GRADES OF DRESSED LAMB AND MUTTON 19 
The outer covering of fat is smooth and even over the back and 
hips, diminishing sharply toward the shanks and flanks. The fat 
covering is interspersed with thin strips of lean flesh under the fell, 
but these are not usually so pronounced as in Choice and Prime grade 
carcasses. Interior fats are plentiful, but they are unevenly distrib- 
uted, being in greatest quantity in the regions of kidneys and crotch. 
All fats are of good quality and white or slightly creamy in color. 
The flesh is moderately firm, fine grained, and light pink in color. 
Medium or No. 3. — Medium or No. 3 grade lamb carcasses have 
fair conformation, finish, and quality. They are ususally somewhat 
angular or rangy in conformation, with moderately long thin necks 
and shanks and relatively narrow hips, back, and shoulders. They 
have moderately long tapering legs and they lack the plumpness 
of the better grades. Kibs and loins are lacking somewhat in depth 
of flesh. The break joints of forelegs show four well-defined soft 
ridges, but these lack redness to a marked degree. 
Carcasses of this grade usually have a moderately thin outer 
covering of fat but it is not evenly distributed. There are also 
some carcasses in this grade that have excessive quantities of fat 
which disqualify them for a higher grade. Interior fats are rela- 
tively scarce, the kidneys being only partially covered. Small quan- 
tities are also found in the crotch. The thin strips of lean under 
the fell are not nearly so prominent as in the better grades. Heavier 
carcasses of this grade or those approaching the yearling mutton 
stage have proportionately greater quantities of fat than lighter 
carcasses. The flesh is usually inclined to be soft, spongy, and 
moderately fine-grained, or may be firm in carcasses from heavier 
and older animals. Its color varies from light to dark pink. 
Plain or No. 4- — Plain or No. 4 grade lamb carcasses are angu- 
lar and have poor conformation, finish, and quality. All bones 
are prominent. Such carcasses are disproportionately long and nar- 
row. The contour of the backbone is plainly visible from neck to 
tail. Sides are thin and flanks thin and flabby. There is little or 
no exterior or interior fat, slight traces being sometimes found 
around the kidneys and in the crotch. The heavier and older car- 
casses frequently have small patches of fat ,in the regions of the 
kidneys. This fat usually has a bluish tinge. Bones are usually 
soft but they lack the redness of those in better-grade carcasses. 
The break joints of forelegs have knuckle ends removed and show 
four well-defined, relatively soft ridges. Because of lack of finish 
the flesh is soft, spongy, and inclined to be watery. It appears 
coarse and fibrous. Its color may be dark pink or have a brownish 
tinge. Carcass weights vary widely and range from 15 to 40 pounds 
but usually are between 25 and 35 pounds. 
Cull or No. 5. — Cull or No. 5 grade lamb carcasses are not offered 
regularly for retail trade and are found in the markets only 
occasionally. Such carcasses are almost entirely devoid of visible 
fat and are of the most inferior conformation and quality. Propor- 
tion of bone to meat is very high. In fact, the term " emaciated " 
properly describes carcasses of Cull grade lamb. The flesh is dark, 
soft, coarse-grained and, owing to lack of nourishment or other 
causes, appears fibrous to a marked degree. Except to supply a 
limited demand from certain foreign-born residents in the larger 
cities, who prefer lean flesh without fat or finish, Cull grade lamb 
