MEAT. 



MEAT. 



acquire this necessary information, the ship* 

 pers should have a few of the most expert 

 butchers in London to slaughter and cut np 

 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 expe- 

 rience ; and any one has only to witness the 

 operation performed by expert London butchers 

 to be satisfied that they display great skill in their 

 art, and execute their work with the utmost pre- 

 cision. Indeed, the precision with which they di- 

 vide the different qualities of meat from the same 

 carcass 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 customers. 

 In practising this precision, they not only 

 make the best use of the carcass, but realize 

 the highest value for it, and at the same lime 

 gratify the taste of the greatest number of cus- 



Fif. I. 



Hind-Quarter. 



1. Loin. 



2. Rump. 



3. Iich or adze-bone 



4. Unttock. 



5. Ilork. 



6. Thick flank. 



7. Thin Hunk. 



8. Fore-rib. 



Fore-Quarter. 

 9. Middle-rib. 



10. Chuck-rib. 



11. Brisket. 



12. Leg of mutton piece. 



13. Clod and sticking and neck. 

 11. Sinn. 



15. Leg. 



Hind- Quarter. 



1. Sirloin or back-sye. 



2. Hock-bone. 



3. Buttock. 



4. Large round. 



5. Small round. 



6. Hough. 



1. Thick flank. 



8. Thin flank. 



9. Nine holes. 



Fore-Quarter. 



10. Large runner. 



11. Small runner. 



12. Spare-rib, or fore-Bye. 



13. Brisket. 



14. Shoulder Iyer. 



15. Nap or shin. 



16. Neck. 



17. Sticking piece. 



tomers. In the carcass of any animal, an ox, 

 for instance, there are different qualities of 

 meat, and these qualities are situated indifferent 

 parts of the carcass. All the best 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, &c. 



The carcass of an ox is cut up into the fol- 

 lowing pieces, as may be seen on referring to 

 the numbers on the annexed cut, fig. 1. 



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 8rf. 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 

 mutton piece, 5rf. ; the clod and sticking, and 

 neck, 3f/. ; and the legs and shins, 2r/. a pound. 

 Such is the difference in value of the different 

 cuts of an ox in the meal markets in London. 

 As an object of comparison, we shall also 

 give a figure of an ox cut up in the Edinburgh 

 method, as in fig. 2, and the great difference 

 between both methods may be seen at a glance. 

 See cuts. 



It is therefore obvious that, of the 

 two methods of cutting up beef, the 

 London affords much more of roast- 

 ing and steak, that is, the more valu- 

 able pieces, out of the same carcass; 

 and, of course, more money would 

 thereby be realized from it. 



Much of what we have said on the 

 management requisite in sending 

 beef to the London market will ap- 

 ply equally to sending mutton, veal, 

 or lamb to the same market. The 

 best pieces only should be sent to 

 London, and the remainder kept for 

 the home market: and were this re- 

 commendation attended to, the ex- 

 pense of exportation would be dimi- 

 nished on what was sent; for the best 

 pieces would pack well together in a 

 comparatively small space, where- 

 as whole carcasses of mutton, by the 

 roundness of the rib, occupy much 

 unnecessary room, for which freight 

 must be paid. 



Mutton is also cut up differently in 

 London and Scotland, as may be seen 

 on referring to the figures at the top 

 of next page, of which the first repre- 

 sents the London method. 



In the fore-quarter, No. 1 is the 

 shoulder, 2 and 2 the neck, after the 

 shoulder has been taken off, and 3 the 

 breast; and in the hind-quarter, 4 is 

 the loin, which, when cut double, that 

 is, partly from both sides of the car- 

 cass, is called a chine or saddle, and 

 5 is the leg. A leg of mutton in Lon- 

 don is cut short; a haunch is cut long, 

 taking in the hook-bone, similar to a 

 haunch of venison. The flap of the loin 

 is left attached to that part of the fore- 

 quarter called the breast. The Scotch 

 mode of cutting up mutton is repre- 

 sented by fig. 2, in which, in the hind- 

 quarter, No. 1 is the gigot, and 2 the 

 803 



