12 BULLETIN 1464, IT. S. DEPARTMENT OF AGRICULTURE 
firm to a great extent or they may be soft to a very high degree. 
The flesh of a slaughter animal may have no visible quantity or it 
may have a very large quantity of intermuscular and intramuscular 
fat. In the live animal the degree of marbling of the flesh or the 
quantity of intermuscular and intramuscular fat can be judged only 
by analogy. It is arrived at through correlation with the animal's 
sex condition, breeding, age, and degree of external finish. 
Slaughter animals may have bones which are very smooth or they 
may be extremely rough. The degree of smoothness or roughness 
refers particularly to the joints of the legs and the way in which 
they are knit or put together. The bones of slaughter animals vary 
from a relatively high degree of softness to a high degree of hard- 
ness. The degree of softness or hardness of the bones of slaughter 
animals is also judged largely by analogy being arrived at through 
correlation with the animal's age, feeding, and sex condition. 
The hide of slaughter animals may be very pliable and loose or it 
may be extremely inelastic and tight. The bones of slaughter ani- 
mals vary from very small to extremely large in proportion to the 
animal's size and weight. The hide of slaughter animals varies from 
very thin to extremely thick. 
Best or ideal quality for slaughter cattle is denoted by the general 
refinement of the animal which presents a very clean-cut, well-bred, 
neat, trim, and pleasing appearance. The animal has very firm 
flesh; and by such external evidences as thickness of fat covering, 
breeding, age, and sex condition, it presents every indication that it 
possesses a very large quantity of intermuscular and intramuscular 
fat. The bones and joints of the legs are very smooth and judging 
from the animal's age, sex condition, and feeding, the bones may vary 
from relatively very soft to slightly hard. The hide is very pliable 
and loose and the hair is very fine and oily, with a pronounced gloss, 
sheen, or silken appearance. The bones of the animal are very 
small, and its hide is proportionately very thin. 
Best fat steers and heifers received at livestock markets are typical 
of this degree of quality. 
Poorest or the most undersirable degree of quality for slaughter 
cattle is indicated by the general coarseness of the animal and its 
very evident lack of beef-type breeding, care, and handling. Judg- 
ing from the animal's lack of finish it has no appreciable quantity 
of . intermuscular and intramuscular fat. The flesh is either ex- 
tremely soft or hard. The bones and joints of the legs are extremely 
rough and the bones are extremely hard as indicated by the animal's 
sex condition and age. The hide is very inelastic and tight and the 
hair is usually extremely dry, harsh, and lifeless in appearance. The 
bones of the animal are extremely coarse and the hide is extremely 
thick. 
The poorest specimens of old cows or bulls received at central 
markets are typical of the lowest degrees of quality for slaughter 
cattle. 
CLASSES OF SLAUGHTER CATTLE 
Cattle selected for slaughter are divided into five market classes — 
steers, heifers, cows, bulls, and stags — on the basis of their sex condi- 
tion. A market class of slaughter or other cattle may be defined as 
a number of individuals composing a lot or group of cattle in which 
