MARKET CLASSES AND GRADES OF CATTLE 79 
Heifers of this grade generally appear ill-bred and ill-eared-for. 
The bones of the legs are very large or very small. The hide is very 
thick or very thin and very unpliant. The hair is very coarse and 
usually appears dry and harsh. As a rule the flesh of the animal is 
very soft or slightly hard. 
Heifers of this grade usually indicate by their conformation that 
they are of pronounced dairy type or nondescript breeding, but they 
usually have color markings which show that they also carry some 
blood of beef-type animals. Heifers of this grade usually range 
from 1 year up to nearly 2 years of age. Limited numbers are 
regularly on sale at most markets throughout the year. During the 
late summer and fall months the supply generally exceeds the de- 
mand but as a rule they are relatively scarce during the late winter 
and spring months. 
Inferior or No. 5. — Inferior or No. 5 grade feeder and stocker 
heifers are very deficient in their conformation, finish, and quality. 
The head is very long and narrow and the neck is also very long. 
They are very rangy and angular, the body being very narrow and 
often very shallow in proportion to its length. The legs, which are 
set very near together, are very long in proportion to depth of body. 
Top and underlines are very irregular and oblique as are the lines 
of the sides. The animal is usually much more narrow through the 
shoulders than through the hips. Individuals of this grade have a 
very poor middle, the crops being very depressed or sunken and the 
chest very narrow and shallow. The back and loins are very nar- 
row and often very low and the ribs are very short and flat. The 
belly is extremely paunchy and the rear flank is extremely high. The 
hips are very narrow and the rump is very narrow and peaked, and 
the tail head, when compared with the back line, is very high or 
drooped. The thigh is very narrow and tapering and the twist is 
very shallow with the seam of the twist appearing very high. The 
fleshing of the animal is extremely thin, this characteristic being 
especially marked in the fore quarters. The lines of the animal are 
very depressed or sunken. The development and balance of the dif- 
ferent parts indicate that the animal, when finished and slaughtered, 
will have a very 1ow t percentage of ribs, loins, and rounds in its 
carcass. 
The fat covering is . extremely thin over the back, ribs, loins, 
rounds, and rump. There are extremely small deposits of fat in the 
brisket, flanks, and twist, and the hide at these points is extremely 
wrinkled as a rule. There is no apparent covering of fat over any 
other part of the animal. 
Heifers of this grade have a very unkempt, ill-cared-for, and ill- 
bred appearance in most instances. They are extremely coarse or 
refined. The bones of the legs are extremely large or extremely 
small. The hide is extremely thick or thin, tight, and extremely 
unpliant. The hair is extremely coarse and usually very dry and 
harsh. As a rule, the flesh of the animal is extremely soft or hard. 
Heifers of this grade generally show that they are of very pro- 
nounced dairy type, nondescript, or scrub breeding and usually have 
the color markings of dairy type animals to a lesser or greater extent. 
They range from around 1 year up to about 2 years in age. Limited 
numbers are on sale at most markets throughout the year. During 
