THE TYPES 



185 



After being bled out, the head, hiile, extremities and 

 viscera removed, the carcass is spht into halves. When 

 chilled until set, each side, herefter a unit in the trade, 

 losing all idenity with its fellow, is cut into fore and hind 

 quarters, division being made between the twelfth and 

 thirteenth ribs. One rib is left on the loin to act as a 

 stay and hold its form in order that it may be better cut. 

 The hindquarter, the more valuable, is divided into loin, 

 rump and round, after having the kidney, with its accumu- 

 lation of suet, and the flank removed. 



201. The loin is separated from the rest of the hind- 

 quarter by cutting from the stifle, through the hip joint 

 to the rump. The loin includes both sirloin and porter- 

 house. The sirloin (Fig. 91) is cut forward as far as the 



Fig. 91. — The sirloin cut. 



point of the hip or hook bone and is identified, when 

 cut, by the cross section of pelvic bone which it con- 

 tains, the round section of the shaft in the first few cuts 

 and the crescent shaped section of the wing as the 

 margin of the porterhouse is approached. The porter- 

 house (Fig. 92) is cut forward from the point of the hip 



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