46 BULLETIN 1470, U. S. DEPARTMENT OF AGRICULTURE 
GRADES OF MUTTOX FORESADDLES 
Prime. — Prime grade mutton foresacldles closely approach the ideal 
for the group in conformation, finish and quality. They are very 
thickly fleshed, full, and compact. Shoulders and racks are very thick, 
broad, and well proportioned and have excellent depth of flesh. 
Breasts are thick and plump. The outer covering of fat is thick and 
smooth but not excessive over the shoulders and breasts. Interior 
walls of the breasts have a moderately thin fat covering. All fats 
are creamy in color. The flesh is firm, moderately fine grained and 
has light red color. Bones are white and hard. 
Choice. — Choice grade mutton foresacldles are thick, full, and com- 
pact. Shoulders and racks are thick, broad, well-proportioned, and 
have good depth of flesh. Breasts are thick and well mixed with fat. 
The outer covering of fat is moderately thick and smooth. Its color 
is creamy to slightly 3-ellowish. Bones are white and hard. The flesh 
is firm, moderately fine grained, and has light red color. 
Good. — Good grade mutton foresaddles resemble Choice grade mut- 
ton foresadclles closely in most respects. They may be slightly defi- 
cient in conformation or may lack the evenness of fat covering or the 
fat may be slightly excessive. In thickness and plumpness they differ 
only slightly from Choice mutton foresaddles. The fat is firm, of 
good quality, and creamy to slightly yellowish. Bones are hard and 
white. Flesh is firm, slightly coarse grained, and has light to medium 
red color. 
Commercial. — Commercial grade mutton foresaddles are relatively 
thin through the shoulders and the backbone is prominent. Outer 
covering of fat is somewhat scant, but usually is more in evidence than 
that on Commercial grade yearling and lamb foresaddles. It gener- 
ally is present in uneven spots on shoulders and the thicker parts of 
the ribs. Bones are hard, white, and flinty. The flesh is somewhat 
coarse grained, slightly soft, and medium to dark reel in color. 
Utility^ — Utility grade mutton foresadclles are the lowest grade 
usually found on the fresh-meat markets. They lack fullness to a 
marked degree and are thinly fleshed in all parts. Most bones are 
prominent and backs are sharp or peaked. There is very little or no 
fat covering and very little interior fat. The flesh is coarse grained, 
soft, flabby, and dark red. Bones are hard, white, and flinty. 
Call. — Cull grade mutton foresaddles are so thinly fleshed as to be 
undesirable for sale as fresh meats. Foresacldles of this grade are 
usually boned and the flesh used for canning, and in the preparation 
of other prepared-meat products. Cuts of this grade have practically 
no visible exterior or interior fats. The flesh is soft, coarse grained, 
and dark red in color. Bones are white, hard, and flinty. 
GRADES OF MUTTOX RACKS 
Prime. — Prime grade mutton racks are very thick and full with a 
deep flesh covering. The proportion of flesh to bone is very high. The 
flesh is firm and moderately fine grained. Its color is light red. All 
fats are brittle and of excellent quality. The outer covering of fat 
is smooth and of uniform thickness over the back and sides. The inte- 
rior of the ribs is covered with a thin layer of fairly smooth fat. Bones 
are hard and white. 
