28 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
Medium or No. S. — Medium or Xo. 3 grade mature mutton ear- 
masses have fair conformation, finish, and quality. Carcasses of 
this grade lack the fullness or plumpness in legs, loins, and ribs 
found in carcasses of the better grades. Shoulders are only moder- 
ately well fleshed. Carcasses of this grade are relatively narrow 
through the hips and across the back, and the bones of the spinal 
column are prominent. Because of these deficiencies such carcasses 
appear somewhat long and angular. The abdominal cavity is rela- 
tively wide and the curvature of the ribs is very marked, especially 
in ewe mutton carcasses. 
The thin strips of lean flesh under the fell which are so promin- 
ent on well-finished carcasses are only slightly in evidence on 
Medium grade carcasses. N There is usually a thin covering of fat 
over the back, loins, and rumps, but practically none on the legs. 
The flanks are inclined to be thin. There are moderate quantities of 
interior fats around the kidneys but not sufficient quantities to cover 
them and there are only traces elsewhere. The flesh is moderately 
firm, but somewhat coarse grained and medium to dark red in 
color. 
Common or Xo. .). — Common or Xo. 4 grade mature mutton car- 
casses are the lowest grade offered regularly for retail trade pur- 
poses. They are angular in conformation, thinly fleshed, and lack- 
ing in finish. Such carcasses are narrow across the hips, loins, 
backs, and shoulders. The contour of the backbone is plainly visible 
from end to end and other bones are prominent. The grade consists 
principally of carcasses from old. thin-fleshed ewes. The bones 
are therefore usually hard, white, and flinty. Small and uneven 
patches of exterior fat are occasionally found on loins, backs, or 
shoulders. There are usually traces of fat around the kidneys, 
bur practically no other interior fats. That which is found is of poor 
quality. The flesh is coarse grained, inclined to be soft and flabby, 
and dark red in color. 
Cull or Xo. 5 — Cull or Xo. 5 grade mature mutton carcasses are 
all that the term " Cull " implies. They are mostly from old, 
worn-out. emaciated ewes, and are not found on all dressed-meat 
markets. All bones are prominent and the proportion of bone to 
flesh is exceedingly high. Carcasses are entirely devoid of visible 
fat and the flesh is very unattractive. It is soft, flabby, watery, and 
very dark in color. Such carcasses usually are boned and the flesh 
is used for canning. 
STANDARD WHOLESALE CUTS OF LAMB AND MUTTON 
Carcasses of lamb and mutton are rarely divided into parts or cuts 
before they reach the wholesale markets. To a considerable extent 
whole carcasses are sold as such to retail dealers and division into 
cuts is usually made by the retailer. In the case of hotel and 
restaurant trade and some retail dealers carcasses are divided into 
cuts at the wholesale market, principally because such buyers re- 
quire only certain cuts to satisfy their customers or they sell more of 
certain cuts than others. Carcasses of lamb and mutton are seldom 
divided or split into sides, except for retail purposes, therefore the 
term ;; quarter '' which is commonly used in connection with trading 
in beef, is seldom used in the wholesale lamb and mutton trade. 
