(e) Utility. A Utility grade veal carcass is very deficient in conformation, finish, and quality.

All

In general shape or outline it is very rough and rangy. It is very narrow and shallow in proportion to its length. parts are very deficient in fleshing, each part being proportionately lacking in this respect. Because of the relative thinness of fleshing the carcass presents a very depressed or hollowed-out appearance. The different parts are developed and balanced in such a way as to result in a very low proportion of back, loin, and round combined.

The shanks are very long and thin. Rounds are very thin and tapering. Loin and back are very shallow and depressed. Shoulders and breast are very narrow and thin. The neck is very long and thin.

There is no fat covering over the back, loin, or inner walls of the chest and abdomen. Usually there are extremely small deposits of fat in the breast, flanks, and crotch, and around the kidneys. The color of the fat usually is grayish white tinged with yellow.

The flesh ranges from pinkish brown to dark tan in color, is soft, very coarsegrained and, in a cut surface, is very moist to the touch. All bones are large in proportion to the size and weight of the carcass, are moderately soft but are lacking in redness.

(f) Cull. A Cull grade veal carcass is extremely deficient in conformation, finish, and quality.

In general shape or outline it is extremely rough and rangy. It is extremely narrow and shallow in proportion to its length. All parts are extremely deficient in fleshing, each part being proportionately lacking in this respect. Because of the relative thinness of fleshing the carcass presents an extremely shallow, depressed, or hollowed-out appearance. The different parts are developed and balanced in such a way as to result in an extremely low proportion of back, loin, and round combined.

The shanks are extremely long and thin. Rounds are extremely thin and tapering. Loin and back are extremely depressed. Shoulders and breast are extremely narrow and thin. The neck is extremely long and thin.

There is no fat covering over any part of the exterior of the carcass and none on the inner walls of the chest and abdomen. There are no discernible fat de

posits in the breast, flanks, or crotch, and only extremely small quantities around the kidneys.

The flesh usually is reddish brown in color, is very soft, coarse-grained and watery. All bones are very large in proportion to the size and weight of the carcass and are decidedly lacking in softness and redness.

§ 53.113 Specifications for official United States standards for grades of calf carcasses. There are six grades of calf carcasses: Prime, Choice, Good, Commercial, Utility, and Cull.

(a) Prime. A Prime grade calf carcass very nearly approaches the ideal in conformation, finish, and quality.

In general shape or outline it is very blocky and compact. It is very broad and deep in proportion to its length. All parts are very thickly fleshed, each part having its proper proportionate thickness. Because of the thickness of fleshing the lines of the carcass present a very plump, full, well-rounded appearance. The different parts are developed and balanced in such a way as to result in a very high proportion of back, loin, and round combined.

The shanks are very short and thick. Rounds are very thick and bulging. Loin and back are very full and plump. Shoulders and breasts are very broad and thick. The neck is very short and thick.

There is a thick covering of fat over the back and loin and a moderately thick fat covering over the rump and the top of the shoulders and over the inner walls of the chest and abdomen. There are large deposits of fat in the breast, flanks, and crotch, and around the kidneys. All exterior fat is very smooth and moderately firm. The color of the fat is white or slightly creamy.

The flesh ranges from a light tan to a reddish brown in color, is very firm, finegrained and, in a cut surface, is velvety to sight and touch. All bones are very small in proportion to the size and weight of the carcass and are moderately soft and red.

(b) Choice. A Choice grade calf carcass is markedly superior in conformation, finish, and quality.

In general shape or outline it is blocky and compact. It is broad and deep in proportion to its length. All parts are thickly fleshed, each part having its proper proportionate thickness. Because of the thickness of fleshing the lines of the carcass present a plump, full, well

rounded appearance. The different parts are developed and balanced in such a way as to result in a high proportion of back, loin, and round combined.

The shanks are short and thick. Rounds are thick and bulging. Loin and back are full and plump. Shoulders and breasts are broad and thick. The neck is short and thick.

There is a moderately thick covering of fat over the back and loin and a moderately thin fat covering over the rump and the tops of the shoulders and over the inner walls of the chest and abdomen. There are moderately large deposits of fat in the breast, flanks, and crotch, and around the kidneys. All exterior fat is moderately smooth. The color of the fat ranges from white to a creamy white.

