18 BULLETIN 1470, U. S. DEPARTMENT OF AGRICUI/rUBE 
Prime or No. A 1. — Prime or No. A 1 grade lamb carcasses are 
practically ideal in conformation, finish, and quality. The general 
outlines of carcasses of this grade are especially attractive, being 
symmetrical to a marked degree, owing to an abundance of highest 
grade, palatable flesh, particularly in the regions of the most desired 
cuts. They are very compact and blocky. have short, thick, plump 
legs, broad backs, thick, well-fleshed loins, ribs, and chucks, well- 
proportioned breasts, and full thick hank-. All fats are firm and 
of excellent quality, but they are not brittle. 
Both exterior and interior fat- are white or slightly creamy in 
color and may be tinged with pink. The outer covering of fat is 
smooth, of moderate depth, evenly distributed over the back and 
sides, and is free from all bunchiness or excessive deposits. The 
fat covering is interspersed with strips of pink flesh over the sides 
and a more even distribution over the lower limits of the breasts 
and flanks. Interior fat- are plentiful but not excessive or wasty, the 
kidney- being covered to a uniform depth. The lean flesh is firm 
in all part.-, fine-grained, and the cut surfaces feel smooth and vel- 
vety to the touch. Its color is light pink. The bones are relatively 
small, soft, and tinged with blood. The break joints of the forelegs 
show four well-defined, relatively soft, spongy red ridges. The 
percentage of carcasses and cuts which grade Prime or Xo. A 1 is 
relatively small. Carcasses and cuts of this grade are usually found 
on the markets after fat-stock shows, but rarely at other times. 
Choice or No. 1. — Choice or No. 1 grade lamb carcasses have ex- 
cellent conformation, finish, and quality, but are usually slightly de- 
ficient in one or more respects as compared with Prime grade car- 
casses. Choice grade carcas>es are relatively short and compact, have 
short plump legsj broad thick backs, thick full loins, ribs, and chucks. 
short, plump necks, and Wfll-proportioned flanks and breasts. The 
general outlines resemble closely those of Prime grade carcasses. All 
fats are of good quality, white or slightly creamy. The outer cover- 
ing of fat is smooth and usually well distributed, but may be deficient 
in this respect as compared to that on Prime grade carcasses. Loins 
and ribs are well covered with fat which recedes to a moderately 
thin covering over hind leg and shoulders. The fat covering i- inter- 
spersed with thin strips of pink flesh over the sides and a more even 
distribution over the lower limits of the breast and flanks. Interior 
fats are plentiful in the crotch and over the kidneys but not excessive. 
The flesh is fine-grained, firm, and has a light pink color. Bones are 
relatively small, soft, and tinged with blond. The break joint of the 
foreleg shows four smooth, moist, well-defined red ridges. 
Good or No. 2. — Good or Xo. '2 grade lamb carcasses have good 
conformation, finish, and quality, but are deficient in one or more 
respects as compared to Choice grade carcasses. Carcasses of 
this grade are well proportioned and reasonably plump but may be 
slightly deficient in breadth or depth acro>> the hips, backs, or shoul- 
ders. Legs, although short and moderately plump, are more tapering 
than in carcasses of the higher grades. Loin-, ribs, and chucks are 
thick and full, and necks are short and reasonably plump. There 
may be slight indications of paunchiness or a slight tendency toward 
the tangy type which is indicated by long tapering -hank- and some- 
what longer body. Bones are soft and tinged with red. both points 
in> heating a young animal. The break joints of the forelegs show 
four well-defined relatively soft red ridires. 
