Fig. 90. — Beef carcass cuts. 1, 2, 3, round ; 4, 5, 6, loin ; 7, rib ; 8, chuck ; 9, flank ; 

 10, 11, plate ; 12, shank ; 13, suet. 1, hind shank ; 2, round, R. & S. off ; 3, rump ; 

 4, 5, loin end ; 6, pinbone loin ; 5, 6, flatbone loin ; 10, navel ; 11, brisket. 1, 2, 3, 

 4, 5, 6, 9, hindquarter ; 7, 8, 10, 11, 12, forequarter ; 7, 8, back ; 7, 10, piece ; 8, 11, 

 12, Kosher chuck; 8, 10, 11, 12, triangle, a, aitch bone; b, rump bone; c, crotch; 

 d, cod ; e, chine bones ; /, " buttons ; " g, skirt ; h, breast bone. Illinois Bulletin 147. 



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