ANIMALS

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FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.

Beef.

Beef.
  • 1. Sirloin.
  • 2. Rump.
  • 3. Edge Bone.
  • 4. Buttock.
  • 5. Mouse Buttock.
  • 6. Leg.
  • 7. Thick Flank.
  • 8. Veiny Piece.
  • 9. Thin Flank.
  • 10. Fore Rib: 7 Ribs.
  • 11. Middle Rib: 4 Ribs.
  • 12. Chuck Rib: 2 Ribs.
  • 13. Brisket.
  • 14. Shoulder, or Leg of Mutton Piece.
  • 15. Clod.
  • 16. Neck, or Sticking Piece.
  • 17. Shin.
  • 18. Cheek.

Veal.

Veal.
  • 1. Loin, Best End.
  • 2. Fillet.
  • 3. Loin, Chump End.
  • 4. Hind Knuckle.
  • 5. Neck, Best End.
  • 6. Breast, Best End.
  • 7. Blade Bone.
  • 8. Fore Knuckle.
  • 9. Breast, Brisket End.
  • 10. Neck, Scrag End.

Mutton.

Mutton.
  • 1. Leg.
  • 2. Shoulder.
  • 3. Loin, Best End.
  • 4. Loin, Chump End.
  • 5. Neck, Best End.
  • 6. Breast.
  • 7. Neck, Scrag End.
  • Note.—A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.

Pork.

Pork.
  • 1. Leg.
  • 2. Hind Loin.
  • 3. Fore Loin.
  • 4. Spare Rib.
  • 5. Hand.
  • 6. Spring.

Venison.

Venison.
  • 1. Shoulder.
  • 2. Neck.
  • 3. Haunch.
  • 4. Breast.
  • 5. Scrag.


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