GRADE OF DRESSED LAMB AND MUTTON 41 
bone but diminishes toward the tips of the ribs. It may also be some 
what excessive or wasty compared with that on Choice grade racks. 
Bones are soft and red. The flesh is moderated firm, fine grained, 
smooth, and light pink in color. 
Commercial. — Commercial grade lamb racks lack fullness or plump- 
ness to a marked extent. Bones are soft but may lack the redness of 
those in better-finished carcasses. The fat covering is moderately thin. 
The flesh is inclined to be soft, moderately fine grained, and light to 
dark pink in color. 
Utility. — Utility grade lamb racks are the lowest grade offered gen- 
erally on the retail markets. They are thin and shelly. Bones are 
prominent and lack redness. There are usually little or no visible 
exterior or interior fats. The flesh is dark, soft or flabby, and watery. 
Gull. — Cull grade lamb racks are unsuitable for retail fresh-meat 
trade and are rarely offered. They are almost entirely devoid of 
visible fat. The flesh is extremely dark, coarse, and watery. 
GRADES OF LAMB CHUCKS 
Prime. — Prime grade lamb chucks are thick and full through the 
shoulders. Necks are short and plump. The fat covering is smooth 
and even and extends well over the outer surface. Bones are small, 
soft, and red. The flesh is firm, fine grained or velvety, and light pink 
in color. 
Choice. — Choice grade lamb chucks differ only slightly from Prime 
grade lamb chucks. They may be slightly deficient in conformation, 
but the usual difference is in the quantity and distribution of fats. In 
all other respects chucks of the two grades are practically the same. 
Bones are soft and red. The flesh is firm, fine grained, smooth, and 
light pink in color. 
Good. — Good grade lamb chucks are moderately thick and full 
through the shoulders and have small, fairly short plump necks. The 
fat covering is fairly smooth and evenly distributed, but deficient in 
this respect as compared to Choice grade lamb chucks. Bones are soft 
and red. The flesh is moderately fine grained, firm and smooth. Its 
color is light pink. 
Commercial. — Commercial grade lamb chucks lack fullness or 
plumpness and are somewhat narrow through the shoulders. Bones 
are relatively prominent and necks are inclined to be long and thin. 
Fat covering is moderately thin and sometimes appears only in spots 
on the shoulders. Bones are soft, but lack some of the redness found 
in chucks of the better grades. The flesh is inclined to be soft, mod- 
erately fine grained, and somewhat darker than that of Good grade 
chucks. Its color varies from light to dark pink. 
Utility. — Utility grade lamb chucks are the lowest grade offered 
regularly on the fresh-meat markets. They are thin and narrow 
through the shoulders. Necks are long and thinly fleshed. Utility 
grade chucks have little or no visible fat covering and practically no 
interior fats. Bones are prominent and lack redness. The flesh is 
coarse, soft, watery, and dark. 
Cull. — Cull grade lamb chucks are rarely offered as such to the fresh- 
meat trade. Proportion of bone to flesh is unusually high. Visible 
fats are almost entirely lacking. The flesh is dark, coarse, and watery. 
