120 Veterinary Elements. 



The forearm is pointed out by the number 24, the can- 

 non or shin by the number 23, the hoofs or claws by num- 

 ber 25, the coronet being the soft elevation at the upper 

 part of the hoof. 



The fore-flank is located just behind the elbow, shown 

 by number 30, the fore-ribs (26); in beef cattle 29 and 

 30 constitute the plates; 27 constitutes the location of the 

 back-ribs, the upper portion sometimes being termed the 

 coupling, the flank is shown by 28. The chine (14) in- 

 cludes that part of the back from the loins (16) to the 

 shoulders. The hips or hooks (17) are the front boun- 

 daries of the r umps (cattle), croup (horses), indicated by 

 18; 19 shows the hip joint or thurl. In the retail beef 

 trade the porterhouse and sirloin cuts are taken from 

 the loin cut; tenderloin steak is taken from the inside 

 and just beneath the ribs on either side of the spinal 

 column, is furnished by the psoie muscles, if this is done 

 the porterhouse cut is spoiled; the rib roast is got from 

 the spot 26, the fore-ribs. The rib and loin cuts are di- 

 vided between the twelfth and thirteenth ribs, and the 

 loin separated from the round at the point of the hip. The 

 division between shoulder (chuck) and rib cuts is made 

 between the fifth and sixth ribs. 



The flank (28) in the horse, strictly speaking, extends 

 from the loins to the belly. The lower thigh, gaskin, or 

 gammon in pigs is the lower part of the region showing 

 number 21; the dock is the solid part of the tail. 



The height of a horse is the vertical distance from the 

 highest point of the withers to the ground, the girth is 

 taken around the body, just behind the shoulders, the 

 depth of the chest being measured at the same spot. 



