24 BULLETIN 1246, U. S. DEPARTMENT OE AGRICULTURE. 
The chucks and plates compare favorably with those of steer beef, 
and the shanks and neck are small and plump. 
The exterior surface is almost completely covered with smooth, 
creamy-white fat of moderate thickness and excellent quality. The 
greatest depth of fat is over the loins and ribs, with only a thin 
covering over the shanks, neck, shoulders, and lower round. The 
kidney, crotch, and breast fats are generally more abundant than in 
steers of the same grade, but are not excessively wasty. They have 
the same quality and color as those of Choice steer beef. The udder 
is the point of greatest waste. In all other respects, the Choice heifer 
resembles the Choice steer, and is equally desirable from the con- 
sumer's standpoint. Carcass weights range from 350 to 600 pounds. 
Xo. 2. or Good heifer heef. — Xo. 2, or Good, heifer beef is above 
the average of the class in quality, conformation, thickness of flesh, 
and finish, but is too deficient in one or more of these factors to 
qualify for Choice grade. The outlines are inclined to be angular, 
on account of the development of sex characteristics. The carcass is 
relatively long in proportion to the depth of flesh. The hip and 
shoulder joints are noticeable, but not prominent. Eibs. loins, and 
rounds are of good build, but slightly inclined to flatness. The 
rounds show a virtually straight line from the tail joint to the 
shank, the shank being inclined to be long and tapering. The chucks 
and plates usually show slightly greater width in proportion to the 
length of carcass than do steer cuts of equal grade. 
The ' ; eye " of the rib and loin has good breadth and shows some 
marbling. The flesh is light to medium red in color. The fat cover- 
ing generally is rough or wavy, but is not excessive, and is inclined to 
be bunchy over the loins and ribs. The shanks, neck, shoulders, and 
lower rounds may be thinly covered, or have no covering at all. 
The kidney, crotch, and breast fats are abundant and usually wasty. 
and frequently are soft and of slightly yellowish or creamy-white 
color. The interior walls of the forequarter are rarely entirely cov- 
ered, while those of the hindquarters are well covered with a thin 
layer of fat. Carcass weights range from 350 to 550 pounds. 
No. 3. or Medium, heifer beef. — Xo. 3, or Medium, heifer beef, 
like steer beef of the same grade, represents the average of the class. 
It has irregular or angular conformation, moderate thickness of 
flesh, and is of sufficient quality and finish to satisfy the demands of 
the average consumer. The hip and shoulder joints are prominent, 
the chucks and plates are relatively large and wide, and are inclined 
to be rough. The loins and ribs are shallow. The rounds are of 
average thickness, but are lacking in the fullness and amount of 
flesh of the better grades. The flanks are relatively thin and light. 
The neck is long. thin, and tapering. The " eye " of the rib and loin 
Lacks tin' thickness of the better grades, but has sufficient breadth 
to satisfy the average retail demand for steaks and roasts from these 
parts. 
The exposed flesh shows no marbling, and lacks the light-red color 
common t<> beef of better finish. It i- moderately coarse, " stringy." 
tough, mi. I -oft or watery, indicating a lack of concentrated feed. 
Tlic outside t'at covers the ribs, loins, rump, and a small portion of 
the chucks, but is absent from the lower round, shoulders, shank-. 
;iii«1 oeck. The interior fat- generally are absent from the fore- 
quarter, except small amounts of breast fat. There is a small 
