GRADES OF DRESSED LAMB AND MUTTON 
31 
Table 1. — Approximate percentage of total weight of choice-grade lamb car- 
casses represented by each wholesale cut under different methods of cutting 
Wholesale cut 
CHICAGO, ILL. 
Hindsaddle (1 rib) 
Foresaddle (12 ribs) 
Subdivisions: 
Legs 
Loins (including flank) 
Hotel rack (9 ribs) 
Chuck (including neck) 
Breasts (including shanks) 
LOS ANGELES, CALIF. 
Hindsaddle (1 rib) 
Forequarters (12 ribs) 
Subdivisions: 
Legs 
Loins (including flank) 
Hotel rack (9 ribs) 
Chucks (including neck and breasts) 
PHILADELPHIA, PA. 
Hindsaddle 
Foresaddle (13 ribs) 
Per cent 
100 
33 
17 
12 
23.5 
14.5 
100 
100 
30 
19 
13 
Wholesale cut 
Philadelphia, pa. — continued 
Subdivisions: 
Leg 
Loin 
Rack 
Wing 
NEW YORK, N. Y. 
Hindsaddle 
Foresaddle (13 ribs) 
Subdivisions: 
Legs 
Loin (including flank) 
Rack (9 ribs) 
Chucks (including neck and shanks) 
Breasts 
BOSTON, MASS. 
Legs 
Chops (8 ribs including loin) 
Forequarter (5 ribs) 
Per cent 
100 
100 
33 
17 
12 
30 
100 
34 
32 
34 
In the division of mutton carcasses into wholesale cuts there are 
more striking variations in yields of cuts than in the case of lamb. 
For instance, the percentage }<ield of legs from a Choice grade lamb 
carcass is 1 to 2 per cent greater than the yield of legs from a Choice 
grade mutton carcass. With proper allowance for greater quanti- 
ties of kidney fat in mutton carcasses, loins from lamb carcasses also 
show an increase yield of approximately 1 to 2 per cent. Percentage 
yields of racks and chucks from lamb and mutton carcasses of the 
same grade are generally very close. Mutton carcasses, however, 
show a much greater percentage of breasts and shanks. 
STANDARD GRADES OF WHOLESALE LAMB AND MUTTON CUTS 
The grade of the wholesale cuts of all meats usually corresponds 
to the grade of the carcass from which they were taken. But a car- 
cass falling within the Good grade might, for example, have loins 
or legs which would grade Choice or Commercial, if considered alone 
and not as a part of the entire carcass. In such case the cut would 
not be of the same grade as the carcass, since its excellence or defi- 
ciency would be compensated for by some other part in the final 
determination of the grade of the carcass. 
For this and other reasons it is desirable to consider the wholesale 
cuts by themselves according to their conformation, finish, and 
quality. In many instances the weight of the cut rather than the 
grade influences the price. This at times has resulted in penalizing 
lighter cuts of choice quality as compared with heavier cuts of a 
lower grade. In some cases involving the purchase of lamb cuts the 
