GRADES OF DEESSED LAMB AND MUTTON 47 
The outer covering of fat is smooth and of uniform thickness over 
the back and sides. The interior of the ribs is covered with a thin 
layer of fairly smooth fat. Bones are hard and white. 
Choice or No. 1. — Choice or No. 1 grade mutton racks are thick and 
full and have good depth of flesh in all parts. Proportion of flesh 
to bone is high. All fats are brittle and of good quality. Outer 
covering of fat is smooth, of uniform thickness, and diminishes 
slightly toward the lower ends of the ribs. Interior fats are some- 
what in evidence. Flesh is firm and moderately fine grained. Its 
color is light red. Bones are hard and white. 
Good or No. 2. — Good or No. 2 grade mutton racks resemble Choice 
grade mutton racks rather closely in most respects. Generally they 
lack the thickness and fullness of those of the Choice grade or the 
fat covering may be thicker or slightly rougher. All fats are of good 
quality, white or slightly creamy, and brittle. The flesh is firm, 
slightly coarse grained, and light to medium red in color. Bones are 
hard and white. 
Medium or No. 3. — Medium or No. 3 grade mutton racks are mod- 
erately thick, but lack the fullness of the better grades. The outer 
covering of fat is somewhat uneven. Its greatest depth is along the 
spinal column, diminishing sharply toward the lower ends of the 
ribs. Flesh is moderately firm but somewhat coarse grained, and 
medium to dark red in color. Bones are white and hard. 
Common or No. J+. — Common or No. 4 grade mutton racks are the 
lowest grade offered regularly for fresh-meat trade. They are 
thin in all parts. Both exterior and interior visible fats are scant or 
may be almost entirely lacking. The flesh is coarse, soft, dark, and 
watery. Bones are prominent, hard, white, and flinty. 
Cull or No. 5. — Cull or No. 5 grade mutton racks are rarely offered 
for consumption as fresh meat. They are unattractive, extremely 
thin, and almost totally lacking in visible fat. The proportion of 
bone to meat is very high. Flesh is coarse, soft, flabby, and watery. 
Its color is very dark red. Bones are very prominent, hard, and white. 
GRADES OF MUTTON CHUCKS 
Prime or No. Al. — Prime or No. Al grade mutton chucks are very 
thick, full and deeply fleshed. The proportion of flesh to bone is 
very high. Necks are relatively small, short, and plump. The outer 
covering of fat is smooth and evenly distributed. The flesh is firm, 
very fine grained for the class, and has a light red color. Bones are 
relatively hard and white. 
Choice or No. 1. — Choice or No. 1 grade mutton chucks are thick 
and full and have excellent depth of flesh. Proportion of meat to 
bone is high. Necks are small, short, and shapely. The outer cover- 
ing of fat is smooth and evenly distributed over the shoulders. The 
fiesh is firm, fine grained, and has a light red color. Bones are white 
and hard. 
Good or No. 2. — Good or No. 2 grade mutton chucks resemble 
Choice grade mutton chucks in most respects. They lack some of the 
fullness or depth of flesh of Choice grade chucks. The outer cover- 
ing of fat is usually not so evenly distributed or it may be slightly 
excessive, All fats are white or slightly creamy, brittle, and of good 
