Beef Cuts

Hind Quarter. Fore Quarter.

1. Sirloin. 11. Middle Rib; Four Ribs.

2. Rump. 12. Chuck; Three Ribs.

3. Edgebone. 13. Shoulder or Leg of Mutton Piece.

4. Buttock

5. Mouse Buttock. 14. Brisket.

6. Veiny Piece. 15. Clod.

7. Thick Flank. 16. Neck or Sticking Piece.

8. Thin Flank. 17. Shin.

9. Leg. 18. Cheek.

10. Fore Rib; Five Ribs.

Venison Cuts

1. Haunch. 3. Shoulder.

2. Neck. 4. Breast.

Mutton Cuts

1. Leg. 6. Shoulder.

2. Loin, Best End. 7. Breast.

3. Loin, Chump End. A Chime is two Loins.

4. Neck, Best End. A Saddle is two Necks.

5. Neck, Scrag End

Veal Cuts

1. Loin, Best End. 6. Neck, Best End.

2. Loin, Chump End. 7. Neck, Scrag End.

3. Fillet. 8. Blade Bone.

4. Hind Knuckle. 9. Breast, Best End.

5. Fore Knuckle. 10. Breast, Brisket End.

Pork Cuts

1. The Spare Rib. 4. Fore Loin.

2. Hand. 5. Hind Loin.

3. Spring. 6. Leg.