MARKET CLASSES AND GRADES OF CATTLE 57 
and coarse. The hide is extremely inelastic and tight and the hair 
has a dry, harsh, and lifeless appearance. 
Most cutter grade bulls are so-called scrubs which are so badly 
mixed in breeding that the t}^pe is not fixed. They are very limited 
in supply throughout the year but arrive at markets in the greatest 
numbers during the late spring and summer months. 
They range from about 1 year up in age, with the largest per- 
centage of the supply falling within the age limits of 2 and 4 years. 
They almost invariably Aveigh less than 1,200 pounds. 
GRADES OF SLAUGHTER STAGS 
There are six grades of slaughter stags: Choice or No. 1, good or 
No. 2, medium or No. 3, common or No. 4, cutter or No. 5, low cutter 
or No. 6. 
Choice or No. 1. — Choice or No. 1 grade slaughter stags are much 
superior in conformation, finish, and quality, and in some instances 
closely approach steers of the same grade. They are rectangular 
and compact. The top and under lines are largely straight and level, 
but there is usually more or less rise in the top line over the withers 
and neck. The lines of the sides are usually slightly uneven, bulg- 
ing more or less at the shoulders and rounds. The head is short and 
wide and the neck is very short and thick, and the legs are short and 
set wide apart. The body is broad and deep in proportion to its 
length. Each part is thickly fleshed and has very nearly its proper 
proportion of thickness. The shoulders and rounds, however, are 
slightly too thick in proportion to other parts. Each part has a high 
degree of fullness and plumpness, with the shoulders and rounds 
appearing slightly fuller than the loins, crops and back. The 
animal when slaughtered usually has a high proportion of loins, ribs, 
and rounds in its carcass. 
The fat covering is thick over the top of shoulders, crops, back, 
loins, and rump and proportionately thick over the middle of the 
side and the lower part of the thigh and shoulders. There are large 
deposits of fat in the brisket, flanks, twist, and cod. As a rule the fat 
covering is smooth, even, and firm. The bones are large and the hide is 
thicker than that of a steer in the same grade. The degree of exter- 
nal fatness of the animal indicates that it has a considerable quantity 
of fat interspersed throughout the lean meat. The joints of the legs 
are "moderately large and rough. The hide is loose and pliable and 
the hair is oily, having a decided gloss or silky appearance. 
Choice stags are very largely high grade, crossbred, or purebred 
individuals of beef type. They range from about 2 years old up to 
around 4 years of age for the most part and usually weigh from 
1,100 up to 1,400 pounds. They are only occasionally on sale at any 
of the livestock markets and seldom appear in load lots. They are 
usually found in loads of choice steers. 
Good or No. 2. — Good or No. 2 grade slaughter stags are mod- 
erately superior in conformation, finish, and quality. They are mod- 
erately broad and deep in proportion to their length of body. The 
head is moderately short and wide, the neck is moderately short but 
somewhat too thick, with a highly developed crest. The legs are 
moderately short and set wide apart. The top line is moderately 
