grading a commodity consist merely in dividing it into lots or groups which have similar and uniform characteristics, and which show minimum variations in the essential factors which distinguish the group from other groups. It is an analytical process, going from the general to the particular, a grouping of in dividual units in such a way that they present the greatest uni formity possible.
Classifying and grading are complementary terms. Both are a part of the same general process, but. Classification precedes grading. For example, all beef is first divided into a number of large units, such as steer beef, cow beef, bull beef, etc. These general units are called classes. That done, each class is still further subdivided into smaller and more specific groups, such as prime steer beef. Good steer beef, medium steer beef, etc. These smaller units are called grades.
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