The flesh usually is reddish brown in color, is firm and fine-grained. All bones are small in proportion to the size and weight of the carcass but are slightly lacking in redness.

(c) Good. A Good grade calf carcass possesses a moderately high degree of conformation, finish, and quality.

In general shape or outline it tends to be blocky and compact. It is moderately broad and deep in proportion to its length. All parts are moderately thickfleshed, each part having its proper proportionate thickness. Because of the thickness of fleshing the lines of the carcass present a moderately plump, full, well-rounded appearance. The different parts are developed and balanced in such a way as to result in a moderately high proportion of back, loin, and round combined.

The shanks are moderately short and thick. Rounds are moderately thick and bulging. Loin and back are moderately full and plump. Shoulders and breast are moderately broad and thick. The neck is moderately short and thick.

There is a slightly thin covering of fat over the loin and back and over the inner walls of the chest and abdomen. There is a very thin fat covering over the rump and tops of the shoulders. There are moderate deposits of fat in the breast, flanks, and crotch and around the kidneys. The color of the fat usually is a creamy white.

The flesh ranges from reddish-brown to a pale red, is moderately firm, finegrained and, in a cut surface, may be slightly moist to sight and touch. All bones are moderately small in propor

tion to the size and weight of the carcass and are only moderately red.

(d) Commercial. A Commercial grade calf carcass is slightly deficient in conformation, finish, and quality.

In general shape or outline it is slightly rough and rangy. It is slightly narrow and shallow in proportion to its length. All parts are slightly deficient in fleshing, each part being proportionately lacking in this respect. Because of the relative thickness of fleshing, the lines of the carcass present a slightly depressed, sunken, or hollowed-out appearance. The different parts are developed and balanced in such a way as to result in a slightly low proportion of back, loin, and round combined.

The shanks are slightly long and thin. Rounds are slightly thin and tapering. Loins and back are slightly shallow and depressed. Shoulders and breast are slightly narrow and thin. The neck is slightly long and thin.

There are very small and thin patches of fat on the back and loin and extremely thin patches over the rump and the tops of the shoulders and on the inner walls of the chest and abdomen. There are small deposits of fat in the breast, flanks, and crotch, and around the kidneys, the latter usually being only partially covered. The color of the fat usually is a creamy white tinged with yellow.

The flesh usually is reddish brown in color, is slightly soft, coarse-grained and, in a cut surface, is slightly watery in appearance. All bones are slightly large in proportion to the size and weight of the carcass, and are markedly lacking in redness.

(e) Utility. A Utility grade calf carcass is very deficient in conformation, finish, and quality.

In general shape and outline it is very rough and rangy. It is very narrow and shallow in proportion to its length. All parts are very deficient in fleshing, each part being proportionately lacking in this respect. Because of the relative thinness of the fleshing the lines of the carcass present a very depressed, sunken, or hollowed-out appearance. The different parts are developed and balanced in such a way as to result in a very low proportion of back, loin, and round combined.

The shanks are very long and thin. Rounds are very thin and tapering. Loin and back are very shallow and depressed. Shoulders and breast are very

narrow and thin. The neck is very long and thin.

There are extremely small and thin patches of fat on the back and loin with no discernible fat covering over the rump and the top of the shoulders or over the inner walls of the chest and abdomen. There are extremely small deposits of fat in the breast, flanks, and crotch, and around the kidneys. The fat usually has a decidedly yellow tinge.

The flesh usually is rather dark red in color, is soft, very coarse-grained, and is very moist and watery. All bones are very large in proportion to the size and weight of the carcass and are very lacking in redness.

(f) Cull. A cull grade calf carcass is extremely deficient in conformation, finish, and quality.

In general shape or outline it is extremely rough and rangy. It is extremely narrow and shallow in proportion to its length. All parts are extremely deficient in fleshing, each part being proportionately lacking in this respect. Because of the relative thinness of fleshing the lines of the carcass present an extremely depressed, sunken, or hollowed-out appearance. The different parts are developed and balanced in such a way as to result in an extremely low proportion of back, loin, and round combined.

The shanks are extremely long and thin. Rounds are extremely thin and tapening. Loins and back are extremely shallow and depressed. Shoulders and breast are extremely narrow and thin. The neck is extremely long and thin.

There is usually no visible exterior fat and the interior fat is limited to extremely small amounts in the crotch and around the kidneys.

