34 BULLETIN 1470. U. S. DEPARTMENT OF AGRICULTURE 
wasty. and kidneys are well and evenly covered. All fats are white 
or slightly creamy, of excellent quality, firm but not brittle. The 
strips of lean under the fell on the loin are plainly visible and in 
striking contrast to the rest of the surface. These* strips are light 
pink in color. The lean flesh is fine grained, firm, velvety, and light 
pink in color. Bones are soft and red. 
Choice. — The greatest differences between Choice and Prime grade 
hindsaddles are usually in the quantity and distribution of fat. 
Choice grade hindsaddles generally have less fat and as a rule it is 
not so evenly distributed. There may be greater quantities of fat, 
but this must not be excessive, wasty. or bunchy. Choice grade 
hindsaddles are usually slightly lacking in conformation. Bones are- 
soft and red. The flesh is firm, fine grained, and light pink in color. 
Good. — Good grade lamb hindsaddles have relatively short legs 
but they may be slightly deficient in thickness or fullness as compared 
with those of Choice hindsaddles. Good grade lamb hindsaddles 
may also be slightly deficient in breadth or thickness across the loins. 
Flanks are only moderately thick. There is a moderate covering of 
exterior fat over the loins and rumps, diminishing sharply toward 
the shanks. Interior fats are plentiful in the crotch, and the kidneys 
are fairly well covered. Bones are soft and red. The thin strips of 
lean on the loin under the fell are distinct but the contrast is not so 
sharp as on saddles of higher grades. The flesh is moderately firm, 
fine grained, and light pink in color. 
Commercial. — Commercial grade lamb hindsaddles have moderately 
long tapering legs which lack plumpness, and relatively narrow loins 
and hips. The outer covering of fat is moderately thin on top of the 
loins but is generally lacking elsewhere. The thin strips of lean under 
the fell on loins of better grades are usually only slightly in evidence 
on Commercial grade saddles. Interior fats are relatively scarce and 
the kidneys are usually only partially covered. Small quantities are 
also generally found in the crotch. Bones, although soft, lack some 
of the redness of cuts from better-finished carcasses. The flesh is 
usually inclined to be soft, moderately fine grained, and slightly 
darker than that found in the better grades. Its color varies from 
light to dark pink. 
Utility. — Utility grade lamb hindsaddles have long thin legs and 
flat or sunken loins. Flanks are thin and flabby. Bones are promi- 
nent and the proportion of bone to meat is high. Usually there is 
little or no exterior or interior fat or there may be slight traces or 
streaks on the loins close to the spinal column and in the regions of 
the kidneys and crotch. The bones although soft, lack redness. The 
flesh is coarse, soft, flabby, and inclined to be watery, and because of 
a lack of finish, has a dull dark cast, inclining somewhat to a brownish 
tinge. 
Cull. — Cull grade lamb hindsaddles are not offered generally on the 
markets and are not a factor in the fresh-meat trade. Cull grade 
lamb hindsaddles are markedly deficient in all respects. The pro- 
portion of bone to meat is high. Legs are long. thin, and dished or 
sunken, and loins are very thin. Bones are prominent to a marked 
degree and the flesh has the appearance of hanging to the bones 
rather than surrounding them. There is little visible fat, either in- 
terior or exterior, and the flesh is soft, flabby, watery, coarse, and dark. 
