CALF.
The manner of cutting up a calf for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints, as exemplified on the cut.
Hind quarter:—
- 1. The loin.
- 2. The chump, consisting of the rump and hock-bone.
- 3. The fillet.
- 4. The hock, or hind knuckle.
Fore quarter:—
- 5. The shoulder.
- 6. The neck.
- 7. The breast.
- 8. The fore knuckle.
SIDE OF A CALF, SHOWING THE SEVERAL JOINTS.
The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:—loin and chump 18 lbs., fillet 12½ lbs., hind knuckle 5½ lbs., shoulder 11 lbs., neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs. weight. The London mode of cutting the carcase is considered better than that pursued in Edinburgh, as giving three roasting joints and one boiling in each quarter; besides the pieces being more equally divided, as regards flesh, and from the handsomer appearance they make on the table.