GRADES OF DRESSED LAMB AND MUTTON 27 
harder, whiter bones, darker flesh, and more brittle fats. They are 
relatively short, compact, and blocky, with a high percentage of meat 
to bone, and carry a high percentage of the total carcass weight in 
the legs, loins, and racks. Legs are relatively short, thick, and 
plump, loins and ribs are deeply fleshed, shoulders are full and com- 
pact, breasts are thick, necks relatively short and plump, and flanks 
full. Bones are somewhat white and hard, but most carcasses of 
this grade are from relatively young sheep. The feet are severed 
from the legs at the ankle joint, leaving two smooth, hard, white 
ridges. The outer covering of fat is fairly deep, smooth, and evenly 
distributed, but not excessive at any point. Interior fats are plenti- 
ful in the crotch, over the kidneys, and on the inside of the chest 
cavity, but are not excessive or wasty. All fats are of excellent 
quality, are creamy white, tending to a yellowish tinge, and are brittle. 
The strips of lean under the fell on the sides and breasts are 
prominent, and light red in color. The flesh is firm, fine-grained, 
and of light red color. 
Choice or No. 1. — Choice or No. 1 grade mature mutton carcasses 
resemble Choice grade yearling mutton carcasses rather closely in 
some respects, but haA'e harder bones, darker flesh, and more brittle 
fat. Choice grade carcasses have excellent conformation, finish, and 
quality. They have relatively short, stocky legs, thick loins and 
ribs, full fleshy shoulders, and thick breasts. Carcasses of this grade 
have good breadth in proportion to length and are not rangy or 
angular. Bones are relatively hard and white. The feet are severed 
from the legs at the ankle joints. The joints of the forelegs show 
two smooth, hard, white ridges. 
The outer covering of fat is smooth and evenly distributed, having 
greatest depth over the rumps, loins, and back, but is not excessive 
at any point. Interior fats are plentiful in the crotch, around the 
kidneys, and on the interior walls, but are not wasty. All fats are of 
excellent quality, creamy colored, inclining to a yellowish tinge, and 
brittle to a marked degree. 
The strips of lean under the fell on the sides and breasts are prom- 
inent and are light red in color. The flesh is firm, moderately fine 
grained, and has a light red color. Bunchy or excessive quantities 
of exterior or interior fat bar a carcass from this grade. 
Good or No. 2. — Good or Xo. 2 grade mature mutton carcasses have 
good conformation, finish, and quality. Good grade carcasses, al- 
though well proportioned and moderately plump, may be slightly 
deficient in breadth or depth across the hips, back, and shoulders as 
compared to choice carcasses. Legs are relatively short and thickly 
fleshed. Good grade carcasses generally have wider barrels and 
more distended ribs than choice carcasses. The grade admits a 
higher percentage of ewes and the bones may be slightly harder 
and more flinty. 
The outer covering of fat. although fairly even, varies to some 
extent and may be slightly excessive on the rumps or deficient on 
the shoulders, breasts, and flanks. Interior fats are plentiful but 
may be slightly deficient or excessive as compared to Choice grade 
carcasses although not to a marked degree. The strips of lean 
under the fell on the sides are less prominent than on Choice grade 
carcasses but these are well defined. The flesh is firm, slightly 
coarse grained and light to medium red in color. 
