14 
there can be no misinterpretation of their meaning. Therefore, 
the terms used in describing the different grades as used in this 
bulletin are here defined and then are used without variation in 
meaning. 
CONFORMATION 
The term conformation covers the general build, form, shape, and 
contour or outline of the carcass or cut. It is dependent on the 
skeleton, the depth of flesh, and the thickness and distribution of ex- 
ternal fat. Breeding is important and exerts a greater influence on 
conformation than any other single factor, although care and feed 
are each important contributing factors. Best conformation in 
lamb and mutton carcasses involves short, stocky, and plump legs, 
thick full loins, well-rounded and full backs, thick, well-fleshed ribs. 
a width of breast and shoulder commensurate with depth of barrel 
and chest cavity, and short plump necks. A poor conformation in- 
volves angularity in general outline, prominent back, shoulder, and 
hip bones, long thin necks and shanks, long, thinly-fleshed legs, and 
shallow loins and ribs. In poor conformation, there is a decided 
lack of symmetry in carcass or cut. 
Aside from the fact that conformation has much to do with de- 
termining the relative attractiveness of the carcass or cut, its chief 
significance consists in the fact that it indicates the ratio between 
meat and bone, as well as the ratio between the more desirable cuts 
such as the loins, racks, and hind legs, and the so-called coarser cuts 
such as breasts and chucks. 
FINISH 
Finish refers to the thickness, color, character, and distribution 
of fat. Best finish implies a smooth, even covering of firm white 
fat over most of the exterior surface of the carcass, being thickest 
over loins and racks, but not excessive at any point. It implies a 
covering of smooth, white interior fat over the kidneys and in the 
crotch, and a much thinner covering over the inner surface of ribs. 
The latter may be slightly wavy. It involves relatively liberal 
deposits of fat between the muscles and along the connective tissue 
of the chucks and breasts. There is relatively little fat between the 
muscles of the hind legs even in highly finished carcasses. 
In the matter of finish there is a marked difference in thickness of 
fat on lamb and mutton. Lamb carcasses seldom show any bunchi- 
ness or roughness in distribution of external fat. In fact, the fat 
is relatively thin and evenly distributed. Well-finished mutton car- 
casses, however, show much greater depth of fat, particularly over 
the backs and rumps. 
Poor finish implies marked deficiency in external and internal 
fats, uneven distribution resulting in bunches or rolls, or a fat which 
is soft, flabby, and yellow instead of being firm and white or cream 
colored. 
A high degree of finish adds much to the attractiveness of a carcass 
or cut, but its chief significance lies in the fact that a certain quantity 
of intermuscular and intercellular fat is essential to quality and 
palatability, and this usually bears a close relation to the quantity 
of external and internal fat of the carcass or cut. An overtinished 
condition, however, results in an uneven distribution of fat, fre- 
