20 BULLETIN 147 0, U. S. DEPARTMENT OF AGRICULTURE 
tain foreign-born residents in the larger cities, who prefer lean flesh 
without fat or finish, Cull grade lamb carcasses are seldom found 
on the markets. They are used principally 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 
approximately from 14 to 24 months. The grades of yearling 
mutton carcasses are Prime, Choice, Good, Commercial, Utility, and 
Cull. 
Prime. — Prime grade yearling mutton carcasses closely approach 
the ideal in conformation, finish, and quality. In many respects 
they resemble Prime grade lamb carcasses, 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- 
lieshed 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. — Choice grade yearling mutton carcasses 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 forequarters than lamb 
carcasses of the same grade. They resemble Choice grade lamb 
carcasses in many respects, but have proportionately 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, 
