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TYPES AND MARKET CLASSES OF LIVE STOCK 



The wholesale cuts. The following diagram represents a 

 side view of a carcass of lamb or mutton, the dotted lines in- 

 dicating the location of the wholesale cuts. 



The leg and loin together are called the saddle, and the 

 combined short rack, chuck, and brisket are called the rack. 

 The saddle and rack are almost equal in weight. One rib is 

 left on the loin. The short rack includes from 9 to 11 pairs of 



Fig. 57. Wholesale Cuts of Mutton. 



1, Chuck; 2, short rack; 3, breast; 4, loin; 5, leg; 1 and 3, stew; 1, 2, and 

 3, rack; 4 and 5, saddle. 



ribs, depending on how the carcass is divided between short 

 rack and chuck. The chuck and brisket are usually sold to- 

 gether as one cut, called the stew. In average 45-pound car- 

 casses of lamb and mutton, round dressed, and pluck out, the 

 weights of the various wholesale cuts, their wholesale prices per 

 pound, and total values are as given in the following table: 



High-priced and low-priced cuts. The average price for 

 the entire lamb carcass is 33 % cents per pound, while the mutton 

 carcass averages 26 % cents per pound. As in the beef carcass, 

 the back, loin, and hindquarter yield high-priced cuts, while 

 the breast and belly, constituting the chuck and brisket cuts, 

 are low in price because they lack thickness, the quantity of 

 flesh elements being relatively small. 



