Fig. 120. The two sides of a beef carcass. 1, shank ; 2, round ; .".. 

 rump ; 4a-45, loin end : 4c, pin bone loin ; 5, rib ; 6. chuck ; 7, flank : 

 S. plate: 9, brisket: 10. front shank. (Photo by courtesy Drs. Hobbs 

 and Brumley, Ohio State University.) 



