MKAT. 



the various forms of pies, sausages, j into tlie following pieces, as may be 

 &c. j seen on referring to the numbers on 



"The carcass of an ox is cut up | the annexed cut {Fig. 1). 



Hind Quarter. 



1. Loin. 



2. Rump. 



3. Itch or adze-bone. 



4. Buttock. 



5. Hock. 



6. Thick flank. 



7. Thin flank. 



8. Fore rib. 



"The relative value of these differ- 

 ent cuts of an ox may be stated at 

 their current value, namely, when 

 the rumps, loins, and fore ribs of a 

 fine ox fetch 8d. a pound, the thick 

 flank, buttock, and middle rib will 

 fetch Gd. ; the itch or adze-bone, thin 

 flank, chuck rib, brisket, and leg-of- 

 mutton piece, 5d. ; the clod and stick- 

 ing, and neck, 3d. ; and the legs and 

 shins, 2(i. a pound. Such is the differ- 



Fore Quarter. 

 9. Middle rib. 



10. Chuck rib. 



11. Brisket. 



12. T,eg-of-mutton piece. 



13. Clod and sticking and neck. 



14. Shin. 



15. Leg. 



ence 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 

 up in the Xew-York method, as in 

 Fiir. 2, and the great difference be- 

 tween both methods may be seen at 

 a glance. It is from the American 

 Agriculturist. The prices are those 

 asked in the New-York market, Jan- 

 uary, 1845. 



n 



u 



"a. 

 meat ; 



"A, 

 pieces or 

 490 



The ox as cut up for fresh meat. 



Neck, for corning or mince I 't^ft in one whole piece, for large 



price, 2 to 3 cents per lb. \ roasts for hotels or public dinners, 



c, d. Chuck rib, for roasting j and sometimes cut in two pieces only. 



steaks. It is sometimes j If the animal be small, it may, for 



