GRADE OF DRESSED LAMB AND MUTTON 47 
Choice. — Choice grade mutton racks are thick and full and have 
good depth of flesh in all parts. Proportion of flesh to bone is high. 
All fats are brittle and of good quality. Outer covering of fat is 
smooth, of uniform thickness, and diminishes slightly toward the 
lower ends of the ribs. Interior fats are somewhat in evidence. Flesh 
is firm and moderately fine grained. Its color is light red. Bones are 
hard and white. 
Good. — Good grade mutton racks resemble Choice grade mutton 
racks rather closely in most respects. Generally they lack the thickness 
and fullness of those of the Choice grade or the fat covering may be 
thicker or slightly rougher. All fats are of good quality, white or 
slightly creamy, and brittle. The flesh is firm, slightly coarse grained, 
and light to medium red in color. Bones are hard and white. 
Commercial. — Commercial grade mutton racks are moderately thick, 
but lack the fullness of the better grades. The outer covering of fat 
is somewhat uneven. Its greatest depth is along the spinal column, 
diminishing sharply toward the lower ends of the ribs. Flesh is mod- 
erately firm but somewhat coarse grained, and medium to dark red 
in color. Bones are white and hard. 
Utility. — Utility grade mutton racks are the lowest grade offered 
regularly for fresh-meat trade. They are thin in all parts. Both 
exterior and interior visible fats are scant or may be almost entirely 
lacking. The flesh is coarse, soft, dark, and watery. Bones are promi- 
nent, hard, white, and flinty. 
Cull. — Cull grade mutton racks are rarely offered for consumption 
as fresh meat. They are unattractive, extremely thin, and almost 
totally lacking in visible fat. The proportion of bone to meat is very 
high. Flesh is coarse, soft, flabby, and watery. Its color is very dark 
red. Bones are very prominent, hard, and white. 
GRADES OF MUTTON CHUCKS 
Prime. — Prime grade mutton chucks are very thick, full and deeply 
fleshed. The proportion of flesh to bone is very high. Necks are rela- 
tively small, short, and plump. The outer covering of fat is smooth 
and evenly distributed. The flesh is firm, very fine grained for the 
class, and has a light red color. Bones are relatively hard and white. 
Choice. — Choice grade mutton chucks are thick and full and have 
excellent depth of flesh. Proportion of meat to bone is high. Necks 
are small, short, and shapely. The outer covering of fat is smooth 
and evenly distributed over the shoulders. The flesh is firm, fine 
grained, and has a light red color. Bones are white and hard. 
Good. — Good grade mutton chucks resemble Choice grade mutton 
chucks in most respects. They lack some of the fullness or depth of 
flesh of Choice grade chucks. The outer covering of fat is usually 
not so evenly distributed or it may be slightly excessive, All fats are 
white or slightly creamy, brittle, and of good quality. The flesh is 
firm, slightly coarse grained, and light to medium red in color. Bones 
are white and hard. 
Commercial. — Commercial grade mutton chucks lack fullness 
through the shoulders and bones are slightly prominent. The outer 
covering of fat is uneven and often appears only in spots or patches. 
Fat is white but less brittle than fat on Good grade mutton. The flesh 
