26 BULLETIN 1470, U. 5. DEPAETMEXT OF AGRICULTURE 
white or creamy, and inclined to be brittle. The flesh is moderately 
fine grained, firm, and medium to dark pink in color. 
Good or Xo. 2. — Good or Xo. 2 grade yearling mutton carcasses 
have good conformation, finish, and quality. Such carcasses, al- 
though reasonably plump, may be slightly deficient in breadth across 
the hips. back, and shoulders. Yearling mutton carcasses of this 
grade resemble Good grade lamb carcasses in many respects, but 
have proportionately longer bodies and legs, larger abdominal cavi- 
ties, more distended ribs, and harder bones. The break joints of the 
forelegs are rough and dry and show little redness. 
The outer covering of fat may be fairly even over the back, loins. 
and rumps or it may be slightly rough. Interior fats are plentiful 
in the crotch and the kidneys are usually well covered. The fle>h 
is firm, moderately fine-grained, and has a deep pink to light red 
color. The greatest difference between Good and Choice grades year- 
ling mutton carcasses is in conformation and finish. 
Medium or Xo. 3. — Medium or Xo. 3 grade yearling mutton car- 
casses have fair conformation, finish, and quality. To some extent 
they lack the fullness or plumpness in legs, loins, and ribs found in 
Good carcasses. Shoulders are usually thinly fleshed, and inclined to 
be rough, necks are long, and legs long and tapering. There is 
usually a thin covering of fat over the shoulders, a moderate quan- 
tity on the loins, ribs, and breasts, and practically none elsewhere. 
Except for small quantities around the kidneys and in the crotch, 
interior fats are scant. Although the flesh is moderately fine 
grained, it usually has a relatively high percentage of moisture and 
varies in color from deep pink to light red. 
Common or Xo. J<. — Common or Xo. -f grade yearling mutton 
carcasses are the lowest grade which are offered regularly for sale 
by the retail trade. The principal features which distinguish this 
grade are the marked lack of quality and finish and the high, per- 
centage of bone to flesh. Such carcasses also have poor conforma- 
tion. The contour of the backbone is plainly visible from neck to 
tail. Except for small and uneven patches on the shoulders and 
back, there are usually no other exterior fats. Interior fats are gen- 
erally lacking, but there may be slight traces in the region of the 
kidneys and in the crotch. The flesh is very moist, soft, flabby, and 
dark red in color. 
CuU or Xo. -j. — Cull or Xo. 5 grade yearling mutton carcasses are 
seldom found in retail markets. The grade is all that the term "cull" 
implies. Such carcasses are usually from emaciated animals. All 
bones are prominent to a marked degree, and both exterior and in- 
terior fats are almost totally lacking. The flesh is dark, coarse, soft, 
and watery. Aside from a limited demand from some foreign-born 
residents in the larger cities, none is sold at retail to the fresh-meat 
trade. The bulk is boned at packing plants and used for canning. 
MATURE MUTTON" CARCASSES 
Mature Mutton is graded on the basis of conformation, finish, and 
quality. The grades are Prime or Xo. A 1. Choice or Xo. 1. Good or 
Xo. 2. Medium or Xo. 3. Common or Xo. -±. and Cull or Xo. 5. 
Prime or Xo. A 1. — Prime or Xo. A 1 grade mature mutton car- 
casses are ideal in conformation, finish, and quality. They resemble 
Prime grade yearling mutton carcasses in many respects, but have 
