GRADE OF DRESSED LAMB AND MUTTON 39 
or slightly creamy. The flesh is fine grained, smooth or velvety, and 
light pink in color. 
Choice. — Choice grade lamb foresaddles differ only slightly in one 
or more respects from Prime grade lamb foresaddles. The greatest 
differences are usually in the quantity and distribution of fat. There 
may be slight deficiencies in conformation. There are usually either 
greater or less quantities of fat than are found on Prime grade fore- 
saddles. Bones are soft and red. The flesh is firm, fine grained, and 
light pink in color. 
Good. — Good grade lamb foresaddles are moderately thick and full 
through the shoulders and racks. Breasts are relatively thick, and 
shanks and necks are well proportioned. Bones are soft and red. The 
outer covering of fat is deficient as compared with Choice grade fore- 
saddles and it is not so evenly distributed. Shoulders and back are 
fairly well covered. The flesh is moderately fine grained, firm, and 
smooth. Its color is light pink. 
Commercial. — Commercial grade lamb foresaddles lack thickness or 
fullness of shoulders and racks as compared with Good grade fore- 
saddles. Fat covering is moderately thin and sometimes appears only 
as spots or streaks on the shoulders and racks. Bones are soft but 
lack redness to a marked degree. The flesh is inclined to be soft, mod- 
erately fine grained, and somewhat darker than that of Good grade 
foresaddles. Its color varies from light to dark pink. 
Utility. — Utility grade lamb foresaddles are the lowest grade found 
regularly on the markets. They are long and angular. Bones are 
prominent and thinly covered. Necks are relatively long and thinly 
fleshed. Bones are soft and somewhat whiter than those of higher- 
grade cuts. There are usually little or no visible interior or exterior 
fats, except small patches or streaks on the shoulders. The flesh is 
inclined to be soft, flabby, or watery, and dark, and appears coarse and 
fibrous. 
Cull. — Cull grade lamb foresaddles are not usually found on the 
markets, and therefore are not a factor in the fresh-meat trade. Cuts 
of this grade are very unsightly, extremely thin in all parts, and almost 
entirely devoid of visible fat. All bones are very prominent and the 
flesh is dark, coarse, stringy, soft, and watery. 
GEADES OF LAMB RACKS 
Prime. — Prime grade lamb racks are broad, thick, full, and bulging. 
Bones are soft and red. The outer covering of fat is smooth and even 
over the entire surface, having the greatest depth along the backbone 
and diminishing gradually toward the tips of the ribs. The flesh is 
firm, fine grained, smooth or velvety, and has light pink color. 
Choice. — Choice grade lamb racks resemble Prime grade lamb racks 
closely in most respects. They are usually slightly deficient in depth 
of flesh. They may have slightly uneven distribution and greater or 
less quantities of fat. Although fat covering is fairly uniform it may 
be slightly rough or uneven as compared with that on Prime grade 
racks. Bones are soft and red. The flesh is firm, fine grained, smooth, 
and has light pink color. 
Good. — Good grade lamb racks are moderately thick and full but not 
bulging. The covering of fat has fairly good depth along the back- 
