. Elementary agriculture . Fig. 122. A Side of Beef 1, Leg; 2, Mouse Buttock; 3, Rump; 4, Round; 5, Sirloin,6, Veiny Piece; 7, Porterhouse (including tenderloin); 8, Thick Flank; 9, Fore Rib; 10, Thin Flank; 11, Brisket; 12, Middle Rib; 13, Chuck Rib; 14, Shoulder; 15, Clod; 16, Shin; 17, Neck, or stickiug-piece.

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear