18 BULLETIN 14 70, U. S. DEPARTMENT OF AGRICULTURE 
Prime. — Prime grade lamb carcasses are practically ideal in con- 
formation, finish, and quality. The general outlines of carcasses of 
this grade are especially attractiye, being symmetrical to a marked 
degree, owing to an abundance of highest grade, palatable flesh, par- 
ticularly in the regions of the most desired cuts. They are very 
compact and blocky, haye short, thick, plump legs, broad backs, thick, 
well-fleshed loins, ribs, and chucks, well-proportioned breasts, and 
full thick flanks. All fats are firm and of excellent quality, but they 
are not brittle. 
Both exterior and interior fats 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 fats are plentiful but not excessive or wasty. the 
kidneys being covered to a uniform depth. The lean flesh is* firm 
in all parts, 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 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. — Choice grade lamb carcasses have excellent conformation, 
finish, and quality, but are usually slightly deficient in one or more 
respects as compared with Prime grade carcasses. Choice grade car- 
casses are relatively short and compact, have short plump legs, broad 
thick backs, thick full loins, ribs, and chucks, short, plump necks, 
and well-proportioned flanks and breasts. The general outlines re- 
semble closely those of Prime grade carcasses. All fats are of good 
quality, white or slightly creamy. The outer covering of fat is 
smooth and usually well distributed, but may be deficient in this 
respect as compared with 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 is 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 blood. The break joint of the 
foreleg shows four smooth, moist, well-defined red ridges. 
Good. — Good grade lamb carcasses have good conformation, finish, 
and quality, but are deficient in one or more respects as compared 
with Choice grade carcasses. Carcasses of this grade are well pro- 
portioned and reasonably plump but may be slightly deficient in 
breadth or depth across the hips, backs, or shoulders. Legs, al- 
though short and moderately plump, are more tapering than in 
carcasses of the higher grades. Loins, 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* rangy type which is indicated by long tapering shanks and some- 
what longer body. Bones are soft and tinged with red, both points 
indicating a young animal. The break joints of the forelegs show 
four well-defined relatively soft red ridges. 
