44 BULLETIN 14 70, U. S. DEPARTMENT OF AGRICULTURE 
ton saddles in most respects. They may be slightly deficient in con- 
formation, or lack the evenness of fat covering which is a requisite 
for Choice grade saddles. Good grade saddles are usually fairly thick 
and full through the rumps and loins ; the legs are slightly more taper- 
ing than those of Choice grade. The outer covering of fat may be 
slightly rougher or it may not be so evenly distributed. Interior fats 
are plentiful around the kidneys and in the crotch, and may be slightly 
deficient or excessive as compared with Choice grade. The bones are 
hard and white. The flesh is firm, slightly coarse grained, and light 
to medium red in color. 
Commercial . — Commercial grade mutton hinclsadclles have rela- 
tively long and tapering legs. Loins have moderate depth of flesh 
but are inclined to be somewhat flat or slightly sunken. There are 
moderate quantities of interior fats and the kidneys usually are only 
partly covered. There is generally a thin outer covering of fat over 
the thicker parts of loins and rumps, but little elsewhere. Bones are 
hard and white. The flesh is moderately firm but somewhat coarse 
grained, and medium to dark red in color. 
Utility. — Utility grade mutton hindsaddles are the lowest grade 
offered generally for fresh-meat consumption. Legs are long, thin, 
and sharply tapering. Loins are thin, flat, and sunken and flanks are 
very thin. There are usually little or no interior fats except for slight 
traces around the kidneys and only small spots or streaks of exterior 
fats on the rumps and loins. Bones are hard and white. The flesh 
is coarse grained, soft, flabby, watery, and dark reel in color. 
Cull. — Cull grade mutton hinclsadclles are not offered generally for 
fresh-meat consumption. They are principally from old. emaciated 
ewes, and the percentage of bone to meat is high. Because of this the 
flesh has the appearance of hanging to, rather than surrounding, the 
bones. Bcnes are white, hard, and flinty. The flesh is coarse, soft, 
flabby, and very dark. 
GRADES OF MUTTON LEGS 
Prime. — Prime grade mutton legs are very thick, short, and plump. 
The rumps and thicker parts of the legs are smoothly and evenly cov- 
ered with firm white or slightly yellowish fat which extends well down 
to the shanks. The flesh is fine grained, firm, and light to medium red 
in color. Bones are relatively hard and white. 
Choice. — Choice grade mutton legs are relatively short, thick, full, 
and bulging. The rumps and thicker parts of the legs are well and 
evenly covered with firm white or slightly yellowish fat which grad- 
ually diminishes toward the shanks. Bones are white and hard. The 
flesh is moderately fine grained, firm, and light red in color. 
Good. — Good grade mutton legs resemble Choice grade mutton legs 
in most respects. They are usually slightly deficient in conformation 
and lack some of the evenness of exterior fat covering found on Choice 
legs. Bones are white and hard. The flesh is firm, slightly coarse 
grained, and light to medium red in color. 
Commercial. — Commercial grade mutton legs are relatively long and 
tapering and lack the fullness or depth of flesh of the better grades. 
There is usually a thin outer covering of fat over the thicker parts 
of legs, which diminishes sharply toward the shanks. Bones are hard 
