FOR SHOW RING AND MARKET. 



225 



among his neighbors. No one will question but that a. 

 carcass cut up in a clean, business-like manner is more at- 

 tractive and salable than when cut up in a rough, uncouth 

 manner. When cutting up a carcass the operator should 

 make it a point to cut clear through the flesh to the bone 

 with his knife, and not leave part of it for the saw to go- 



1. Leg. 



2. Loin. 



3. Rib. 



4. Breast. 



5. Neck or Scrag. 



6. Shoulder. 



7. Shank. 



through, as by doing so the meat is jagged, which makes it 

 appear very unpleasing to the sight As soon, however, as 

 the knife reaches the bone he should desist and use the saw, 

 as cutting the bone with the knife of course dulls its edge. 



In the accompanying illustration the dotted lines show 

 where the different joints, or sections, of mutton are located, 

 as defined by the Chicago butchers. Of course in different 

 localities different styles of cutting are in vogue, but I 



