46 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
GRADES OF MUTTON FORESADDLES 
Prime or No. Al. — Prime or No. Al grade mutton foresadclles 
closely approach the ideal for the group in conformation, finish and 
quality. They are very thickly fleshed, full, and compact. Shoul- 
ders and racks are very thick, broad, and well proportioned and 
have excellent depth of flesh. Breasts are thick and plump. The 
outer covering of fat is thick and smooth but not excessive over the 
shoulders and breasts. Interior walls of the breasts have a moder- 
ately thin fat covering. All fats are creamy in color. The flesh is 
firm, moderately fine grained and has light red color. Bones are 
white and hard. 
Choice or No. 1. — Choice or No. 1 grade mutton foresaddles are 
thick, full, and compact. Shoulders and racks are thick, broad, 
well-proportioned, and have good depth of flesh. Breasts are thick 
and well mixed with fat. The outer covering of fat is moderately 
thick and smooth. Its color is creamy to slightly yellowish. Bones 
are white and hard. The flesh is firm, moderately fine grained, and 
has light red color. 
Good or No. 2. — Good or No. 2 grade mutton foresaddles resemble 
Choice grade mutton foresaddles closely in most respects. They 
may be slightly deficient in conformation or may lack the evenness 
of fat covering or the fat may be slightly excessive. In thickness 
and plumpness they differ only slightly from Choice mutton fore- 
saddles. The fat is firm, of good quality, and creamy to slightly 
yellowish. Bones are hard and white. Flesh is firm, slightly coarse 
grained, and has light to medium red color. 
Medium or No. 3. — Medium or No. 3 grade mutton foresaddles are 
relatively thin through the shoulders and the backbone is prominent. 
Outer covering of fat is somewhat scant, but usually is more in evi- 
dence than that on Medium grade yearling and lamb foresaddles. It 
generally is present in uneven spots on shoulders and the thicker 
parts of the ribs. Bones are hard, white, and flinty. The flesh is 
somewhat coarse grained, slightly soft, and medium to dark red 
in color. 
Common or No. 4. — Common or No. 4 grade mutton foresadclles are 
the lowest grade usually found on the fresh-meat markets. They lack 
fullness to a marked degree and are thinly fleshed in all parts. Most 
bones are prominent and backs are sharp or peaked. There is very little 
or no fat covering and very little interior fat. The flesh is coarse 
grained, soft, flabby, and dark red. Bones are hard, white, and flinty. 
Cull or No. 5. — Cull or No. 5 grade mutton foresaddles are so 
thinly fleshed as to be undesirable for sale as fresh meats. Fore- 
saddles of this grade are usually boned and the flesh used for can- 
ning, and in the preparation of other prepared-meat products. Cuts 
of this grade have practically no visible exterior or interior fats. 
The flesh is soft, coarse grained, and dark red in color. Bones are 
white, hard, and flinty. 
GRADES OF MUTTON RACKS 
Prime or No. Al. — Prime or No. Al grade mutton racks are very 
thick and full with a deep flesh covering. The proportion of flesh to 
bone is very high. The flesh is firm and moderately fine grained. 
Its color is light red. All fats are brittle and of excellent quality. 
