32 BULLETIN 1470, U. S. DEPARTMENT OE AGRICULTURE 
weight factor has made possible the substitution of mutton cuts, par- 
ticularly where a thorough knowledge by the buyer is lacking. 
The grade of a wholesale cut is more difficult to determine than the 
grade of a carcass. In some instances it is difficult to determine 
whether a certain cut is of lamb or mutton, particularly if the cut 
is from a carcass that possesses some of the characteristics of two 
groups. A situation of this kind, for example, might result from the 
division of a yearling mutton carcass, which closely approaches 
lamb, into wholesale cuts. In such a carcass all the characteristics 
peculiar to yearling mutton have not developed, and in some parts of 
the carcass lamb characteristics may predominate. There are., how- 
ever, slight differences in texture and color of the flesh and hardness 
and appearance of the bones, and in the color and firmness of the fat. 
In such cases, to determine whether it is lamb or yearling as well as 
the grade requires long experience. 
The differences between cuts of mature mutton and those of lamb 
or yearling mutton are more pronounced. The shape, size, and thick- 
ness of mutton cuts, the texture and color of the flesh, and the color 
and brittleness of the fat usually contrast sharply with those of the 
other two groups. The greatest difficulties arise in differentiating 
between lamb and yearling mutton. 
The grades of wholesale cuts of lamb and mutton are Prime, or 
No. Al; Choice, or No. 1; Good, or No. 2; Medium, or No. 3; Plain, 
or No. 4 ; and Cull, or No. 5. 
GRADES OF WHOLESALE LAMB CUTS 
The wholesale cuts and their subdivisions are hindsaddle, fore- 
saddle, legs, loin, flank, hotel rack, chuck, and breast. Grade for 
grade, the wholesale cuts of yearling mutton carcasses resemble those 
of lamb in most respects. For this reason it has not been considered 
necessary to give detailed descriptions of the various wholesale cuts 
of yearling mutton carcasses. Lamb carcasses and cuts are distin- 
guished by soft reddish bones, resilient fat, fine-textured light- 
colored flesh and by the four soft, moist red ridges of the forelegs 
when the latter are present. 
Yearling mutton carcasses and cuts have harder, whiter bones, 
relatively coarser, darker flesh, firmer and more brittle fat grade for 
grade, are usually of larger size, and may also be distinguished by 
the rough, coarse, or splintered ends of the forelegs when the latter 
are present. 
By keeping in mind the characteristics which are peculiar to each 
group the determination of the one to which the wholesale cuts be- 
long should not be difficult. 
Inasmuch as these characteristics affect values, a knowledge of all 
the factors is essential. Having determined the group, the act of 
grading is comparatively easy. 
GRADES OF LAMB HINDSADDLES 
Prime or No. Al. — Prime or No. Al grade lamb hinclsacldles have 
short, plump, thick, and full legs, and broad, thick loins. Flanks 
are thick and have a high percentage of fat. The outer covering of 
fat is moderately thick, smooth and even and extends well over the 
surface, diminishing gradually toward the shanks. Interior fats are 
