GEADES OF DEESSED LAMB AXD MUTTON 41 
It may also be somewhat excessive or wasty compared to that on 
Choice grade racks. Bones are soft and red. The flesh is moderately 
firm, fine grained, smooth, and light pink in color. 
Medium, or No. 3. — Medium or No. 3 grade lamb racks lack full- 
ness or plumpness to a marked extent. Bones are soft but may lack 
the redness of those in better-finished carcasses. The fat covering is 
moderately thin. The flesh is inclined to be soft, moderately fine 
grained, and light to dark pink in color. 
Plain or No. If. — Plain or No. 4 grade lamb racks are the lowest 
grade offered generally on the retail markets. They are thin and 
shelly. Bones are prominent and lack redness. There are usually 
little or no visible exterior or interior fats. The flesh is dark, soft or 
flabb}^, and watery. 
Gull or No. 5. — Racks of this grade are unsuitable for retail fresh- 
meat trade and are rarely offered. They are almost entirely devoid 
of visible fat. The flesh is extremely dark, coarse, and watery. 
GRADES OF LAMB CHUCKS 
Prime or No. A 1. — Prime or No. A 1 grade lamb chucks are thick 
and full through the shoulders. Necks are short and plump. The 
fat covering is smooth and even and extends well over the outer sur- 
face. Bones are small, soft, and red. The flesh is firm, fine grained 
or velvety, and light pink in color. 
Choice or No. 1. — Choice or No. 1 grade lamb chucks differ only 
slightly from Prime grade lamb chucks. They may be slightly de- 
ficient in conformation, but the usual difference is in the quantity 
and distribution of fats. In all other respects chucks of the two 
grades are practically the same. Bones are soft and red. The flesh 
is firm, fine grained, smooth, and light pink in color. 
Good or No. 2. — Good or No. 2 grade lamb chucks are moderately 
thick and full through the shoulders and have small, fairly short 
plump necks. The fat covering is fairly smooth and evenly dis- 
tributed, but deficient in this respect as compared to Choice grade 
lamb chucks. Bones are soft and red. The flesh is moderately fine 
grained, firm, and smooth. Its color is light pink. 
Medium or No. 3. — Medium or No. 3 grade lamb chucks lack full- 
ness or plumpness and are somewhat narrow through the shoulders. 
Bones are relatively prominent and necks are inclined to be long 
and thin. Fat covering is moderately thin and sometimes appears 
only in spots on the shoulders. Bones are soft, but lack some of the 
redness found in chucks of the better grades. The flesh is inclined to 
be soft, moderately fine grained, and somewhat darker than that of 
Good grade chucks. Its color varies from light to dark pink. 
Plain or No. If. — Plain or No. 4 grade lamb chucks are the lowest 
grade offered regularly on the fresh-meat markets. They are thin 
and narrow through the shoulders. Necks are long and thinly fleshed. 
Plain grade chucks have little or no visible fat covering and prac- 
tically no interior fats. Bones are prominent and lack redness. The 
flesh is coarse, soft, watery, and dark. 
Gull or No. o. — Cull or No. 5 grade lamb chucks are rarely offered 
as such to the fresh-meat trade. Proportion of bone to flesh is 
unusually high. Visible fats are almost entirely lacking. The flesh 
is dark, coarse, and watery. Cuts of this grade are generally boned 
and used in manufactured meat products. 
