This section is from the book "The Corner Cupboard; Or, Facts For Everybody", by Robert Kemp Philp. Also available from Amazon: The Corner Cupboard; or Facts for Everybody.
Hind Quarter.
1. Sirloin.
2. Rump.
3. Aitch-Bone.
4. Buttock.
6. Mouse-Buttock.
6. Veiny Piece.
7. Thick Flunk.
8. Thin Flank.
9. Leg.
10. Fore-Ribs (5 ribs).
Fore Quarter.
11. Middle-Rib (4 ribs)
12. Chuck (3 ribs).
13. Shoulder, or Leg of
Mutton Piece.
14. Brisket.
15. Clod.
16. Neck or Sticking
Piece.
17. Shin.
18. Cheek.
1. Leg.
2. Loin (best end).
8. Loin (chump end). 4. Neck (best end). 6. Neck (scrag end).
6. Shoulder.
7. Breast.
8. Head.
A Chine is two Necks. A Saddle is two Loins.
1. The Spare-Rib.
2. The Hand.
8. The Belly or Spring. 4. Fore-Loin.
5. Hind-Loin.
6. Leg.
7. Head.
1. Loin (best end).
2. Loin (chump end).
3. Fillet.
4. Hind-Knuckle.
5. Fore-Knuckle.
6. Neck (best end).
7. Neck (scrag end).
8. Blade-Bone.
9. Breast (best end).
10. Breast (brisket end).
11. Head.
1. Haunch.
2. Neck.
3. Shoulder.
4. Breast.
 
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