GRADES OF DRESSED LAMB AND MUTTON" 29 
The division of carcasses into wholesale cuts differs materially 
from beef and the terms used to designate the wholesale cuts of lamb 
and mutton are different. Divisions of carcasses into wholesale 
cuts differ widely between markets and the use of terms to describe 
the same or similar cuts varies in different sections of the country. 
All of these differences preclude to some extent a proper under- 
standing of the exact meaning which one intends to convey and 
hampers trading in cuts between markets. 
Methods of cutting and names of wholesale cuts are the same 
whether the carcasses are lamb or mutton. The major wholesale 
cuts generally recognized at most markets are hindsaddle and fore- 
saddle, each comprising about 50 per cent of the carcass weight. 
The division is made between the twelfth and thirteenth ribs, one 
pair of ribs remaining on the hindsaddles. There are subdivisions 
of these two major cuts in all markets and the subdivisions vary 
greatly between markets according to local customs and demands. 
Because of these variations it is impossible to include all of the dif- 
ferent trims and cuts in any scheme of standardization. The Chi- 
cago method of dividing carcasses into wholesale cuts which is 
now in more general use than any other method has been adopted 
as the basis for standardizing the wholesale and retail cuts. 
DESCRIPTION OF WHOLESALE CUTS AND SUBDIVISIONS 
In addition to the two major cuts of hindsaddle and foresaddle 
of lamb and mutton, there are six subdivisions of these cuts which 
are important and are generally recognized. The subdivisions of 
the hindsaddles are legs, loins, and flanks. The subdivisions of the 
foresaddle are hotel rack, chucks, and breasts. The major division 
and the subdivisions are the same whether lamb or mutton carcasses 
are considered. 
Hindsaddles. — A hindsadddle consists of the two hind legs, two 
loins, two flanks, and one pair of ribs. A hindsaddle is severed from 
the carcass by cutting between the twelfth and thirteenth ribs, fol- 
lowing the curvature of the ribs. Although most ovine animals have 
13 pairs of ribs, there are exceptions in which a greater number of ribs 
occur. In such instances the extra ribs are left on the foresaddle. 
Foresaddles. — A foresaddle is the remainder of the carcass after 
a hindsaddle has been removed. It consists of a hotel rack, chuck, 
breasts, and fore shanks. The cut is severed from the carcass between 
the twelfth and thirteenth ribs, therefore it includes 12 pairs of ribs. 
Legs. — Legs are a subdivision of the hindsaddle and consist of the 
two hind legs with loins removed. The division is made at the point 
where the spinal column bends upward or at about the sixth lumbar 
vertebrae. Legs equal approximately 33 per cent of the carcass 
weight. 
Loins. — The loin is a subdivision of the hindsaddle and consists 
of both loins of a carcass. It includes the flanks and one pair of 
ribs. The division from the legs is made at the point where the 
spinal column bends upward. The loin equals approximately IT per 
cent of the carcass weight. 
Flanks. — A flank is that portion of the carcass immediately in front 
of the hind leg and under the loin. Except for the tip end of the 
thirteenth rib a flank is boneless. There are two flanks in a carcass. 
