GRADES OF DRESSED LAMB AXD MUTTON 
31 
Table 1. — Approximate percentage of total weight of choice-grade lamb car- 
casses represented by each wholesale cut under different methods of cutting 
Wholesale cut 
Per cent 
Wholesale cut 
Per cent 
CHICAGO, ILL. 
50 
50 
Philadelphia, pa. — continued 
Subdivisions: 
Foresaddle (12 ribs) 
30 
Loin 
Rack 
18 
15 
100 
33 
17 
12 
23.5 
14.5 
37 
NEW YORK, N. Y. 
100 
50 
Foresaddle (13 ribs) 
Subdivisions: 
Legs.. 
50 
100 
49 
51 
LOS ANGELES, CALIF. 
100 
33 
17 
Rack (9 ribs) 
12 
100 
30 
19 
13 
38 
Chucks (including neck and shanks) . 
Breasts 
30 
8 
BOSTON, MASS. 
Legs _.. . -. 
100 
Hotel rack (9 ribs) _ - 
Cbucks (including neck and breasts). 
34 
100 
48 
52 
Chops (8 ribs including loin) _ 
32 
34 
PHILADELPHIA, PA. 
100 
Foresaddle (13 ribs) 
100 
In the division of mutton carcasses into wholesale cuts there are 
more striking variations in yields of cuts than in the case of lamb. 
For instance, the percentage yield of legs from a Choice grade lamb 
carcass is 1 to 2 per cent greater than the yield of legs from a Choice 
grade mutton carcass. With proper allowance for greater quanti- 
ties of kidney fat in mutton carcasses, loins from lamb carcasses also 
show an increase yield of approximately 1 to 2 per cent. Percentage 
yields of racks and chucks from lamb and mutton carcasses of the 
same grade are generally very close. Mutton carcasses, however, 
show a much greater percentage of breasts and shanks. 
STANDARD GRADES OF WHOLESALE LAMB AND MUTTON CUTS 
The grade of the wholesale cuts of all meats usually corresponds 
to the grade of the carcass from which they were taken. But a car- 
cass falling within the Good grade might, for example, have loins 
or legs which would grade Choice or Medium, if considered alone 
and not as a part of the entire carcass. In such case the cut would 
not be of the same grade as the carcass, since its excellence or defi- 
ciency would be compensated for by some other part in the final 
determination of the grade of the carcass. 
For this and other reasons it is desirable to consider the wholesale 
cuts by themselves according to their conformation, finish, and 
quality. In many instances the weight of the cut rather than the 
grade influences the price. This at times has resulted in penalizing 
lighter cuts of choice quality as compared with heavier cuts of a 
lower grade. In some cases involving the purchase of lamb cuts the 
