84 BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
as a rule. There is no apparent covering of fat over any other part 
of the animal; hence there is no visible lack of smoothness or uni- 
formity in its distribution. 
Cows of this grade are either extremely refined or extremely coarse 
and have a very unkempt, ill-cared-for and ill-bred appearance in 
most instances. Their conformation generally shows that they are 
of very pronounced dairy type, nondescript, or scrub breeding, and 
they usually have the color markings of dairy-type animals to a 
lesser or greater extent. The bones of the legs are either extremely 
small or extremely large. The hide is either extremely thin or thick 
and extremely inelastic and tight. The hair is extremely coarse and 
usually extremely dry and harsh. As a rule, the flesh of the animal 
is extremely soft, but in some instances it is hard. 
In age they range from around 2 years up, with relatively few 
under 3 years old. They are regularly on sale throughout the year 
at most all livestock markets. During the summer and fall they are, 
as a rule, greatly in excess of the demand, but during the late spring 
the demand fairly well balances the supply. 
GRADES OF FEEDER AND STOCKER BULLS 
There are five grades of feeder and stocker bulls: Choice, or No. 
1; good, or No. 2; medium, or No. 3; common, or No. 4; and In- 
ferior, or No. 5. 
Choice or No. 1. — Choice or No. 1 grade feeder and stocker bulls 
are much superior in conformation, finish, and quality. The head is 
very short and the neck is also very short. They are compact, the 
body being wide and deep in proportion to its length and the legs, 
which are set wide apart, are short in proportion to depth of body. 
The top line from the crops to the tail head and the underline are 
very straight and level, but there is usually more or less of a rise 
in the top line over the withers and neck. Lines of the sides are 
usually slightly uneven bulging more or less at the shoulders and 
rounds. The animal has a 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 long and well sprung. The belly is wide 
and deep but not paunchy and the rear flank is low. The hips 
are wide, the rump is wide and deep and the tail head is set even 
with the back line. The thigh is wide and deep and the twist is 
also deep with the seam of the twist appearing low. The fleshing 
of the crops, back, and loin is moderately thick with the fleshing of 
the shoulders, rump, and rounds noticeably thicker. The lines of 
the animal appear moderately plump, full, and well rounded, this 
being especially noticeable in the shoulders, rump, and rounds. The 
development and balance of the different parts indicate that the 
animal when finished and slaughtered will have a moderately high 
percentage of ribs, loins, and rounds in its carcass. 
The fat covering of the animal is moderately thick and as a rule 
is noticeably smooth and uniform in its distribution. There are 
moderately large deposits of fat in the brisket, flanks, and twist, 
causing these parts to be distended or rounded out to a moderate 
degree. 
The animal is refined to a moderate extent and neat and trim iu its 
general appearance. The bones of the legs are of medium size. The 
