Recognize cuts of beef



Recognize cuts of beef

How beef is cut up for sale.1 - Let us see first in what shape the butcher receives his stock-in-trade. The beef-creature is sent to market split into halves called "sides of beef." These the butcher divides, first into forequarter and hindquarter, then into pieces and these into cuts to suit customers. The weight of a side of beef as it hangs by the hind leg throws the shoulder-bone forward and the thigh-bone backward, reversing the angles which, in the living animal, they make with the back-bone, and altering the position of the muscles ...