The flesh usually is slightly dark red in color, is very soft, coarse-grained, and is very watery. All bones are extremely large in proportion to the size and weight of the carcass and extremely lacking in redness.

LAMB AND MUTTON CARCASSES

§ 53.114 Factors in grading lamb and mutton carcasses. The system of grading lamb carcasses, yearling mutton, and mutton carcasses of which the following standards are a part is based on the three factors-conformation, finish, and qual

ity.

(a) Conformation is the form, shape, outline, or contour of the carcass. It ranges from the smooth, plump, well

rounded, well-proportioned conformation of the most highly developed carcass produced to the rough, rugged, irregular, disproportioned conformation of the thinnest, boniest, most poorly shaped carcass produced.

(b) Finish is fat, and includes the fat which appears on the outer surface of the carcass, on the inner walls of the chest and abdomen, around the kidneys, the seams of fat which sometimes lie between the larger muscles, and the distribution of fat through the muscle tissues. Finish involves not only the quantity of fat but its quality and distribution. Finish ranges from that of the carcass which is almost completely covered both inside and outside with a smooth layer of firm fat, to that of the carcass which is totally lacking in discernible fat.

(c) Quality is largely a characteristic of the flesh. It includes texture, tenderness, juiciness, flavor, and color. Quality also involves ratios or proportions of flesh to bone and of fat to lean meat. Quality, therefore, ranges from that of the smallboned, heavily fleshed, highly finished, well-proportioned carcass possessing a very high degree of tenderness, juiciness, and flavor, and very fine fiber or texture, to that of the very large-boned, thinly fleshed, ill-proportioned carcass with an extremely low degree of tenderness, juiciness, and flavor, and extreme coarseness in texture.

§ 53.115 Specifications for official United States standards for grades of lamb carcasses. Lamb carcasses are graded as Prime, Choice, Good, Commercial, Utility, and Cull.

(a) Prime. Prime grade lamb carcasses are practically ideal in conformation, finish, and quality.

The general outlines of carcasses of this grade are especially attractive, being symmetrical to a marked degree, owing to an abundance of highest grade, palatable flesh, particularly in the regions of the most desired cuts. They are very compact and blocky, have short, thick plump legs, broad backs, thick, well-fleshed loins, ribs, and chucks, well-proportioned breasts, and full, thick flanks. All fats are firm and of excellent quality, but they are not brittle.

Both exterior and interior fats are white or slightly creamy in color and may be tinged with pink. The outer covering of fat is smooth, of moderate depth, evenly distributed over the back and

sides, and is free from all bunchiness or excessive deposits. The fat covering is interspersed with strips of pink flesh over the sides and a more even distribution over the lower limits of the breasts and flanks. Interior fats are plentiful but not excessive or wasty, the kidneys being covered to a uniform depth. The lean flesh is firm in all parts, fine-grained, and the cut surfaces feel smooth and velvety to the touch. Its color is light pink. The bones are relatively small, soft, and tinged with blood. The break joints of the forelegs show four well-defined, relatively soft, spongy red ridges.

(b) Choice. Choice grade lamb carcasses have excellent conformation, finish, and quality, but are usually slightly deficient in one or more respects as compared with Prime grade carcasses.

Choice grade carcasses are relatively short and compact, have short plump legs, broad thick backs, thick full loins, ribs, and chucks, short plump necks, and well-proportioned flanks and breasts. The general outlines resemble closely those of Prime grade carcasses. All fats are of good quality, white or slightly creamy. The outer covering of fat is smooth and usually well distributed, but may be deficient in this respect as compared with that on Prime grade carcasses. Loins and ribs are well covered with fat, which recedes to a moderately thin covering over hind legs and shoulders. The fat covering is interspersed with thin strips of pink flesh over the sides and a more even distribution over the lower limits of the breast and flanks. Interior fats are plentiful in the crotch and over the kidneys but not excessive. The flesh is fine-grained, firm, and has a light pink color. Bones are relatively small, soft, and tinged with blood. The break joint of the forelegs shows four smooth, moist, well-defined red-ridges.

(c) Good. Good grade lamb carcasses have good conformation, finish, and quality, but are deficient in one or more respects as compared with Choice grade

carcasses.

