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:—