GRADES OF DRESSED LAMB AND MUTTON 37 
Flanks are fairly thick and well filled out. Generally the fat cover- 
ing is not so smooth or evenly distributed as on Prime loins. In- 
terior fats are plentiful and kidneys are well covered. There may be 
greater quantities of fat than are found in Prime grade loins but such 
fat deposits should not be excessively bunchy or wasty. Bones are 
soft and red. The flesh is firm, fine grained, and light pink in color. 
Good or No. 2. — Good or No. 2 grade lamb loins lack somewhat the 
thickness and fullness of those of higher grades. The flanks are 
only moderately plump. There is a moderately thick covering of 
exterior fat which diminishes sharply toward the flanks. Interior 
fats are plentiful and the kidneys are fairly well covered. Bones are 
soft and red. The thin strips of lean under the fell are distinct, 
but the contrast is not so sharp as on those of higher grades. The 
flesh is moderately firm, fine grained, and light pink in color. 
Medium or No. 3. — Medium or No. 3 grade lamb loins are moder- 
ately thin, narrow, and lack fullness. There is usually a moderately 
thin outer covering of fat along the backbone and scarcely any on the 
sides and flanks. Interior fats are relatively scarce and the kidneys 
are usually only partially covered. The thin strips of lean under the 
fell which are more or less prominent on loins of better grades are usu- 
ally only slightly in evidence on medium loins. Bones are soft but 
may lack some of the redness found in better-finished carcasses. The 
flesh is usually inclined to be soft, moderately fine grained, and slightly 
darker than good grade loins. Its color varies from light to dark pink. 
Common or No. 4- — Common or No. 4 grade lamb loins are the 
lowest grade usually found on the markets and they represent a very 
small percentage of the offerings. Such loins are thin, flat, or 
sunken. Flanks are thin and flabby. Bones are prominent and the 
proportion of bone to meat is high. Usually there are very little 
or no interior or exterior fats, but there may be slight traces or 
streaks close to the spinal column and around the kidneys. The flesh 
is coarse, soft, flabby, and inclined to be watery. It has a dull, dark 
cast inclining to a brownish tinge. 
Cull or No. 5. — Cull or No. 5 grade lamb loins are thin, shelly, 
sunken, and almost entirely devoid of visible fat. The flesh is dark, 
coarse, soft, and watery. Bones are white but relatively soft. The 
proportion of bones to flesh is high. Such loins are seldom offered 
for retail fresh meat trade. 
Lamb flanks. — Inasmuch as flanks are seldom sold at wholesale as 
such but are left attached to the loin they are in reality a part of that 
wholesale cut. The grade descriptions of loins include also grade 
description of flanks. Separate descriptions for grades of flanks 
are therefore not included. 
GRADFS OF LAM 15 FOKFSADDLFS 
Prime or No. A 1. — Prime or No. A 1 grade lamb foresaddles have 
thick, full shoulders, and broad, thick, and bulging racks. Breasts 
are thick and well proportioned. Shanks and necks are relatively 
small. Bones are small, soft, and tinged with red. The outer cov- 
ering of fat is smooth and evenly distributed, having the greatest 
depth over the back and shoulders and extending well over the 
breasts. There are moderate quantities of fat deposits on the interior 
walls and along the breast bones, All fats are of excellent quality, 
