GRADES OF DRESSED LAMB AND MUTTON 43 
GRADES OF LAMB BREASTS AND SHANKS 
Prime or No. Al. — Prime or No. Al grade lamb breasts are thick 
and fat and shanks are thick, full, and plump. The outer covering 
of fat is smooth and even and covers all the fleshy parts. Breasts of 
this grade have a high proportion of fat to lean and there is a thin 
covering of fat over the inside of the ribs. Bones are small, soft, and 
red. The flesh is firm, fine grained or velvety, and light pink in color. 
Choice or No. 1. — Choice or No. 1 grade lamb breasts resemble 
prime grade lamb breasts rather closely in most respects. They 
are usually slightly deficient in finish, and lack some of the smooth- 
ness and evenness of fat distribution characteristic of Prime grade 
breasts and chucks, but not to a marked extent. Bones are soft and 
red. The flesh is fine grained and light pink in color. 
Good or No. 2.— Good or No. 2 grade lamb breasts are moderately 
thick but have only a relatively thin covering of fat, which is fairly 
smooth and even, but deficient in these respects as compared with 
those of Choice grade. Bones are soft and red. The flesh is moder- 
ately fine grained, firm, and light pink in color. 
Medium or No. 3. — Medium or No. 3 grade lamb breasts are thinly 
fleshed. Shanks are long and tapering. Breasts have small quan- 
tities of fat distributed through the lean. Bones are soft but lack- 
redness. The flesh is inclined to be soft or spongy, slightly coarse 
grained, and dark pink. 
Common or No. 4- — Common or No. 4 grade lamb breasts are 
thinly fleshed in all parts and are usually almost devoid of visible 
fat. The bones, although soft, show little or no redness. The flesh 
is coarse, soft, flabby, eatery, and dark. 
Cull or No. 5. — Cull or No. 5 grade lamb breasts are rarely offered 
for fresh-meat trade. The proportion of bone to flesh is high. Flesh 
is coarse, soft, stringy, flabby, and watery, and very dark. 
GRADES OF WHOLESALE MUTTON CUTS 
GRADES OF MUTTON HINDSADDLES 
Prime or No. Al. — Prime or No. Al grade mutton hindsaddles 
are very thick, broad, and compact. They have short, thick, full, 
plump legs, broad, well-fleshed loins, and thick, full flanks. There is 
a fairly deep, very smooth, and even covering of fat over the loins 
and rumps, diminishing gradually toward the shanks, but it is not 
excessive at any point. Interior fats are plentiful in the crotch, 
and the kidneys are well and evenly covered. All fats are of ex- 
cellent quality, creamy white, and brittle. The flesh is firm, fine 
grained, and light red in color. 
Choice or No. 1. — Choice or No. 1 grade mutton hindsaddles have 
short legs, thick, full, and plump loins, and relatively short shanks. 
Flanks are thick and well proportioned. There is a thick outer 
covering of firm, white, or slightly yellowish fat over loins and 
thicker parts of legs, which diminishes gradually toward the shanks 
and flanks. Interior fats are plentiful and kidneys are well covered. 
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 hindsaddles re- 
semble Choice grade mutton saddles in most respects. They may be 
slightly deficient in conformation, or lack the evenness of fat covering 
