MARKET CLASSES AND GEADES OF CATTLE 51 
There is practically no fat covering on any part of the body and 
there are no apparent deposits either in the brisket or rear flanks, 
and the hide at these points usually hangs in folds and is extremely 
wrinkled. 
The animal is unkempt and uncared for in appearance and as a 
rule is either extremely coarse or refined. The bones of the legs are 
usually either extremely large or small and the hide extremely thick 
or thin and extremely unpliant. The flesh is either extremely soft or 
hard to a marked degree. 
Low cutter grade cows are, as a rule, the discards of the dairy 
and beef -cattle industries, a large majority of them being in a 
sense a by-product of the dairy industry. They are in fairly liberal 
supply at all markets throughout the year, but are most abundant 
during the summer and fall months and are comparatively scarce 
during the winter and spring. As a rule, they weigh less than 1,100 
pounds, with most offerings weighing from 700 to 900 pounds. They 
range from somewhat less than 2 years old up, but usually are 
over 4 years old. 
GRADES OF SLAUGHTER BULLS 
There are five grades of slaughter bulls: Choice, or No. 1; good, 
or No. 2; medium, or No. 3; common, or No. 4; and cutter, or No. 5. 
Choice or No. 1. — Choice or No. 1 grade slaughter bulls are 
superior in conformation, finish, and quality to a marked degree. 
They are rectangular and compact, being very broad and deep com- 
pared to length of body, with the head very broad and short, the 
neck very short and extremely thick, and the legs short and set very 
wide apart. The top line from the crops to tail head and underline 
are straight and even to a high degree, but there is usually a more 
or less rise in the top line over the withers and neck. Lines of the 
sides are usually slightly uneven, bulging more or less at the 
shoulders and rounds. The flesh is thick over the crops, back, and 
loins but is somewhat uneven, the shoulders and rounds being rela- 
tively thicker-fleshed than other parts. The lines at the crops, back, 
and loins are very full, plump, and well rounded, and the lines of 
the shoulders and rounds are extremely full and plump, especially 
in animals of the older-age selections. The animal has a moderately 
high proportion of loins, ribs, and rounds in its carcass. 
The fat covering is thick over the crops, back, loins, and rump 
but is somewhat uneven, being somewhat less thick over the shoulders. 
The fat covering is moderately thick and extends well down over the 
lower parts of the rounds and shoulders. As a rule, the fat covering 
is smooth, although in occasional instances there are excessive patches 
of fat around the tail head. , There are large deposits of fat in the 
brisket, flanks, and twist, and these parts are full and distended to 
a marked degree. The fat covering is firm, and the quantity of 
internal fat is similar to the quantity of external fat and corresponds 
with it in its degree of firmness and evenness of distribution. 
The animal has a very neat and well-cared-for appearance, being, 
as a rule,' moderately refined. The bones of the legs are generally of 
medium size and the hide usually medium thick and pliable. The 
flesh is firm, and the sex condition, breeding, and external fatness 
indicate that is has a moderately high quantity of fat mixed through- 
