596. 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.
597. 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:—
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. Aitch-bone,—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.