MARKET CLASSES AND GRADES OP CATTLE 
29 
Good or No. 2. — Good or No. 2 grade slaughter steers have a 
moderately high degree of conformation, finish, and quality. They 
tend to be rectangular and are moderately compact. They are mod- 
erately broad and deep in proportion to length of body. When 
viewed from the front, rear or above, the lines of the sides tend 
to be straight and parallel. The neck is moderately short and thick, 
the head is moderately short and wide, and the legs are moderately 
short and are set moderately wide apart. Top and underlines tend 
to be straight and parallel. The thickness of fleshing results in a 
degree of fullness and smoothness of each part which is noticeably 
beyond the average of steers as a class, and gives the parts a moder- 
ately full, plump, and rounded appearance. The way in which the 
parts are developed and balanced causes the animal to have some- 
Fig. 5.— Choice grade slaughter steer 
what more than an average proportion of loins, ribs, and rounds 
in its carcass. 
A steer of good grade, as a rule, has a moderately thick covering 
of fat but in some instances the fat covering is much too thick. The 
fat covering is usually moderately thick over the shoulders, crops, 
back, loins, and rump but is generally slightly thin over the lower 
part of the shoulders and rounds and the middle of the sides. Mod- 
erately large deposits of fat in the brisket, flanks, twist, and cod 
give these parts an appearance of being rounded out or distended to 
a moderate degree. Usually the fat covering is moderately smooth 
but in cases where steers of this grade are excessively fat, ties, rolls, 
or bunches of considerable size occur and around the tail head 
excessive patches of fat are in evidence. The fat covering and the 
internal fat are moderately firm. The quantity of internal fat is, 
