MAKKET CLASSES AXD GRADES OF CATTLE 
53 
and rounds, but, as a rule, the fat covering is smooth. There are 
moderately large deposits of fat in the brisket, flanks, and twist 
and these parts appear moderately full and distended. The fat is 
always moderately firm and each individual has a high degree of 
correlation between the quantity, evenness of distribution, and de- 
gree of firmness of its external and internal fat. 
Bulls of this grade are moderately neat and trim, having a well- 
cared-for appearance, but as a rule are either slightly too coarse 
or refined. The bones of the legs are usually slightly too large or 
too small and the hide is generally slightly too thick or too thin but 
moderately pliable. The flesh is moderately firm and as a rule the 
joints of the legs are slightly large and rough. The hair is moder- 
ately glossy and oily as a rule. 
Bulls of this grade are largely individuals in which beef-type 
breeding predominates. They range from around 1 year up in age 
Fig. 24. — Good grade slaughter bull 
and are for the most part under 4 years old. They weigh from 
around 800 pounds up, usually weighing from 1,000 to 1,400 pounds. 
Only very small numbers of them are on sale at any market at any 
time during the year. 
Medium, or No. <?.— Medium or No. 3 grade slaughter bulls are 
slightly deficient in conformation, finish, and quality. They are 
slightly rangy or angular, the body being slightly narrow and shal- 
low in proportion to its length. The head is slightly narrow and long, 
but the neck is moderately short and thick. The legs are slightly 
long and placed slightly "near together. The top line is slightly 
uneven, ^having the customary rise over the withers and neck and 
dipping slightly in front of" the hips and back of the shoulders. 
The under line is slightly oblique, generally rising more or less from 
the fore to the rear flank. The lines of the sides are slightly un- 
even, bulging slightly at the shoulders and rounds. The animal is 
