GRADES OF DRESSED LAMB AND MUTTON 45 
Bones are hard and white. The flesh is somewhat coarse grained, 
moderately firm, and medium to dark red in color. 
Common or No. 4- — Common or No. 4 grade mutton legs are the 
lowest grade usually found on the fresh-meat markets. They are 
relatively long, thin, and tapering. Bones are hard, white, and flinty. 
There are practically no interior fats and the outer covering of fat 
is scant. Usually small spots or streaks are found on the rumps but 
practically none elsewhere. The flesh is inclined to be coarse, soft, 
and watery, and generally dark red in color. 
Cull or No. 5. — Cull or No. 5 grade mutton legs are not generally 
offered for fresh-meat consumption. They are long, thin, and dished 
or sunken. Bones are white, hard, and flinty. The flesh is very 
dark, coarse, soft, and flabby. 
GRADES OF MUTTON LOINS 
Prime or No. Al. — Prime or No. Al mutton loins are very thick, 
full, and bulging. Flanks are thick and full. Kidneys are smoothly 
and evenly covered with fat of excellent quality and of moderate 
depth. The outer covering of fat is smooth and even over all parts, 
and of moderate depth. Bones are white and moderately hard. The 
flesh is fine grained, firm, and light red in color. 
Choice or No. 1. — Choice or No. 1 grade mutton loins are thick, 
full, and bulging. Flanks are thick and full. Kidneys are well and 
evenly covered with fat of good quality. The outer covering of fat 
is smooth and evenly distributed over the thicker parts. Bones are 
hard and white. The flesh is moderately fine grained, firm, and light 
red in color. 
Good or No. 2. — Good or No. 2 grade mutton loins resemble Choice 
grade mutton loins in most respects. They are generally slightly 
deficient in depth of flesh but not to a marked degree. Interior fats 
are plentiful but may be deficient or excessive as compared to Choice 
loins. The outer covering of fat is fairly smooth but not so evenly 
distributed. Bones are hard and white. The flesh is firm, slightly 
coarse grained, and light to medium red in color. 
Medium or A 7 o. 3. — Medium or No. 3 grade mutton loins lack full- 
ness or plumpness as compared with those of better grades. Interior 
fats are scant, but small quantities are usually found around the 
kidneys. Exterior fats range from moderate to deficient. There is 
usually a thin covering on either side of the backbone but scarcely 
any on the flanks. Bones are white and hard. The flesh is some- 
what coarse, moderately firm, and medium to dark red in color. 
Common or No. If. — Common or No. 4 grade mutton loins are the 
lowest grade generally offered for fresh-meat consumption. They 
are thin, flat, or sunken. Bones are prominent, white, hard, and 
flinty. Both interior and exterior visible fats are generally scant. 
There may be small spots or streaks along the spine. The flesh is 
coarse and inclined to be soft, flabby, and dark red in color. 
Cull or No. 5. — Cull or No. 5 grade mutton loins are not offered 
generally for fresh-meat consumption and are therefore not an im- 
portant commercial product. They are exceptionally thin in all 
parts. Both interior and exterior visible fats are almost totally 
lacking. Bones are very prominent, hard, white, and flinty. The 
flesh is very dark, coarse, soft, and watery. 
