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

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.

  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.