48 
BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
to be noticeably paunchy. The lines of the sides are irregular and 
oblique with much less width through the fore quarters than through 
the hind quarters. The animal is rough over the shoulders, hips, and 
rump, and the bones of these parts and the ribs are prominent to a 
high degree. The flesh is thin and uneven, the fleshing over the fore 
quarters being slightly thinner than over the hind quarters. The 
lines of each part have a depressed, sunken, or hollowed-out appear- 
ance. The animal generally has a small proportion of loins, ribs, 
and rounds in its carcass. 
The fat covering is very thin over the loins and rump and is ex- 
tremely thin over the top of shoulders, crops, and back. There is 
very little, if any, fat covering over the middle of the sides and the 
lower part of the shoulders and thighs. The fat deposited in the 
brisket, flanks, and twist is small in quantity and these parts are 
Pig. 20. — Common grade slaughter cow 
nearly empty and usually much shrunken, shriveled, and wrinkled. 
The fat is soft and there are only insignificant quantities of internal 
fat which corresponds in degree of firmness and evenness of dis- 
tribution with these characteristics of the external fat. 
The animal has a decided lack of neatness and trimness and is 
usually very refined or very coarse. The bones of the legs are 
usually much too small or too large and the hide is generally much 
too thick or thin and unpliant. The flesh is soft and has practically 
no intermuscular or intercellular fat. The hide is tight to a marked 
degree. The hair is dry and harsh and lacking in oiliness in most 
instances. 
Individuals of this grade may include beef-type animals but gen- 
erally show a predominance of dairy-type breeding. They range 
from somewhat less than 2 years old up and are usually under 6 
