GRADES OF DRESSED LAMB AXD MUTTON 41 
It may also be somewhat excessive or wasty compared to that on 
Choice grade racks. Bones are soft and red. The flesh is moderately 
firm, fine grained, smooth, and light pink in color. 
Medium or No. 3. — Medium or No. 3 grade lamb racks lack full- 
ness or plumpness to a marked extent. Bones are soft but may lack 
the redness of those in better-finished carcasses. The fat covering is 
moderately thin. The flesh is inclined to be soft, moderately fine 
grained, and light to dark pink in color. 
Common or Xo. 4- — Common or Xo. 4 grade lamb racks are the 
lowest grade offered generally on the retail markets. They are thin 
and shelly. Bones are prominent and lack redness. There are usu- 
ally little or no visible exterior or interior fats. The flesh is dark, 
soft or flabby, and watery. 
Cull or No. 5. — Racks of this grade are unsuitable for retail fresh- 
meat trade and are rarely offered. They are almost entirely devoid 
of visible fat. The flesh is extremely dark, coarse, and watery. 
GKADES OF LAMB CHUCKS 
Prime or No. A 1. — Prime or Xo. A 1 grade lamb chucks are thick 
and full through the shoulders. Xecks are short and plump. The 
fat covering is smooth and even and extends well over the outer sur- 
face. 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 Xo. 1 grade lamb chucks differ only 
slightly from Prime grade lamb chucks. They may be slightly de- 
ficient in conformation, but the usual difference is in the quantity 
and distribution of fats. In all other respects chucks of the two 
grades are practically the same. Bones are soft and red. The flesh 
is firm, fine grained, smooth, and light pink in color. 
Good or No. 2. — Good or Xo. 2 grade lamb chucks are moderately 
thick and full through the shoulders and have small, fairly short 
plump necks. The fat covering is fairly smooth and evenly dis- 
tributed, but deficient in this respect as compared to Choice grade 
lamb chucks. Bones are soft and red. The flesh is moderately fine 
grained, firm, and smooth. Its color is light pink. 
Medium or No. 3. — Medium or Xo. 3 grade lamb chucks lack full- 
ness or plumpness and are somewhat narrow through the shoulders. 
Bones are relatively prominent and necks are inclined to be long 
and thin. Fat covering is moderately thin and sometimes appears 
only in spots on the shoulders. Bones are soft, but lack some of the 
redness found in chucks of the better grades. The flesh is inclined to 
be soft, moderately fine grained, and somewhat darker than that of 
Good grade chucks. Its color varies from light to dark pink. 
Common or No. J/,. — Common or Xo. 4 grade lamb chucks are the 
lowest grade offered regularly on the fresh-meat markets. They 
are thin and narrow through the shoulders. Xecks are long and 
thinly fleshed. Common grade chucks have little or no visible fat 
covering and practically no interior fats. Bones are prominent and 
lack redness. The flesh is coarse, soft, watery, and dark. 
Cull or No. 5. — Cull or Xo. 5 grade lamb chucks are rarely offered 
as such to the fresh-meat trade. Proportions of bone to flesh is 
unusually high. Visible fats are almost entirely lacking. The flesh 
is dark, coarse, and watery. Cuts of this grade are generally boned 
and used in manufactured meat products. 
