MARKET CLASSES AND GRADES OP CATTLE 
47 
appears slightly shrunken and is usually somewhat wrinkled. The 
fat is slightly soft and the quantity, degree of firmness, and even- 
ness of distribution of the internal fat is always closely correlated 
with those characteristics of the external fat. 
As a rule the animal is somewhat unkempt and ill-cared-for in 
appearance and is usually slightly too coarse or too refined. The 
bones of the legs are generally slightly too small or large and the 
hide slightly too thin or thick and slightly unpliant. The flesh is 
slightly soft, and, judging from the external finish and breeding, 
has a relatively small quantity of intermuscular and intramuscular 
fat. The joints of the legs are slightly rough and large as a rule. 
The hide is slightly tight and the hair slightly dry and harsh and 
lacking 1 in oil. 
Fig. 19. — Medium grade slaughter cow 
Both dairy and beef-type individuals are found in this grade and 
animals of the two types are about evenly divided. They range 
from somewhat less than 2 years old up. A large percentage of them 
are less than 4 years old. As a rule they weigh from 800 to 1,200 
pounds, with the bulk weighing between 900 and 1,100 pounds. 
Limited numbers of this grade of cows are received at most markets 
throughout the year, but they are very scarce from January 1 until 
June 1 and relatively abundant from September 1 to December 1. 
Comimoin or No. 4- — Common or No. 4 grade slaughter cows are 
deficient in conformation, finish, and quality to a marked extent. 
They are rangy or angular, the body being narrow in proportion to 
its length. The head is long and narrow, the neck is long, thin, and 
tapering to a marked degree. The legs are long and placed near 
together. Top and underlines are irregular, and oblique to a con- 
siderable extent. The top line usually rises at the hips, causing a 
slight dip in the loin. The underline usually sags causing the animal 
