GRADE OF DRESSED LAMB AND MUTTON 19 
The outer covering of fat is smooth and even over the back and 
hips, diminishing sharply toward the shanks and flanks. The fat 
covering is interspersed with thin strips of lean flesh under the fell, 
but these are not usually so pronounced as in Choice and Prime grade 
carcasses. Interior fats are plentiful, but they are unevenly distrib- 
uted, being in greatest quantity in the regions of kidneys and crotch. 
All fats are of good quality and white or slightly creamy in color. 
The flesh is moderately firm, fine grained, and light pink in color. 
Commercial. — Commercial grade lamb carcasses have fair confor- 
mation, finish, and quality. They are usually somewhat angular 
or rangy in conformation, with moderately long thin necks and 
shanks and relatively narrow hips, back, and shoulders. They have 
moderately long tapering legs and they lack the plumpness of the 
better grades. Ribs and loins are lacking somewhat in depth of 
flesh. The break joints of forelegs show four well-defined soft 
ridges, but these lack redness to a marked degree. 
Carcasses of this grade usually have a moderately thin outer 
covering of fat but it is not evenly distributed. There are also 
some carcasses in this grade that have excessive quantities of fat 
which disqualify them for a higher grade. Interior fats are rela- 
tively scarce, the kidneys being only partially covered. Small quan- 
tities are also found in the crotch. The thin strips of lean under 
the fell are not nearly so prominent as in the better grades. Heavier 
carcasses of this grade or those approaching the yearling mutton 
stage have proportionately greater quantities of fat than lighter 
carcasses. The flesh is usually inclined to be soft, spongy, and 
moderately fine-grained, or may be firm in carcasses from heavier 
and older animals. Its color varies from light to dark pink. 
Utility. — Utility grade lamb carcasses are angular and have poor 
conformation, finish, and quality. All bones are prominent. Such 
carcasses are disproportionately long and narrow. The contour of 
the backbone is plainly visible from neck to tail. Sides are thin 
and flanks thin and flabby. There is little or no exterior or interior 
fat, slight traces being sometimes found around the kidneys and in 
the crotch. The heavier and older carcasses frequently have small 
patches of fat in the regions of the kidneys. This fat usually has 
a bluish tinge. Bones are usually soft but they lack the redness 
of those in better-grade carcasses. The break joints of forelegs have 
knuckle ends removed and show four well-defined, relatively soft 
ridges. Because of lack of finish the flesh is soft, spongy, and in- 
clined to be watery. It appears coarse and fibrous. Its color may 
be dark pink or have a brownish tinge. Carcass weights vary widely 
and range from 15 to 40 pounds but usually are between 25 and 35 
pounds. 
Cull. — Cull grade lamb carcasses are not offered regularly for retail 
trade and are found in the markets only occasionally. Such car- 
casses are almost entirely devoid of visible fat and are of the most 
inferior conformation and quality. Proportion of bone to meat is 
very high. In fact, the term "emaciated" properly describes car- 
casses of Cull grade lamb. The flesh is dark, soft, coarse-grained 
and, owing to lack of nourishment or other causes, appears fibrous 
to a marked degree. Except to supply a limited demand from cer- 
