GRADE OF DRESSED LAMB AND MUTTON 27 
darker flesh, and more brittle fats. They are relatively short, com- 
pact, and blocky, with a high percentage of meat to bone, and carry 
a high percentage of the total carcass weight in the legs, loins, and 
racks. Legs are relatively short, thick, and plump, loins and ribs 
are deeply fleshed, shoulders are full and compact, breasts are thick, 
necks relatively short and plump, and flanks full. Bones are some- 
what white and hard, but most carcasses of this grade are from 
relatively young sheep. The feet are severed from the legs at the 
ankle joint, leaving two smooth, hard, white ridges. The outer 
covering of fat is fairly deep, smooth, and evenly distributed, but 
not excessive at any point. Interior fats are plentiful in the crotch, 
over the kidneys, and on the inside of the chest cavity, but are not 
excessive or wasty. All fats are of excellent quality, are creamy 
white, tending to a yellowish tinge, and are brittle. 
The strips of lean under the fell on the sides and breasts are 
prominent, and light red in color. The flesh is firm, fine-grained, 
and of light red color. 
Choice. — Choice grade mature mutton carcasses resemble Choice 
grade yearling mutton carcasses rather closely in some respects, but 
have harder bones, darker flesh, and more brittle fat. Choice grade 
carcasses have excellent conformation, finish, and quality. They have 
relatively short, stocky legs, thick loins and ribs, full fleshy shoulders, 
and thick breasts. Carcasses of this grade have good breadth in pro- 
portion to length and are not rangy or angular. Bones are relatively 
hard and white. The feet are severed from the legs at the ankle joints. 
The joints of the forelegs show two smooth, hard, white ridges. 
The outer covering of fat is smooth and evenly distributed, having 
greatest depth over the rumps, loins, and back, but is not excessive 
at any point. Interior fats are plentiful in the crotch, around the 
kidneys, and on the interior walls, but are not wasty. All fats are of 
excellent quality, creamy colored, inclining to a yellowish tinge, and 
brittle to a marked degree. 
The strips of lean under the fell on the sides and breasts are prom- 
inent and are light red in color. The flesh is firm, moderately fine 
grained, and has a light red color. Bunchy or excessive quantities 
of exterior or interior fat bar a carcass from this grade. 
Good. — Good grade mature mutton carcasses have good conforma- 
tion, finish, and quality. Good grade carcasses, although well propor- 
tioned and moderately plump, may be slightly deficient in breadth or 
depth across the hips, back, and shoulders as compared with Choice 
grade carcasses. Legs are relatively short and thickly fleshed. Good 
grade carcasses generally have wider barrels and more distended ribs 
than Choice carcasses. The grade admits a higher percentage of ewes 
and the bones may be slightly harder and more flinty. 
The outer covering of fat, although fairly even, varies to some 
extent and may be slightly excessive on the rumps or deficient on 
the shoulders, breasts, and flanks. Interior fats are plentiful but 
may be slightly deficient or excessive as compared with Choice grade 
Carcasses although not to a marked degree. The strips of lean 
under the fell on the sides are less prominent than on Choice grade 
carcasses but these are well defined. The flesh is firm, slightly 
coarse grained and light to medium red in color. 
