In different parts of the kingdom the method of cutting up carcases varies. That which we describe below is the most general, and is known as the English method.
Beef - Fore Quarter. - Fore rib(five ribs ); middle rib (four ribs ); chuck (three ribs ). Shoulder piece (top of fore leg ); brisket (lower or belly part of the ribs ); clod ( fore shoulder blade); neck;shin (below the shoulder); cheek. Hind Quarter. - Sirloin;rump;aitch-bone - these are the three divisions of the upper part of the quarter;buttock and mouse-buttock, which divide the thigh; veiny piece, joining the buttock , 4 thick flank and thin flank ( belly pieces) and leg. The sirloin and rump of both sides form a baron. Beef is in season all the year;best in the winter.
Mutton. - Shoulder; breast (the belly ); over which are the loin (chump, or tail end ). Loin (best end); and neck (best end); neck (scrag end). A china is two necks: a saddle, two loins;then there are the leg and head. Mutton is the best in Winter, Spring, and Autumn.
Veal is cut into neck (scrag-end); neck (best end);loin (best end); loin (chump, of tail end);fillet (upper part of the hind leg); hind knuckle (which joins the fillet knuckle of fore leg; blade (bone of shoulder); breast (best end ); breast (brisket end) and hand. Veal is always in season, but dear in the Winter, and Spring.
Ox-tail is much esteemed for purposes of soup;so also is the cheek. The tongue is highly esteemed.
Calves' Heads are very useful for various dishes;so also their knuckles FEET, HEART, &C.