§ 101.1. Definitions.
The following words and terms, when used in this chapter, have the following meanings, unless the context clearly indicates otherwise:
Conformation—The general body portions of a bovine animal and the ratio of meat to bone. Conformation is determined primarily by the inherent muscular and skeletal system, but is also influenced by degree of fatness.
Finish—The fatness of a bovine animal. The quality, quantity and distribution of finish are closely associated with the palatability and quality of the meat.
Quality—The refinement of hair, hide and bone to the smoothness and symmetry of the body of a slaughter calf or vealer. Also related to the carcass yield and proportion of meat to bone.
Slaughter calf—Young bovine animal usually between 3 and 8 months of age which is subsisted partially or entirely on feeds other than milk for a substantial period of time. The middle is heavier than that of a vealer and the calf has the overall physical characteristics associated with maturity beyond the vealer stage.
Vealer—Young bovine animal typically less than 3 months of age which subsisted largely on milk and has the characteristic trimness of the middle associated with limited paunch development.
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