MARKET CLASSES AND GRADES OF CATTLE 85 
hide is moderately loose and pliable and moderately thick. The hair 
is fine and the flesh of the animal usually is firm. 
Individuals of this grade are almost without exception high- 
grades, crossbreds, or purebreds of beef type. They range from 
around 1 year old and up in age being for the most part from 1% 
to 2y 2 years old. They are offered only in very limited numbers at 
any livestock market and have no season of marked scarcity or 
abundance. 
Good or No. 2. — Good or No. 2 grade feeder and stocker bulls have 
a moderately high degree of conformation, finish, and quality. The 
head is moderately short and wide and the neck is also moderately 
short. They are moderately compact, the body being moderately 
wide and deep in proportion to its length with the legs, which are 
set moderately wide apart, being moderately short in proportion to 
depth of body. The top line from the crops to the tail head and the 
underline tend to be straight and level, but there is usually more or 
less of a rise in the top line over the withers and neck. The lines 
of the sides usually show considerable unevenness. bulging to a con- 
siderable extent at the shoulders and rounds. The animal has a mod- 
erately good middle, the crops being moderately full and the chest 
moderately wide and deep. The back and loins are moderately 
straight and wide and the ribs are moderately long and well sprung. 
The belly is moderately wide and deep and the rear flank is moder- 
ately low. The hips are moderately wide: the rump is moderately 
wide and deep and the tail head is moderately high or drooped Avhen 
compared with the back line. The thigh is wide and moderately 
deep and the twist is moderately deep, with the seam of the twist 
appearing moderately low. The fleshing of the crops, back, and loins 
is slightly thin and the fleshing of the shoulders, rump, and rounds 
is slightly thicker. The lines of the animal appear practically 
straight. The development and balance of the different parts indi- 
cate that the animal when finished and slaughtered will have a mod- 
erately high percentage of ribs, loins, and rounds in its carcass. 
The fat covering of the animal is slightly thin over the crops, 
back, loins, and rump and is slightly thicker over the shoulders and 
rounds. As a rule there are slightly small deposits of fat in the 
brisket, flanks, and twist, but these are not sufficient to cause any 
apparent fullness of these parts. 
The animal is usually slightly too coarse or too refined, but reflects 
o - ood beef -type breeding and care. The bones of the legs are slightly 
too large or too small. The hide is usually slightly too thick or too 
thin as well as slightly unpliant. The hair is moderately fine and 
as a rule the flesh of the animal is slightly soft. 
Bulls of this grade are usually high-grade beef-type individuals, 
but occasionally some of them show traces of dairy-type breeding 
which is usually indicated by their color markings. They range 
from around 1 vear up in age. being for the most part from 1 to 2 
years old. They are offered only in limited numbers at any livestock 
market, but are usually most numerous during the late summer and 
fall months. 
Medium or No. 3. — Medium or No. 3 grade feeder and stocker 
bulls are slightly deficient in their conformation, finish, and quality. 
The head is slightly long and narrow and the neck is also slightly 
long. They are slightly rangy and angular, the body being moder- 
