34 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
plentiful but not wasty, and kidneys are well and evenly covered. 
All fats are white or slightly creamy, of excellent quality, firm but 
not brittle. The strips of lean under the fell on the loin are plainly 
visible and in striking contrast to the rest of the surface. These 
strips are light pink in color. The lean flesh is fine grained, firm, 
velvety, and light pink in color. Bones are soft and red. 
Choice or No. 1. — The greatest differences between Choice and 
Prime grade hindsaddles are usually in the quantity and distribution 
of fat. Choice grade hindsaddles generally have less fat and as a rule 
it is not so evenly distributed. There may be greater quantities of fat, 
but this must not be excessive, wasty, or bunchy. Choice grade hind- 
saddles are usually slightly lacking in conformation. 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 hindsaddles have rela- 
tively short legs but they may be slightly deficient in thickness or full- 
ness as compared to those of choice hindsaddles. Good grade lamb 
hindsaddles may also be slightly deficient in breadth or thickness 
across the loins. Flanks are only moderately thick. There is a mod- 
erate covering of exterior fat over the loins and rumps, diminishing 
sharply toward the shanks. Interior fats are plentiful in the crotch, 
and the kidneys are fairly well covered. Bones are soft and red. 
The thin strips of lean on the loin under the fell are distinct but the 
contrast is not so sharp as on saddles 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 hindsaddles have 
moderately long tapering legs which lack plumpness, and relatively 
narrow loins and hips. The outer covering of fat is moderately 
thin on top of the loins but is generally lacking elsewhere. The 
thin strips of lean under the fell on loins of better grades are 
usually only slightly in evidence on Medium grade saddles. In- 
terior fats are relatively scarce and the kidneys are usually only 
partially covered. Small quantities are also generally found in 
the crotch. Bones, although soft, lack some of the redness of 
cuts from better-finished carcasses. The flesh is usually inclined to 
be soft, moderately fine grained, and slightly darker than that found 
in the better grades. Its color varies from light to dark pink. 
Common or No. 4- — Common or No. 4 grade lamb hindsaddles have 
long thin legs and flat or sunken loins. Flanks are thin and flabby. 
Bones are prominent and the proportion of bone to meat is high. 
Usually there is little or no exterior or interior fat or there may 
be slight traces or streaks on the loins close to the spinal column 
and in the regions of the kidneys and crotch. The bones although 
soft, lack redness. The flesh is coarse, soft, flabby, and inclined 
to be watery, and because of a lack of finish, has a dull dark cast, 
inclining somewhat to a brownish tinge. 
Cull or No. 5. — Hindsaddles from Cull grade lamb carcasses are 
not offered generally on the markets and are not a factor in the 
fresh-meat trade. Cull grade lamb hindsaddles are markedly de- 
ficient in all respects. The proportion of bone to meat is high. 
Legs are long, thin, and dished or sunken, and loins are very thin. 
Bones are prominent to a marked degree and the flesh has the ap- 
pearance of hanging to the bones rather than surrounding them. 
There is little visible fat, either interior or exterior, and the flesh 
is soft, flabby, watery, coarse, and dark. 
