26 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
white or creamy, and inclined to be brittle. The flesh is moderately 
fine grained, firm, and medium to dark pink in color. 
Good. — Good grade yearling mutton carcasses have good formation, 
finish, and quality. Such carcasses, although reasonably plump, may 
be slightly deficient in breadth across the hips, back, and shoulders. 
Yearling mutton carcasses of this grade resemble Good grade lamb 
carcasses in many respects, but have proportionately longer bodies 
and legs, larger abdominal cavities, more distended ribs, and harder 
bones. The break joints of the forelegs are rough and dry and show 
little redness. 
The outer covering of fat may be fairly even over the back, loins, 
and rumps or it may be slightly rough. Interior fats are plentiful 
in the crotch and the kidneys are usually well covered. The flesh 
is firm, moderately fine-grained, and has a deep pink to light red 
color. The greatest difference between Good and Choice grades 
yearling mutton carcasses is in conformation and finish. 
Commercial. — Commercial grade yearling mutton carcasses have 
fair conformation, finish, and quality. To some extent they lack 
the fullness or plumpness in legs, loins, and ribs found in Good 
grade carcasses. Shoulders are usually thinly fleshed, and inclined to 
be rough, necks are long, and legs long and tapering. There is 
usually a thin covering of fat over the shoulders, a moderate quan- 
tity on the loins, ribs, and breasts, and practically none elsewhere. 
Except for small quantities around the kidneys and in the crotch, 
interior fats are scant. Although the flesh is moderately fine grained, 
it usually has a relatively high percentage of moisture and varies 
in color from deep pink to light red. 
Utility. — Utility grade yearling mutton carcasses are the lowest 
grade which are offered regularly for sale by the retail trade. The 
principal features which distinguish this grade are the marked lack 
of quality and finish and the high percentage of bone to flesh. Such 
carcasses also have poor conformation. The contour of the back- 
bone is plainly visible from neck to tail. Except for small and 
uneven patches on the shoulders and back, there are usually no 
other exterior fats. Interior fats are generally lacking, but there 
may be slight traces in the region of the kidneys and in the crotch. 
The flesh is very moist, soft, flabby, and dark red in color. 
Gull. — Cull grade yearling mutton carcasses are seldom found in 
detail markets. The grade is all that the term "Cull" implies. Such 
carcasses are usually from emaciated animals. All bones are promi- 
nent to a marked degree, and both exterior and interior fats are 
almost totally lacking. The flesh is dark, coarse, soft, and watery. 
Aside from a limited demand from some foreign-born residents in 
the larger cities, none is sold at retail to the fresh-meat trade. The 
bulk is boned at packing plants and used for canning. 
MATURE MUTTON CARCASSES 
Mature mutton is graded on the basis of conformation, finish, and 
quality. The grades are Prime, Choice, Good, Commercial, Utility, 
and Cull. 
Prime. — Prime grade mature mutton carcasses are ideal in con- 
formation, finish, and quality. They resemble Prime grade yearling 
mutton carcasses in many respects, but have harder, whiter bones, 
