186 



LIVE-STOCK JUDGING 



or rather backward from the last rib to this point, in the 

 region of the loin proper, and this cut is identified by the 

 " T " bone. This consists of a lumbar vertebra split in 



FIG. 92. The porterhouse cut. 



two, which forms the cross, while the lateral process of 

 the one side constitutes the stem ; the tenderloin is con- 

 tained in the lower angle thus formed. 



202. The round (Fig. 93) is defined fr; the cut already 

 made from stifle to hip joint 'and another from the hip 



FIG. 93. The round cut. 



joint to the point of the buttock or pin bone. There is 

 then left the rump piece, irregular in shape and marked 



