34 
BULLETIN 1464, U. S. DEPARTMENT OF AGRICULTURE 
The bones of the shoulders, the hips, the backbone, and ribs are very 
prominent. They are very thin in flesh and the thinness of flesh 
causes the lines of each part to be depressed, sunken, or hollowed out 
to a very marked degree. The development and proportion of the 
different parts are such that the animal has a very low proportion of 
loins and ribs. 
The fat covering is very thin over the shoulders, crops, back, loins, 
and rump. There is practically no fat covering over the greater 
part of the sides, shoulders, and thighs. Extremely small deposits 
of fat in the brisket, flanks, 'twist, and cod cause the hide at these 
points to be very wrinkled as a rule. The animal has a very low 
quantity of internal fat, which is usually very soft and of very poor 
quality corresponding with the external fat covering. 
Fig. 10. — Low cutter grade slaughter steer 
The bones are very large or very small and the hide is very thick 
or thin. The flesh is either very soft or slightly hard and has prac- 
tically no intermuscular fat judging from the degree of external 
finish. The joints of the legs are usually very rough and course and 
the hide is almost invariably inelastic and tight and the hair is nearly 
always very dry and harsh. 
Steers of this grade include a few individuals of beef-type breeding, 
but as a rule they are of pronounced dairy type or are nondescripts. 
They ran^e from 6 months old upwards, with most of the offerings 
falling within the age limits of 2 to 4 years. As a rule they weigh 
less than 900 pounds. They are marketed in greatest numbers from 
June 1 to December 1 of each year. 
Low cutter or No. 6. — Low cutter or No. 6 grade slaughter steers 
are extremely deficient in conformation, finish, and quality. They 
are extremely rangy or angular. The body is extremely narrow in 
proportion to its length, the neck is extremely long, tapering, and 
