BUTCHER'S DIAGRAM. A SIDE OF GOOD GRADE HEREFORD BEEF. 



. high-class carcasses. 1. The Round. 2. The Rump. 3. The Sirloin or Broad Loin. 4. The Short 

 "he Flank. 6. The Navel Piece. -7. The Ribs. 8. The Chuck, or Shoulder Roast. 

 9. The Brisket. 10. The Neck. 11. The Shank. 



