MAKKET CLASSES AND GRADES OF CATTLE 11 
The proper degree of firmness is such that to the touch the fat 
covering feels very firm, mellow, and springy and is neither soft and 
flabby nor hard and unyielding. 
Best finish for slaughter cattle is typified by some steers, received 
at large central markets, which come from the feed lots of the best 
feeders of the Corn Belt and have had a full ration of corn or like 
concentrated feed for about six months. This degree of finish is 
seldom found in cattle that do not possess excellent beef type con- 
formation. 
Poorest or the least desirable degree of finish for slaughter 
cattle is denoted by the general appearance of the animal which 
seems to be entirely devoid of fat covering and little more than skin 
and bones. There are no apparent deposits of fat in the brisket or 
rear flank and the hide covering of these parts hangs in folds. Upon 
handling, not even the smallest deposits of fat can be found in the 
rear flanks, over crops, back ribs, and loins, or even around the 
tail head. The animal is so evidently lacking in fat covering that 
the firmness, smoothness, and evenness of fat covering do not have 
any significance. The poorest specimens of low cutter cows received 
at central livestock markets are typical of this degree of finish. 
QUALITY 
Quality is a characteristic of the muscle or lean meat of the 
animal and of the intermuscular and intramuscular fat contained 
therein. It involves the relative size, shape, and condition of the 
bones ; the ratio of bone to muscle and fat ; and the quantity, thick- 
ness, and character of the connective tissue incasing the muscle 
divisions. 
In animals intended for further feeding, quality involves another 
characteristic which, though very important, is rather intangible 
and difficult to describe fully — the ability to take on added weight 
economically. This is usually an inherited trait or tendency. By 
experienced stockmen it can be judged with fair accuracy from 
certain external evidences such as fineness and softness of hair, pli- 
ability of hide, width of muzzle, refinement of head, and similar 
characteristics. Frequently these external features are called qual- 
ity, but that is a case of substituting the tangible, external evi- 
dences of a thing for the thing itself. 
Quality is important because it is directly correlated with the 
tenderness and palatability of meat. The size and strength of the 
muscle fiber and the percentage and character of the connective 
tissue directly influence the tenderness of meat. In live animals it 
is indicated by general refinement, diameter of hair, thickness of 
hide, size of bone, and thickness of fat covering. 
The degree of quality sought for in slaughter cattle is one which 
insures that the animal when slaughtered will yield a carcass, the 
flesh of which will be firm; of fine texture and of light or cherry 
red color; with firm, white fat liberally interspersed throughout the 
lean meat or muscle; and with the smallest possible percentage of 
bone. 
Slaughter animals present a wide range of variation in the charac- 
teristics which indicate quality. In firmness of flesh they may be 
