. The principles and practice of judging live-stock . Livestock. 186 LIVE-STOCK JUDGING or rather backward from the last rib to this point, in the region of the loin proper, and this cut is identified by the " T " bone. This consists of a lumbar vertebra split in. Fig. 92. — The porterhouse cut. two, which forms the cross, while the lateral process of the one side constitutes the stem; the tenderloin is con- tained in the lower angle thus formed. 202. The round (Fig. 93) is defined by the cut already made from stifle to hip joint and another from the hip. Please note that these image
. The principles and practice of judging live-stock . Livestock. 186 LIVE-STOCK JUDGING or rather backward from the last rib to this point, in the region of the loin proper, and this cut is identified by the " T " bone. This consists of a lumbar vertebra split in. Fig. 92. — The porterhouse cut. two, which forms the cross, while the lateral process of the one side constitutes the stem; the tenderloin is con- tained in the lower angle thus formed. 202. The round (Fig. 93) is defined by the cut already made from stifle to hip joint and another from the hip. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Gay, Carl Warren, 1877-. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1914
