GRADES OF DRESSED LAMB AXD MUTTON 13 
the same basic principles are involved. Generally speaking, there 
has been more uniformity in classifying and grading carcasses of 
the ovine species than is practiced in the beef industry. This has 
been due chiefly to the limited number of slaughterers engaged in 
the business, closer cooperation in this respect between markets, 
and greater natural uniformity within each grade. 
Weight has a great influence on price but it is not a grade factor. 
On the contrary all kinds of dressed meat including lamb and mut- 
ton are graded on features which are inherent in the carcass. Such 
a system has proven to be the only kind which can be used with 
any degree of uniformity. The grade factors used in this bulletin 
are conformation, finish, and quality. When these three factors are 
used as the basis for grades there are no variations between seasons 
or between different sections of the country. 
Because of extremes of conformation, finish, and quality and re- 
sultant wide variations in value of the two groups, no scheme of 
grading which does not recognize the importance of relative values 
can fit into and serve the needs of the industry. 
Generally there are slight variations in conformation, finish, and 
quality between different carcasses of the same grade. Furthermore, 
it is possible for two carcasses to be of equal excellence with respect 
to two characteristics and yet be placed in different grades because 
of variations in the third. Quality is the most important of the 
three fundamentals, yet quality is almost wholly dependent upon 
the degrees of conformation and finish. In fact, conformation and 
finish are to a great extent prerequisites of quality. A meat grader 
in determining quality or grade, first considers the conformation 
and finish. There are other factors which indicate quality, such as 
color, grain, and texture of the flesh and age of the animal as in- 
dicated by characteristics of the bones. Because of trade prefer- 
ences, size and weight of carcasses frequently influence the prices 
but weight has no significance from the standpoint of grade. 
Inasmuch as no two carcasses are exactly alike it necessarily fol- 
lows that there must be a range of quality within each grade but in 
no case is the range of quality wide. Variations may be noted in 
conformation, finish, or quality or there may be slight deficiencies 
in some carcasses in all three grade factors. Because of these varia- 
tions for which allowances are made, in actual practice the descrip- 
tions presented herewith refer to and describe carcasses and cuts 
which are typical of the several grades. 
DEFINITION OF TERMS 
Anj^ discussion of grades of lamb and mutton involves the use of 
numerous terms, the purpose of which is to describe the various 
grades and differentiate a given grade from all others. Anyone who 
has a general idea of the meat business understands what is meant 
by such terms as conformation, finish, and quality but ideas of in- 
dividuals in different sections of the country, and to some extent, of 
individuals in the same market, vary greatly. Until these differences 
disappear and the meaning of all descriptive terms are understood 
alike, there must be some confusion and dissatisfaction in buying 
and selling without a personal inspection. The first step then is 
to define the several factors and describe them in such a way that 
