27. Names and Situations of the Various Joints
28. Meats
In different parts of the kingdom the method of cutting up carcases varies. That which we describe below is the most general, and is known as the English method.
| i. Beef | | |
| Fore-Quarter | fore-rib | (five ribs) |
| middle rib | (four ribs) |
| chuck | (three ribs) |
| shoulder piece | (top of fore leg) |
| brisket | (lower or belly part of the ribs) |
| clod | (fore shoulder blade) |
| neck | |
| shin | (below the shoulder) |
| cheek | |
| Hind-Quarter | Sirloin | |
| rump | |
| aitch-bone | these are the three divisions of the upper part of the quarter |
| buttock and mouse-buttock | which divide the thigh |
| veiny piece | joining the buttock |
| thick flank and thin flank | (belly pieces) |
| and leg | |
| | The sirloin and rump of both sides form a baron. |
Beef is in season all the year; best in winter.
The Miser Fasts with Greedy Mind to Spare.
| ii. Mutton | | |
| shoulder | |
| breast | (the belly) |
| over which are the | loin | (chump, or tail end) |
| loin | (best end) |
| neck | (best end) |
| neck | (scrag end) |
| leg | |
| haunch | or leg and chump end of loin |
| and head | |
| A chine | is two necks |
| a saddle | two loins |
Mutton is best in winter, spring, and autumn.
| iii. Lamb | | |
| is cut into | fore quarter | |
| hind quarter | |
| saddle | |
| loin | |
| neck | |
| breast | |
| leg | |
| and shoulder | |