JOINTING, TRUSSING, AND CARVING.
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Beef.
Joints of Beef
- Sirloin.
- Rump.
- Edge Bone.
- Buttock.
- Mouse Buttock.
- Leg.
- Thick Flank.
- Veiny Piece.
- Thin Flank.
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- Fore Rib: 7 Ribs.
- Middle Rib: 4 Ribs.
- Chuck Rib: 2 Ribs.
- Brisket.
- Shoulder, or Leg of Mutton Piece.
- Clod.
- Neck, or Sticking Piece.
- Shin.
- Cheek.
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Mutton.
Joints of Mutton
- Leg.
- Shoulder.
- Loin, Best End.
- Loin, Chump End.
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- Neck, Best End.
- Breast.
- Neck, Scrag End.
Note. A Chine is two Loins; and a Saddle is two Loins, and two Necks of the Best End.
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