28 BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
sides and lower part of the shoulders and thighs. Large deposits of 
fat in the brisket, flanks, twist, and cod cause these parts to be 
rounded out or distended to much more than an average degree. 
Occasionally the fat covering is slightly too thick or slightly ex- 
cessive and though usually smooth in such cases may have small 
ties, rolls, or bunches of fat over the ribs and loins and considerably 
excessive patches of fat around the tail head, but it is firm to the 
touch. The evidences of beef -type breeding and the quantity of 
external fat indicate the quantity of internal fat which may be either 
large or slightly excessive in quantity but its degree of firmness and 
evenness of distribution alwaj^s corresponds in degree with the same 
characteristics of the external fat. 
The general appearance of the animal is neat and trim, reflecting 
superior breeding and handling. The bones are medium-sized and 
Fig. 4. — Prime grade slaughter steer 
the hide is moderately thick and pliable. The animal's degree of 
external fatness and its breeding characteristics indicate that the 
flesh has a high or slightly excessive quantity of intermuscular and 
intramuscular fat. The joints of the legs are smooth. The hide 
is loose and the hair is oily, having a decided gloss or silky 
appearance. 
Choice grade slaughter steers are largely purebreds, crossbreds, or 
high grade individuals of beef type. They range from 1 year old 
up, and are for the most part iy 2 to 3 years old. They weigh from 
700 pounds up, with most individuals weighing from 900 to 1,400 
pounds. They are only occasionally offered at the smaller live- 
stock markets but are nearly always on sale in limited numbers at 
Chicago and a few of the other larger markets. The larger number 
appear on the markets between May 1 and December 31 and are 
scarce during the remainder of the year. 
