58 BULLETIN" 1464, U. S. DEPARTMENT OF AGRICULTURE 
straight and level, but usually has a considerable rise over the withers 
and neck. The underline is moderately straight, but is usually some- 
what lower in the fore than in the rear flank. The lines of the sides 
are slightly uneven, bulging more or less at the shoulders and rounds. 
The crops, back, and loins are moderately thick-fleshed and have 
moderately full lines, and the shoulders and rounds are noticeably 
heavier fleshed, with the lines somewhat more full and plump. The 
animal has a moderately high proportion of loins, ribs, and rounds in 
its carcass. 
The fat covering is moderately thick over the shoulders, crops, 
back, loins, rump, and top of shoulders but is thin over the middle 
part of the sides and the lower parts of the rounds and shoulders. 
The deposits of fat in the brisket, flanks, twist, and cod are mod- 
erately large in quantity and as a general thing the fat is smooth, 
even, and firm. 
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Fig. 28. — Good grade slaughter staj 
The bones of the legs are usually slightly too large but may be 
slightly too small, and the hide is "generally slightly too thick but 
is occasionally slightly too thin but is almost always moderately pli- 
able. The flesh is moderately firm, and, as indicated by the animal's 
degree of external fatness, it has a fair quantity of fat mixed through- 
out the lean. The joints of the legs are slightly rough and large 
as a rule. The hide is usually rather loose, and the hair is slightly 
oily, having a slight gloss, sheen, or silken appearance. 
Individuals of this grade are for the most part of pronounced beef 
type. They are usually over 2 years and less than 4 years old. The 
bulk of good grade stags range in weight from 1,100 to 1,400 pounds. 
Only very limited numbers of them are received at any market. 
Medium or No. 3. — Medium or No. 3 grade slaughter stags are 
slightly deficient in conformation, finish, and quality. The general 
description of this grade of stags, except head, neck, and fore- 
