MARKET CLASSES AKD GRADES OF CATTLE 35 
thin and the legs are extremely long in comparison to depth of body 
and are set extremely close together. Top and underlines are ex- 
tremely irregular and oblique and very far from parallel, as are the 
lines of the sides. They are extremely rough over the shoulders, 
crops, back, loins, hips, and rump, and the bones of the shoulders and 
hips, the ribs, and the backbone are all extremely prominent. They 
are extremely thin-fleshed and the lines of each of the different parts 
are depressed, sunken, or hollowed out to very near the greatest possi- 
ble extent. The animal has an extremely low proportion of loins 
and ribs in the carcass, which is indicated by the way in which the 
different parts are balanced. 
The animal has no apparent fat covering. Even the rib, loin, and 
rump are entirely lacking in covering of fat. There are no apparent 
deposits of fat either in the brisket or rear flanks and the hide at 
these points usually hangs in folds and is, as a rule, extremely 
wrinkled. As a general rule the animal has approximately no 
internal fat which is indicated by the extreme lack of external 
finish. 
The animal usually has a very unkempt and very poorly cared for 
appearance. The bones are extremely large or small and the hide is 
extremely thick. The flesh, as a rule, is either hard or extremely 
soft. The joints of the legs almost invariably are very rough. The 
hide is extremely thick or thin and unpliant and is tight, the hair 
usually appearing extremely harsh and dry. 
Most low cutter grade steers are so-called scrubs, which are so 
badly mixed in breeding that no one type appears dominant, but they 
occasionally are of beef-type breeding. They are limited in supply 
during all seasons of the year but are most numerous during the sum- 
mer and fall months. They range in age from 6 months up but the 
largest percentage of the supply falls within the ages of iy 2 and 2y 2 
years. They usually weigh under 800 pounds. 
GRADES OF SLAUGHTER HEIFERS 
There are seven grades of slaughter heifers: Prime or No. Al, 
choice or No. 1, good or No. 2, medium or No. 3, common or No. 4, 
cutter or No. 5, and low cutter or No. 6. 
Prime or No. Al. — Prime or No. Al grade slaughter heifers are 
very nearly perfect in conformation, finish, and quality. Their gen- 
eral build or shape is rectangular and compact. The body is very 
broad and deep in proportion to its length. The head is very broad 
and short. The neck is very short and thick and the legs are very 
short and set very wide apart. Top and underlines are straight and 
level as are the lines of the sides. All parts are very thickly fleshed, 
each having its proper proportionate thickness causing the fleshing 
as a whole to be very even. The lines of each part are very full, 
plump, and well-rounded. The animal is extremely well balanced 
and developed, indicating that it will have a very large proportion 
of loins, ribs, and rounds in its carcass. 
The animal has a very thick covering of fat over the shoulders, 
crops, back, loins, and rump. The fat covering is proportionately 
thick oyer the middle of the sides and the lower part of the shoulders 
and thighs extending down to the hock and knee joints. Very large 
deposits of fat in the brisket, flanks, twist, and around the udder, 
