MARKET CLASSES AND GRADES OF CATTLE 
31 
and irregular. The fleshing is slightly thin and uneven. Because of 
the thickness of fleshing the lines of the different parts are slightly 
depressed. The way in which the primal parts of the animal are 
developed and balanced results in a slightly low proportion of 
loins, ribs, and rounds in the carcass. 
The fat covering is slightly thin over the shoulders, crops, back, 
loins, and rump and thin over the middle of the sides and over the 
lower part of the shoulders and thighs. The lack of covering causes 
the bones of the shoulders, back, loin, ribs, hips, and rump to be 
slightly prominent. The fat covering is not sufficient to cause any 
ties, rolls, or bunches of fat, but occasionally there are somewhat 
excessive patches of fat around the tail head. The slightly small 
quantities of fat deposited in the brisket, flanks, twist, and cod cause 
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Fig. 7. — Medium grade slaughter steer 
those parts to be only slightly distended, and the hide at these points 
is usually slightly shriveled and wrinkled. The fat is, as a rule, 
noticeably soft. The quantity and distribution of internal fat and its 
degree of firmness correspond with tl^e thickness, distribution, and 
degree of firmness of the animal's external fat covering. 
The animal is noticeably lacking in neatness of features and trim- 
ness of shoulders, rump, and leg joints and shows an evident lack of 
care in its handling, feeding, and breeding. The bones of the animal 
are slightly too large or too small and the hide is slightly too thick 
or too thin. In most instances there is only a very small quantity 
of intermuscular and intramuscular fat in the carcass. The joints 
of the legs are slightly rough. As a rule the hide is slightly un- 
pliant and tight and the hair is slightly dry and harsh. 
