44 BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
are most numerous during the " clean-up " season of farms and 
ranges which extends from September 1 to around December 1. 
GRADES OF SLAUGHTER COWS 
There are six grades of slaughter cows : Choice or No. 1, good or 
No. 2, medium or No. 3, common or No. 4, cutter or No. 5, canner 
or No. 6. 
Choice or No. 1. — Choice or No. 1 grade slaughter cows are much 
superior in conformation, finish, and quality. They are rectangular 
and compact. The body is broad and deep in proportion to its length. 
The head is very wide and short and the neck is short and thick. 
The legs are short and set wide apart. The top and under lines are 
straight and level and nearly parallel. The lines usually have a 
Fig. 17. — Choice grade slaughter cow 
slight tendency to converge at a point in front of the animal. The 
flesh is thick but is slightly uneven, the fore quarters being notice- 
ably less thick in flesh than the hind quarters. The lines of each 
of the different part are full, plump, and well-rounded out and the 
animal has a high proportion of loins, ribs, and rounds in its carcass. 
The fat covering, as a rule, is very thick, but is usually noticeably 
uneven, being slightly less thick over the shoulders, crops, and back 
than over the loins and rump. In some instances the fat covering is 
slightly too thick or excessive, and small ties, bunches, or rolls of 
fat are apparent over the ribs or loins with somewhat excessive 
patches of fat around the tail head. Very large deposits of fat in 
the brisket, flanks, and twist cause these parts to be very full and 
distended. The fat covering is usually very firm. The thickness, 
degree of firmness, and distribution of the internal fat are similar 
in character to these characteristics of the external fat. 
