We are not sure what you mean by grade, USDA Quality Grade or USDA Yield Grade (cutability), or quality of feeder cattle. As cattle fatten or put on condition, USDA Quality Grade usually will increase. Yield Grade is a function of ribeye area, carcass weight, back fat, and KPH fat. An increase in Yield Grade means increased fat, or less muscling (ribeye area per 100 lb of carcass weight) or a combination of both, which aren't the qualities that you want. Feeder cattle grade is based on thickness (muscle), frame, and thirstiness (appearance of health status) and is used to predict the slaughter weight at slaughter (0.50 inch fat thickness). The larger the frame, the heavier the slaughter weight. Large-framed steers, slaughter weight is greater than 1250 pounds, medium frame between 1150 and 1250 lb at slaughter, and small frame less than 1000 lb at slaughter. Experienced cattlemen can visually tell if an animal is not feeling well by its droopy ears, panting, snotty nose, etc.
Price is a function of supply and demand. You can go to http://beef.unl.edu, and on the left-hand side of the home page, there is a navigator bar titled "Current Ag Prices" where you can check out prices of the calves in a certain area of the United States.
