



FIG. 120. Mutton carcass cuts. 1, 2, saddle; 3, 4, 5, rack; 1, 2, 3, 

 long saddle; 2, 3, 4, 5, body. 1, leg; 2, loin; 3, short rack ; 2, 3, 

 back; 4, breast; 5, chuck; 4, 5, stew. (Illinois Bulletin 147.) 

 R 241 



