MARKET CLASSES AND GRADES OF CATTLE 
41 
each other. Top and underlines are irregular, oblique, and anti- 
parallel, as are the lines of the sides. They are rough over the 
shoulders, crops, back, loins, hips, and rump and the bones of 
those parts are prominent to a considerable degree. The flesh is 
thin and uneven, being slightly thinner over the fore quarters 
than over the hind quarters. The thickness of flesh covering the 
different parts causes the lines of each of these to have a depressed, 
sunken, or hollowed-out appearance. The parts are so developed 
and balanced that the individual has only a small proportion of 
loins, ribs, and rounds in its carcass. 
The fat covering is thin over the shoulders, ribs, loins, and rump, 
and does not extend very far down on the sides. The lower part of 
the shoulders and rounds and the middle of the sides are entirely 
Pig. 15. — Common grade slaughter heifer 
lacking in fat covering. Only small quantities of fat are deposited 
in the brisket and flanks and the hide covering these parts is gen- 
erally much wrinkled. The fat covering is not sufficient to cause the 
occurrence of any ties, rolls, or bunches of fat, but small patches of 
fat are frequently found around the tail head. The fat is soft and 
the internal fat has a like degree of softness and is small in quantity. 
Heifers of this grade generally appear unkempt and poorly cared 
for and are usually very coarse or very refined. The bones of the 
legs are usually much too small or too large and the hide much too 
thick or thin and unpliant to a marked degree. The flesh is soft and, 
as a rule, has only small quantities of intermuscular and no visible 
intramuscular fat. The hide is often tight and the hair coarse, 
harsh, dry, and lacking in oiliness. 
