12 



THE GENESEE FARMER. 



tlie shoulder point, and continued to the point of 

 the breast ; and, secondly, hy the line from 5 to /. 



Fig. 1. 



The names of the several joints in the bind and 

 fore quarters of a side of beef, and the purposes for 

 ■which they are used, are as folloAvs : 



Hind Quarter. 

 [1. Sirloin, or the two sirloins cut together in one joint 

 forms a havon, is, when roasted, the famons national 

 '■ dish of Englishmen at entertainments on occasions 



of rejoicing. 



2. #ump, the primest part for steaks. 



3. Itch-bone, boiling piece. 



4. Buttock, prime boiling piece for the beef and ham 



shops. 



5. Mouse-round, boiling or stewing. 

 0. Hook, stewing. 



7. Thick flank, which is cut with the cod or udder fat, 



primest boiling piece, and much used in the beef 

 and ham shops. 



8. Thin flank, boiling. ' •- 



Fore Qtjartee. 



9. Five ribs of the crop, called the fore ribs, is considered 



one of the primest roasting pieces, and used at 

 hotels, and for large entertainments. 



10. Four ribs of the crop, called the middle ribs, chiefly 

 ^ purchased by tavern and eating-house keepers for 

 T' roasting. 



11. Two ribs of the crop, called the chuck, used for second- 



arj' quality of steaks. 



12. I-eg of mutton piece, the muscle of the shoulder dis- 



sected from the breast, used for steaks. 



13. Brisket or breast, used for boiling after being salted, 



14. Neck, clod, and sticking piece, nsed for soups, gravies, 



stocks, pies, and mincing for sausages. 



15. Shin, stewing. 



The following is a classitieation of the qualities- 



of meat, and also the comparative vahie by the 



pound of the several joints of prime ox beef when 



cut np in the London manner : 



First Class.— Includes the sirloin, with the kidney suet 

 (1)— the rump steak piece (i) — the fore-ribs (.9), at 

 a current price of IG cents per lb. 



Second Class.— The buttock (4)— the thick flank (7)-th& 

 middle ribs (10), at I'i per lb. 



Third Class.— The itch-bone (3)— the mouse-round (.5)— 

 the thin flank (s)— the chuck (U)— the leg of mut- 

 ton piece (12)— the brisket (IS), at lo cents per lb. 



Fourth Class.— The neck, clod, and sticking piece (14), 

 at 6 cents per lb. 



Fifth Class.— The hock (fi)— the shin (1.5), at 4 cts. per lb. 



Fig. 2 shows the mode of cutting up a carcass of 

 mutton, as practiced in London. x\fter separating 

 the hind from the fore quarter, with eleven ribs to 

 the latter, the quarters are divid-wl as follows :— 

 Hind Quarter— (1), the leg; (2), the loin: the two 

 when cut in one joint is called the saddle. Foke 

 Quarter— (3), the shoulder ; (4 and 5), the neck, 

 the part (5) of which anterior to the shoulder called 

 the scrag is frequently separated ; (li), the breast. 

 The hind quarter usually sells for four cents per 

 pound more than the fore quarter ; in fact, many 

 of tlie butchers at the '^West End" deal only iu 

 the hind quarters of nnitton. 



Fig. 3 shows the mode of cutting up mutton in 

 Edinburgh: (1), the leg, or gigot, as the Scotch 

 tenn the joint, includes so much of the loin as lies 

 behind the hook bone, by which the loin (2> is less 

 than in the London mode. The fore quarter is only 



Fig. 2. ^ ^ ^IG- 3. 



divided into two joints, which are (3) the back ribs, 

 consisting of the neck as cut in London, aad the 



