28 BULLETIN 147 0. U. S. DEPARTMENT OF AGRICULTURE 
Commercial. — Commercial grade mature mutton carcasses have fair 
conformation, finish, and quality. Carcasses of this grade lack the 
fullness or plumpness in legs, loins, and ribs found in carcasses of the 
better grades. Shoulders are only moderately well fleshed. Car- 
casses of this grade are relatively narrow through the hips and across 
the back, and the bones of the spinal column are prominent. Because 
of these deficiencies such carcasses appear somewhat long and angular. 
The abdominal cavity is relatively wide and the curvature of the ribs 
is very marked, especially in ewe mutton carcasses. 
The thin strips of lean flesh under the fell which are so prominent 
on well-finished carcasses are only slightly in evidence on Com- 
mercial grade carcasses. There is usually a thin covering of fat 
over the back, loins, and rumps, but practically none on the legs. 
The flanks are inclined to be thin. There are moderate quantities of 
interior fats around the kidneys but not sufficient quantities to cover 
them and there are only traces elsewhere. The flesh is moderately 
firm, but somewhat coarse grained and medium to dark red in color. 
Utility. — Utility grade mature mutton carcasses are the lowest 
grade offered regularly for retail trade purposes. They are angular 
in conformation, thinly fleshed, and lacking in finish. Such carcasses 
are narrow across the hips, loins, backs, and shoulders. The contour 
of the backbone is plainly visible from end to end and other bones are 
prominent. The grade consists principally of carcasses from old. 
thin-fleshed ewes. The bones are therefore usually hard, white, and 
flinty. Small and uneven patches of exterior fat are occasionally 
found on loins, backs, or shoulders. There are usually traces of fat 
around the kidneys, but practically no other interior fats. That which 
is found is of poor quality. The flesh is coarse grained, inclined to 
be soft and flabby, and dark red in color. 
Cull . — Cull grade mature mutton carcasses are all that the term 
" Cull " implies. They are mostly from old, worn-out. emaciated 
ewes, and are not found on all dressed-meat markets. All bones are 
prominent and the proportion of bone to flesh is exceedingly high. 
Carcasses are entirely devoid of visible fat and the flesh is very un- 
attractive. It is soft, flabby, watery, and very dark in color. Such 
carcasses usually are boned and the flesh is used for canning. 
STANDARD WHOLESALE CUTS OF LAMB AND MUTTON 
Carcasses of lamb and mutton are rarely divided into parts or cuts 
before thev reach the wholesale markets. To a considerable extent 
whole carcasses are sold as such to retail dealers, and division into 
cuts is usually made by the retailer. In the case of hotel and 
restaurant trade and some retail dealers, carcasses are divided into 
cuts at the wholesale market, principally because such buyers re- 
quire only certain cuts to satisfy their customers or they sell more of 
certain cuts than others. Carcasses of lamb and mutton are seldom 
divided or split into sides, except for retail purposes, therefore the 
term " quarter " which is commonly used in connection with trading 
in beef, is seldom used in the wholesale lamb and mutton trade. 
