THE EMIGRANT'S HAND-BOOK. 



415 



Fig. 1. 



Hind-Quarter. 



1. Loin. 



2. Rump. 



3. Itch or adze-bone. 



4. Butlock. 



5. Hock. 



6. Thick flank. 



7. Thin flank. 



8. Fore-rib. 



Fore-Quarter 



9. Middle-rib. 



10. Chuck-rib. 



11. Brisket. 



12. Leg of mutton piece. 



13. Clod and sticking and neck. 



14. Shin. 



15. Leg. 



The relative value of these different cuts of an ox may 

 be stated at their current value, viz : when the rumps, 

 loins, and fore-ribs of a fine ox fetch 8d. a pound, the thick 

 flank, buttock, and middle-rib will fetch 6d.; the itch or 

 adze-bone, thin flank, chuck-rib, brisket, and leg of mut- 

 ton piece, 5d.; the clod and sticking, and neck, 3d.; and 

 the legs and shins, Ud. a pound. Such is the difference 

 in value of the different cuts of an ox in the meat markets 

 in London. As an object of comparison, we shall also 

 give a figure of an ox cut in the Edinburgh method, as 

 in jig. 2, and the great difference between both methods 

 may be seen at a glance. See cuts 



