MARKET CLASSES AND GRADES OF CATTLE 75 
siderable number of them have the color markings, indicative of 
dairy-type breeding. Stocker steers of this grade usually range 
from around 1 year up to about 2 years of age, whereas the same grade 
of feeder steers are usually from 2 to 3 years old. They are regularly 
on sale at practically all markets throughout the }-ear. During the 
late summer and fall months they are greatly in excess of the 
demand. The demand for them is not brisk at any time, although 
they move fairly well during the late winter and early spring. 
GRADES OF FEEDER AND STOCKER HEIFERS 
There are six grades of feeder and stocker heifers: Fancy, or No. 
Al ; choice, or No. 1 ; good, or No. 2 ; medium, or No. 3 ; common, or 
No. 4 ; and inferior, or No. 5. 
Fancy, or No. Al. — Fancy, or No. Al, grade feeder and stocker 
heifers are very nearly perfect in conformation, finish, and quality. 
The head is very short and wide and the neck is also very short. 
They are very compact, the body being very wide and deep in propor- 
tion to its length, and the legs, which are set very wide apart, are 
very short in proportion to depth of body. Top and underlines are 
straight and level and the lines of the sides are approximately 
straight and parallel. The animal has an exceptionally good middle, 
the crops being very full and the chest very wide and deep. The 
back and loins are straight and wide and the ribs are very long and 
well sprung. The belly is wide and deep but not paunchy and the 
rear flank is very low. The hips are wide; the rump is uniformly 
wide and deep and the tail head is even with the back line. The 
thigh is very wide and deep and the twist is also very deep with the 
seam of the twist appearing very low. All parts are moderately 
thick in fleshing with the fleshing being very even, each part having 
its proper proportionate thickness. The thickness of fleshing is 
such that the lines of the animal appear moderately plump, full, and 
well-rounded. The way in which the different parts are developed 
and balanced insures that the animal when finished and slaughtered 
will have a very high percentage of ribs, loins, and rounds in its 
carcass. 
The animal has a moderately thick covering of fat which is smooth 
and very uniform in its distribution. There are moderately large 
deposits of fat in the brisket, flanks, and twist, causing these parts 
to be slightly distended or rounded out. 
The animal is moderately refined and very neat and trim in its 
general appearance. The bones of the legs are of medium size, with 
the joints very smooth and free from coarseness. The hide is loose 
and moderately pliable and of medium thickness and the hair is 
fine. The eyes are large and bright with a placid expression indi- 
cating that that animal has a very quiet disposition. The flesh, as 
a general rule, is firm. 
Heifers of this grade are always high-grade, crossbred, or purebred 
individuals of beef type. Load lots of this grade are uniform in 
breeding, color, age. and weight. The usual age limits for feeder 
heifers of this grade are 18 to 30 months, whereas stocker heifers 
of the same grade range from 6 to 18 months old for the most part. 
They are extremely scarce at all markets, although limited numbers 