Carcasses of this grade are well proportioned and reasonably plump but may be slightly deficient in breadth or depth across the hips, backs, or shoulders. Legs, although short and moderately plump, are more tapering than in carcasses of the higher grades. Loins, ribs, and chucks are thick and full, and necks are short and reasonably plump. There may be slight indications of paunchiness

or a slight tendency toward the rangy type, which is indicated by long tapering shanks and somewhat longer body. Bones are soft and tinged with red, both indicating a young animal. The break joints of the forelegs show four welldefined relatively soft red ridges.

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 distributed, 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.

(d) Commercial. Commercial grade lamb carcasses have fair conformation, finish, and quality.

Carcasses of this grade are usually somewhat angular or rangy in conformation, with moderately long, thin necks and shanks and relatively narrow hips, backs, and shoulders. They have moderately long, tapering legs, and they lack the plumpness of the better grades. Ribs and loins are lacking somewhat in depth of flesh. The break joints of the 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 relatively scarce, the kidneys being only partially covered. Small quantities 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 have 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.

(e) Utility. Utility grade lamb carcasses are angular and have poor conformation, finish, and quality.

All bones are prominent. Such carcasses are disproportionately long and

narrow. The contour of the backbone is plainly visible from neck to tail. Sides are thin, and flanks are 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 carcasses 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 the 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 it may have a brownish tinge.

(f) Cull. Cull 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. Proportion of bone to meat is very high. The flesh is dark, soft, coarse-grained, and owing to lack of nourishment or other causes, appears fibrous to a marked degree.

§ 53.116 Specifications for official United States standards for grades of yearling mutton carcasses. Yearling mutton carcasses are from animals of the ovine species that have passed the lamb age and lost to an appreciable extent the flesh characteristics which are peculiar to lamb, but have not reached, at time of slaughter, that state of maturity when they could be properly classed as mutton. The age limits for this group are from 12 to 24 months. The grades of yearling mutton carcasses are Prime, Choice, Good, Commercial, Utility, and Cull.

(a) Prime. Prime grade yearling mutton carcasses closely approach the ideal in conformation, finish, and quality.

In many respects carcasses of this grade resemble Prime grade lamb carcasses, differing principally in having somewhat longer bodies in proportion to width and depth, harder and whiter bones, slightly coarser flesh, and greater quantities of exterior and interior fats. They are compact and blocky, have relatively short, plump, well-fleshed legs, broad backs, thick, well-fleshed loins, ribs, and chucks, thick breasts, and flanks. All fats are firm, white or slight

ly creamy, of excellent quality, and are slightly brittle.

The outer covering of fat is smooth, evenly distributed, of moderate depth, and free from bunchiness. The fat covering is interspersed with strips of medium pink lean flesh over the sides and a more even distribution over the flanks and breasts. Interior fats are plentiful, but not wasty. The kidneys are well covered to a fairly uniform depth, and the interior walls of the ribs have a thin covering. The lean flesh is firm in all parts, relatively fine-grained, and medium pink in color. The bones are moderately small and are whiter than in Prime grade lamb carcasses.

(b) Choice. Choice grade yearling mutton carcasses have excellent conformation, finish, and quality. They have relatively short and plump legs, thick loins and ribs, full-fleshed shoulders, thick breasts, and a length of body commensurate with depth and breadth of carcass. Choice grade carcasses have good breadth in proportion to length, but are relatively heavier in the forequarters than lamb carcasses of the same grade. They resemble Choice grade lamb carcasses in many respects, but have proportionately longer bodies, legs, and necks, larger abdominal cavities, and more distended ribs. Compared with lamb, the bones are harder and whiter. Where the foot is removed from the foreleg the end of the bone shows a rough, dry, and comparatively hard surface.

The outer covering of fat is smooth and well distributed over loins, ribs, and shoulders. The fat covering is interspersed with thin strips of dark-pink flesh under the fell extending over the sides and has a more even distribution over the lower limits of the breasts and flanks. Interior fats are plentiful in the crotch, and the kidneys are well and evenly covered. All fats are of good quality, white or creamy, and inclined to be brittle. The flesh is moderately finegrained, firm, and medium to dark pink in color.

(c) Good. Good grade yearling mutton carcasses have good conformation, finish, and quality. Such carcasses, although reasonably plump, may be slightly deficient in breadth across the hips, back and shoulders. Yearling mutton carcasses of this grade resemble Good grade lamb carcasses in many respects, but have proportionately longer