Fig. 120. — The two sides of a leef carcass. 1, shank ; 2, round ; 3, 

 rump ; ia-ib, loin end ; ic, pin bone loin ; 5, rib ; 6, chuck ; 7, flank ; 

 8, plate ; 9. brisket ; 10, front shank. (Photo b.v courtesy Drs. Hobbs 

 and Brumley, Ohio State University.) 



