The fore quarter is first cut into two parts, the back halt and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No. 16 represents a fore quarter. The back half only is numbered, for the rattle-ran is given in diagram No 17.

Face Of The Rump.

Face Of The Rump.

Diagram No. 16.

Diagram No. 16.

Explanation Of Diagram No. L6

Boston

New York.

Philadelphia.

I. First cut of ribs.

First cut of ribs, with tip of sirloin.

First cut of ribs, with tip of sirloin.

2. Second cut of ribs..

Second cut of ribs.

Second cut of ribs.

3. Third cut of ribs.

Third cut of ribs.

Third cut of ribs.

4 and 5. Best chuck ribs

Best chuck ribs.

Best chuck ribs.

6 and 7. Poorer chuck ribs.

Poorer chuck ribs

Poorer chuck ribs.

8. Neck piece.

Neck piece.

Neck chuck.