| BOSTON. | NEW YORK. | PHILADELPHIA. | |
| 1. | Tip end of sirloin. | First cut of ribs. | First cut of ribs. |
| 2. | Second cut of sirloin. | Porter-house steak or sirloin roast. | Sirloin roast or steak. |
| 3. | First cut of sirloin. | Flat-boned sirloin steak or roast. | Sirloin roast or steak. |
| 4. | Back of rump. | ⎧(a) Large sirloin | Hip roast; also rump steak. |
| ⎪ | |||
| 5. | Middle of rump. | ⎨(a) steaks or | Middle of rump. |
| ⎪ | |||
| 6. | Face of rump. | ⎩roasts. | Face of rump. |
| 7. | Aitchbone. | Aitchbone. | Tail end of rump. |
| 8. | Best round steak. | (and 4b and 5b) Rump steak or roasts. | Best round steak. |
| 9. | Poorer round steak. | (and 12c) Round steak. | Poorer round steak. |
| 10. | Best part of vein. | Best part of vein. | Best part of vein. |
| 11. | Poorer part of vein. | Poorer part of vein. | Poorer part of vein. |
| 12. | Shank of round. | (d) Leg of beef. | Leg. |
| 13. | Flank. | (e) Flank. | (e) Flank. |
FORE QUARTER OF BEEF.
EXPLANATION OF DIAGRAM.
| BOSTON. | NEW YORK. | PHILADELPHIA. |
| 1. First cut of ribs. | First cut of ribs, with tip of sirloin. | First cut of ribs, with tip of sirloin. |
| 2. Second cut of ribs. | Second cut of ribs. | Second cut of ribs. |
| 3. Third cut of ribs. | Third cut of ribs. | Third cut of ribs. |
| 4 and 5. Best chuck ribs. | Best chuck ribs. | Best chuck ribs. |
| 6 and 7. Poorer chuck ribs. | Poorer chuck ribs. | Poorer chuck ribs. |
| 8. Neck piece. | Neck piece. | Neck chuck. |
| 9. Rattle-ran. | Plate piece. | Plate piece. |
| 10. Shoulder of mutton. | ⎫ | ⎧Shoulder of mutton |
| ⎬Shoulder of mutton. | ⎨ or boler piece. | |
| 11. Sticking piece. | ⎭ | ⎩Sticking piece. |
| 12. Middle cut or rib plate. | ⎫ | |
| ⎬Navel end of brisket. | Navel end of brisket. | |
| 13. Navel end of brisket. | ⎭ | |
| 14. Brisket piece. | Brisket piece. | Brisket piece. |
| 15. Shin, thick end of brisket, part of sticking piece. | Shin and thick end of brisket. | Shin and thick end of brisket. |
SIRLOIN ROAST,—SECOND CUT.
Perhaps you want just about two pounds of the neck of mutton for a broth. You see it cut off and are sure to get nearly what you want. It may be you want a pound or two of the round of beef chopped for a Hamburg steak or for beef tea. If you see it cut, you will not get three or four pounds instead of two. This is true of all the cuts of meat and fish. It is a rare thing that the provision man, who takes your order at the house, does not bring you more than you want. In the fish, vegetable, and fruit market there is constant change, and we cannot be well supplied with the best and cheapest except by a personal visit to the sales place.
If one have a large and cold room to keep stores in, and the family be large, it will pay to buy in quantity, provided the housekeeper knows what to do with the supplies when she gets them.
