42 BULLETIN 1464, XJ. S. DEPARTMENT OF AGRICULTURE 
Individuals of this grade are usually of pronounced dairy type or 
of no particular type of breeding, but they are occasionally of beef- 
type breeding. They range from approximately 6 months old up, 
but practically all offerings are under 2 years old. They almost 
invariably weigh less than 800 pounds. Nearly all large central 
markets have a limited supply of them on hand throughout the 
year. They are usually very scarce during the late winter and spring 
months, but the supply usually exceeds the demand during the late 
summer and fall. 
Cutter or No. 5. — Cutter or Xo. 5 grade slaughter heifers are very 
inferior in conformation, finish, and quality. Their general build or 
shape is very rangy or angular. The body is very narrow in propor- 
tion to length. The head is very narrow and long, the neck is very 
long and thin, and the legs are very long and set very near each 
other. Top and underlines are very irregular, oblique, and anti- 
parallel, and the lines of the sides have like characteristics. The 
animal is very rough over the shoulders, crops, back, loins, hips, and 
rump, and the bones of these parts are very prominent. The flesh is 
very thin and the lines of each of the parts are very much depressed 
and sunken or hollowed out in appearance. The way in which the 
animal has its parts developed and balanced indicates that it will 
have a very low percentage of ribs and loins in its carcass. 
The fat covering is very thin over the shoulders, crops, back, loins, 
and rump, and there is practically no fat covering over the greater 
part of the sides, shoulders, and thighs. Very small deposits of fat 
in the brisket and rear flanks cause the hide at these points to be very 
much wrinkled in appearance. The animal has very little internal 
fat, which is indicated by the small quantity of external finish. 
Heifers of this grade have a very unkempt and poorly cared for 
appearance and are usually very refined or very coarse. The bones of 
the legs are usually very small or very large, and the hide is gen- 
erally very thick or thin and very unpliant. The flesh is either very 
soft or slightly hard, and judging from the degree of external finish 
the animal has very little intermuscular fat. The joints of the legs 
may be very rough and coarse, and the hide is usually very tight and 
the hair nearly always very dry and harsh. 
Heifers of this grade include a few individuals of beef-type breed- 
ing, but they are usually of pronounced dairy type or of no particular 
type of breeding. They range from around 6 months up to 2 years 
old for the most part and usually weigh under 700 pounds. They are 
offered in very limited numbers from January 1 to around June 1 
of each year, but during the late summer and fall months the supply 
usually exceeds the demand. 
Canner or No. 6. — Canner or No. 6 grade slaughter heifers are 
extremely inferior in conformation, finish, and quality. Their build 
or shape is extremely angular or rangy. The body is extremely 
narrow in proportion to its length. The head is extremely long and 
narrow, the neck is extremely long, thin, and tapering, and the legs 
are placed extremely near each other. The top and underlines are 
extremely irregular and oblique with the underline usually having a 
pronounced sag in the middle. The lines of the sides are irregular 
and oblique to an extreme degree. The animal is extremely rough 
