56 
animals. They range from somewhat less than 1 year old and up, 
and are usually under 6 years old. They weigh from around 700 
pounds up to around 1,500 pounds, as a general rule. They are 
marketed most liberally during the late spring and summer months 
and are comparatively scarce during the balance of the year. This 
grade of bulls is also commonly referred to as " bologna bulls." 
Cutter or No. 5. — Cutter or No. 5 grade slaughter bulls are ex- 
tremely deficient in their conformation, finish, and quality. They 
are extremely rangy or angular, the body being very narrow and 
shallow in proportion to its length. The head is extremely long 
and narrow. The neck is very long and thin and the legs are ex- 
tremely long and set extremely near together. The top line is very 
uneven and the lines of the sides are also extremely irregular. The 
animal is extremely rough over its shoulders, crops, back, loins, hips, 
Fig. 27. — Cutter grade slaughter bull 
and rump, and the entire bony framework of the animal is visible, 
the bones of the shoulders and hips and the backbone and the ribs 
being especially prominent. The flesh is extremely thin over crops, 
back, and loins. These parts are somewhat more thinly-fleshed than 
the other parts. There is no apparent covering of fat on any part 
of the body and the hide over the brisket and in the rear flank gen- 
erally hangs in folds and is extremely wrinkled. 
The animal usually has a very poorly cared for appearance, and 
soemtimes is extremly rough or over refined. The bones of the legs 
are generally extremely large, but may be extremely small, and the 
hide, as a rule, is extremely thick, but in most cases extremely thin 
and is almost invariably extremely unpliant. The flesh is, as a rule, 
hard or very soft, depending upon the kind of feed the animal has 
received. The joint of the legs are prominent and extremely rough 
