GRADES OF DRESSED LAMB AND MUTTON 39 
firm, but not brittle, and are white or slightly creamy. The flesh 
is fine grained, smooth or velvety, and light pink in color. 
Choice or No. 1. — Choice or No. 1 grade lamb foresaddles differ 
only slightly in one or more respects from Prime grade lamb foresad- 
dles. The greatest differences are usually in the quantity and dis- 
tribution of fat. There may be slight deficiencies in conformation. 
There are usually either greater or less quantities of fat than are 
found on Prime grade foresaddles. Bones are soft and red. The 
flesh is firm, fine grained, and light pink in color. 
Good or No. 2. — Good or No. 2 grade lamb foresaddles. are mod- 
erately thick and full through the shoulders and racks. Breasts are 
relatively thick, and shanks and necks are well proportioned. Bones 
are soft and reel. The outer covering of fat is deficient as compared 
with Choice grade foresaddles and it is not so evenly distributed. 
Shoulders and back are fairly well covered. The flesh is moderately 
fine grained, firm, and smooth. Its color is light pink. 
Medium or No. 3. — Medium or No. 3 grade lamb foresaddles lack 
thickness or fullness of shoulders and racks as compared to Good 
grade foresaddles. Fat covering is moderately thin and sometimes 
appears only as spots or streaks on the shoulders and racks. Bones 
are soft but lack redness to a marked degree. The flesh is inclined. 
to be soft, moderately fine grained, and somewhat darker than that 
of Good grade foresaddles. Its color varies from light to dark pink. 
Plain or No. 4- — Plain or No. 4 grade lamb foresaddles are 
the lowest grade found regularly on the markets. They are long 
and angular. Bones are prominent and thinly covered. Necks are 
relatively long and thinly fleshed. Bones are soft and somewhat 
whiter than those of higher-grade cuts. There are usually little or 
no visible interior or exterior fats, except small patches or streaks 
on the shoulders. The flesh is inclined to be soft, flabby, or watery, 
and dark, and appears coarse and fibrous. 
Cull or No. 5. — Foresaddles from Cull grade lamb carcasses are 
not usually found on the markets, and therefore are not a factor in 
the fresh-meat trade. Cuts of this grade are very unsightly, ex- 
tremely thin in all parts, and almost entirely devoid of visible fat. 
All bones are very prominent and the flesh is dark, coarse, stringy, 
soft, and watery. 
J GRADES OF LAMB RACKS 
Prime or No. A 1. — Prime or No. A 1 grade lamb racks are broad, 
thick, full, and bulging. Bones are soft and red. The outer cover- 
ing of fat is smooth and even over the entire surface, having the 
greatest depth along the backbone and diminishing gradually to^ 
ward the tips of the ribs. The flesh is firm, fine grained, smooth or 
velvety, and has light pink color. 
Choice or No. 1. — Choice or No. 1 grade lamb racks resemble Prime 
grade lamb racks closely in most respects. They are usually slightly 
deficient in depth of flesh. They may have slightly uneven distribu- 
tion and greater or less quantities of fat. Although fat covering is 
fairly uniform it may be slightly rough or uneven as compared to 
that on Prime grade racks. Bones are soft and red. The flesh is 
firm, fine grained, smooth, and has light pink color. 
Good or No. 2. — Good or No. 2 grade lamb racks are moderately 
thick and full but not bulging. The covering of fat has fairly good 
depth along the backbone but diminishes toward the tips of the ribs. 
