44 BULLETIX 1470, U. S. DEPARTMENT OF AGRICULTURE 
which is a requisite for Choice grade saddles. Good grade saddles 
are usually fairly thick and full through the rumps and loins; the 
legs are slightly more tapering than those of Choice grade. The 
outer covering of fat may be slightly rougher or it may not be so 
evenly distributed. Interior fats are plentiful around the kidneys 
and in the crotch, and may be slightly deficient or excessive as com- 
pared to Choice grade. The bones are hard and white. The flesh 
is firm, slightly coarse grained, and light to medium red in color. 
Medium or No. 3. — Medium or No. 3 grade mutton hindsaddles 
have relatively long and tapering legs. Loins have moderate depth 
of flesh but are inclined to be somewhat flat or slightly sunken. 
There are moderate quantities of interior fats and the kidneys 
usually are only partly covered. There is generally a thin outer 
covering of fat over the thicker parts of loins and rumps, but little 
elsewhere. Bones are hard and white. The flesh is moderately firm 
but somewhat coarse grained, and medium to dark red in color. 
Common or No. 4- — Common or No. 4 grade mutton hindsaddles 
are the lowest grade offered generally for fresh-meat consumption. 
Legs are long, thin, and sharply tapering. Loins are thin, flat, and 
sunken and flanks are very thin. There are usually little or no in- 
terior fats except for slight traces around the kidneys and only 
small spots or streaks of exterior fats on the rumps and loins. 
Bones are hard and white. The flesh is coarse grained, soft, flabby, 
watery, and dark red in color. 
Cirfl or No. 5. — Cull or No. 5 grade mutton hindsaddles are not of- 
fered generally for fresh-meat consumption. They are principally 
from old, emaciated ewes, and the percentage of bone to meat is 
high. Because of this the flesh has the appearance of hanging to, 
rather than surrounding, the bones. Bones are white, hard, and 
flinty. The flesh is coarse, soft, flabby, and very dark. 
GRADES OF MUTTON LEGS 
Prime or No. J.I.— Prime or No. Al grade mutton legs are very 
thick, short, and plump. The rumps and thicker parts of the legs 
are smoothly and evenly covered with firm white or slightly yellow- 
ish fat which extends well down to the shanks. The flesh is fine 
grained, firm, and light to medium red in color. Bones are rela- 
tively hard and white. 
Choice or No. 1. — Choice or No. 1 grade mutton legs are relatively 
short, thick, full, and bulging. The rumps and thicker parts of the 
legs are well and evenly covered with firm white or slightly yellow- 
ish fat which gradually diminishes toward the shanks. Bones are 
white and hard. The flesh is moderately fine grained, firm, and light 
red in color. 
Good or No. 2. — Good or No. 2 grade mutton legs resemble 
Choice grade mutton legs in most respects. They are usually slightly 
deficient in conformation and lack some of the evenness of exterior fat 
covering found on Choice legs. Bones are white and hard. The flesh 
is firm, slightly coarse grained, and light to medium red in color. 
Medium or No. 3. — Medium or No. 3 grade mutton legs are rela- 
tively long and tapering and lack the fullness or depth of flesh of 
the better grades. There is usually a thin outer covering of fat over 
the thicker parts of legs, which diminishes sharply toward the shanks. 
