414 



But as London is the emporium of the export meat tra<ta oC 

 Scotland, the method of cutting up meat in the metropolis 

 should constitute the particular study of the shippers of 

 meat. To acquire this necessary information, the snippers 

 should have a few of the most expert butchers in London 

 to slaughter and cut up the carcasses of the various sorts 

 of animals. They should never consider themselves above 

 acquiring such information, when their own interest will be 

 benefited by its adoption. Whether the London method of 

 cutting up meat is really the best of any, and we think it 

 is, it must be admitted that the London butchers must 

 have the most extensive and varied experience ; and any 

 one has only to witness the operation performed by ex- 

 pert London butchers, to be satisfied that they display 

 great skill in their art, and execute their work with the 

 utmost precision. Indeed, the precision with which they 

 divide the different qualities of meat from the same car- 

 cass, shows their thorough knowledge of the qualities of 

 meat ; and the variety of prices which different parts of 

 the same carcass fetch, shows with what accuracy they 

 can gratify the tastes of the various grades of their cus- 

 tomers. 



In practicing this precision, they not only make the 

 best use of the carcass, but realize the highest value for 

 it, and at the same time gratify the taste of the greatest 

 number of customers. In the carcass of any animal, an 

 ox, for instance, there are different qualities of meat, and 

 these qualities are situated in different parts of the car- 

 cass. All the pest parts are in London used for roasting 

 and steaks, and the inferior for boiling, either in pieces, 

 or making stock for soups, or minced meat, in the various 

 forms of pies, sausages, etc. 



The carcass of an ox is cut up into the following 

 pieces, as may be seen on referring to the numbers on the 

 annexed cui,fg. 1. 



