GRADE OF DRESSED LAMB AND MUTTON 37 
and well filled out. Generally the fat covering is not so smooth or 
evenly distributed as on Prime loins. Interior fats are plentiful and 
kidneys are well covered. There may be greater quantities of fat than 
are found in Prime grade loins but such fat deposits should not be 
excessively bunchy or wasty. Bones are soft and red. The flesh is 
firm, fine grained, and light pink in color. 
Good. — Good grade lamb loins lack somewhat the thickness and 
fullness of those of higher grades. The flanks are only moderately 
plump. There is a moderately thick covering of exterior fat which 
diminishes sharply toward the flanks. Interior fats are plentiful and 
the kidneys are fairly well covered. Bones are soft and red. The 
thin strips of lean under the fell are distinct, but the contrast is not 
sharp as on those of higher grades. The flesh is moderately firm, fine 
grained, and light pink in color. 
Commercial. — Commercial grade lamb loins are moderately thin, 
narrow, and lack fullness. There is usually a moderately thin outer 
covering of fat along the backbone and scarcely any on the sides and 
flanks. Interior fats are relatively scarce and the kidneys are usually 
only partially covered. The thin strips of lean under the fell which 
are more or less prominent on loins of better grades are usually only 
slightly in evidence on medium loins. Bones are soft but may lack 
some of the redness found in better-finished carcasses. The flesh is 
usually inclined to be soft, moderately fine grained, and slightly darker 
than good grade loins. Its color varies from light to dark pink. 
Utility. — Utility grade lamb loins are the lowest grade usually found 
on the markets and they represent a very small percentage of the offer- 
ings. Such loins are thin, flat, or sunken. Flanks are thin and flabby. 
Bones are prominent and the proportion of bone to meat is high. 
Usually there are very little or no interior or exterior fats, but there 
may be slight traces or streaks close to the spinal column and around 
the kidneys. The flesh is coarse, soft, flabby, and inclined to be watery. 
It has a dull, dark cast inclining to a brownish tinge. 
Cull. — Cull grade lamb loins are thin, shelly, sunken, and almost 
entirely devoid of visible fat. The flesh is dark, coarse, soft, and 
watery. Bones are white but relatively soft. The proportion of bones 
to flesh is high. S n ch loins are seldom offered for retail fresh meat 
trade. 
Lamb -flanks. — Inasmuch as flanks are seldom sold at wholesale as 
such but are left attached to the loin they are in reality a part of that 
wholesale cut. The grade descriptions of loins include also grade 
description of flanks. Separate descriptions for grades of flanks are 
therefore not included. 
GRADES OF LAMB FORESADDLES 
Prime. — Prime grade lamb foresaddles have thick, full shoulders, 
and broad, thick and bulging racks. Breasts are thick and well pro- 
portioned. Shanks and necks are relatively small. Bones are small. 
soft, and tinged with red. The outer covering of fat is smooth and 
evenly distributed, having the greatest depth over the back and shoul- 
ders and extending well over the breasts. There are moderate quan- 
tities of fat deposits on the interior walls and along the breast bones. 
All fats are of excellent quality, firm, but not brittle, and are white 
