GRADE OF DRESSED LAMB AND MUTTON 43 
Cuts of this grade are generally boned and used in manufactured meat 
products. 
GRADES OF LAMB BREASTS AND SHANKS 
Prime. — Prime grade lamb breasts are thick and fat and shanks 
are thick, full, and plump. The outer covering of fat is smooth and 
even and covers all the fleshy parts. Breasts of this grade have a high 
proportion of fat to lean and there is a thin covering of fat over the 
inside of the ribs. Bones are small, soft, and red. The flesh is firm, 
fine grained or velvety, and light pink in color. 
Choice. — Choice grade lamb breasts resemble Prime grade lamb 
breasts rather closely in most respects. They are usually slightly 
deficient in finish, and lack some of the smoothness and evenness of 
fat distribution characteristic of Prime grade breasts and chucks, but 
not to a marked extent. Bones are soft and red. The flesh is fine 
grained and light pink in color. 
Good. — Good grade lamb breasts are moderately thick but have only 
a relatively thin covering of fat, which is fairly smooth and even, but 
deficient in these respects as compared with those of Choice grade. 
Bones are soft and red. The flesh is moderately fine grained, firm, 
and light pink in color. 
Commercial. — Commercial grade lamb breasts are thinly fleshed. 
Shanks are long and tapering. Breasts have small quantities of fat 
distributed through the lean. Bones are soft but lack redness. The 
flesh is inclined to be soft or spongy, slightly coarse grained, and dark 
pink. 
Utility. — Utility grade lamb breasts are thinly fleshed in all parts 
and are usually almost devoid of visible fat. The bones, although 
soft, show little or no redness. The flesh is coarse, soft, flabby, watery, 
and dark. 
Cull. — Cull grade lamb breasts are rarely offered for fresh-meat 
trade. The proportion of bone to flesh is high. Flesh is coarse, soft, 
stringy, flabby, and watery, and very dark. 
GRADES OF WHOLESALE MUTTON CUTS 
GRADES OF MUTTON HINDSADDLES 
Prime. — Prime grade mutton hindsaddles are very thick, broad, 
and compact. They have short, thick, full, plump legs, broad, well- 
fleshed loins, and thick, full flanks. There is a fairly deep, very 
smooth, and even covering of fat over the loins and rumps, diminish- 
ing gradually toward the shanks, but it is not excessive at any point. 
Interior fats are plentiful in the crotch, and the kidneys are well and 
evenly covered. All fats are of excellent quality, creamy white, and 
brittle. The flesh is firm, fine grained, and light red in color. 
Choice. — Choice grade mutton hindsaddles have short legs, thick, 
full, and plump loins, and relatively short shanks. Flanks are thick 
and well proportioned. There is a thick outer covering of firm, white, 
or slightly yellowish fat over loins and thicker parts of legs, which 
diminishes gradually toward the shanks and flanks. Interior fats are 
plentiful and kidneys are well covered. Bones are white and hard. 
The flesh is firm, moderately fine grained, and has light red color. 
Good. — Good grade mutton hindsaddles resemble Choice grade mut- 
