OX, The.
The manner in which a side of beef is cut up in London is shown in the engraving on this page. In the metropolis, on account of the large number of its population possessing the means to indulge in the “best of everything,” the demand for the most delicate joints of meat is great, the price, at the same time, being much higher for these than for the other parts. The consequence is, that in London the carcass is there divided so as to obtain the greatest quantity of meat on the most esteemed joints. In many places, however, where, from a greater equality in the social condition and habits of the inhabitants, the demand and prices for the different parts of the carcasses are more equalized, there is not the same reason for the butcher to cut the best joints so large.
The meat on those parts of the animal in which the muscles are least called into action is most tender and succulent; as, for instance, along the back, from the rump to the hinder part of the shoulder; whilst the limbs, shoulder, and neck are the toughest, driest, and least-esteemed.
The names of the several joints in the hind and fore quarters of a side of beef, and the purposes for which they are used, are as follows:—
SIDE Of BEEF, SHOWING THE SEVERAL JOINTS.
Hind Quarter:—
1. Sirloin,—the two sirloins, cut together in one joint, form a baron; this, when roasted, is the famous national dish of Englishmen, at entertainments, on occasion of rejoicing.
2. Rump,—the finest part for steaks.
3. Aitchbone,—boiling piece.
4. Buttock,—prime boiling piece.
5. Mouse-round,—boiling or stewing.
6. Hock,—stewing.
7. Thick flank, cut with the udder-fat,—primest boiling piece.
8. Thin flank,—boiling.
Fore Quarter:—
9. Five ribs, called the fore-rib.—This is considered the primest roasting piece.
10. Four ribs, called the middle-rib,—greatly esteemed by housekeepers as the most economical joint for roasting.
11. Two ribs, called the chuck-rib,—used for second quality of steaks.
12. Leg-of-mutton piece,—the muscles of the shoulder dissected from the breast.
13. Brisket, or breast,—used for boiling, after being salted.
14. Neck, clod, and sticking-piece,—used for soups, gravies, stocks, pies, and mincing for sausages.
15. Shin,—stewing.
The following is a classification of the qualities of meat, according to the several joints of beef, when cut up in the London manner.
First class—includes the sirloin, with the kidney suet (1), the rump-steak piece (2), the fore-rib (9).
Second class—The buttock (4), the thick flank (7), the middle-rib (10).
Third class—The aitchbone (3), the mouse-round (5), the thin flank (8), the chuck (11), the leg-of-mutton piece (12), the brisket (13).
Fourth class—The neck, clod, and sticking-piece (14).
Fifth class—The hock (6), the shin (15).