JOINTING, TRUSSING, AND CARVING.
45
Beef.
| 1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Leg. 7. Thick Flank. 8. Veiny Piece. 9. Thin Flank. |
10. Fore Rib: 7 Ribs. 11. Middle Rib: 4 Ribs. 12. Chuck Rib: 2 Ribs. 13. Brisket. 14. Shoulder, or Leg of Mutton Piece. 15. Clod. 16. Neck, or Sticking Piece. 17. Shin. 18. Cheek. |
Mutton.
| 1. Leg. 2. Shoulder. 3. Loin, Best End. 4. Loin, Chump End. |
5. Neck, Best End. 6. Breast. 7. Neck, Scrag End. Note. A Chine is two Loins; and a Saddle is two Loins, and two Necks of the Best End. |
