GRADE OF DRESSED LAMB AND MUTTON 45 
and white. The flesh is somewhat coarse grained, moderately firm, 
and medium to dark red in color. 
Utility. — Utility grade mutton legs are the lowest grade usually 
found on the fresh-meat markets. They are relatively long, thin, and 
tapering. Bones are hard, white, and flinty. There are practically 
no interior fats and the outer covering of fat is scant. Usually small 
spots or streaks are found on the rumps but practically none else- 
where. The flesh is inclined to be coarse, soft, and watery, and gener- 
ally dark red in color. 
Gull. — Cull grade mutton legs are not generally offered for fresh- 
meat consumption. They are long, thin, and dished or sunken. Bones 
are white, hard, and flinty. The flesh is very dark, coarse, soft, and 
flabby. 
GRADES OF MUTTON LOINS 
Prime. — Prime grade mutton loins are very thick, full, and bulging. 
Flanks are thick and full. Kidneys are smoothly and evenly covered 
with fat of excellent quality and of moderate depth. The outer cov- 
ering of fat is smooth and even over all parts, and of moderate depth. 
Bones are white and moderately hard. The flesh is fine grained, firm, 
and light red in color. 
Choice. — Choice grade mutton loins are thick, full, and bulging. 
Flanks are thick and full. Kidneys are well and evenly covered with 
fat of good quality. The outer covering of fat is smooth and evenly 
distributed over the thicker parts. Bones are hard and white. The 
flesh is moderately fine grained, firm, and light red in color. 
Good. — Good grade mutton loins resemble Choice grade mutton loins 
in most respects. They are generally slightly deficient in depth of 
flesh but not to a marked degree. Interior fats are plentiful but may 
be deficient or excessive as compared with Choice loins. The outer 
covering of fat is fairly smooth but not so evenly distributed. Bones 
are hard and white. The flesh is firm, slightly coarse grained, and 
light to medium red in color. 
Co?nmercial. — Commercial grade mutton loins lack fullness or 
plumpness as compared with those of better grades. Interior fats 
are scant, but small quantities are usually found around the kidneys. 
Exterior fats range from moderate to deficient. There is usually a 
thin covering on either side of the backbone but scarcely any on the 
flanks. Bones are white and hard. The flesh is somewhat coarse, 
moderately firm, and medium to dark red in color. 
Utility — Utility grade mutton loins are the lowest grade generally 
offered for fresh-meat consumption. They are thin, flat, or sunken. 
Bones are prominent, white, hard, and flinty. Both interior and exte- 
rior visible fats are generally scant. There may be small spots or 
streaks along the spine. The flesh is coarse and inclined to be soft, 
flabby, and dark red in color. 
Cull. — Cull grade mutton loins are not offered generally for fresh- 
meat consumption and are therefore not an important commercial 
product. They are exceptionally thin in all parts. Both interior and 
exterior visible fats are almost totally lacking. Bones are very promi- 
nent, hard, white, and flinty. The flesh is very dark, coarse, soft, and 
watery. 
