378 JUDGING FARM ANIMALS 



the forepart Or rack weighing about 52 per cent of the 

 whole. This is not a saddle, unless consisting of the entire 

 piece on both sides of the backbone, from which in a 

 measure it takes its name from its resemblance to a saddle. 

 This is one of the choicest parts of the carcass, and should 

 be broad, thick fleshed and smooth. In America, as a rule, 

 the saddle part is divided into halves, and used as a roasting 

 piece, or made into chops. The loin chops carry a great 

 deal of fat, but are very tender and palatable. 



The leg of mutton usually consists of the entire leg up to 

 a point just above the tail. This is one of the highest-priced 

 parts, because of the fact that here one secures the largest 

 per cent of high class meat. Consequently, it is important 

 that the leg be thick and meaty, full in all its outlines, that 

 the cuts may be as thick as possible. A short, thick leg is 

 most to be desired. The lower part of the leg is chopped 

 off just above the hock. 



The rack is comparable with the f orequarter of beef. The 

 butcher either cuts this part into rib chops up to the shoul- 

 der, or divides it into roasting pieces. Usually the shoulder 

 is cut off between the third and fourth ribs, and the neck is 

 then taken off where it joins the shoulder. The lower part 

 of the rack consists of breast and a thin strip at the ends of 

 the ribs, which is used for stewing. If the rack piece includes 

 ten ribs, it is called the short rack. This piece may com- 

 mand the highest price in the carcass, even exceeding the 

 leg, though the logic of the situation is not obvious. This 

 part should be broad and smooth over the top, and well 

 covered with flesh, and showing no coarseness or waste. The 

 shoulder does not rank high in value, but if thickly covered 

 with flesh, makes a good roasting piece, with the blade re- 

 moved. 



The relative values of the mutton and lamb carcass cuts 

 are clearly set forth in the following table, as given by 

 Prof. H. E. Allen of Purdue University. 1 



1 Live Stock Judging for Beginners, Circular 29, Purdue University, Agri- 

 cultural Experiment Station, 1911, p. 98. 



