54 
BULLETIN" 1464, IT. S. DEPARTMENT OF AGRICULTURE 
slightly rough over the shoulders, hips, and rump. The flesh is 
moderately thin over the ribs and loins, but is moderately thick over 
the shoulders and rounds because of the characteristic development 
of the bull in those parts. The lines of the shoulders and rounds are 
moderately full, plump, and well rounded out in appearance. The 
animal has a low proportion of loins and ribs in its carcass. 
The fat covering is slightly thin over the crops, back, and loins 
and there is practically no fat covering over other parts of the 
body, but there are usually small deposits of fat in the brisket and 
flanks, but these parts usually appear somewhat empty with the 
hide about them slightly wrinkled. The small quantity of fat found 
on the body is, as a rule, inclined to be soft. There is always a 
high degree of correlation between the quantity, evenness of distri- 
Fig. 25. — Medium grade slaughter bull 
bution } and degree of firmness found in the external and internal 
fat. 
Bulls of this grade are, as a rule, either very coarse or very refined. 
The bones of the legs are usually either much too large or much 
too small, and the hide is generally much too thick or much too thin 
and unpliant. The flesh is generally slightly hard but is sometimes 
inclined to be soft, As a rule, the joints of the legs appear rough 
and large to a marked degree. The hide is tight and the hair is 
dry and harsh. 
Bulls of this grade are largely individuals of dairy-type breeding, 
but are frequently c f pronounced beef tj pe. They range from 
around 1 year and up, in age, but practically all are under 6 years 
old. They weigh from around 1,000 up to 2,000 pounds or more, 
with the usual limits extending from 1,200 to 1,600 pounds. They 
are marketed most liberally during the late spring and summer 
