26 
BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
very wide apart. Top and underlines are straight and parallel, as 
are the lines of the sides when viewed from the front, rear, or from 
above. All parts are very thickly and evenly fleshed, each part 
having its proper proportionate thickness. The very thick fleshing 
causes each part to have a degree of fullness very much above the 
average, giving them a very plump, full, and well-rounded appear- 
ance. The different parts are developed and balanced in a superior 
manner, indicating that the animal will have a very high proportion 
of loins, ribs, and rounds in its carcass. 
The animal carries a very thick, smooth, even, and firm covering 
of fat. The thickness of this varies. It is greatest over the back, 
brisket, twist, and rear flanks, and gradually diminishes over the 
sides and legs to the hock and knee joints. Very large deposits of 
fat in the brisket, flanks, twist, and cod cause these parts to be 
Fig. 2. — Prime grade slaughter steer 
rounded out or distended to a degree very much above the average. 
The fat covering is very smooth and evenly distributed, being free of 
ties, rolls, and bunches or excessive patches around the tail head, 
with a degree of firmness which makes it feel very firm to the touch. 
The quantity of internal fat is very large, corresponding with the 
external fat in quantity, degree of firmness, and evenness of dis- 
tribution. 
The animal is very neat and trim in appearance. The bones are 
very small in proportion to the size and weight of the animal and the 
hide is medium in thickness. Judging from the animal's degree of 
external fatness and breeding it has a very large quantity of inter- 
muscular and intramuscular fat. The joints of the legs show no 
indications of coarseness. The hide is very loose and pliable, and 
the hair has a decided gloss, sheen, or silken appearance and is 
pleasing to the touch. 
