MARKET CLASSES AND GRADES OF CATTLE 39 
crops, and back. They have only a thin layer of fat over the lower 
part of the shoulders, rounds, and the middle of the sides. This 
grade includes some heifers which have a fat covering which is much 
too thick, and in some cases there are large ties, rolls, or bunches of 
fat over the loin or ribs and patches of fat around the tail head. The 
fat is always moderately firm, however, and is usually moderately 
smooth. There is always a high degree of correlation in the quan- 
tity, degree of firmness, and evenness of distribution of the external 
and internal finish. 
The animal is usually slightly too coarse or too refined in general 
appearance, but shows reasonably good care in its handling. The 
bones are slightly too large or small, and the hide is medium in 
thickness. The flesh is moderately firm and the external fatness and 
breeding characteristics indicate that the animal has a moderately 
small quantity of intermuscular and intramuscular fat. The joints 
of the legs are moderately smooth. The hide is moderately pliable 
and loose and the hair is slightly oily and has a slight gloss, sheen, 
or silken appearance. 
This grade includes individuals upward from somewhat under 
1 year in age, with the usual age limits extending from 1 to 2 years. 
They weigh from about TOO pounds up to 1,000 pounds or more, with 
a very large percentage of them weighing from TOO to 900 pounds. 
They are not regularly on sale, but are not uncommon at the smaller 
livestock markets and are offered more or less regularly in limited 
supplies at the larger central markets. The season of greatest supply 
extends from the late summer months up to December 1, with their 
season of scarcity occurring during the late winter and spring 
months. They usually show a large percentage of the blood of one 
of the recognized purebred breeds of beef cattle, but some individuals 
which show traces of the dairy-type breeding are included in this 
grade. 
Medium or No. 3. — Medium or No. 3 grade slaughter heifers are 
slightly deficient in their conformation, finish, and quality. They 
are slightly rangy or angular. The body is slightly narrow and 
shallow in proportion to its length. The head is slightly long and 
narrow, the neck is slightly long and thin, and the legs are slightly 
long in proportion to depth of body, and set slightly close together. 
The top and underlines and the lines of the sides are slightly oblique 
and irregular. The bones of the shoulders and hips and the back- 
bone and ribs are all slightly prominent. They are, as a rule, 
slightly thin in flesh with the fleshing slightly uneven, being slightly 
thinner over the fore quarter than the hind quarter. The proportion 
of loins, ribs, and rounds is usually slightly small in the animal's 
carcass, and is indicated by the way in which the different parts are 
developed and balanced. 
The fat covering is slightly thin. As a rule the thickness of fat 
covering is not sufficient to cause the presence of any ties, rolls, or 
bunches of fat but frequently there are small patches of fat around 
the tail head. It is slightly thin over the shoulders, crops, back, 
loins, and rump and is thin over the middle of the sides and the 
lower part of the shoulders and thighs. Slightly small quantities 
of fat are deposited in the brisket, rear flanks, and twist, and the hide 
at these points is usually slightly shriveled and wrinkled. The fat 
