20 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
carcasses are seldom found on the markets. They are used prin- 
cipally for canning. Weights range usually from 15 to 25 pounds. 
GRADES OF MUTTON CARCASSES 
YEARLING MUTTON CARCASSES 
Yearling mutton carcasses are from animals of the ovine species 
that have passed the lamb age and lost to an appreciable extent 
the characteristics which are peculiar to lamb, but have not reached 
that stage of maturity at time of slaughter when they could be 
properly classed as mutton. The age limits for this group are ap- 
proximately from 14 to 24 months. The grades of yearling- 
mutton carcasses are Prime or No. A 1, Choice or No. 1, Good or 
No. 2, Medium or No. 3, Common or No. 4, Cull or No. 5. 
Prime, or No. A 1. — Prime or No. A. 1 grade yearling mutton 
carcasses closely approach the ideal in conformation, finish, and 
quality. In many respects they resemble Prime grade lamb car- 
casses, differing principally in having somewhat longer bodies in 
proportion to width and depth, harder and whiter bones, slightly 
coarser flesh, and greater quantities of exterior and interior fats. 
They are compact and blocky, have relatively short, plump, well- 
fleshed legs, broad backs, thick, well-fleshed loins, ribs, and chucks, 
thick breasts and flanks. All fats are firm, white or slightly creamy, 
of excellent quality, and are slightly brittle. 
The outer covering of fat is smooth, evenly distributed, of 
moderate depth, and free from bunchiness, The fat is interspersed 
with strips of medium pink lean flesh over the sides and a more 
even distribution over the flanks and breasts. Interior fats are 
plentiful, but not wasty. The kidneys are well covered to a fairly 
uniform depth, and the interior walls of the ribs have a thin 
covering. The lean flesh is firm in all parts, relatively fine grained 
and medium pink in color. The bones are moderately small and 
whiter than in Prime grade lamb carcasses. Yearling mutton 
carcasses which qualify for this grade are exceedingly scarce. 
Choice or No. 1. — Choice or No. 1 grade yearling mutton car- 
casses have excellent conformation, finish, and quality. They have 
relatively short and plump legs, thick loins and ribs, full-fleshed 
shoulders, thick breasts and a length of body commensurate with depth 
and breadth of carcass. Choice grade carcasses have good breadth 
in proportion to length, but are relatively heavier in the fore- 
quarters than lamb carcasses of the same grade. They resemble 
Choice grade lamb carcasses in many respects, but have propor- 
tionately longer bodies, legs, and necks, larger abdominal cavities, 
and more distended ribs. Compared with lamb, the bones are harder 
and whiter. Where the foot is removed from the foreleg the end 
of the bone shows a rough, dry, and comparatively hard surface. 
The outer covering of fat is smooth and well distributed, over 
loins, ribs, and shoulders. The fat covering is interspersed with 
thin strips of dark pink flesh under the fell extending over the 
sides and a more even distribution over the lower limits of the 
breasts and flanks. Interior fats are plentiful in the crotch and the 
kidneys are well and evenly covered. All fats are of good quality, 
