MARKET CLASSES AND GRADES OF CATTLE 
55 
months and on the markets are generally referred to as " bologna 
bulls." 
Common or No. If. — Common or No. 4 grade slaughter bulls are 
very inferior in conformation, finish, and quality. They are rangy 
or angular to a marked degree, the body being narrow and shallow 
in proportion to its length. The legs are long and set close together, 
and the neck is also slightly long and thin considering their class. 
The head is narrow and long. The top line is uneven with a marked 
dip back of the shoulders and in front of the hips with more or less 
of a rise over the withers and neck. The underline is markedly 
oblique, usually being comparatively high in the rear flank. Lines 
of the sides are uneven and the animal is rough to a marked degree 
over the shoulders, crops, back, hips, loins, and rump and the bones 
of these parts are slightly prominent. The flesh is thin over the crops, 
Fig. 26. — Common grade slaughter bull 
back, and loins but the animal is somewhat uneven in fleshing being 
slightly thicker fleshed over the shoulders and rounds. 
There is usually no fat covering over any part of the body even the 
crops, back, and loins generally being devoid of fat. As a general 
rule there are no apparent deposits of fat in the brisket or flanks. 
The animal is decidedly lacking in neatness and trimness of ap- 
pearance and in so far as general refinement goes is either very 
coarse or very refined. The bones of the legs are usually either very 
large or very small and the hide is generally very thick or very thin 
and very unpliant. The joints of the legs are large and rough as 
a rule. The flesh is slightly hard, as a rule, but may be soft and 
the hide is tight to a marked degree. The hair is usually dry and 
harsh. 
Individuals of this grade are practically all of dairy-type breeding 
or of no particular type of breeding but may be well-bred beef -type 
